There is no better way to understand a culture than to pick up a fork or tilt one's glass. Calling all foodie adventurers - look no further - how to find and enjoy New Zealand's passionate producers devoted to pleasing your palate. Especially for those want to experience New Zealand Cuisine at its best.
Food was fuel, meals were pit stops.
As one of the last British outposts we were obviously heavily influenced by our colonial forebearers, the long-suffering New Zealander had to put up with a staple diet that consisted mainly of meat and three veg, followed by stodgy pudding and weak tea…the only thing present that looked close to a herb was a good dollop of tomato sauce - we had such a long road ahead of us.
Palate-broadening overseas experiences
Inspired by the old-world culinary Mecca’s of France, Italy and beyond, jet setting kiwi youth returned from their ‘OE’ (Over-sea’s experience) and demanded change; they turned their noses up at mums ‘Bangers and Mash’ cringed at the ever-reliable “Bread and Butter Custard Pudding” and overnight we were transformed from a nation who cherished “Rugby, Racing and Beer” into a nation of connoisseurs, a nation of proud food, wine, and craft beer lovers, we wouldn’t settle for anything but the best.
The culinary revolution was upon us, we diligently fine-tuned our palates, corrected our pronunciation of degustation and as if by magic our wines were winning international awards our chefs were gaining global recognition, ‘coffee culture’ was becoming firmly entrenched - “New Zealand has more roasters per capita than anywhere in the world” we bragged. --- We had arrived!
For a fascinating account of this change over the decades read more here
