New Zealand is a country known for it's spectacular and extremely diverse geological features, ranging from rain forest, to thermal areas of boiling mud, glaciers and volcanic valleys. It offers many attractions for locals and tourists. But did you know New Zealand offers the same appeal in it's multicultural influenced cuisine. Whether it be a casual meal or a fine dining affair, New Zealand will be sure to please your palette.
Driven by local and seasonal agriculture, you will not find a shortage of delicious ripe produce at any time of the year. Just look for the small fruit and vegetable stands along the roads, or stop by one of the wonderful local farmers markets usually held on weekends. The cuisine is British based, using words such as "tea" to describe the largest meal at the end of the day. It also takes on many aspects of the neighboring Pacific rim and native Maori people which are of Polynesian decent. New American Cuisine, Southeast Asia, and more recently Indian traditions, have made an influence of the choice of common dishes and restaurants found throughout New Zealand.
While I was recently in New Zealand, I had a chance to experience an evening event where they cooked a traditional Maori meal in earth ovens called Hangi.
Traditionally the the foods would be packed in leaves and then placed in the ground with heated stones and covered with several layers of damp cloths. Originally they would have used leaves and other foliage to wrap the foods. The foods included lamb, pork, chicken and a variety of root vegetables squash, carrots and kumara (sweet potato).
New Zealand has a diverse marine life abundant in fresh fish such as Kahawai, Snapper, and Orange Roughy. They are also well known for their lobsters most commonly called "crayfish" and green -lipped mussels one of the largest species.
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| A half Crayfish |
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| Maple Smoked Salmon with Potato Gnocchi, Fennel Salad and Basil Oil |
No trip to New Zealand is complete without an order of hot fish and chips made with catch of the day. I love the causal experience of getting it wrapped in paper and eating by the water. If they have it on the menu, try out a Paua fritter the flesh is actually black and has a unique salty fish taste.
Below are some of my other New Zealand favorites from the recent trip.
Enjoy the view and imagine the tastes.
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| Roasted Asparagus with Jamon Serrano, Almond Hollandaise and Arugula |
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| Truffled Fried with Parmesan |
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| Pirinoa Station lamb Shoulder with Pancetta Crushed New potatoes and Minted Peas |
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| Turkey Confit with Bacon Sage Stuffing, Pork Sausage and Cranberry Relish |
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| Pumpkin Soup with Toasted Almonds |
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| I thought this was the prettiest presentation of Bangers and Mash I had ever seen |
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| Duck Confit with Apple and Fennel Salad |
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| Garlic and Chili Artichoke Hearts with Cherry Tomatoes, Rocket, olive and sundried tomato tapenade |
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| Mustard and Herb Crusted Lamb Rack, Kumara Fondant, Ratatouille Vegetables and Truffle jus |
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Wild Fiordland Venison rubbed with Horopito, served
with Forest Mushrooms, Buttered Beans and Sweet Potato Mash |
New Zealand has several different wine regions. Mainly notated for it's bright green, grassy and citrus Sauvignon Blancs, as well as their soft luxurious Pinot Noir. We found that each area did a particular kind of grape very well. We really enjoyed the rich flavors from the more robust wines that came from the Hawkes Bay area, like this Cabernet Merlot Malbec blend produced at Newton Forrest. Also the unique dryness, of their not so sweet Rieslings are worth a try.
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| Mango Coconut Panna Cotta with Caramelized Lime and Chili Sauce |
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| Chocolate Mousse Cake with Brandy Cherry Sorbet & Orange Blossom Cream |
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| Passion Fruit Marscarpone Cheesecake |
As you can see there is a wealth of unique and delicious foods to be enjoyed in New Zealand. With a large population lamb, deer and cattle farms on the rise, fresh fish in all the waters and an abundance of ripe produce I am sure you will find much to fall in love with.
If you are planning a trip to New Zealand feel free to contact me. I am happy to pass along a few recommendations to get you started on your culinary journey.
