Foods in New Zealand
DAIRY PRODUCTS
Milk is taken by most children at most meals in the form of fresh whole
milk. Where considered necessary, toddlers are provided with the New
Zealand Whole Milk Biscuit, a cookie enriched with protein in the form of
skim milk powder. Most adults take some milk in tea, soups, and creamy
desserts. The use of skim milk, powdered skim milk, yogurt, and cottage
cheese is still limited although increasing in popularity. Many varieties
of cheeses are available but not widely used.
FRUITS AND VEGETABLES
Produce is mainly grown on the North Island where the climate varies from
temperate to sub-tropical, allowing for an almost continuous growing
period. Imported, frozen and canned fruits and vegetables are also used.
Fruits include apples, pears, varieties of berries, plums, peaches,
apricots, nectarine, and cherries. The more exotic fruits include feijoas,
tamarillo (tree tomato), kiwi (Chinese gooseberry), passion fruit, and
pineapple. Pumpkin and sweet potatoes (called kumara) are the staple
vegetables but many other common vegetables and salad greens are also
used.
MEATS AND ALTERNATES
Lamb is the number-one meat in New Zealand almost to the exclusion of
beef, pork, and poultry. Distinction is made in the age of the lamb: the
youngest and most tender is called spring lamb and is aged from twelve to
eighteen weeks; weaned lamb is aged from four and one-half to nine months
old. Hogget is the deeper pink-fleshed lamb butchered from nine to twenty
months. Young mutton is the next classification and includes lamb from
twenty months to two years. Mature mutton is strong in taste, deep red in
flesh color with brittle white fat, and for this the sheep are butchered
from two to five years old. The most common method of cooking is
oven-roasting, with prepared vegetables added near the end of the cooking
time. Currently lamb has been used more imaginatively in a variety of
international dishes.
Popular fish include trout, cod, red snapper, groper, terekihi, John Dory,
flounder and tuna, with whitebait considered a special delicacy. Oysters,
mussels, and eels are widely used. Toheroa is a native bivalve considered
a delicacy but not always available. Crayfish, similar to lobsters, are
enjoyed and crayfish tails are exported. Fish is eaten in quantity often
as an ingredient in other dishes, sometimes as a garnish or side dish.
Legumes are seldom used except for special dishes.
BREADS AND GRAINS
New Zealand is almost self-sufficient in wheat production. Few wholegrain
breads or cereals are consumed; white wheat flour is favored. Oats as a
baking ingredient and hot breakfast porridge are used occasionally. But
there is increasing emphasis on "health foods" with the resulting interest
in whole grains and varieties of different grains, including wheat germ.
"Tea breads" or quick breads, biscuits, scones and cakes are served
whenever tea is poured and often are a regular part of most meals as well.
FATS
New Zealand butter and cream are of fine quality and widely used. Butter,
lard, cooking oil, and salt pork are all used in cooking.
SWEETS AND SNACKS
Much sugar is consumed in the form of sweetened tea, sweet pastries, and
candies as well as preserves such as jams, jellies, and marmalades.
SEASONINGS
With traditional British restraint in seasoning, Kiwis have used little
more than salt, pepper, and onions. However, more current interest and
stimulation in imaginative cooking has brought an increase in both
seasonings and condiments, although bland flavors still prevail.
BEVERAGES
Tea is the beverage for every meal and as a mid-morning snack usually with
biscuits or breads. Tea is traditionally taken with milk and sugar. Local
wines are appearing more frequently in homes and restaurants, and beer is
enjoyed for quick lunches and outdoor parties.