Kiwi Cuisine

Kiwi Cuisine is Stemming from the British Colonial heritage, culinary culture in New Zealand is certainly characterized by straightforward fodder including steak and fries, fish and chips and baked meats.

Cooking Up Kiwi Cuisine

However, driven through the demands of increasingly sophisticated tourists for the region and relying on both Asian and Pacific flavors, New Zealand cuisine has quickly evolved to appeal to gourmet tastes.

Today’s New Zealand menus combine the incredibly fresh produce, meat and seafood having an eclectic combination of indigenous plants and exotic vegetables to produce complex, flavorful dishes.

Fortunately, travelers maneuvering to these dreamy, green islands within the South Pacific don’t need to wait long to take pleasure in a Kiwi feast.

For example, Air New Zealand supplies a gourmet New Zealand-inspired menu for passengers driving its Business Premier and Pacific Premium Economy classes.

Designed by world-renowned consultant chefs, several authentic option is paired with fine native wines to supply travelers a glimpse of the country’s culinary culture before they will hit the earth.

For a sample of New Zealand cuisine in your own home, make this happen recipe handpicked by among the consultant chefs from Air New Zealand and available on all flights received from North America.

Ingredients for Cooking Up Kiwi Cuisine

New Zealand Glazed Snapper and Arugula Salad with Vanilla Saffron Aioli

Serves 4

4 vine-ripened tomatoes

12 baby gourmet potatoes

4 medium fillets of fresh snapper

1 cup fresh arugula

Place tomatoes with a tray of rock salt inside oven at 320° F and roast until skins set out to split.

Remove from oven and make warm. Slice potatoes into thin slices and pan fry in organic olive oil with sea salt till golden and crispy.

In a big pan, fry the snapper (sprinkled with sea salt) skin-side-down until golden. Turn the fillets up to finish cooking the fish. To stop the fillets from curling up, work with a fish slice to press documented on the fillets after they go inside the pan. Hold for 20 seconds from the beginning.

Toss arugula inside a bowl with 1 teaspoon of New Zealand or regular extra-virgin organic olive oil.

Arrange potato slices on warmed dinner plates and squeeze “circles” of vanilla saffron aioli across the potatoes. Place snapper on the top with arugula and roast tomato towards the side. Brush with lemon caramel and serve while hot.

Ingredients for Cooking Up Kiwi Cuisine

Vanilla Saffron Aioli

1 tablespoon white wine vinegar

1/2 teaspoon ground New Zealand or regular saffron

1 vanilla pod or 1 teaspoon of vanilla flavoring

1/2 teaspoon fine salt

1 egg yolk

6 oz. grape seed oil

Boil the vinegar and saffron together. Cut the vanilla pod by two lengthwise and rub the seeds into fine salt. If using vanilla flavoring, skip this task. In a bowl, whisk vanilla salt or extract to the yolk, whisk in vinegar and slowly add from the oil, whisking well. Place in the bottle until predesigned. This makes it simple to serve and definately will keep from the fridge for four days.

Ingredients for Cooking Up Kiwi Cuisine

Lemon Caramel

1/2 cup sugar

2 tablespoons water

1/2 teaspoon salt

Juice of a lemon

Boil sugar, water and salt till golden caramel in color. Remove through the heat and cool slightly before carefully stirring within the lemon juice. Use a pastry brush to coat the snapper fillets.

This authentic New Zealand dish may help spice up your menu.

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