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Travel Guide 2   >   New Zealand   >   Recipes

   
 

New Zealand Recipes


Traditionally, New Zealand cuisine combined the traditional cuisine of the indigenous Maori people, and, British recipes, introduced by settlers from the United Kingdom (although of course modified to use locally available ingredients). Although these two traditions remain the mainstays of New Zealand cuisine today, as travel has become more available in recent years, more cosmopolitan influences are starting to appear in New Zealand cuisine - these include influences from Europe and Asia, such as French, Italan and Chinese inspired recipes.

Some popular dishes in New Zealand include:
  • Colonial goose - A leg of lamb, specially prepared to resemble goose (which was much desired but unavailable in early colonial New Zealand). The bone is carefully removed and replaced with dried apricots and honey. The meat is then marinated in red wine, and finally roasted.

  • Fish and chips - Deep-fried fish in batter or breadcrumbs, and fried potatoes.

  • Meat pies

  • Roast lamb
Some popular desserts in New Zealand include:
  • ANZAC biscuits - Both New Zealand and Australia claim to have invented this dish for ANZAC troops sent to fight in the Gallipoli campaign in World War I. ANZAC biscuits are biscuits made from rolled oats, coconut and syrup, a recipe specifically chosen because it would preserve well during the long sea voyage to Europe

  • Hokey pokey ice cream - Vanilla ice cream containing small lumps of toffee.

  • Lamingtons - Cubes of sponge cake, covered with chocolate icing and dessicated coconut. The cubes are cut in half, and a layer of strawberry jelly (jam) or cream is spread between the two halves.

    Lamingtons

  • Pavlova - As with ANZAC biscuits, original authorship of this dessert is a point of friendly dispute with Australia. Pavlova is a maringue with a crispy exterior, but a fluffy, light, interior.
Here are some recipe books and cookbooks for Kiwi food:


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Books about Kiwi Cooking and Recipes


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The Great New Zealand Cookbook

By Jan Bilton

Lansdowne
Hardcover

The Great New Zealand Cookbook
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The Great New Zealand Cookbook [Hardcover] [Jan 01, 1984] Jan Bilton

From Kai to Kiwi Kitchen: New Zealand Culinary Traditions and Cookbooks

By Helen Leach

Otago University Press
Paperback (208 pages)

From Kai to Kiwi Kitchen: New Zealand Culinary Traditions and Cookbooks
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Product Description:
In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both sensitive markers of the socioeconomic conditions of their times and written representations of a culture's culinary repertoire yet, despite the vast number of cookbooks that survive, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. This book is a first in its field.

New Zealand Pictorial Cookbook

By Jan Bilton (Food Editor)

Kowhai
Hardcover (96 pages)

New Zealand Pictorial Cookbook
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Beautiful color photograph cookbook with interesting New Zealand themed recipes and photos of surrounding landscapes

The New Zealand Radio & Television Cookbook

By Alison (editor). Photography by Richard Silcock Holst

Paul Hamlyn
Hardcover (384 pages)

The New Zealand Radio & Television Cookbook
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Wild Blackberries: Recipes & Memories from a New Zealand Table

By Rosie Belton

Allen & Unwin
Paperback (280 pages)

Wild Blackberries: Recipes & Memories from a New Zealand Table
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A delightful cookbook-cum-memoir that explores, decade by decade and era by era, what New Zealanders eat and how that food defined a country

"The preparation of food, the smells and tastes and textures, have accompanied me throughout the journeys of my life. In fact, looking back the food memories have become the marker posts—defining boundaries in the years, demarcating the challenges and the changes. In times of joy, food has enhanced the celebration; in times of sadness, it has colored and comforted. And in times of anxiety and emptiness its preparation has given rhythm and meaning to the day, and its offering to others continues to bring a sense of accomplishment and fulfillment. When all else fails—cook!" In Wild Blackberries Rosie Belton has written not only her own story but also a social history of food in New Zealand. Decade by decade, era by era, she looks at what they ate, and how that food defined them. Includes metric measures.

Go Fish: Recipes and Stories from the New Zealand Coast

Random House New Zealand
Hardcover

Go Fish: Recipes and Stories from the New Zealand Coast
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Al Brown's best-selling and much-loved fish cookbook and nostalgic ode to the New Zealand coastline and our love of all things coastal. Al Brown can be counted on to find and share great New Zealand cuisine. In Go Fish Al combines his two great passions - cooking and fishing - and brings us more than 100 exceptional fish and shellfish recipes. Covering crustaceans, shellfish and fin fish of many varieties, Go Fish is the ultimate guide to sourcing and cooking fish. Showing passion and respect for our cuisine and delivering it with uncomplicated excellence, Al's recipes are all about simplicity, yet sophistication, character and sometimes an element of surprise. Stunningly photographed by Kieran Scott, Go Fish is the must-have cookbook for every New Zealand household. It takes us back to the simple days when a great meal could be had simply by casting your line from the dinghy. It's about getting back to the fundamentals of life - of enjoying the environment around us and making the most of what we have. Al Brown has loved fishing since he was young, from days fishing with his dad in the holidays, and he still loves nothing better than fishing with his mates or his kids. - See more at: http://www.randomhouse.co.nz/books/al-brown/go-fish-9781775534631.aspx#sthash.0ilyLCPD.dpuf

New Zealand the Beautiful Cookbook

By Tui Flower

Shortland Publications
Paperback (208 pages)

New Zealand the Beautiful Cookbook
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Cookbook filled with recipes unique to New Zealand.

The New Zealand Lamb Cookbook

By Collectif

Martin Books
Hardcover

The New Zealand Lamb Cookbook
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The Essential Digby Law - Over 700 Great New Zealand Recipes

By Jill Brewis

Hodder Moa Beckett Publishers Ltd.
Paperback (352 pages)
Lowest Used Price: $14.62*
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Product Description:
Digby Law was a gourmet chef, food writer and broadcaster whose cookery books helped change the way New Zealanders approach food and eating. This special illustrated collection, created by Digby's long-time friend Jill Brewis, reflects Digby's passion for fresh food, his skill in the kitchen, and his simple approach. With over 700 recipes, it contains the essentials (and much more!) from his now classic cookery books.


 
 
 

 
 
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