Transcript Slajd 1

Fresh, diverse and delicious, kiwis love their
food – quintessential dishes include
everything from roast lamb to green-lipped
mussels and pavlova.
New Zealand is an island nation with its waters containing
a large variety of fish and seafood. The consumption of fish has
traditionally been low as meat has been the main preference for meals.
Having said this, fish and seafood has always been significant in the
Maori diet and you will notice that the names of many of them are still
used today in Maori.
A typical cooked breakfast has
scrambled egg, bacon, cooked
tomatoes, mushrooms, hash
browns and baked beans. It's very
easy to want to skip lunch after
such a big breakfast.
Dinner is the main
meal of the day and
is eaten around 6pm.
It normally contains
meat and cooked
vegetables, especially
potato.
The favourite desert in New Zealand is the
PAVLOVA. It is a type of merengue covered
in whipped cream then topped with fresh
fruit such as kiwifruit (the most common) or
strawberries. Why does it have
a Russian name? In honou of a Russian ballet
dancer that visited New Zealand in 1926.
Succulent and tender, roast lamb is a kiwi favourite.
New Zealand lamb is held in high esteem throughout
the world and is one of the country’s top export
meats. Best enjoyed flavoured with rosemary and
plenty of seasonal veggies, roast lamb is a meal that is
sure to impress. You'll find it on the menu of our
best restaurants nationwide.
A Hangi is a traditional
Maori style of cooking .It is
a process where steam is
used as a medium of cooking
the food while it is beneath
the ground. Interestingly,
this style of cooking can be
found all around the Pacific
(including Chile where it is
called Curanto )
The hangi was the most
widely used method of
cooking by Maori for over
2000 years.
Now saved mainly for special
occasions, traditional foods
cooked in a hangi include
chicken or seafood as well as
various vegetables.
The dessert - meringue
with fruit and cream - was
named after the Russian
ballerina Anna Pavlova,
who visited both countries
in the 1920s.
Australians and New
Zealanders agree on that,
but not on who
invented it.
It is a meringue dessert with a crisp
crust and soft, light inside.