Kiwi Cuisine: An Inclusive Food Culture

Kiwi cuisine is the heart and soul of New Zealand’s rich food culture. Here at Dine In, we are always excited about introducing Kiwi cuisine to our international business partners when they come for a visit. Although many people outside of New Zealand are aware of menu items that appear on Italian and Chinese menus, they are often puzzled by what Kiwi cuisine is. Inevitably, anyone who tries Kiwi food quickly becomes a convert after sampling the rich array of choices uniquely influenced by British, Mediterranean, and Maori culture.

Truth be told, the abundance and quality of New Zealand food products such as fish, fruits, vegetables, and game, is outstanding. The freshness of ingredients allows the cuisine to sing on its own with little fuss. Whether it is Maori influenced pork and puha or Pakeha influenced pavlova;  food staples of Kiwi cuisine are blessed with great products to begin with.

Kiwi cuisine is not only about food and takeaway options, it is also about patterns of eating and cultural norms throughout the country. It is customary for the main meal of the day to be served in the evening unlike much of Europe where the main meal is in the afternoon. Barbecue is a large part of Kiwi cuisine, and often times an integral social event as well as a great opportunity to eat your heart out. Potluck is still a large part of the cuisine up to this day and is indicative of Kiwi hospitality and good will.

Wine is a central part of contemporary Kiwi cuisine as it is used as both an ingredient in sauces and reductions as well as an alcoholic beverage. Auckland’s Waiheke Island is home to 1 of the 20 top rated cabernet wines in the world. According to Wikipedia there are 10 primary wine making areas in New Zealand. To show you how wine has had more and more influence in contemporary Kiwi cuisine; in 1995 New Zealand produced 56.4 million litres of wine compared to 205.2 million litres in 2008. This indicates an almost fourfold increase in wine production in a 13 year span.

Fig Tree Café is a lovely spot to try some everyday Kiwi treats. Located in Upper Hutt, this charming place is housed within a restored chapel house, and appropriately enough the food is made with a lot of love. The basil chicken filo is wonderful and epitomizes the direction of contemporary kiwi cuisine. On the other hand their shepherd’s pie is emblematic of traditional Kiwi fare influenced by the British. The delicious pie is moist and well seasoned under the creamy and distinct flavor of the potatoes. I think this is a wonderful place for real Kiwi cuisine because they offer both modern and traditional Kiwi style food.

I realize that there are many reasons for New Zealanders to be proud, and great Kiwi food is a birth rite of any New Zealander. From familiar food developed in New Zealand years ago such as colonial goose, hokey pokey ice cream, and pork and pua, to modern contemporary Kiwi food influenced by new techniques and fusion cuisine, Kiwi food culture is inclusive and evolving constantly.

Reference: http://en.wikipedia.org/wiki/New_Zealand_wine#Statistics

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