Cuisine Focus – New Zealand – Food with Tradition

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The cuisine of New Zealand is described as fresh and diverse. The variety is brought by its willingness to take challenges and experiment with items associated to food. The country’s fertile lands and rich oceans have blessed its people with a number of resources truly significant in making each homegrown dish. The freshness of available ingredients together with the people’s curiosity has led them to creating a kind of cuisine that will preferably suit their taste. Consider these keys and a distinct style of cooking so emerges.

The cuisine draws mere inspiration from Asia, Europe and Polynesia, commonly known as the Pacific Rim. With these also comes the Maori influence. There are very popular recipes emanating from this country making use of ingredients covering meat, seafood, vegetables and fruits. One good example would be the Pavlova, which is also regarded as the national dessert. New Zealand’s wines are as famous as its dishes as the country serves home to a number of wine-producing areas and regions creating known blends of cabernet, chardonnay and others.

The diversity of influences has created a range of food and flavors with evidences supported by the popularity of its dishes. Every concoction made is like a work of art offering both taste and quality. The vineyards of New Zealand are literally making money by associating food with wines. Many run restaurants offering great dishes along with their respected wines. And for both tourists and locals, this is one opportunity meant to please those seeking taste buds.

Ingredients Utilized in New Zealand Cuisine

Meat:

Lamb, Pork, Venison, Chicken, Beef

Seafood:

Salmon, Mussels, Scallops, Crayfish (Lobster), Abalone, Oysters, Pipis and Tuatua (types of New Zealand shellfish)

Root crop:

Potato, Taro, Sweet Potato (also known as Kumara)

Fruits:

Kiwi, Tamarillo

It can be said that this cuisine is a product of many influences. From the culinary mindset brought by its neighboring lands, the Maori cuisine has been also a part of this change. It has been said that modern day Maori cuisine represents a mixture of tradition, good-old English cookery and contemporary cuisine. There are relatively known methods used by these indigenous people in cooking like boiling, steaming and the most popular which features a ‘hangi.’ This is a type of outdoor cooking making use of hot coals and is done mostly on special occasions. The process normally incorporates the use of kumara or sweet potato, lamb, chicken, pork and other vegetables. It is also noted how such cooking invites tourism in New Zealand as groups of people who happen to visit simply enjoy experiencing this culinary take on the Maori tradition.

The mix of ethnicity with practices, the result of sharing foreign knowledge and the presence of tradition give us not just a glimpse but a full view of New Zealand and its food. From the country’s inner-city cafes to its sophisticated restaurants lies a variety keeping up with the times. And like any other cuisine, New Zealand presents togetherness in food and as always, signifies the kind of warmth innate in its people.

Authentic New Zealand Recipes

Pavlova

Recipe Source: rainforestwebs.com

The perfect desert because it is fat free! One of the best New Zealand recipes. This is pure heaven with fresh fruit piled on top with whipped cream.

The Shell:

• 2 egg whites
• 3/4 tsp. vanilla
• 1/4 tsp. cream of tartar
• 2/3 cup sugar (or less, to taste)

Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.

Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form.  Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).

Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.

Bake in a 300F oven for 35 minutes.  Turn off the oven and let shell dry in the oven, with the door closed for one hour.  Remove the shell from baking sheet and pull off wax paper. Store in an airtight container.  Will keep indefinitely.

Suggested fillings:

The traditional filling is simply fresh fruit and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce.  You can top the Pavola with anything you desire.  Have fun.

Marinated Lamb Cutlets with Kiwi Salsa

Recipe Source: food.com

Servings: 4

Ingredients:

for the Lamb

• 1 green kiwi fruit, peeled
• 1/2 cup plain yogurt
• 1 garlic clove, crushed
• 12 lamb rib chops, frenched (cutlets)

for the kiwifruit salsa

• 3 green kiwi fruits, peeled and finely chopped
• 1/2 small papaya, peeled, seeded and finely chopped
• 1 cup watermelon, finely chopped (or nectarine or orange)
• 1 avocado, peeled, seeded and finely chopped
• 1 tablespoon Angostura bitters
• 1 tablespoon lime juice, fresh
• 1/4 cup cilantro leaf, chopped

Directions:

Prep Time: 15 mins

Total Time: 2 1/2 hrs

1. In a food processor or blender, pulse the one Kiwifruit, yogurt and garlic until pureed but the seeds are not broken.
2. Place the cutlets into a large bowl.
3. Pour the marinade over and stir, until all the meat surfaces are covered.
4. Refrigerate for 2 hours, turning the meat occasionally.
5. Combine the salsa ingredients together in a medium bowl and set aside.
6. Preheat a grill.
7. Brush excess marinade from marinated chops. Cook the chops for 2-3 minutes on each side, until just cooked.
8. Serve with the salsa.

Image Credit: abc.net.au

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