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    RecipesManiac.com   >   National + Regional Cookbooks   >   Pacific Rim   >   New Zealand

       
     

    How to Cook dishes from New Zealand


    New Zealand New Zealand gets its cuisine from two many sources: British cuisine, introduced by settlers from the United Kingdom, and the traditional cuisine of the indigenous Maori people. Additionally, in recent years, as travel overseas has become more widely available, New Zealand has also gradually began to introduce influences from French cuisine, Italian cuisine, as well as Asian recipes.

    Some popular dishes in New Zealand include:
    • Colonial goose - A roast leg of lamb, deboned, stuffed with honey and dried apricots, and marinated in red wine. This recipe was developed by the early colonial pioneers of New Zealand, who wanted to emulate the taste of goose, but had to make do with sheep.

    • Fish and chips - Like British fish and chips, this dish consists of deep-fried fish in batter or breadcrumbs, served with fried potatoes.

    • Meat pies.

    • Roast lamb.

    • Lamingtons - Cubes of sponge cake, covered with chocolate icing and dessicated coconut. The cubes may be sliced in half, and a layer of cream or strawberry jam spread between the halves.

      Lamingtons

    • ANZAC biscuits - New Zealanders claim to have invented this dish, but the dish is also claimed by Australia. ANZAC biscuts are made from rolled oats, coconut and syrup. According to legend, they were first prepared for the ANZAC troops sent to fight in the Gallipoli campaign in World War I, the recipe being specifically designed so as to produce a biscuit that would preserve well.

    • Pavlova - A meringue with a crispy exterior, but light and fluffy on the inside. As with ANZAC biscuits, both Australia and New Zealand claim to have invented the dish.

      Pavlova

    • Hokey pokey ice cream - Vanilla ice cream containing small lumps of toffee.


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    A Lighthouse Keeper's Cookbook: Stories and recipes from New Zealand lighthouses

    By Paul N Trevethick

    CreateSpace Independent Publishing Platform
    Paperback (154 pages)

    A Lighthouse Keeper s Cookbook: Stories and recipes from New Zealand lighthouses
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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.”

    New Zealand the Beautiful Cookbook

    By Tui Flower

    Shortland Publications
    Paperback (208 pages)

    New Zealand the Beautiful Cookbook
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    Cookbook filled with recipes unique to New Zealand.

    The Great New Zealand Cookbook

    By Jan Bilton

    Lansdowne
    Hardcover

    The Great New Zealand Cookbook
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    The Great New Zealand Cookbook [Hardcover] [Jan 01, 1984] Jan Bilton

    The Flame Tree Cookbook:Pacific Recipes for the New Zealand Kichen

    By Sue Carruthers

    GP Publications
    Paperback (234 pages)

    The Flame Tree Cookbook:Pacific Recipes for the New Zealand Kichen
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    Wild Blackberries: Recipes & Memories from a New Zealand Table

    By Rosie Belton

    Allen & Unwin
    Paperback (280 pages)

    Wild Blackberries: Recipes & Memories from a New Zealand Table
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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.

    From Kai to Kiwi Kitchen: New Zealand Culinary Traditions and Cookbooks

    By Helen Leach

    Otago University Press
    Paperback (208 pages)

    From Kai to Kiwi Kitchen: New Zealand Culinary Traditions and Cookbooks
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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.

    Jo Seagar's New Zealand Country Cookbook

    Paperback

    Jo Seagar s New Zealand Country Cookbook
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    The Vineyards of New Zealand Cookbook

    By Julie and Vic Williams Le Clerc

    Viking Penguin
    Hardcover (200 pages)
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    Vineyard of New Zealand Cookbook

    The Essential Digby Law - Over 700 Great New Zealand Recipes

    By Jill Brewis

    Hodder Moa Beckett Publishers Ltd.
    Paperback (352 pages)
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    Digby Law was a gourmet chef, food writer and broadcaster whose cookery books helped change the way New Zealanders approach food and eating. This special illustrated collection, created by Digby's long-time friend Jill Brewis, reflects Digby's passion for fresh food, his skill in the kitchen, and his simple approach. With over 700 recipes, it contains the essentials (and much more!) from his now classic cookery books.

    America's Restaurant Recipes

     
     


     
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