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For most of the twentieth century, New Zealand cuisine remained highly derivative of British food. [20] Unlike Britain, New Zealand escaped major food shortages during World War II. However, demands of the US forces in the Pacific as well as exports to Britain saw meat and butter rationed between 1943 and 1950. [22]
New Zealand food writers (2 C, 6 P) New Zealand snack foods (1 C, 5 P) P. ... List of Australian and New Zealand dishes; New Zealand Chinese cuisine; A. Afghan (biscuit)
Traditional New Zealand biscuit and is made from cocoa powder, butter, flour and cornflakes. It is then topped with chocolate icing and half a walnut. The origin of both the recipe and name are unknown, but the recipe has appeared in many editions of cookbooks sold in New Zealand. [226] Anzac biscuit
The Australia New Zealand Food Standards Code (ANZFSC) is the legal code governing food safety and food labelling in Australia and New Zealand. [1] [2] It is administered by Food Standards Australia New Zealand. [3] Officially, it is issued as Australian secondary legislation and then adopted by New Zealand secondary legislation. [4]
An Afghan is a traditional New Zealand [1] [2] [3] biscuit made from flour, butter, cornflakes, sugar and cocoa powder, topped with chocolate icing and a half walnut.The recipe [4] has a high proportion of butter, and relatively low sugar, and no leavening (rising agent), giving it a soft, dense and rich texture, with crunchiness from the cornflakes, rather than from a high sugar content.
The Māori carried these traditions to Aotearoa (New Zealand), making puddings of grated kūmara (called roroi) or mashed kiekie flower bracts in large wooden bowls. [7] When European settlers arrived they brought with them new foods and iron cooking pots. Pigs and potatoes from Europe were rapidly adopted by Māori, who produced large ...
In Australia and New Zealand, a meat pie is a hand-sized pie containing diced or minced meat and gravy, sometimes with onion, mushrooms or cheese and is often consumed as a takeaway food snack. This variant of the standard meat pie is considered iconic. [1] It was described by New South Wales Premier Bob Carr in 2003 as Australia's "national dish".
Common foods cooked in a hāngī are meats such as lamb, pork, chicken and seafood (kaimoana), and vegetables such as potato, kūmara (sweet potato), yams (oca), pumpkin, squash, taro and cabbage. [4] [5] [6] A hāngī pit is dug to a depth of between 50–100 cm (20–40 in), sufficient to hold the rocks and two stacked baskets of food.