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Thanks Thanks for the site Andy and thanks to Luvs Food for the info. I thought they would be similar to our own fresh water crayfish(lobster) though the fact they are quite spicy is appealing.....loves spicy food. With our little fresh water ones the way to cook em is to very quickly pan sear...

Excuse my ignorance but "What is Crawfish" I am from another country and have no idea what the &^%$ you are on about. Would someone be kind enough to explain as a have an idea that they are like fresh water shrimp or prawns??? Much obliged :cool: :mrgreen:

sorry it's been so long I do appoligise that it has taken soo long to do an update as to New Zealand foods. I have begun my journey into tourism and eventually setting up a business to visiting some of the people and places on here. The food culture here is very much alive and well especially...

I am I am also of the purist school of cooking scallops. Hot pan seared for a minute maybe 2 depending on size, remove and deglaze with a touch of fresh lemon juice, a nice wee drop of Chardonnay or Reisling and serve on some fresh pasta, and maybe a piece of finely shredded lemongrass and or...

peach I have had fantastic results with Peach tree chips, especially when hot smoking salmon. It seems to give a delicate sweet flavour, without the heavyness of hickory. In the past I have also used Apple to smoke pork and find the result very pleasing.

Another wierd and wonderful..... In Papua New Guinea as a kid I had the misfrtune to try octopus and banana fritters done in coconut crumb. I couldn't eat enough of them until I found out what they were. Then thought I was eating them before and they are quite tasty so just carried on.

Brillant That is how my Mum did roasts for years. It was a Sunday dinner thing and took all day in the old electris fry pan. Meat first then the vegies with a little dripping for flavour, then gravy from the residue. Fantastic way to cook.:tongue:

That was not ment to be a dig I meant nothing by my comment about knife skills other than to say the quality of training in New Zealand can sometimes leave alot to be desired, especially tose coming out of technical colleges. There seems to be a large emphasis placed on being creative with...

Bizare Probally the wierdest thhing I have eaten is "Mountain Oysters", which are young rams testicles, fried in butter with onions. I was all of about 5 at the time. They tasted good and I had no idea what they were so carried on eating. Have also eaten Huhu grubs, which are a wood eating...

Try this If you want some lamb rump ideas see if these are to your liking. Seared Rump, to your cooking degree, on a salad of rocket, watercress, roasted cherry tomatoes, spiked with chilli or not, and shaved parmessan. Again seared rump with a wild berry coulis, I use blueberries blackberries...

Yum I absolutely adore this dish. It was my gastronomic pleasure to eat the tuna version in Tonga a couple of years ago. The fish was so fresh that it had been caught that afternoon by the chef himself and served that night. It was so very good I had to go in for seconds and then had the same...

Hi Lamb is big here so here are a couple ofthings thatI have done with it in restaurants around the country. Lamb Rump with sechezwan pepper crust w blueberry coulis Again lamb rump stuffed w raspberry and spiked w chilli(usually smoked) Have in the past used smoked lamb on antipasto plates...

Anything I will eat anything that you can kill from duck rabbit venison etc. My all time favourite though is spit roast wild pork. I know traditional and boring but so very tasty. Crocodile would have to come a close 2nd venison 3 and rabbit especially off a barbeque is always a great little...

sounds tasty Hmmmmmm Sounds damm fine..... I adore Mexican or any form of spicey food. My partner doesn't though and has no appreciation for the "after glow" IF YOU KNOW WHAT i MEAN BOYS AND GIRLS

To The Z If you want some pie recipes then go into google and type in "meat pie recipes". The results are quite spectacular.

I did not know I did not know that Ceviche could also be done with meats. I havae only ever had it done with seafood. That is a truely interesting concept in that I like meats almost raw anyway so by enhancing the marinade with some extra flavour and searing at best it would be heaven on a...

The Pie The Humble pie has been a staple in the iet of mine for as long as I can remember. I have had the pleasure of eating some very good pies and some shockers in my time. Some of my favourite are Steak and Cheese, Bacon and Egg, or Chicken and vegetable. These haave been made in every way...

Thanks Thanks for the level of interest shown already in this thread. New Zealand is yes a major lamb country, which is cooked in every possible way. An interesting site that I have just come across is www.wr2eat.co.nz it is definately worth a look, if you want to see what is going on in food...

Do they have descent meat pies in Australia or did they steal them from New Zealand.....The good ones that is. Signed a kiwi

I actually don't know if I have a favourite. As a New Zealander we are blessed with many fantastic varities and the Australian, especially reds and in particular shiraz/ shyrah are very damm tasty. If forced to choose White would have to be Pinot gris...

I have been asked to post to this site some of what is going on in New Zealand restaurants and it is with pleasuree that I will do this because the more exposure our(New Zealand) food gets on the international stage the better, in my opinion. First some details on me. I have been a chef and or...

Eric I have posted to a board called NZ FOOD so keep an eye out for it as I will post menu's to it as and when I find something interesting, only if you wish.

Thanks I want to say thank you to those who gave me some fantastic suggestions for ideas. I used some of them and the weekend was a total success thanks to your input. I am amazed as to the level of responses I received from eveyone and am very grateful. I was not expecting to have as many as I...

Eric you are absolutely correct and it is very arogant of me to dismiss the past so easily. The recipes in those books are as valid today as they ever were, infact probally more so now especially in New Zealand with the advent of fusion style cookery. Thaanks for the reminder

Thanks Thanks Haggis I have the said same book..... Was loooking for something more contempoary, not that the classics are a bad fall back. Thanks to for the explination on what they are. Peace