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.
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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New Zealand Recipes

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