Oceania · Australia and New Zealand
34 recettes
Delicate fritters showcasing the sweet, briny flavour of scallops from the Marlborough Sounds, a popular delicacy in the region.
A hearty and comforting soup featuring tender New Zealand lamb and sweet parsnips, elevated by the aromatic crunch of crispy rosemary.
A savory fritter showcasing the prized Bluff oyster, a delicacy from the southern coast of New Zealand. These fritters are crispy on the outside with a tender, briny oyster filling, often served with a squeeze of lemon.
A hearty and comforting Shepherd's Pie, a classic dish with a distinctly New Zealand twist. This version features a rich lamb mince filling simmered with vegetables and herbs, topped with a sweet and creamy kumara (sweet potato) mash, and finished with a drizzle of Manuka honey glaze.
A simple yet delicious Māori fry bread, often served sweet or savory. This version is lightly sweetened and spiced, perfect as a snack or dessert, drizzled with honey and dusted with cinnamon.
New Zealand's most iconic ice cream flavor, featuring creamy vanilla ice cream studded with crunchy pieces of homemade honeycomb toffee (hokey pokey).
Savory fritters made with sweet kumara (New Zealand sweet potato), salty feta cheese, and fresh herbs, perfect as a snack or light meal.
Plump, succulent New Zealand green-lipped mussels steamed in a fragrant broth of white wine, garlic, and fresh herbs. This classic dish highlights the exceptional quality of New Zealand's seafood and is perfect served with crusty bread for soaking up the delicious broth.
Flaky salmon fillets coated in a sweet and zesty glaze made with New Zealand honey and fresh ginger, served over a bed of simple wilted spinach.
Savory fritters made with mashed kumara (sweet potato) and shredded lamb, seasoned with ginger, soy, and coriander. These are a versatile and delicious way to use leftover lamb and kumara, perfect as an appetizer or a light meal.
Tender lamb koftas infused with the sweetness of kumara (sweet potato) and aromatic spices, served with a refreshing mint and yoghurt dipping sauce. This dish offers a unique New Zealand twist on a Middle Eastern classic, incorporating the popular kumara.
A hearty and flavorful savory pie featuring tender New Zealand lamb, fresh mint, and a rich gravy, encased in a golden pastry crust. A comforting classic often found at local bakeries and homes.
A delightful twist on the classic lamington, incorporating the unique New Zealand feijoa and tangy kiwifruit into both the sponge and the coating. These lamingtons offer a burst of fruity flavor with every bite.
New Zealand's beloved Friday night tradition: perfectly battered fresh fish and hand-cut chips, traditionally served wrapped in paper with a side of tartare sauce and lemon.
A rich and smoky pâté made from locally caught kahawai, infused with the distinctive aroma of Manuka wood smoke.
A hearty and traditional Māori dish, Boil Up is a nourishing one-pot meal featuring tender meat (often pork), root vegetables like kūmara and potato, and greens, traditionally served with doughboys (dumplings).
A gourmet take on the classic sausage roll, featuring savory ground lamb infused with fragrant rosemary, encased in flaky puff pastry.
Succulent chicken breasts filled with a savory mixture of minced lamb, sweet and tart feijoas, and aromatic herbs, baked to golden perfection.
A unique New Zealand-inspired dish featuring tender chicken breasts stuffed with a savory-sweet mixture of ground lamb, tart feijoas, and aromatic herbs, pan-seared and then baked to perfection. The feijoa provides a distinctive fruity tang that complements the richness of the lamb and chicken.
A modern interpretation of traditional Hangi flavors, this dish features slow-cooked, tender pork belly with crispy crackling, served alongside a creamy, sweet kumara (sweet potato) mash. It captures the essence of Hangi cooking without the need for an earth oven.
Pāua fritters are a classic New Zealand seafood dish, showcasing the unique flavor of pāua (abalone). The pāua is minced and mixed with a simple batter, then fried until golden brown. They are often served with a squeeze of lemon juice.
A hearty and comforting pie featuring tender New Zealand lamb, sweet parsnips, and a rich gravy, all topped with a delicate pastry and a hint of Manuka honey glaze.
Rēwena paraoa is a traditional Māori sourdough bread made with a fermented potato starter, known as a 'bug'. This unique bread has a slightly tangy flavour and a soft, slightly dense crumb, making it a perfect accompaniment to hearty stews and traditional dishes.
A sophisticated yet comforting dish featuring a succulent rack of lamb, infused with rosemary and garlic, served alongside a creamy, sweet kumara (sweet potato) mash.
A rich and creamy seafood chowder showcasing the fresh seafood bounty of New Zealand, often featuring local ingredients like kūmara (sweet potato) alongside a medley of fish and shellfish.
A hearty and comforting gratin featuring tender lamb simmered with root vegetables, topped with a creamy parsnip mash and a golden cheese crust. This dish highlights the use of lamb, a staple in New Zealand cuisine, and root vegetables like parsnips and kumara, which are commonly grown and consumed.
Toheroa soup is a delicate and highly prized New Zealand delicacy, traditionally made from the toheroa clam, a large surf clam native to New Zealand's beaches. Due to overfishing, fresh toheroa are now rare and protected, so canned toheroa or even clam substitutes are often used. The soup is known for its subtle, unique flavor.
A hearty and flavorful pie featuring flaky smoked fish (often kahawai or trevally) combined with the natural sweetness of kumara (sweet potato) and a creamy sauce, all encased in a golden pastry crust.
An authentic Māori hangi experience, where lamb and root vegetables are slow-cooked to smoky perfection in an underground earth oven using heated stones. This method imparts a unique, tender texture and deep flavor.
A classic New Zealand dessert, Pavlova is a meringue-based cake with a crisp crust and soft, marshmallow-like filling, traditionally topped with whipped cream and fresh fruit.
A traditional Māori earth oven feast where meat and root vegetables are slow-cooked over hot stones buried underground, imparting a unique smoky, earthy flavor and incredibly tender texture.
Rēwena paraoa is a traditional Māori sourdough bread made using a fermented potato starter, often called a 'bug'. It has a unique tangy flavor and a soft, slightly dense texture, distinct from yeasted breads.
Tender lamb and fresh mint are encased in delicate dumplings, simmered in a fragrant, savory broth. This dish celebrates the quality of New Zealand lamb with a comforting and flavorful twist.
A simple yet elegant dish showcasing the succulent New Zealand green-lipped mussels. Steamed in a fragrant broth of white wine, garlic, and parsley, this recipe highlights the natural sweetness and oceanic flavour of the mussels.
