Onion
dip –
this was something everyone ate in the 60's.
Just 2 ingredients, a small can of reduced cream and a packet of
powdered onion soup. Mix it together
and eat with crackers or vegetable sticks.
Pavlova
– This
one's controversial because it is claimed by both New Zealand and
Australia. It is a dessert named after
the ballerina Anna Pavlova and it is a Kiwi favourite still now. Usually shortened to 'pav'. Traditionally it's a meringue with lashings
of cream on top and strawberries.
Sausage
sizzle – if you go to a school gala or to a hardware store you
are likely to find a sausage sizzle on the go with the proceeds going to
charity. It's not gourmet – a barbecued
sausage wrapped in buttered white bread and squirted with tomato sauce (our
name for ketchup). Nowadays some sizzles
offer onions and mustard.
Wattie's
Tomato Sauce – I'm mentioning a brand name here, which
is unusual. But Wattie's Tomato Sauce is
so ubiquitous in New Zealand. It is what
we use for ketchup although at home I now use the 50% less sugar version which
actually tastes just the same.
Whitebait
fritters – this is a New Zealand delicacy that I haven't tried
myself – whitebait are tiny little fish that are eaten whole in the fritter –
and ever since childhood I haven't been able to make myself eat something with
eyes. Aficionados – almost everyone
except me – have a variety of fritter techniques – the best ones are said to be
almost all whitebait with just a little beaten egg and salt & pepper.
Some add a little flour.
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