Top 10 quintessential Kiwi foods

Adam Smith started it at Inquiring Mind with

1  Bluff Oysters in batter

2 Pavlova

3 Meat Pie

4 ANZAC Biscuits

5 Colonial Goose

6 Mince on toast

7 Whitebait fritters

8 Crayfish

9 Blue cod & chips

10 Whitestone cheese

Adolf carried it on at No Minister with:

1. Roast lamb (Merino/South Suffolk cross – killed at 14 months) and mint sauce, accompanied by steamed new potaoes, fresh green peas and sweet corn on the cob, all with lashings of butter.

2. Carefully prepared Maori hangi – pork, mutton, potato, kumara, beet root, puha.

3. Steamed pipi, cockles and kutai (mussels) with lots of fresh bread and butter.

4. Steamed Tarakihi or Hapuka with mashed potato and kumara (combined) and plenty of fresh greens. Plenty of salt and cracked black pepper along with lemon juice over the fish.

5. An eighteen inch long slab of sirloin steak, turned on the char grill for forty minutes while continually basted in a brew compising red wine, worchester sauce, tomato sauce, hot chilli sauce, garlic, soy sauce, balsamic viegar and any thing else which gets in the road. Black on the outside, nipple pink in the middle. Char grilled vegies on the side.

6. Steam pudding with custard sauce.

7. Roast chicken with roast vegies and silver beet. Lotsa gravy.

8. Bacon and eggs with baked beans and tomato.

9. TipTop Icecream

10. KFC for South Aucklanders.

And my list, based on the food I miss most when out of the country, in no particular order is:

1. Vogels bread, toasted with cottage cheese and kiwi fruit or vegemite, cottage cheese and tomato.

2. Hokey pokey ice cream.

3. Pavlova topped with cream and kiwifruit.

4. Lamb backstraps, topped with grainy mustard and soy sauce, grilled until still pink, served with broccoli, carrots, roasted red onion and kumera.

5. Blue cod from Fleurs Place.

6. Waitaki Valley strawberries.

7. Central Otago apricots and peaches.

8. Totara Lowlands cherries.

9. Milkshakes

10. Fresh asaparagus with Whitestone Windsor Blue cheese.

And an extra one: my favourite childhood dinner (which I probably haven’t had for more than 30 years): Roast mutton with roast potatoes, mint sauce, gravy and mashed swedes.

12 Responses to Top 10 quintessential Kiwi foods

  1. adamsmith1922 says:

    Ah swedes, love them.

    Good to see the mention of mutton.

    Glad to see the amount of interest in this topic.

  2. adamsmith1922 says:

    Caper sauce goes well with mutton, plus make some slits in the meat and insert small pieces of anchovy, really helps the flavours

  3. Adolf Fiinkensein says:

    HP, your ‘extra’ reminds me of a truly vomitous day calling on West Coast cockies in the early eighties. We were invited in for an early lunch at 11.00 am. Boiled mutton and swedes. Politely partook.

    Invited in for lunch at the next call at 12.30. Boiled mutton and swedes. Choked but manfully chewed through it with a smile.

    Invited for late lunch at next call 2.00 pm. God knows how I survived this round of boiled mutton and swedes. Eventually escaped down the road and vigorously regurgitated.

  4. adamsmith1922 says:

    Roast mutton is another thing entirely. Indeed in the Edwardian era mutton was the prized meat – see for example a description of a dinner party at the Forsytes in Galsworthy’s Forsyte Saga where the main dish was a saddle of German mutton.

  5. Colin Lucas says:

    On channel 8 (sky) there is a recreation of a Victorian farm and all things that went with it including food.
    The episode I happened upon had the “farmers wife” making boiled mutton. It looked OK.
    One more dish, My wife’s baked blue cod on mash. simple yet delicious.

  6. Rob Hosking says:

    I once emailed my sister and brother in law, who were in Egypt at the time, with two words to make them homesick – peaches and icecream.

    I got a two word reply.

    The other dish I think of as part of home –

    Blackberry crumble dessert, with blackberries picked wild. A delight of late summer/autumn, when I was growing up.

  7. laughykate says:

    Mashed swede.
    Seriously?
    Mashed swede will send me sprinting for the door.

  8. Vince says:

    This is a really great top ten list. I enjoyed my trip to New Zealand two years ago. I got to visit Wellington and have to say I was very surprised with the wide variety of cuisines are available. Meat Pie though is a staple. You can post this to our site http://www.toptentopten.com/ and then link back to your site. We are looking for top ten lists and our users can track back to your site. The coolest feature is you can let other people vote on the rankings of your list.

  9. Deborah says:

    Kumara. Just Kumara. Please, sweet FSM, send me KUMARA.

    We can get sweet potatoes here in Adelaide, but not kumara, and I miss it so much.

  10. Huh, no mention of marmite? That was my vice while abroad. The NZ kind is really quite different from the Brit, for connoisseurs.

  11. homepaddock says:

    Daniel – I think vegemite is peculiar to Australia and NZ (and people from other coutnries think it’s very peculiar). You can get marmite in Britain but I don’t know if it’s the same as ours.

  12. Daniel says:

    No, British marmite’s quite different. Lighter in colour, a little sweeter, runnier. And something else. (I conducted a blind taste test on some Kiwis and South African.)

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