Share your quintessential Kiwi flavour, win pass to Taste of New Zealand
By Idealog,
As World Cup fever grips the nation, non-rugby fans can seek solace in events that have nothing to do with chasing oval balls around a field.
From 19-22 October, foodies will converge on Victoria Park for Taste of New Zealand, a massive culinary festival featuring signature dishes from top New Zealand restaurants, chef demonstrations, a produce market and entertainment courtesy of a grand bandstand under the direction of Peter Urlich.
Today's the last day to secure earlybird tickets; premium passes worth $70 are going for $55 and include entry plus $40 of "crowns", the festival currency used to buy food and drinks inside.
We've also got two double General Admission passes to give away to Idealog readers – though you will have to purchase your own crowns separately.
How to win? Tell us what your quintessential Kiwi flavour is (bonus points for adding an interesting twist, at our discretion...)
This competition is now closed.
Comments
Louisa Redshaw
Traditional known as Eton Mess - and yes, it's known as an English recipie (consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College's annual cricket game against the students of Winchester College). My New Zealand take on this kiwiana dessert is called - Rugby Mess. Thickend Cream, Kiwifruit, South Island Cherries, Plums from your backyard Natural Yoghurt, and Meringue. Think summer, fresh cut grass, this dessert and you're away laughing.
Aimee
Beetroot and feta dip. This converts non-beetroot lovers into believers!
1 can sliced beetroot
200g salt reduced feta
50g cashews
Drain the beetroot and reserve the liquid. Place beetroot in a processor and whiz until the mixture forms a paste but the cashews are still chunky. If the mixture seems too dry, add a small amount of the beetroot liquid until desire consistency.
Stephanie Liebert
Take the earthy, smoky flavour of a good kiwi hangi and throw in a fat dollop of sunscreen. Spread on a generous lashing of vegemite and add a half pint bottle of cream whipped from the mighty Waikato.
Slice up a few Bay of Plenty kiwifruit and scatter artistically about. Don't be shy! Decorate with good kiwi chocolate shavings from the Whittaker brothers.'Kin oath!
Serve with that bottle of 2008 Marlborough Chardonnay your Mum's been hiding behind the sherry.
Lisa Struneski
My favorite 'kiwi' flavour is kiwi fruit. I have many great recipes including an awesome salsa.. However.. Put it over a pavlova (No Aussies it IS ours) and it is the quintessential combo - a double whammy..
Hmmm making myself hungry!
Raewyn Whyte
Feijoa daquiri is quintessentially an intense kiwi flavour for me — much as sourc cherry cider is the taste of summer in Nritish Columbia, Canadsa.
here's the recipe (for 4 coicktails)
6 feijoas (scooped out flesh only)
two hand-fulls of ice cubes
9 parts Bacardi White Rum
3 parts Rose’s Lime Cordial
Put all ingredients into a blender and mix until smooth
Serve in cocktail glasses - sip slowly
Kate
Tamarillo on buttered Vogels.
Put slice of Vogels in toaster. Get butter out of fridge. Cut tamarillo in half.
…toast pops…
Butter toast. Scoop tamarillo onto toast. Sprinkle with soft brown sugar if you like things sweet and caramelly. Eat leaning over a plate to catch the sweet/tart, buttery juices.
Lick plate.
best. breakfast. ever.
(and hard to replicate anywhere else in the world!)
Amie Lightbourne
Watermelon & feta, speared on a toothpick.
It's a phenomenal sweet/sour blend that melts in your mouth in the summertime.
Emma Knight
When I was overseas, the thing I couldn't find anywhere was a New Zealand style cafe: casual dining, big punchy fresh flavours and creamy caramel coloured flat whites.
I missed big chunky, toasted focaccia bread sammies thick with aioli and pesto, fresh fresh tomato, crunchy lettuce and smoked chicken or steak, or maybe crunchy gourmet bacon and avocado.
So simple but all the textures and flavours are there. When I think of NZ flavours, I think of vibrant colours and fresh textures that let the raw ingredients sing because they are so fresh and flavoursome!
Tara
This is going to sound odd, but fresh Bluff Oysters with a little kiwifruit salsa on top. Serve it in the shell and you have a match made in Aotearoa. Clean, green, and surprising - you really will wonder why you never thought of the combination before.
littleninja
Hot chips with chillipowder salt, tiny bit of sugar and squeeze of lemon. The different flavours really give it a kick so yummy :)
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