Spoon and Travel: pure and wild New Zealand


If you think about New Zealand, cooking is not really the first thing that comes up to your mind. Before you think about the pure landscapes, then about the big cities, rugby and the Maoris. New Zealand cooking certainly has a strong English influence as the Australian one, but fortunately it still keeps some of its traditional habits, most of all in the cooking processes but also in the ingredients. Before introducing today’s dish, it is essential to let you know the country’s most important record: in the whole nation the number of sheep is 20 times higher than the number of humans. It is easy now to guess which is the main ingredient of the most traditional New Zealander recipe: sheep meat. Hangi is widespread all along the country, in truth is a cooking method of meat and vegetables inside a hole in soil. It is cooked with hot stones, charcoals and aromatic wood. In particular, sheep meat is often cooked with pumpkins, potatoes and kumaras (sweet potatoes).

New Zealander cooking represents the pure and essential soul of the country, with strong flavors, but simple ingredients. So also the cooking processes express the strong love for land and nature of aboriginal populations of this two amazing islands. New Zealand is popular in world for its natural stunning and pure landscapes. It is the perfect place for travelers who love to camp and moving on the road, it is also one of the few countries in the world where you can easily hitch-hike. Some of the places you cannot miss are: Abel Tasman National Park and Lake Tekapo both of them in the Southern Island, while Mount Taranaki in the Northern Island.


It is almost impossible to imagine a dish that unites Italy and New Zealand, in truth hangi’s cooking process is frequent also in some Italian regions, such as Sardinia. Lamb meat is one of the principal dishes of Sardinian culinary tradition, and as well as in New Zealand one of the cooking method to prepare it is inside a hole, together with herbs and covered with soil. It cooks thanks to the charcoals put on the surface.

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