Top Document: The soc.culture.new-zealand FAQ Previous Document: C4.1 Sport Next Document: C4.3 National Anthem(s) See reader questions & answers on this topic! - Help others by sharing your knowledge Pavlova, pikelets, Sally Lunn, cream buns, Lammingtons, Afghans, Golden Syrup, Gingernuts, Milky bars, Moro Bars, weetbix, marmite/vegemite, lemon and paeroa, crayfish, whitebait, oysters, venison, lamb burgers, roast lamb, fish and chips, Hokey Pokey icecream, kiwifruit, food cooked in a hangi... Pavlova info should be available from: /www.cs.cmu.edu:/Web/People/mjw/NZ/Food/OriginOfPav.html">http://www.cs.cmu.edu:/Web/People/mjw/NZ/Food/OriginOfPav.html Whitebait can be purchased fresh from the water in and around the river mouths of Westland from Aug. 15th to Oct. 31st. Be prepared to pay plenty for it. However it will still be cheaper than the $50.00 per kg often charged in cities... Raewyn Whyte gives us: The NZ Wine Trail (a Tauranga-based page): http://www.wineonline.co.nz/ The Wine Institute of NZ website called NZ Wines Online (Vancouver-based): http://haven.uniserve.com/~mrobins/nzwine.html/ A very useful NZ wines web site can be found at: http://haven.uniserve.com/~mrobins/nzwine.html/ This site provides US and Canadian availability information in addition to comprehensive information about a host of NZ wines. The site includes promotional competitions and a mailing list, and is sponsored by TRADENZ. A web search on the terms <wines +zealand> in Alta Vista will turn up close to 100 references, many of them including availability of information for NZ wines in the USA. ----- What follows is an embryonic list (at 10th Sep) of foods sorely missed by NZers abroad. It is hoped this will grow over time and incorporate a list of alternative overseas sources... barley sugars burgers with beetroot in Buzz Bars CCs (they're Aussie but we still miss them) chocolate fish feijoas gingernuts cookies girl guide biscuits golden syrup hokey pokey jaffas L&P lammingtons (also Aussie) Mallowpuffs marmite/vegemite Minties Moro bars NZ pie/fish and chips/lamb chops NZ sausages NZ-style hot dogs pineapple lumps Pinky bars potato fritters proper-sized fresh trout... proper-sized mussels Rashuns tamarillos Twisties Vogel bread Watties tomato sauce Whittakers Peanut slab Jennifer George wrote: "I found some very acceptable "Light Golden Syrup" imported from the UK in Costco (do they have them in North Carolina)? Basically I would just check around in those kind of warehouse/importer places until you find something. Or of course a shop specialising in British foods or the like." All of these and more are sold in two shops in London; The Australia Shop, off the Strand, and Kiwi Fruits, on the Royal Opra (sic) Arcade. -------------------- C4.2.1 What Is Vegemite/Marmite? For an extensive outline of these, try Jenny George's URL below which has the FAQ and IFAQ for soc.culture.new-zealand: <a href="http://www-leland.stanford.edu/~jmgeorge/">My home page</a> Vegemite, Marmite and Promite are all yeast extracts and basically all the same, but: Marmite is sweeter than vegemite Promite is sweeter then marmite They're all extremely salty tasting. Or, Vegemite is very salty, marmite slightly less so. Promite is considerably less salty. They all use caramel for the dark colouring, and it's probably this part which contributes to the war. Marmite is considerably sweeter (and darker) than Vegemite, while Promite is sweeter still. Vegemite eaters will generally tolerate Marmite and Marmite eaters will tolerate Promite. Vegemite eaters find Promite sickly sweet. Marmite eaters will not (usually) eat vegemite. It's too strongly flavoured for them as a general rule. Promite is Australian (Masterfoods), but is gaining in popularity here. There are very few exclusive Promite eaters, so conclusions can't be drawn, but I'd expect that Promite eaters would react to Marmite the same way that Marmite eaters react to Vegemite. I have yet to see an advert for Promite in any medium. Marmite is made by Sanitarium Health Food company, which is wholly owned by the Seventh Day Adventist church. Our 7DA's don't run around with guns, unlike a certain Texas sect. There was (still is?) a TV ad campaign for Marmite last year which had many viewers reaching for the off switch ("The Marmities"). Vegemite is made by multi-national food company Kraft General Foods NZ Ltd, who have acquired several "NZ" labels over the last 25 years. It isn't advertised much, though Kraft have been pushing it and their jam + cheese labels recently in a series of adverts starring Billy Connolly and Pamela Stevenson (Why Billy - a Scot - is pushing vegemite is beyond me, as most non-antipodeans can't stand any of the yeast extracts...) There is a product called "Marmite" made by the Marmite company in Britain. This is not the same as the Marmite found in New Zealand - the UK version has all sorts of things added such as vegetable bits and according to those who've tried it tastes considerably different. Lyndon Watson wrote: "I don't know about the vegetable bits, but I found British Marmite to have (a) a lighter brown colour, (b) a runnier texture and (c) a stronger but otherwise similar flavour." None of these spreads should be spread thickly. That's the second mistake most foreigners make. The first is trying the stuff at the insistence of NZ hosts, most of whom are gleefully anticipating the response. Best results are obtained by spreading _very_ thinly. Discolouration of the underlying bread/toast is all that's necessary. Do not get any of these spreads on your fingers if there are domestic animals around, especially cats. They all love the stuff and will try to lick you clean. Enthusiastic felines will sometimes try to remove your digits too... There are no meat products in any of the three spreads. Ingredients: Vegemite (Kraft General Foods NZ Ltd): Yeast extract, salt, malt extract, colour (caramel), vegetable flavours, vitamins (niacin, thiamine, riboflavin) Marmite (Sanatarium Health Food Company, NZ): Yeast, sugar, salt, wheatgerm extract, mineral salt (508), colour (caramel), herbs, spices, vitamins (niacin, thiamin, riboflavin) It's also got a small note under the ingredients: "100% vegetarian" (but then, what do you expect from a company owned by the 7th Day Adventist church?) Promite: (Masterfoods of Australia) ----------------------------------- Vegetable protein extract, sugar, yeast, natural colour (caramel), salt, thickener (Wheat starch), emulsifier (Glycerol monostearate), spices, added vitamins, water Other countries' versions may vary.... -------------------- C4.2.2 Pavlova Recipe Ask Jenny George (jmgeorge@leland.stanford.edu). For a few notes on the history of meringues and the pavlova, try; /www.cs.cmu.edu:/Web/People/mjw/NZ/Culture/Food/OriginOfPav.html">http://www.cs.cmu.edu:/Web/People/mjw/NZ/Culture/Food/OriginOfPav.html Also take a look at http://nz.com/NZ/Culture/Food/ which is where Noeline McCaughan's recipes are now residing. -------------------- C4.2.3 The Edmonds Cook Book This book is the biggest selling book in NZ of all time. I guess you could expect NZer's to be fat... :-) Jenny George (jmgeorge@leland.Stanford.EDU) has a file of recipes available including pavlova, hokey pokey, afghans, Noeline's latest bread stuff, ginger beer, etc. -------------------- C4.2.4 Laying A Hangi The following are Hangi instructions were kindly supplied by Ken Moselen with additions by Robert Burling-Claridge[] and Lyndon Watson<>. This was a nightmare to splice together, so if it doesn't read well, I'll replace it with the original posts. Let me know. ----- Well, the one's I've been involved in (2-3 baskets) have been generally the slightly mangled versions involving everything in one hole (slightly non traditional), so here goes... The food preparation is fun. It helps to do this before starting the hole, so you know how big to dig it. [ Even better to get a big bunch of folk together and share the load. Remember the quality of the final hangi is directly related to the number of people involved and (most importantly) the quantity and quality of the beer provided!!! ] Find your wire baskets, and line them with tinfoil, [ Actually, I'm not sure I like these new hangis using the foil, it tends to stop the juices getting through to the stones and I reckon the hangi kai is drier to the palate. ] put down a thin layer of cabbage leaves, [ Any old cabbage-like vegetable leaf will do: cauli, brocoli, etc. ] and throw all the food on top (side of pork, lamb, chicken, etc), and surround them all with potatoes, cabbage, kumara, etc., [ Note, depending on what you want, remember gravity works inside the hangi as well. If you want tastier potatoes, kumera, pumpkin, etc., stick them under the meat, else over the meat. For the first couple why not some in both places, then you can decide. Generally, put 'drier' meats under those producing more juices. As rule of thumb I usually put beef and venison low and pork and mutton high. Pays to wrap venison and beef unless very large (about the size of a mutton hind leg) as cooking time still related to size, and you can't open the hangi to get out the beef that's cooked before the rest... ] and a liberal dose of salt. [ Remember, there are a lot of potatoes in there! Too much salt is difficult to manage! The more you add, the juicier the food will be as well (personal experience, no explanation). As a rule of thumb, for a 50-person hangi (1-2 baskets) you might use 1-2 cups of salt. ] Cover with some teatowels, and liberally pour some water on it. Hopefully it won't leak too much. [ Now, I _REALLY_ advise DO NOT USE TEATOWELS unless they're brand new! I have had one really bad experience with a teatowel that mis-flavoured the whole basket. Try for clean, non-coloured cloth of nearly anything at all. Preferably natural, rather than synthetic (taste of burnt plastic will usually put people off... ] - Dig Hole (a slope on one side helps a bit later on) :-) [ Best ground to make a hangi is one that's easy to dig!! Other than that, almost anything is possible to use. Clay, sand... Stoney ground (eg. old riverbed) will need at least some sand/soil to line the hole, otherwise the heat is lost quite quickly. This is offset to some extent by burning longer, in the cooking hole, and digging a bit deeper (making a more enclosed HOT hole (remember the soil dumped on top is relatively cold). Hole needs to be big enough that when the baskets are stacked, however you want to stack them, not much more than half the height is above the normal ground level. Don't forget to allow for the room taken by the stones/steel, but its not particularly critical. IMPORTANT: **NEVER** use treated timber!! You might be lucky, and all the nasty copper gunk, etc. will burn away before the irons (stones, etc.) cool off sufficiently for it to stick to them. However if you luck out you could have a lot of _very_ sick people on your hands (anyone remember the Wanganui Xmas hangi of around 1976, Kowhai gardens?) ] - Place paper, kindling, and lots of wood on top (enough to burn really hot for about 2 hours (at least)) - Place enough Railway Irons, Ploughshears, and any other large, heavy, solid pieces of iron or steel on top of the firewood (these don't tend to explode like stones do if there's any dampness in them) to hold the heat from the fire for a long time (the more the better - within reason). - Light fire and watch for a couple of hours, have a few drinks, etc. etc. < If you use stones (a sort that doesn't explode when heated and cooled - say granite), you would want to fire them for longer than iron, say three to four hours. I still use stones for their good heat retention. > (Traditionally, the fire and the hole are separate, you just drag the really hot stones from the fire to the pit, and forget all the mucking about with the ashes etc., but this takes lots more room, and you can't do it properly in the backyard, so I've described all the mucking around we normally do; it doesn't take too long though, only about 15min from starting the lifting of the irons, to burying the food, with three of you) [ Well, tradition varies. If the ground is damp/wet, you will get a considerably better hangi if you burn in the cooking hole. A lot of heat will be lost to warm the surrounding ground otherwise. ] Do the next bit as quickly as you safely can. - Whilst being hosed (wear strong shoes, jeans, and tee-shirt) carefully (and quickly) lift the (probably just slightly glowing) irons from the ashes (using a wooden handled rake, etc) and put them next to the pit. [ I find an old chunk of corrugate iron works really well. Scrape, shovel the stones/steel onto it, clean out the hole, then tip/scrape the stones back in. ] - Scrape the ashes out of the firepit (this is really hot work) with a woodhandled (the longer the handle the better) rake/shovel [ This is where you make/break the hangi. The more ash you leave in, the smokier the hangi will taste. Your choice. Some leave bits on purpose. Some cover the remaining ash with a light layer of sand. ] - Put the irons back into the pit - Cover the Irons with a couple of layers of very wet sacks - Put the food baskets on the sacks - Cover the food with a sheet [ NB: wet sheet. I also suggest, use several sheets, then hose them for a few seconds before covering the whole lot. The more top covering you can manage the better. As the food cooks, steam within the cooking hole will wet the top dirt. This naturally dissolves a bit, and can sometimes leak into the food, not particularly enhancing the flavour! Lay the sheets so they overlap toward the center of the pile, rather than all of then being tucked under the dirt all the way around (see later for why). Like this: ______ ______ \ sheets/sacks /+------+\ / | food | \ __/ +------+ \____ ] - Bury the lot, and wherever you see steam escaping, put some more dirt on. < Steam is what it's all about - you've got to have lots of heat and lots of water. When we do it at home, as soon as the food is in the hole, we poke a hose in and start the water running. It keeps running while we cover the hole as fast as we can, and then we turn it off and pull the hose out. A hangi must not run dry! > Now for the Good Bit. - Wait about 6 hours (longer if in doubt) [ Hey, you missed the good bit! Remember, someone has to watch that hangi like a hawk, any steam escaping could completely ruin the hangi. And besides its hot, thirsty work. Only solution is for a bunch of you to stand around leaning on fences, shovels (just in case), or anything else that's handy, and keep a close eye on the hangi hole. Of course, to avoid the attention dropping (6 hours remember!) a few good yarns wouldn't go amiss, and naturally, you're going to get very dry (6 hours!) so a few good beers also wouldn't go amiss. This usually works best if every so often someone throws a shovelful of dirt toward the hole. Try to pick a time when whoever it is that's complaining about "lazy bloody hangi diggers" is watching. NB: Try to have at least one person stay sober enough to notice when 6 hours is up! ] - Carefully dig up [ This is when you will bless having thought of laying the sheets to overlap in the middle. As the dirt comes off, scrape it outwards. Then when the sheets appear, peel them back like a banana peel, leaving the baskets of food clean and yummy inside. Also useful because minimal disturbance to hangi, and can successfully be covered back up, just in case it needs a bit more cooking!! ] - Lift baskets, and serve. [ It's a good idea to have thought ahead, and got some bits of bent fencing wire, so you don't have to lift the baskets by hand. Mind you, they're usually damn heavy, so use No 8 wire, not that pansy hi-tensile stuff! ] The bottom of the pit should still be hot enough to turn a bucket of water into steam, so keep any stray kids/pets away from it. < Those are the best bits! > That's about it. [ Oh no! not quite, remember to get the hangi stones/etc. out of the pit before you cover it up!!! Its easier to get them out (and less nasty, icky food residues, etc.) if you do it before the hole is completely cold. I usually do this while the food is being chopped/sectioned, etc. Also don't forget to enjoy! (Mind you, if you have been 'watching for steam' with sufficient enthusiasm, the food quality will be _superb_, regardless of how well cooked it is!). Don't be put off by the complexity. Its EASY. Just a bit of common sense, and you're away laughing. The best thing about it is the co-operative way it gets done, and there's probably no easier way to feed a few hundred people. Works just as well for 10-20 people, or even just the immediate family (mind you in my case that _is_ 100 people!!!) Great for family get-togethers. Spend early morning preparing (whole family gets involved littles to biggest, 1-2 hours setting up the hangi, then 6 hours to enjoy each other's company. Then, without anyone having to disappear into the kitchen for ages, right when the talk is flowing, etc., bang - all the food is ready to eat. One thing I like is everyone is involved. Even the most chauvinistic males or the most get-out-of-MY-kitchen females (no flames please, stereotyping acknowledged) will pitch in together to do something to help. And the food always tastes better when you have cooked it yourself! Hell, I'm looking forward to the weekend already! ] Good effort, gentlemen! Must go and dig a hole... User Contributions:Top Document: The soc.culture.new-zealand FAQ Previous Document: C4.1 Sport Next Document: C4.3 National Anthem(s) Single Page [ Usenet FAQs | Web FAQs | Documents | RFC Index ] Send corrections/additions to the FAQ Maintainer: soc.culture.new-zealand@news.demon.co.uk
Last Update March 27 2014 @ 02:11 PM
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