Like most of my generation, foreign food was a foreign concept when I was growing up.
The first time I ate quiche was when I was well into my teams, and my mother called it Picnic Pie.
The first pizza I had was when I was a student and it was scone fought, covered in tinned spaghetti topped with bacon and cheese.
The first Thai meal I ate was in Sydney when I first left New Zealand in my mid-20s.
These days thanks to a wide variety of ethnic restaurants and the availability of ingredients to make food from all around the world, foreign food is no longer a foreign concept.
It’s part of our normal diet, adding to the variety and nutritional value of many meals and I”m grateful for that,