New Zealand Traditional cuisine

Traditional cuisine of the country, which existed on the islands long before the arrival of Europeans, virtually unknown to tourists. Many immigrants from all over the world have brought here the culinary traditions of their homeland, so now in the country can taste dishes of almost all nations of the world. But prevails, of course, Anglo-Saxon kitchen.

New Zealand - one of the leading producers of meat and dairy products in the world, so the basis of virtually all the local dishes - lamb, beef and pork. The traditional dish - fish or meat with fried potatoes, as well as natural steaks and roast beef. As side dishes are usually used potatoes and its local sweetish variety - "kumara". Other vegetables are, most often in the form of complex side dishes and salads.

Seafood quite rare in the traditional kitchen, but in any restaurant can be found in the menu of oysters, lobster, shellfish and many different varieties of fish. New Zealand also produces a large number of first-rate French-style cheeses: Brie, Camembert, Bleu de Bresse and Montana-Bleu.

Traditional desserts of New Zealand - a cake with whipped cream and fruit, a large round cake with fruit and cream, a variety of jams and biscuits, dry English style.

Because alcoholic beverages are preferred beer, which is considered one of the best in the world for quality. The most popular brands - "Lion Red", "OB Natural", "DB Draught", "Speight", "Canterbury Draught" and others, and some varieties are produced directly in the back room pub, which are sold.

New Zealand produces a lot of first-class wines, but local brands almost nothing they say foreign tourists, so the choice of wine should be treated with great care. Also a large quantity of alcoholic beverages imported from other countries, in the first place - South Africa and Chile.