Food experiences in New Zealand

As promised, we have a few pictures of our cuisine experiences as requested from Jonathan’s sister, Meghan.

A few differences in New Zealand: meat pies were found in a lot of cafes, minced meat, lamb and mint, steak and cheese–what we would call “pot pie.” Lamb was a common meal, as were several types of fish (Dory was one we really liked), as well as the ever pervasive “fish and chips.” Venison and mussels were also found in many places. Honey was a common breakfast ingredient for pancakes, and it was gooood, fresh honey. Muesli was a common breakfast item. The bacon was like canadian bacon. There was not much prok to be found (not that we were looking for it).

New Zealand is a very agricultual country, and the cheeses, fruits and vegetables were amazing. Avocados and kiwis were delicious, andprominent in the cuisine. A few nights we made grilled cheese and avocado at the holiday parks with New Zeaqland goat’s cheese and ripe avocadoes. Yum!

Burgers are slightly different, but if you get one in a decent place they are pretty tasty. Beet root is a common topping for burgers. Mayo is common for fries (chips or wedges), as well as ketchup.
Sodas were similar, although Coke was more prominent. Glass bottles were not uncommon, and there was a non-US addition: L&P (Lemon & Perroa), which was a lemon limey drink Jonathan had quite a few times. It had a “sprinkle of magic” in it. (?) They also had flavored milks in a lot of the gas stations and cafes (lime was one…not so great according to Jonathan).

Beer was okay…their “Budweiser” was called “Lion Red.” We stuck strictly to the NZ beers while we were there, and found a lot were average and a few that were pretty good: Mac’s Great White and Monteith’s Honey Summer Ale. We tried wine on our last night (even though Jess has had an allergy in the past) and were OK! The wines were great…of course, the region we were in at the time was known for its wine, and is compared to Califronia’s Napa Valley. New Zealand has really started to become known for its wines.

Breakfast in Waitomo – homemade muesli and crepes with bananas

Dinner at Workmen’s cafe in Matamata

Breakfast in Matamata – Eggs with minced lamb and Pancakes, bacon and honey

Jess had fried calamari for lunch at the Mudbrick on Waiheke Island

Jonathan had the kangaroo at the Mudbrick

Breakfast at Owhanake Bay Estate included organic egg omelettes, roasted tomatoes and mushrooms, bacon, homemade toasted muesli, toast and an assorted collection of homemade and organic jams and honey

Below: Jess and Jonathan having their last dinner in New Zealand at Cable Bay Vineyards restaurant on Waiheke Island outside of Auckland. Jonathan and Jess both had the lamb rump on white bean puree.

~ by jboehman on February 20, 2007.