New Zealand Recipes

• 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

• 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.

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Books about Kiwi Cooking and Recipes

Eat Up New Zealand: Recipes and Stories By Al Brown Allen & Unwin Released: 2018-05-01 Hardcover (424 pages) List Price: $39.95* Lowest New Price: $20.01* Lowest Used Price: $29.27* Usually ships in 24 hours* *(As of 01:11 Pacific 19 Feb 2019 More Info) Click Here Product Description: 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.

The Great New Zealand Cookbook: The Food We Love From 80 of Our Finest Cooks, Chefs and Bakers (The Great Cookbooks) By Tim Harper Blackwell and Ruth Limited Released: 2019-05-01 Hardcover (432 pages) List Price: $35.00* Lowest New Price: $27.90* Not yet published* *(As of 01:11 Pacific 19 Feb 2019 More Info) Click Here Product Description: 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.

New Zealand Recipes: A Complete Cookbook of Kiwi Country Dish Ideas! By Daniel Humphreys Independently published Paperback (99 pages) List Price: $12.99* Lowest New Price: $12.76* Usually ships in 24 hours* *(As of 01:11 Pacific 19 Feb 2019 More Info) Click Here Product Description: 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!

Revive Cafe Cookbooks Set 1-6 (6 Books). Vegetarian and vegan, mostly gluten-free, plant-based and whole food recipes from New Zealand's Revive Cafe. By Jeremy Dixon Paperback   Product Description: Purchase this great value set of the 6 Revive Cafe Cookbooks. Amazing selection of recipes from the Revive Cafes in Auckland New Zealand. Enjoy creating vegetarian, vegan, mostly gluten free, healthy, delicious and easy to make recipes. Whole Food Plant-based has never been so easy. This set is great as a hostess gift for the holidays. Contains Cookbook 1: 9780473190576 Cookbook 2: 9780473217518 Cookbook 3: 9780473235949 Cookbook 4: 9780473285265 Cookbook 5: 9780473326555 Cookbook 6: 9780473361617

A Lighthouse Keeper's Cookbook: Stories and recipes from New Zealand lighthouses By Paul Trevethick Released: 2018-12-28 Kindle Edition   Product Description: NEW TITLE INFORMATION A Lighthouse Keeper’s CookbookStories 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 2017Available from Amazon.com, UK and Europe Amazon. PAULUS PUBLISHING8 Banks Lane, Waikino, RD2 Waihi, 3682, New Zealand. Ph 0064-021-028-10045Email 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.”

New Zealand Pictorial Cookbook By Jan Bilton (Food Editor) Kowhai Hardcover (96 pages) Lowest New Price: $66.54* Lowest Used Price: $3.01* *(As of 01:11 Pacific 19 Feb 2019 More Info) Click Here Product Description: Beautiful color photograph cookbook with interesting New Zealand themed recipes and photos of surrounding landscapes

From Kai to Kiwi Kitchen: New Zealand Culinary Traditions and Cookbooks By Helen Leach Otago University Press Paperback (208 pages) List Price: $29.95* Lowest New Price: $25.32* Lowest Used Price: $21.32* Usually ships in 1-2 business days* *(As of 01:11 Pacific 19 Feb 2019 More Info) Click Here 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.

Wild Blackberries: Recipes & Memories from a New Zealand Table By Rosie Belton Allen Unwin Academic Paperback (280 pages) List Price: $24.95* Lowest New Price: $16.47* Lowest Used Price: $5.99* Usually ships in 24 hours* *(As of 01:11 Pacific 19 Feb 2019 More Info) Click Here Allen Unwin Academic Product Description: 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.