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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
Please share your comments about the Kiwi recipes:
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)
 | List Price: $35.00*
Lowest New Price: $32.45*
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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 Avery Moore
Avery Moore
Released: 2018-11-26
Kindle Edition (608 pages)
![Australian Cookbook 365: Tasting Australian Cuisine Right In Your Little Kitchen! (New Zealand Cookbook, New Zealand Recipes, Australian Fish And Seafood Cookbook, Australian Recipes) [Book 1]](https://images-na.ssl-images-amazon.com/images/I/61Z0kn8VB0L._SL160_.jpg) | | Product Description:
Tasting AUSTRALIAN CUISINE Right In Your Little Kitchen!
➽ Today's Special Price! ➽ SALE! 85% OFF ➽ 6.99 0.99
✩★✩ Read this book for FREE on the Kindle Unlimited NOW ~ DOWNLOAD FREE eBook (PDF) included ILLUSTRATIONS of 365 recipes right after conclusion! ✩★✩
Cooking a dish from another country develops your sense of taste and may even lead to better health. It also deepens your understanding of your own culture. With the book “Australian Cookbook 365: Tasting Australian Cuisine Right In Your Little Kitchen! (New Zealand Cookbook, New Zealand Recipes, Australian Fish And Seafood Cookbook, Australian Recipes) [Book 1]” and the ingredients from your local market, it's so much easier to enjoy the Australian flavors right in your little kitchen!
- Chapter 1: Occasion Recipes
- Chapter 2: Australian and New Zealander Recipes
I tested each recipe here in my kitchen. Thus, I can assure you that all recipes meet my requirements: they must be healthy and both easy and quick to make. No ingredient here is hard to find. The most important things in this book are moderation, balance, and variety. I hope you enjoy this cookbook. You can see more recipes from other countries such as
- Irish Cookbook
- Indian Cookbook
- Chinese Cookbook
- Vietnamese Cookbook
- Asian Cookbook
- ...
✩ Purchase the Print Edition & RECEIVE a digital copy FREE via Kindle MatchBook ✩
I really hope that each book in the series will be always your best friend in your little kitchen. Let’s live happily and have a tasty tour to Australia! Enjoy the book,
Tags: australian cookbook, new zealand cookbook, new zealand recipes, australian recipes, australian recipe books, australian recipe cookbook, australian fish and seafood cookbook |
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By Paul N Trevethick
CreateSpace Independent Publishing Platform
Paperback (154 pages)
 | List Price: $27.59*
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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 Al Brown
Allen & Unwin
Released: 2018-05-01
Hardcover (424 pages)
 | List Price: $39.95*
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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 Jeremy Dixon
Paperback
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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 |
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By Tui Flower
Shortland Publications
Paperback (208 pages)
 | List Price: $83.60*
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Cookbook filled with recipes unique to New Zealand. |
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By Helen Leach
Otago University Press
Paperback (208 pages)
 | List Price: $29.95*
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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. |
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By Rosie Belton
Allen Unwin Academic
Paperback (280 pages)
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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. |
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By Ant Bentley
HarperCollins
Released: 2016-02-02
Paperback (240 pages)
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Beautiful food from a beautiful place - recipes and food philosophy from a little outpost of France in stunning New Zealand location. Ant and Lou Bentley gave up the corporate rat race in London to realise their dream of running a cooking school in beautiful Akaroa in NZ's South Island. Here they share their story, their recipes and their food philosphy, with ravishing photography to match their ravishing location. French settlers arrived in New Zealand in 1840, and eventually established a settlement in Akaroa on Banks Peninsula that remains a small slice of France to this day, reflected in many local placenames and an enduring culinary tradition that the authors are proudly continuing. The Bentleys have besed the book on their highly successful cooking school which focuses on 18 styles of cuisine using local and seasonal produce. The recipes are a combination of classical, international and fusion cuisines, beautifully illustrated and road-tested by theschool's many satisfied customers. http://www.akaroacooking.co.nz/ |
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