New Zealand Domestic Life
DOMESTIC LIFE
The mutually appreciative and interdependent relationship shared by the peoples of New Zealand is depicted in the preparation, serving, and storing of homegrown foods. Certainly the Maoris' vast knowledge of and skill with local produce, fish and fowl added to the European larder.
Abundant water power produces hydroelectricity widely used in industries
and homes. About 82 percent of New Zealanders cook by electricity while
only 11 percent use gas. They enjoy the use of a wide range of electrical
appliances including refrigerators. freezers, and small kitchen
appliances.
The ability to bake has always been a criterion for the New Zealand
homemaker, but today many other factors influence cookery skills. These
include widespread travel and communications, increasing sophistication of
restaurants, the burgeoning New Zealand wine industry, and the influence
of other ethnic groups: Chinese, East Indian, Pacific Islanders and the
Dutch. Curiosity and pleasure in discovering new foods and food
combinations have stimulated not only interest in cuisine other than
British, but also interest in acquiring unusual cooking utensils, recipes,
and menu patterns. Previously a simple cook top and an oven produced the
typical Pakeha dinner of roasted meat and roasted vegetables topped off
with a creamy fruit dessert. But today; skewers for shish-kabab, woks for
Chinese dishes and casseroles for moussakas, and electric blenders to
create curry combinations are all a part of the New Zealand kitchen.
While eager to taste and adapt new food ideas. the Kiwis are also wise
enough to retain at least one cooking tradition that has not only stood
the test of time, but has proven to be a practical modern innovation as
well. From earliest times, the Maoris cooked their main meal of the day in
an earth oven which they called an umu or hangi. A pit would
be dug and a wood fire kindled in the bottom. As the fire progressed,
smooth stones would be placed on top. By scraping out the fires ashes and
retaining the red-hot stones in the pit, the Maoris created a
well-insulated oven. Over the heated stones they placed joints of meat,
leaf-wrapped fish and seafood and finally arranged kumara (sweet
potatoes) or other vegetables on top. Liberally sprinkled water created
steam, and woven mats set on top sealed in the heat and moisture. After a
period of undisturbed cooking time, a well-cooked tasty meal of meat,
fish, and vegetables could be enjoyed by a large number of people. Today,
many a large outdoor party, sports club, gathering or family picnic is
highlighted with a feast made in a hangi.
Except for certain isolated areas, food storage has never been a problem
in New Zealand. This is because of the combination of efficient
agricultural methods and the variations from temperate to sub-tropical
climates which allow for an almost continuous supply of fresh fruits,
vegetables, and grains as well as meats and dairy products. Refrigerators
and freezers are widely used and most Kiwis also enjoy convenience foods,
delicatessen specialties, and a range of imported foods as well.