What’s cookin’?

Some countries, France and Italy come to mind, are gourmet destinations. New Zealand- not. But we hear of some dishes and ingredients over and over again and they are shared in this playful cookbook:

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Everyone talks about Whitebait Fritters. They’re a big deal during whitebait season. (Forrest tried a whitebait omelet and said it was so-so. You can tell he’s not from here!)

Whitebait are immature New Zealand trout.

Whitebait are immature New Zealand trout.

I took this photo of a pipi hunter while we were visiting Coopers Beach on the North Island:

Pipi hunting

Pipi hunting

Here’s what to do with your pipi’s:
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Yum, right?

Lamb is everywhere in New Zealand including most Kiwi kitchens, just not ours. When I mentioned to a Kiwi how cute the lambs were, she responded, “They’re not cute. They’re food.” Perhaps she uses this recipe:

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I’ll take the mint sauce, without the lamb please. DSC00682 (1024x768)

It took a while to figure out kumeras were sweet potatoes. They’re very popluar.

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Likewise- beetroot is in season now and is a Kiwi fav:

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Hokey pokey this, hokey pokey that, Kiwis love their hokey pokey. Examples: ice cream, chocolate and now biscuits:

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And for the grand finale: pavlovas– it wouldn’t be Christmas without a Kiwi pavlova. (They’re waaaaaaaaaaaaaaaaaaaaay sweet!)

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Bon appetite!

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