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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:
Related Links
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Comments about Kiwi Cooking and Recipes
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Books about Kiwi Cooking and Recipes
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Tim Harper
Blackwell and Ruth Limited
Released: 2019-05-01
Hardcover (432 pages)
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This collection features over 200 recipes from eighty of New Zealand’s finest cooks, chefs and bakers who let us into their homes and their hearts as they share their favorite recipes they make for the people they love. With original cover artwork from acclaimed artist Dick Frizzell, this quintessentially kiwi collection is the ultimate celebration of the food they love, made for the people they love, and has quickly established itself as a cooking classic in "Godzone." Includes metric measures. |
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By Al Brown
Allen & Unwin
Released: 2018-05-01
Hardcover (424 pages)
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Combined with stunning food photography and beautiful on-location shots from around the country, this is the perfect gift for every lover of New Zealand. Eat Up New Zealand honors the past with updated Kiwi classics like roast lamb, pies, flounder, corned beef, pikelets, cheese scones, feijoa and tamarillo desserts, preserves, and much more. Al's approach is to start with great seasonal produce, cook it simply and add a flavor punch, texture and garnish to take it to another level. It's clever, simple, and yet refined food that is inherently Kiwi. Al believes there's no need for gimmicks as long as you respect the huge flavor that naturally occurs in produce. These are accessible, generous recipes that everyone will love, for both everyday cooking and for entertaining. Includes dual measures. |
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By Daniel Humphreys
Independently published
Paperback (99 pages)
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Have you ever enjoyed New Zealand food? You probably think you need to take your next vacation WAY “down under”, to enjoy their authentic recipes. But you don’t!
New Zealand is part of the Pacific Rim, and its cuisine draws inspiration from Polynesia, Europe and Asia. The blending of influences creates a mouth-watering, wide range of exotic flavor, in their restaurants and homes alike.
New Zealand’s stylized dishes include many foods, like lamb, venison and pork, salmon and other fish, mussels and scallops, kumara (sweet potatoes) and kiwi. The distinctness is also shown in the way they eat in New Zealand – very relaxed and laid-back.
Would you like to learn to integrate New Zealand tastes into your recipes at home?
If so, you’ve come to the right place.
This cookbook has all kinds of New Zealand ideas for you.
Your friends will love to visit you and taste your down under dishes. Start learning how to create them today! |
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By Tui Flower
Shortland Publications
Paperback (208 pages)
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Cookbook filled with recipes unique to New Zealand. |
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By Jared Gulian
Lucky Pony Press
Paperback (362 pages)
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When two American city boys land in rural New Zealand, it's the warmth of the local community, some charming farm animals, and a growing love of the land that saves them. - "You will smile again and again!" - Amazon reviewer, 5 stars
- "A terrific, enjoyable read!" - Amazon reviewer, 5 stars
For Jared Gulian, leaving the United States and coming to tiny Wellington, New Zealand, was a big enough switch from the bright lights of big cities. So when his partner CJ decided they just had to buy a rundown olive grove in the Wairarapa Valley, it was almost too much to cope with. First they'd have to drive over the dangerous Rimutaka ranges to get there, and Jared was terrified of heights. Then they'd have to figure out what on earth you do with 500 olive trees that hadn't been pruned for years, a geriatric rooster, warring hens, an obese kunekune pig, cast sheep, marauding cattle, and understanding your neighbors when they said "yiece" but meant "yes". In this delightful true tale, Jared Gulian describes the first four years of their new life in the country, its disasters and small triumphs, its surprises and pleasures. But most of all he describes the warmth of the local community that welcomed them, saved them from certain peril, taught them how to cook, how to care for animals, and how to understand and love the land. Book club questions and delicious recipes are included.
Previously published in New Zealand under the title Moon Over Martinborough, where it became a top-10 national bestseller (Nielsen BookScan NZ, June & July 2013).
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By Swan Aung
Released: 2019-08-31
Kindle Edition (9 pages)
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This book provides simple and easy to follow three famous Dessert Recipes from New Zealand for readers. This book shows you how to make famous Desserts from New Zealand easily in your own kitchen. |
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By Paul N Trevethick
CreateSpace Independent Publishing Platform
Paperback (154 pages)
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NEW TITLE INFORMATION A Lighthouse Keeper’s Cookbook Stories and Recipes from New Zealand Lighthouses by Paul Trevethick 8”x10”, soft cover, full colour, 154pp, 55,000 words, 52 photos (of station life), 67 recipes. ISBN-10: 1545046395 ISBN-13: 978-1545046395 ©Paul Trevethick 2017 Available from Amazon.com, UK and Europe Amazon. PAULUS PUBLISHING 8 Banks Lane, Waikino, RD2 Waihi, 3682, New Zealand. Ph 0064-021-028-10045 Email lh.keeper@hotmail.co.nz Paul was a relieving lighthouse keeper in the 1980s. He went to stations all over New Zealand taking over from the permanent keepers when they took annual or sick leave. In this book he describes the job, workings of the light, shipwrecks, search and rescue, weather, communications, anecdotes. For each of the 10 lighthouses in the book, from the Hauraki Gulf to Fiordland, he tells of the local food available and his own recipes for cooking that food. The book also covers a brief history of lighthouses worldwide and in New Zealand, automation and demanning, Maori history and legend, and an epilogue about returning to Puysegur Point, Fiordland, in 2015 with Neil Oliver for the Coast NZ television series. Being qualified as a chef (10 years at Fisherman’s Table, Paekakariki) and as a meteorologist (Flight Briefing Officer, Paraparaumu Airport), he writes with knowledge. Excerpt from the Puysegur Point chapter. “It isn't the gusts which make you fall over in a strong wind. It's the lulls. Walking about in hurricane-force winds is like being on a tightrope. Just as you sort out the correct body angle to lean into the wind, it drops 30 knots and you end up on the deck. Puysegur Point is wild. Wild weather, wild seas, wild bush, wild animals and wild men. Located on the south-western tip of the South Island, in Fiordland National Park, it has been a lighthouse station since 1879. Keepers loved and hated Puysegur Point. Most times when I was there the wind was at least gale force (on average over 34 knots). On days when it was relatively calm sandflies would swarm. It was essential to wear a hat to stop the things from crawling through your hair to your scalp. The scenery, though, was spectacular. At sea, long lines of 20-foot swells crashed up against reefs and very rugged coastline. Inland there was original native bush. In summer the flowering rata provided a magnificent splash of red against the many shades of green. Gold to pan, crayfish and whitebait to catch and deer to shoot made the weather somewhat bearable. I loved the place.” |
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By GezzMedia Publishing
Independently published
Paperback (120 pages)
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This stylish and practical Notebook (6 x 9 inch; 22.86 x 15.24 cm) for art photography enthusiasts has been beautifully hand-designed for personal use, or as a birthday present or general gift. The cover is by New Zealand photographer Gerald Lopez. It depicts the dramatic volcanic black sands and hills of Anawhata Beach in West Auckland, New Zealand. Ideal design for journalling or noting. This blank-lined notebook is perfect for jotting down ideas, writing things to remember like recipes, composing, drawing or even doodling. In addition, it can be used as: All lines in the notebook are grey, instead of black, so they are less distracting. There are page numbers for easily finding content. Functional size: 6 x 9 inch; 22.86 x 15.24 cm dimensions; similar to half-letter size or A5. The ideal size for all purposes, fitting perfectly into a bag. Reliable standards: Book industry perfect binding (the same standard binding as the books in your local library). Tough paperback produced in the USA. Crisp white paper that minimizes ink bleed-through. The book is great for either pen or pencil users. The lines have convenient spacing for all journaling purposes. Notebook Journal features include: Journals and notebooks are the perfect gift for any occasion. Purchase this beautiful souvenir of New Zealand now! |
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By Nadia Lim
Random House New Zealand
Released: 2014-03-21
Kindle Edition (46 pages)
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Ten easy to prepare and healthy meals for the home cook in a hurry.
Former Masterchef winner and dietician Nadia Lim has hand-picked 10 of her easiest, healthiest, tastiest meals to enjoy around the family table. This is a go-to collection of everday meals, all with Nadia's trademark nutritional analysis and famous big-flavour. |
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