New Zealand is the producer of some of the world's tastiest fresh Native Foods Cuisine New Zealand. Besides many restaurants offering dishes from a wide variety of countries in Europe and Asia - France, Italy, Germany, Austria, Greece, China, Thailand, India and Vietnam - as well as growing numbers of Middle Eastern and Latin American restaurants, there is a Pacific-style New Zealand cuisine using the abundant fresh meats, fish, vegetables and fruit in a creative manner.
Native Foods of New Zealand cuisine draws inspiration from Europe, Asia and Polynesia; Pacific-Rim is a distinctive fusion using many of our excellent fresh produce and seafood. Lamb, pork and cervena (venison), salmon, crayfish (lobster), oysters, kina squid, paua (abalone), scallops, tutatua and pipi (New Zealand shellfish), mussels, kumara (a native sweet potato), kiwifruit, tamiri, New Zealand honey - these are some of the delicious fresh ingredients which make the food in New Zealand so special. Chefs are world-class, with many having worked in Europe and around the world.
Native Foods of New Zealand Restaurants There are two main kinds of Native Foods of New Zealand restaurants: licensed, which sell wine, and those where you can take your own wine. A nominal charge for corkage will appear on bills at BYO restaurants - this is for opening, chilling and serving the wine. Some restaurants are licensed but also permit customers to bring their own wine. Excluding wine, which varies in price between restaurants, a three-course meal usually costs from $35 to upwards of $100; BYO is usually cheaper than licensed, and ethnic restaurants (with some exceptions) a little cheaper than European Native Foods of New Zealand.
Late-night and 24-hour cafes and bar/restaurants are gaining popularity. Some are run by the major hotels. They will often have live entertainment. Local papers, especially on Thursday and Friday, print details of nightlife.
Native Foods of New Zealand Wine Begun by European immigrants, New Zealand's wine industry has grown rapidly; achieving great international success and a fine reputation in a very short time.
As a cool climate country, with a long autumn, during which the grapes can ripen slowly to a full flavour, New Zealand is ideal for winemaking and a constantly rising standard is evident among its winemakers. Notable New Zealand wines are known for their distinct taste profiles and intense flavour, such as the white Sauvignon Blanc, Chardonnay, and Riesling, bottle fermented sparkling wines, and red Cabernet Sauvignon, Merlot and Pinot Noir. These fine wines are a perfect complement to the fresh, tasty foods of New Zealand, Native Foods of New Zealand.
Many wine critics consider New Zealand Sauvignon Blanc the world's finest, with its purity and clarity of flavour. Northern wines are more lush and fruity, while the southern Sauvignon Blanc is more classical in style, with herbaceous overtones.
New Zealand's major grape growing areas are in the dry, sunny eastern regions, with three main areas - Gisborne, Hawke's Bay and Marlborough. Other areas of importance are Auckland, Martinborough, Nelson, Canterbury and Queenstown.
Many wineries have attractive settings, with restaurants and/or gardens where their wares can be enjoyed. Tours and tasting are often available.
The inhabitants of these islands Native Foods of New Zealand are relaxed and open-minded in their approach to new foods and different styles of cooking. New Zealanders are as likely to own a wok as they are a barbeque. Yet the nation is gradually developing a style all its own. Fusion cuisine - blending flavours from nations around the Pacific -is a fresh and vibrant style that has found its way to the style capitals of the world thanks to trend-setting New Zealand chefs such as Peter Gordon and their award-winning restaurants, but New Zealand remains a natural home.
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Native Foods of New Zealand gastronomic roots were nurtured in the British tradition of overcooked meat and two nuked vegetables, an unfortunate heritage which still informs the cooking patterns of older Kiwis and hasn't been completely displaced at some farmstays and guesthouses. Indeed, it is only in the last decade or so that New Zealand's chefs have really woken up to the possibilities presented by a fabulous larder of super-fresh, top-quality ingredients, formulating what might be termed Modern Kiwi cuisine.
Taking its culinary cues from Californian and contemporary Australian cuisine, it combines traditional elements such as steak, salmon and crayfish with flavours drawn from the Mediterranean, Asia and the Pacific Rim : sun-dried tomatoes, lemongrass, basil, ginger, coconut and most more. Native Foods of New Zealand Restaurateurs feel duty-bound to fill their menu with as broad a spectrum as possible, lining up seafood linguini, couscous, sushi, Thai venison meatballs and a chicken korma alongside the rack of lamb and gourmet pizza.
Individual producer listings detailing their particular specialty. Each listing Native Foods of New Zealand includes an assessment of product quality, location, trading hours and contact details. All suppliers listed sell direct to the public. Retailers chosen for the quality, rarity, and range include butchers, bakers, fishmongers, delicatessens, coffee roasters, greengrocers and cheesemongers. Foods as diverse as sausages and honeys, smoked fish and chocolates, breads and coffee beans, cakes, oils, fruit, vegetables, game, seafoods, pastas, sauces, preserves and chesses.
Armchair shoppers Native Foods of New Zealand are catered for with mail order and website details. Caterers, cooking classes and shops offering the best in kitchen utensils. Detailed descriptions of different kinds of foods, and how to choose them and use them. Recipes featuring some of the unusual ingredients and produce, and fresh ideas for using some of the more common ingredients in new ways. Food and Wine events information.
