These are some of the
tradional food that people in New Zealand eat:
kiwi
lamb
A trip to New Zealand to visit friends gave me a first-hand look and
taste of the foods of New Zealand. It seems as if I was constantly
eating, all concerns about dieting blown into the wind.
New Zealanders (who refer to themselves as
Kiwis)
love their food, as demonstrated by the prolific presence of small
bakeries and restaurants. It was especially surprising to see small
bakeries virtually next-door to each other, all selling the same type
of savory pies,
sausage rolls,
and sweet pastries with just the slightest variation by their
respective bakers. Their wares are not only delicious, but quite
inexpensive.
Butcher shops are fast becoming a thing of the past in America
thanks to large supermarket chains, but they are alive, well, and
thriving in New Zealand. Foodstuffs in general are expensive, and for
good reason. Most goods must be imported to this remote island country
and transport costs are naturally passed on to the consumer.
New Zealand Lamb
Of course, my first meal was a home-cooked dinner of roasted leg of
lamb
and vegetables (pictured). With a population of 4 million people and 50
million sheep, it is no wonder that lamb is the largest export of New
Zealand.
New Zealand
lamb,
particularly the leg, is prized for its flavor and tenderness. American
lamb is becoming more popular, but it pales in comparison. That being
said, most Americans prefer the milder flavor and lower prices of
American lamb.
Kumara
Kumara, pronounced KOO-mah-rah, is a popular New Zealand root
vegetable that is a common addition to the roast lamb dinner. It is
actually a variety of
sweet potato
that originated in America. Kumara was brought to New Zealand by early
Maori settlers. It looks much like a large, lumpy waxy red potato, but
has a sweeter taste than standard white potato varieties. The flesh
ranges in color from pale yellow to orange. Kumara may be used in any
potato recipe. Click on the additional photo link to see what it looks like.
Buttercup Pumpkin
Butternut pumpkin, a popular winter squash in New Zealand, was also
included in the roast lamb dinner. It has a hard, dark green shell, and
measures an average of about 8 to 10 inches in diameter. The flesh is
bright orange and tastes much like
sweet potatoes when cooked. Click on the additional photo link to see what it looks like.
Pavlova
Pavlova
is the national dessert of New Zealand, named for the famous Russian
ballerina, Anna Pavlova. This dessert, made of meringue, whipped cream,
and fruit, is said to be lighter than air and was created as a tribute
to the light and graceful dancer. Australia also claims credit for the
invention of pavlova, however, old cookbooks tend to weigh heavily on
the side of Kiwis.
This luscious dessert is well-named. It is rich without being overly
heavy. A meringue crust is filled with whipped cream and topped with
fruit, usually dominated by
kiwifruit.
These are some of the pics that are from New Zealand;
 |
| KIWI THE FRUIT |
 |
KIWI THE ANIMAL
|
But there is something else in there. It tastes, to me, medicinal.
Like sarsaparilla. So while Lemon & Paeroa has not won me over, I
know that a great deal of North America would probably love it. To them I
say: get to New Zealand’s as soon as you can. Just one sip might be
worth the trip!
