Baku Kitchen! An independent reference of traditional food

New Zealand

Māori earth-oven traditions meet British baking; lamb, seafood, kūmara and beloved dairy desserts. That is the short version of what New Zealand cooks. Look for Hāngī (meat and kūmara steamed underground on heated stones, Māori feast tradition), Pavlova (meringue cake with whipped cream and kiwifruit, hotly claimed from Australia) and Mince and Cheese Pie (flaky pie of savory minced beef and melted cheese, bakery staple). Steam cooking on heated stones came with Polynesian ancestors; in Rotorua, geothermal steam boxes and pools replace the pit entirely. This atlas has 38 New Zealand dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

38 dishes.

42 Below42 BelowWheat vodka flavoured with feijoa, manuka honey or kiwifruit.Afghan BiscuitAfghan BiscuitChocolate cornflake biscuit topped with chocolate icing and a walnutBacon and Egg PieBacon and Egg PieShortcrust pie of bacon rashers and whole eggs, eaten cold at picnicsBluff OystersBluff OystersPrized cold-water oysters from Foveaux Strait, eaten raw in seasonBoil-upBoil-upMāori pot of pork bones, watercress or pūhā, potatoes and doughboysCentral Otago Pinot NoirCentral Otago Pinot NoirPerfumed cherry-scented red from the world's southernmost commercial vineyardsCheese RollCheese RollSouthland toasted bread roll filled with cheesy onion sauce, 'southern sushi'Chocolate FishChocolate FishPink marshmallow fish coated in chocolate; given as a small reward.Custard SquareCustard SquareSlab of set custard between flaky pastry, iced on top.FeijoaFeijoaAromatic green autumn fruit scooped from the skin, tasting of pineapple and guavaFish and ChipsFish and ChipsBattered flake with hot chips, wrapped in paper by the beachGinger Beer PlantGinger Beer PlantHome-fermented ginger and sugar brew kept alive as a bubbling starter.Ginger CrunchGinger CrunchShortbread slice under a thick chewy ginger caramel icing.Green-Lipped MusselsGreen-Lipped MusselsPlump native mussels steamed or grilled, often with garlic and creamHāngīHāngīMeat and kūmara steamed underground on heated stones, Māori feast traditionHokey Pokey Ice CreamHokey Pokey Ice CreamVanilla ice cream studded with crunchy honeycomb toffee nuggetsKānga PirauKānga PirauMaize steeped in running water for months, then boiled into sour porridge.Kawakawa TeaKawakawa TeaInfusion of heart-shaped native pepper leaves; peppery and slightly bitter.KinaKinaSea urchin roe scooped raw from the spiny shell, briny and custard-softKiwi BurgerKiwi BurgerBeef burger with beetroot, fried egg, cheese and salad in a bun.KiwifruitKiwifruitFuzzy green or gold fruit eaten halved with a spoon, tart and floralL&PL&PLemon-flavoured sparkling drink from Paeroa, 'world famous in New Zealand'Lolly CakeLolly CakeNo-bake log of malt biscuits studded with colourful lollies, rolled in coconutLouise CakeLouise CakeShortcake base spread with raspberry jam under a coconut meringue.Manuka HoneyManuka HoneyDark thixotropic honey from manuka blossom, medicinal and intensely herbalMarlborough Sauvignon BlancMarlborough Sauvignon BlancPungent grassy white with passionfruit and cut-grass aromas, poured cold everywhereMince and Cheese PieMince and Cheese PieFlaky pie of savory minced beef and melted cheese, bakery stapleParaoa ParaiParaoa ParaiPuffy Maori fry bread torn hot and spread with butter and golden syrupPauaPauaBlack-shelled abalone minced into fritters, chewy and deeply oceanicPavlovaPavlovaCrisp-shelled marshmallow meringue with cream and passionfruit, Christmas centrepiecePineapple LumpsPineapple LumpsChewy pineapple-flavoured candy logs coated in chocolate, sold in yellow bagsRēwena BreadRēwena BreadMāori sourdough leavened with a fermented potato starterRoast KūmaraRoast KūmaraCaramelised native sweet potato, essential to a Kiwi roast dinnerSteinlagerSteinlagerCrisp green-bottled lager, the export face of New Zealand beer.TitiTitiSalt-preserved muttonbird chicks, oily and strong, boiled or roastedToheroa SoupToheroa SoupPale green soup of large surf clams, creamy with a strong iodine tang.

  • Cheese Roll

    Southland toasted bread roll filled with cheesy onion sauce, ‘southern sushi’. Ready in 20 min prep and 15 min cooking.…

  • Boil-up

    Māori pot of pork bones, watercress or pūhā, potatoes and doughboys. Ready in 30 min prep and 2 hr cooking.…

  • 42 Below

    Wheat vodka flavoured with feijoa, manuka honey or kiwifruit. A wine & spirit recipe from New Zealand.

  • Afghan Biscuit

    Chocolate cornflake biscuit topped with chocolate icing and a walnut. Ready in 20 min prep and 18 min cooking. About…

  • Bacon and Egg Pie

    Shortcrust pie of bacon rashers and whole eggs, eaten cold at picnics. Ready in 30 min prep and 50 min…

  • Bluff Oysters

    Prized cold-water oysters from Foveaux Strait, eaten raw in season. Ready in 20 minutes prep and none cooking. Serves 4…

  • Central Otago Pinot Noir

    Perfumed cherry-scented red from the world’s southernmost commercial vineyards. A wine & spirit recipe from New Zealand.

  • Chocolate Fish

    Pink marshmallow fish coated in chocolate; given as a small reward. Ready in 40 min prep and 20 min cooking.…

  • Custard Square

    Slab of set custard between flaky pastry, iced on top. Ready in 1 hour prep and 30 minutes cooking. 12…

  • Feijoa

    Aromatic green autumn fruit scooped from the skin, tasting of pineapple and guava. 2 min to prepare. As many as…