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New Zealand Cuisine

They say that in Wellington – the capital of New Zealand – there are even more food establishments per one dweller than in New York. The biggest country’s city, Auckland, has about 900 restaurants and cafes of different rank for tourists and residents disposal. One may even order a food tour to get acquainted with this sphere of New Zealand culture or visit various seasonal food festivals, markets and fairs.

The fruit and vegetables from New Zealand – kiwi, kumara (sweet potato), asparagus, apples, saffron, and olives – are being exported worldwide. The seafood caught (mussels, lobsters, abalone) here is always fresh, organic and affluent being the basic ingredients for a lot of dishes as the country is surrounded by the ocean.

It’s easy to guess that contacts with the British and the representatives of other countries have greatly influenced the New Zealand cuisine and made it be a mixture of predominantly local dishes and the British ones. Later on the national cuisine was further changed to satisfy the tastes of multiple international tourists. Cafes and restaurants became cosmopolitan with various ethnic menus.

A meringue dessert called Pavlova, topped with cream and fruit is very popular among the people of the state. This dish was created to honor Anna Pavlova, Russian ballerina, after one of her tours in the 1920s. It’s especially tasty with a cup of New Zealand coffee that is of really enormous size. This black beverage may be found by the connoisseurs almost everywhere, including mobile outlets with a coffee machine.

New Zealand wine industry has gained great success and reputation throughout the world. The especially favorable climatic conditions and soil allow people to grow the diverse range of grape sorts: sauvignon blanc, chardonnay, pinot noir and others. They constantly win the awards all over the world.

Barbecue is an essential part of their culture. Long summer days are very favorable for gathering and socializing outdoor. The most enthusiastic ones like to cook all the year round outside and spend lots of money for such cooking appliances. Those who can’t afford to have a barbecue for some reasons there exist public BBQs in the parks and on the beaches working for free.

Hangi food is a traditional meal of Maori that consists of seafood, meat (chicken, pork, lamb), and vegetables (mainly kumara). These ingredients are mixed together and steamed for several hours (3-4) in a special underground oven on the heated rocks.



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