New Zealand
4 topics — topics in this category.
Hāngī
The earth-oven feast: hāngī — meat, potatoes, kumara (sweet potato), pumpkin and stuffing slow-cooked on heated stones in a pit, covered with earth — Māori cooking at its most ceremonial. Ingredients: lamb, pork or chick…
Pavlova
The contested cloud: pavlova — a crisp-shelled, marshmallow-centred meringue crowned with whipped cream, kiwifruit and berries — claimed by New Zealand (and Australia; the Oxford record favours NZ's earlier recipes). Ing…
Māori Boil-Up
The hearty pot: boil-up — pork bones, bacon hocks or brisket simmered with kumara, pumpkin, watercress or puha (sow thistle) and doughboys (dumplings) — Māori home cooking's warming cauldron. Ingredients: pork bones or b…
Green-Lipped Mussels and Bluff Oysters
The green-lipped glory: New Zealand's green-lipped mussels steamed with garlic, white wine and cream (or grilled with herb butter) — plus the Bluff oyster, the country's cold-water treasure each autumn. Ingredients: gree…
World Cuisines
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