ChristChurch Food & Beverage

For many centuries, the indigenous people of New Zealand also known as ‘Maori’ were hunters, gatherers and crop farmers whose diet were based on birds, fish accompanied by wild herbs and roots.  Potatoes and kumara (sweet potato) were also commonly used in their dishes cooked under the ground in ovens called hangi.  Other cooking methods like roasting in geothermal areas and boiling and steaming in natural hot springs and pools were also employed.

In the 19th century, the early settlers from Britain have used large quantities of meat in their diet.   Traditional sweet foods such as cakes, scones and muffins were also introduced to the New Zealand food culture at that time. Subsequently, the immigrants from Asia brought in ingredients that are used in dishes such as kebabs, coucous, sushi, pad thai; served in a wide variety of ethnic restaurants today.

In modern day, New Zealanders celebrate an occasion with a feast of hangi where fare such as lamb, venision, crayfish, fresh fish and shellfish are often used.   Outdoor cafe and open barbecues are a common sight during summer where foods like occasion meat and salad make a delicious meal in laid-back style.

Adventurous palates will find a novelty in wild foods,  such as sheep’s eye, bug larvae, wild highland beef, curried Hoki Tikka, pesto ice-cream, mountain merino and venison tongue usually available during wildlife food festival while fish and chips, meat pies, custard squares among many others remain popular dishes throughout New Zealand.

 

 

Print This Page  |   Add to Bookmark