New Zealand Eating

Eating

Eating New Zealand has a wide range of eating places, from fast food outlets to stylish restaurants. Many petrol stations have a convenience store with sandwiches or food such as pies that can be microwaved on-site. Fast food chains include KFC, McDonald's, Burger King, Wendy's, Pizza Hut and Subway. There are also many independent, owner-operated takeaways outlets selling one or more of burgers, pizzas, fried chicken, Chinese or other Asian fast food or fish and chips. At least a burger bar and/or fish and chip shop can be found in almost any small town or block of suburban shops. The humble fish and chip shop is the archetypical New Zealand fast food outlet. The menu consists of battered fish portions deep fried in oil (or fat) together with chunky cut potato chips (fries but not the McDonald's Shoestrings) as well as a range of other meats, seafood, pineapple rings and even chocolate bars, all wrapped in newsprint paper—today it is unprinted but traditionally it was yesterday's newspaper, until someone decided it was unhealthy. A good meal can often be had for under $5, a bad one for the same price. {edit} Cuisine New Zealand's cultural majority (ethnic British) does not have a definitive and recognisably distinct cuisine that differs markedly from the traditional British (or North American) cuisine. However there are a number of small differences * Roast kumara — the sweet potato (Ipomoea batatas) roasted in the same manner as potatoes and often served instead of or alongside. May also be deep fried like potato chips (i.e. fries) and known as kumara chips — nice served with sour cream but rarely done well as kumara cooks at a different temperature than potatoes, so it needs a skilled chef for the dish to be done perfectly. * Pavlova, or pav, a cake of whipped egg whites baked to have a crusty meringue-like outside but soft in the middle, topped with whipped cream and decorated with sliced fruit. Australians claim they created the dish but this is strongly disputed. * ANZAC biscuits — Plain hard biscuits (cookies) made primarily from oatmeal bound with golden syrup. Originally made for and by ANZAC troops during the first world war. Also found in Australia. * Pies — Unlike Americans, New Zealanders eat large numbers of non-flakey-pastry meat pies containing things like beef, lamb, pork, potato, kumara, vegetables, and cheese. * Kiwifruit — A plum sized green fleshed fruit, with fine black seeds in the flesh, originating from China, selectively bred in New Zealand, and first known to the home gardener as the Chinese Gooseberry. Now commercially farmed, with production centred on Te Puke but in many orcharding areas. Slices often served on pavlova. Known by its full name of kiwifruit and never shortened to kiwi in New Zealand, as kiwis are endangered birds or New Zealanders and neither are eaten nowadays. * Whitebait — The translucent sprat or fingerlings of native freshwater fish species that migrate from spawning in the sea each year. After being caught in coastal river mouth set or hand nets during November/December, this highly sought after delicacy is rushed to all ends of the country. Served in a fried pattie made from an egg based batter. May be seasonally available from a local fish and chip shop. Is served without gutting or deheading. The Maori also have a distinctive cuisine… * The hangi or earth oven is the traditional way that Maori cook food for large gatherings. Meat, vegetables and sometimes puddings are slowly steam-cooked for several hours in a covered pit that has previously been lined with stones and had a hot wood fire burn down in it. * Kaimoana (literally: sea food) — particularly shellfish gathered from inter-tidal rocks and beaches as well as crayfish (rock lobster) and inshore fish caught on a line or with nets. Species such as paua (blackfoot abalone) and toheroa have been overfished and gathering restrictions are strictly enforced, while green mussels are commercially grown and sold live, or processed, in supermarkets. Drinking New Zealanders have a reputation for enjoying their beer. Although there are now only two major breweries, there are many regional brands, each with their own distinctive taste and staunch supporters. Watch out for brewery owned pubs, the competition's beer is not sold there. More recently, the wine industry has developed into a significant export industry. Many vineyards now offer winery tours, wine tasting and sales from the vineyard. Take care when and where you indulge in public. New Zealand has recently introduced liquor ban areas that means alcoholic drinks cannot be consumed or even carried in some streets, such as city centres and popular beaches, at certain times of the day or night. Police can instruct you to empty bottles and arrest you if you do not comply. Coffeehouses are a notable daytime socialisation venue in many of the larger cities and tourist destinations. The cafe culture is notable in downtown Wellington, where many office workers have their tea breaks now, following the demise of the office cafeteria during the restructuring of the public service in the 1980s and 1990s. Coffee styles * Short Black/espresso — a single shot (25 – 30 ml) of thick black coffee. * Long Black — a long (double espresso) equal part hot water, but very strong cup of black. * Flat White — very strong coffee with creamy hot milk and no foam. * Latte — a large cup (double espresso) of very milky coffee with a thin layer of dense foam on top (the foam holds the coffee down). * Cappuccino — one-third espresso, one-third hot milk and one-third creamy, dense foam. An optional topping of chocolate or cinnamon can be added. * Americano — a Long Black with extra hot water. * Moccaccino – made with hot chocolate instead of milk. * Affogato — a scoop of vanilla ice cream served in a regular size glass with espresso coffee. * Macchiato — two shots of espresso served in a small glass. * Corretto — black espresso with a shot of alcohol. * Vienna — half black with added whipped cream and a sprinkling of chocolate shavings. In cafes, there is often more than one milk jug which is colour coded; dark blue is normal, light blue is lite and green is super trim. Bottled water — both flavored and unflavored — is available in most shops. Not that there is anything wrong with the tap water, it is just that some town supplies are drawn from river water and chlorinated. If you do not want to pour your money down the drain, fill your own water bottle from the tap, unless you find it is too heavily chlorinated for your taste. Tap water in New Zealand is regarded as some of the cleanest in the world, it is safe to drink from in all cities, most come from artesian wells or freshwater reservoirs - however, some are from rivers which can be chlorinated to be made safe but do not taste very nice. The water in Auckland comes from the end of the river Waikato, a long river that comes from freshwater sources in Taupo, but by the time it reaches Auckland the water quality is no better than that of the Thames in London or the Hudson in New York: be warned. Tap water in places such as Christchurch and Hastings is not chlorinated at all as it is drawn from the pure artesian aquifers of the Canterbury and Heretaunga plains (the same places the bottled water and other beverages comes from). But the water in some cities is heavily treated. L & P or Lemon & Paeroa is "world famous in New Zealand". It is a sweet carbonated lemonade style drink sold in a brown plastic bottle with a yellow label because they used to sell it in brown glass ones (like beer bottles) before they switched to plastic. Generally one for the kids or parties (it mixes quite well with whiskey), though the big bottle in Paeroa itself is a hit with the tourists.