Exploring the Kiwi Experience.
The New Zealand experience was brought alive on the APB cooking studio tables recently by
Heena Munshaw is the Managing Director of Beacon Holidays, worldwide.
‘ There are ‘farm stays’ in New Zealand which let you soak in the culture of the farm and outdoors, “ says Heena, “ Fruits and vegetables growing in plenty with so much to share. People simple share their produce of nature at the farm gates in baskets where people passing by drop in ‘honour money’ whatever they feel for the produce they pick up. Natural fresh food is in plenty. It is a joy to see abundance of natural environment around.”
Being an avid traveler I had sold my soul to New Zealand already.
The New Zealand wines offered was generous, at the ‘Bloggers cook off ‘ which was got together by the Food Bloggers association. What a brilliant idea of getting all the bloggers together Sameer Malkani of FBAI, you did do justice to New Zealand.
Farmers in New Zealand cater to excellent world class lamb, beef and dairy. The grasslands are pure and meadows so organic, what more could one ask for? A piping-hot roast lamb is a kiwi staple surrounded by fresh vegetables. As a nation surrounded by the sea, in New Zealand you can get spoilt with fresh seafood year-round, they say. Many exotic sea food dishes hence turn up at every gourmet table there.
The New Zealand summer sees many eat outdoors, often in a barbecue setting. Kiwi barbecues - featuring New Zealand beef, lamb and seafood - are a big part of the culture, and typify the laid-back nature of the New Zealand people.
Another style of all-year-round outdoor cooking is the traditional Maori hangi ,cooked underground on hot coals, usually prepared for special occasions. It includes a vegetable called the Kumara, along with chicken, pork, lamb, potatoes and other vegetables.