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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
Take a scoop from your favourite tub of ice cream and two cookies to make a delicious ice-cream sandwich.
Inspired by:
Travels to French Bay, Auckland.
Travels to Hastings, Hawke’s Bay.
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.
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.
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.
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.
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
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.
Top slices of crisp pear with smoked fish pate, and serve with favourite proper crisps on the side.
Inspired by:
Travels to Mapua and Moutere, Tasman.
Toast some bread, and top with peanut butter and freshly sliced strawberries.
Inspired by:
Travels to Moutere, Nelson & Tasman.
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.
Slice salami to make “crostini”. Top with a soft or firm cheese, and fruit paste.
Inspired by:
Travels to Kerikeri, Northland & Bay of Islands.
Take a handful or more of frozen blueberries (or other berries). Put into a blender, add a sweetener (sugar, honey) and a few tablespoons of yoghurt. Whizz, and serve with extra fresh berries.
Inspired by:
Travels to Awhitu Peninsula, Auckland & Waiheke Island.
Take two ginger biscuits and sandwich in between them a piece of chocolate and a marshmallow. Bake for a very short time, perhaps two or three minutes, in a hot oven.
Inspired by:
Travels to Mangawhai, Northland.
