New Zealand cuisine is culturally diverse, with European, Maori, Polynesian, Asian and Indian influences. It is a reflection of the multicultural society, geography and history of the country. Kiwi barbecues, featuring New Zealand beef, lamb, pork sausage and seafood, are a big part of the culture and typify the laid-back, friendly and informal nature of Kiwis.
At the heart of New Zealand cuisine are fresh ingredients: succulent shellfish and shellfish, lean and tender beef, lamb or venison (venison), the world’s finest dairy, garden-fresh fruit (apples, pears and kiwis) and vegetables, world-class wines- there is no shortage of top-quality culinary ingredients.
Typical New Zealand dishes include roast lamb shank, traditionally known in New Zealand as “colonial goose”, roast or grilled lamb (a Maori delicacy) and pavlova, the national dessert. Fish and chips is New Zealand’s traditional take-out, while hokey pokey ice cream is the icon of ice cream.
Each year New Zealand harvests three quarters of a million tonnes of seafood from its coastal waters and exclusive economic zone under a successful Quota Management System. The delicate fresh flavors of New Zealand fish such as hoki, hake, orange roughy, snapper or Pacific king salmon are perfect for New Zealand fusion cuisine. Raw shellfish, such as paua (abalone) and ling (eel) are best served raw, in sushi or sashimi style, while green lipped mussels, rock lobster (crayfish) or Bluff oysters are delicious when eaten. they marinate
Traditional Maori hangi (pronounced hung-ee) is another style of barbecue that is distinctly New Zealand. In the umu (earth oven) kumara (potato) is baked, along with chicken, pork, lamb, cabbage, pumpkin, bread stuffing or steamed pudding. A hole is dug in the ground and lined with red-hot stones. A steel basket containing the food is placed on the hot stones. After a quick spray of water on the stones to create steam, it is covered with wet banana leaves or wet lamb cloth. Damp sacks of potatoes or sugar are placed on the wet sheets. The hole is then filled with earth and left to steam for several hours. The resulting smoky flavor of the hangi is delicious and an essential dining experience for tourists.
An important element of New Zealand cuisine is innovation, through research and technology. New Zealand continues to develop new varieties and products for universal consumption.
In the 1970s, New Zealand pioneered deer farming. Today, it is the world’s leading producer and exporter of farmed venison.
New Zealand also developed Royal Gala and Braeburn apples, now known as premium eating apples. New Zealanders perfected cultivation techniques, post-harvest procedures, quality assurance programs, transportation systems, and commercial distribution of kiwifruit.
The food and wine community
Over the past 30 years, New Zealand wines have slowly evolved to complement their cuisine. The internationally acclaimed NZ Sauvignon Blanc from the Marlborough region is now ranked the best in the world with its unique flavors of currant, passion fruit, lime, melon, nectarine, red pepper (Capsicum) or asparagus. Fresh is best with Sauvignon Blanc. Their vibrant flavors enhance the freshness of seafood and white fish, especially when served with citrus or garlic-based sauces and fresh summer salads with tomatoes and peppers.
NZ Pinot Noir is now officially one of the world’s great (red) wines. Pinot Noir from the Martinborough region has earned the highest praise for New Zealand with its strong ripe plum flavors and great concentration. The South Island regions of Marlborough and Nelson produce Pinot Noir with strong cherry and plum flavors, while the Central Otago region produces Pinot Noir with strong black cherry flavors.
NZ Pinot Noir suits a wide range of dishes. Lean meats, such as veal, venison, or turkey, are perfect with Pinot Noir. The cherry flavors of Pinot Noir from the southern regions complement the flavor of turkey as does the classic side dish, cranberry sauce.
NZ Chardonnay is building a reputation as a versatile gastronomic wine. Fresh, youthful NZ Chardonnay is delicious with most seafood dishes, including scallops, crabs, crayfish, white meat fish, and salmon. The mature NZ Chardonnay is rich and complex, with concentrated nutty flavors that blend with stronger dishes and creamy sauce.
New Zealand sparkling wines tend to be stronger, more fruity and have higher acidity levels than champagne. From the full-tasting Pinot Noir to the finest and most delicate Blanc de Blanc (100% Chardonnay), New Zealand sparkling wines follow a wide range of light-tasting dishes including crayfish, crab, scallops, caviar and fish. of white meat
New Zealand’s ability to produce exceptional red wines from Bordeaux varieties complements the country’s reputation for producing quality white wines. Cabernet Sauvignon or Cabernet Sauvignon/Merlot blends are full-bodied, with ripe berry flavors.
High-fat meats, such as lamb or duck, have strong flavors that are an excellent match for Cabernet Sauvignon or Cabernet Sauvignon/Merlot blends. Merlot has a less intense flavor and suits leaner meats and savory dishes such as stews or casseroles.
The delicate flavors and fresh acidity of aromatic dry wines such as New Zealand Reisling, Gewurztraminer and Pinot Gris blend with a wide range of moderately flavored salads, seafood and chicken dishes. The slightly sweet aromatic wines are delicious with spicy Thai dishes and other Asian dishes. They can also follow vegetarian dishes, or desserts such as fresh fruit or soft blue cheese.
Truly, the Kiwis’ ingenuity and excellence in food and wine show that New Zealand can stand out as one of the world’s great producers of food and drink products.