National cuisine of New Zealand for gourmets. Authentic recipes, delicacies and specialties

The modern cuisine of New Zealand is much different from the traditional cuisine of Maori people. Many local dishes appeared here together with settlers in New Zealand. First of all, these were the British and other nations from Europe. That is the reason why Anglo-Saxon cuisine prevails in the country. It is easy to note this in the frequent use of fish, meat, fried potato, beefsteak, and roast beef. That being said, New Zealand proves its status of a marine country by a broad range of seafood in local cuisine. Virtually every local restaurant offers lobsters, shrimps, oysters, and different fish species.

Nevertheless, there are still several products that still remind of the indigenous traditions of Maori. This is, first of all, kumara – sweet potato type that has been cultivated in New Zealand for centuries. Kumara can be baked, roasted, mashed, added to soups and patty cakes. Hangi is another authentic dish of Maori people. Hangi can contain different ingredients. One thing is always unchanged – the cooking method. All ingredients for Hangi – as a rule, these are meat or fish with vegetables and root crops – are wrapped in leaves and then put into a special hole. After that, the hole is covered with the ground and a fire is made there. Roughly three hours later, Hangi is ready.

New Zealanders like barbecue, and they roast not only typical sausages or steaks this way but whole fish and lobsters. Vegetarians and people who prefer vegetables and fruits will feel like home on the island. Vegetables, greens, colorful fruits – everything is delicious and fresh. Kiwi is a popular ingredient in fruit salads. Even though this fruit has a Chinese origin, it was named after New Zealand’s kiwi bird because the fruit definitely looks much like the cute bird. Kiwi is not only delicious but also good for health because this fruit is rich in vitamins, minerals, and it raises the mood. Copyright www.orangesmile.com

New Zealand is a key supplier of meat, milk, and dairy products. Local meat delicacies definitely deserve a try. Local chefs make particularly delicious veal and suckling pig. However, lamb meat is still the most popular choice – it is particularly juicy in the country. Stuffed roast beef, stuffed lamb shoulder, meat pie, juicy steaks – the choice is really broad. Don’t forget to try local cheese – it tastes fabulous with wine, as a breakfast meal or appetizer. Local cheese-making traditions were mostly inspired by France. Brie, Camembert, Bleu de Bresse, and Montan Bleu taste particularly well.

New Zealanders like desserts. There are many cakes with fruit fillings and whipped cream; creamy pies and patty cakes, crispy cookies and jams. Pavlova Cake one of the most popular desserts in the country. New Zealand and Australia still argue about the cake as each country claims it invented this famous dessert. This incredibly delicious cake contains meringues, whipped cream, berries, and kiwi (or other fruit). For the first time, the cake was made for Russian ballet dancer Anna Pavlova who was giving performances on her tour in Australia and New Zealand in the 20s of the previous century. The dessert was named after her.

Beer is the most popular alcoholic drink in the country. Don’t forget to try it because local beer is genuinely delicious. Lion Red, DB Draught, Speight, and Sunshine Brewery are among the most popular beer types. There are also many small private breweries that are adjacent to bars. New Zealand wine is also delicious. As a rule, the country produces wine and red wine, while pink or rose wine is rare. There are roughly three hundred wineries in the country in total. Among non-alcoholic beverages, it is important to mention Lemon & Paeroa. This popular drink has been made in accordance with an old recipe developed over a century ago. Sweet and soft Lemon & Paeroa contains carbonated mineral water and lemon juice.