New Zealand cuisine
New Zealand Cuisine refers to the food culture and culinary practices indigenous to New Zealand. It is characterized by its unique blend of Maori traditions and influences from Europe, Asia, and the Pacific Islands.
History[edit | edit source]
The history of New Zealand cuisine is deeply rooted in the traditions of the Maori people, the indigenous Polynesian inhabitants of the country. Early Maori cuisine was based on birds and fish, supplemented by wild herbs and plants. With the arrival of European settlers in the 19th century, elements of British cuisine – such as roast beef and pork, pies, and puddings – were incorporated into the local diet.
Ingredients[edit | edit source]
New Zealand's diverse landscape and temperate climate provide a wealth of fresh produce, seafood, and meats. Key ingredients include lamb, venison, salmon, crayfish, paua (abalone), kumara (sweet potato), kiwifruit, and tamarillo. Dairy products are also a significant part of the New Zealand diet, with the country being one of the world's largest exporters of dairy.
Dishes[edit | edit source]
Traditional Maori dishes include hangi, a method of cooking food using heated rocks buried in a pit oven, and kai moana, which refers to seafood. Pavlova, a meringue-based dessert, is claimed by both New Zealand and Australia as a national dish. Other popular dishes include fish and chips, meat pies, and Anzac biscuits.
Beverages[edit | edit source]
New Zealand is renowned for its wine, particularly Sauvignon Blanc from the Marlborough region. The country also has a burgeoning craft beer industry. Non-alcoholic beverages include L&P (Lemon & Paeroa), a sweet soft drink, and flat white, a coffee beverage.
See also[edit | edit source]
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