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Place fish on top of chopped vegetables (corn and fennel here), on a tin foil square. Splash a little olive oil on top, close the tin foil parcel, and bake in a hot oven or barbecue until the fish is cooked through. Open the steamed fish parcels, and add salad or pickles before serving - carrot steeped in vinegar and sugar used here.
Inspired by:
Travels to Lake Tarawera, Bay of Plenty & Rotorua.
Mix crushed garlic (to your taste) and a teaspoon, or so, of a favourite seasoning, with a cup of cream. Layer kūmara in a baking dish (sliced leeks also added here), and pour over cream, letting the garlic bits fall down between the kūmara slices. Bake until cooked through (about an hour), covered until the last 15 minutes..
Inspired by:
Travels to The Kūmara Highway, Northland & Bay of Islands.
Take an unwrapped round cheese and place in a round tapas or ovenproof dish. Score the top of the cheese and sprinkle with a spice seasoning (here a seasoning, of juniper berry, pink peppercorns and fennel). Bake in a medium oven for 15-20 minutes, and serve with lots of crusty bread for dipping - it’s a lovely gooey cheese dip. It could be done on a closed barbecue too.
Inspired by:
Travels to Port Chalmers, Dunedin.
Skewer strips of fresh fish, and roll in nut crumb. Bake in the oven until fish has just cooked through. Serve with other local seafood - here Coromandel mussels, pickles, limes and salad greens.
Inspired by:
Travels to The Coromandel
Cut raw rhubarb and serve dipped into raw or brown sugar, to mellow the tartness just a bit. Try it after dinner: it's really good on a cheeseboard.
Inspired by:
Travels to Chelsea Sugar Factory, Auckland & Waiheke Island
Peel and slice carrots to form the base, instead of crackers. Top with beautiful blue cheese and fresh herbs for a delicious pre-dinner snack.…
Inspired by:
Travels to Ōhākune, Taranaki & Manawatu.
Chop carrots and cook (boil, blanch, roast) a little - until not crunchy. Toss through a dressing made with olive oil, vinegar, honey, salt and lots of pepper - cool. Once cool, mix plain yogurt through the carrots and add lots of fresh herbs - coriander here.
Inspired by:
Travels to Ohakune, Taranaki & Manawatu.
Sprinkle powdered spirulina over cracker toppings, an easy way to add some local sea greens to your plate when you are on the go.
Inspired by:
Travels to Foxton, Taranaki & Manawatu.
Put a small scoop of ice cream into a small glass. Top with raspberry soda (or a kombucha), and fresh raspberries.
Inspired by:
Travels to Foxton, Taranaki & Manawatu.
Halve a pear, scoop out the seeds, drizzle with honey and thyme, and bake until tender. Once cooled, add soft blue cheese and some walnut, and drizzle with a little more honey. Serve warm or cold, as a savoury starter or a sweet after. Tremendous on a picnic.
Inspired by:
Travels to Cromwell, Central Otago.
Toast bread. Smear with honey, and soft white cheese. Top with chopped dried apricots, and a sprinkle of fresh thyme. A snack, or a lunch.
Inspired by:
Travels to Bannockburn, Central Otago.
For a a simple and classic favourite bacon butty idea, slice white bread thickly, butter, and add grilled bacon, salad greens, and slices of winter’s tree tomato, the New Zealand tamarillo. The tangy tamarillo balances the richness of the bacon perfectly.
Inspired by:
Travels to the Kaipara Coast, Northland.
Travels to Hastings, Hawke’s Bay.
Barbecue lamb chops, and serve with an olive topping - chopped olives, parsley, capers, olive oil, salt and pepper.
Inspired by:
Travels to Martinborough, Wairarapa.
Travels to Waipawa, Hawke’s Bay.
Wash and clean unpeeled potatoes. Prick with a fork, and place in any available oven (or wrap in foil on coals) until cooked through. When cooked, halve, and scoop out the inside. Mash with some mustard, cheese and salt, put back to the heat until the cheese melts. Top with sauerkraut.
Inspired by:
Travels to Whanganui, Manawatu.
Halve fresh figs, add a dark chocolate slither and a walnut half, and bake (drizzled in honey or port). Serve with a little mascarpone. Dried figs can be used, but fresh figs when in season are the best.
Inspired by:
Travels to Hawke’s Bay.
Chop fresh figs, and plate up with torn mozzarella, cured meats, fresh basil and other salad greens. Dress with olive oil. Goes well with fresh bread, or crackers.
Inspired by:
Travels to Hawke’s Bay.
Travels to Marlborough.
Take skin off oranges (using a knife is best, it helps remove all pith). Slice and arrange on a plate. Top with fresh mint. Sprinkle with orange blossom water, if available.
Inspired by:
Travels to Gisborne.
Try freshwater salmon, sliced raw and soaked in soy and mirin, with a splash of sesame oil, then skewered and sprinkled with sesame seeds. A special treat, with drinks and friends, for the festive season.
Inspired by:
Travels to Tekapo, Canterbury Christchurch Kaikoura
Finely chop cooked mussels, and mix with just enough pork mince (take a classic pork sausage out of its casing) to bind. Add lemon zest and chopped coriander, and roll into balls. Cook in a pan or on a hot plate, and serve with sweet chilli sauce.
Inspired by:
Travels to Coromandel Town, The Coromandel.
A board of market finds - plate up some favourite local cheese, and a local chutney - and serve with local bread.
Inspired by:
Travels to Hobsonville, Auckland & Waiheke Island.
