New Zealand cuisine
New Zealand cooking is built on lamb, seafood and the Māori method of cooking underground.
Hāngī — cooking in an earth oven on heated stones — is still practised by Māori, at celebrations and on ordinary weekends alike.
Kūmara, the local sweet potato, was the Māori staple before Europeans arrived and remains one on the New Zealand table.
2 dishes
- Pavlova
A meringue with a crisp shell and a marshmallow centre, under whipped cream and kiwifruit.
115 min · Medium · Dessert
- Hāngī-style chicken
Chicken and root vegetables wrapped and baked with smoked salt — a home version of the Māori earth oven.
180 min · Easy · Main course