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Remove casings from local sausages and break into rough portions before frying. Plate up with other local ingredients - oysters, olives, bread, spiced nuts, sun-dried tomatoes, olive oil, herb paste, chutney and savoury pastries here.
Inspired by:
Travels to Oneroa, Auckland & Waiheke Island
Peel and chop swede into cubes, and roast with olive oil and salt…after a bit, stir in a little brown sugar and chilli, and roast some more. Once cooked, sprinkle fresh chopped greens (watercress here) and a relish (onion marmalade here) - a delicious way to enjoy a Southland staple.
Inspired by:
Travel to Wānaka, Central Otago Queenstown Wānaka
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
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.
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.
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.
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.
Remove sausage meat from casing, break into pieces and cook through. Add cooked sausage pieces to a salad, with chopped tomatoes, greens, and red onion. Torn stale bread or croutons is a nice addition. Toss well with lemon juice and olive oil, or your favourite dressing.
Inspired by:
Travels to Motueka, Nelson & Tasman.
Travels to Akaroa, Canterbury Christchurch Kaikoura.
Chop a couple of fresh apples. Add to this some very finely chopped spring onion, a dressing with a good splash of apple cider vinegar, honey or apple syrup, mustard and olive oil, and plenty of chopped fresh herbs - mint, coriander or fennel (or a combination of them) work really well. This slaw is a great change from traditional apple sauces, and works brilliantly as a side with cold cuts and barbeques.
Inspired by:
Travels to Nelson.
Travels to Bostock Organic Kitchen, Hawke’s Bay.
Top your favourite salad greens with blue cheese, berries and stonefruit. Drizzle with olive oil and balsamic vinegar or fig molasses.
Inspired by:
Travels to Pleasant Valley Blueberries, Auckland.
Travels to Hastings, Hawke’s Bay.
Toss assorted tomatoes, toasted nuts or seeds, lemon juice, extra-virgin olive oil and flaked hot-smoked trout (or, as here, salmon) fillets. Scatter on a plate, and (if you like) serve with a scoop of natural yoghurt and top with more seeds.
Inspired by:
Travels to Akaroa, Canterbury Christchurch Kaikoura
Travels to Turangi, Taupo & Ruapehu
Top large lavash or crackers with soft goats’ cheese and cured meat, and finish with herbs and fresh or sundried tomatoes, or roasted peppers. It can be a big snack, or a small meal…
Inspired by:
Travels to Greytown, Wairarapa.
