Fresh Fusion - New Zealand Food
The inhabitants of these islands 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.
Fusion cuisine works particularly well in New Zealand due to the abundance of high quality fresh produce available. The variety of climactic conditions across the country makes for an unparalleled variety of ingredients - from kumara (sweet potato) and kiwifruit in the subtropical north to stonefruit and vines in the more temperate south. The nation is renowned for its seafood, offering regional specialties such as Bluff Oysters, West Coast whitebait and Kaikoura crayfish. Lamb is another iconic New Zealand product - and the locals know how to cook it to its best - while local beef and cervena (venison) are also of high quality. A spirit of experimentation means new products are regularly added to the list of home grown specialties: olive oil, nuts and truffles are more recent additions to delight connoisseurs.
When it comes to cooking, relaxed is the key word. The essence of fusion cuisine is an uncontrived approach that enables cooks to break with tradition. A relaxation of the rules is also evident when Kiwis sit down to eat. Dining in New Zealand is generally an unaffected time of pleasure and protocols are few. In summer, spring and autumn - in fact, whenever the weather - allows al fresco is a popular way to dine. Cafes reflect this fact with tables extending into the garden or onto the pavement. In some places you can purchase a picnic basket stocked with fresh food, or pay a visit to the delicatessen, bakery or supermarket and prepare your own.
The barbeque, another New Zealand favorite, is the quintessential combination of relaxed cooking and eating -on long summer evenings, the succulent smells of grilling food and the sounds of people dining in their gardens drift across the suburbs. Fish kebabs, whole prawns, lamb cutlets, venison steaks - there is no limit to the creativity of New Zealanders when it comes to their barbeques. For a uniquely New Zealand take on outdoor dining, try a hangi - the traditional Maori method of cooking food underground.
New Zealanders will try just about anything when it comes to food. Cafes and restaurants throughout the country reflect the diversity of the New Zealand population. Wherever you are, you'll find a selection of ethnic restaurants spanning Asian, Middle Eastern, African, European, American and Pacific cuisines. Fresh and varied produce, a range of styles, and a relaxed approach to food and dining: for the gourmet, New Zealand is truly paradise.
Produce Markets
Foodies should make sure they experience the delights of purchasing goodies - whether raw ingredients or ready-to-it snacks - at an outdoor market. In addition to regularly occurring culinary festivals featuring a celebration of food on a grand scale, you'll find numerous opportunities to enjoy small, regional markets. The Otara Market in South Auckland is the place to find authentic Pacific Island produce. In summer the Hawke's Bay Village Grower's Market at the Black Barn Vineyard features coffee makers, bakers, olive oil producers, chutney, or handmade chocolates. The Arts Centre Market in Christchurch features breads, cheeses, nuts.