Stemming from its British Colonial heritage, culinary culture in New Zealand has long been characterized by straightforward fodder such as steak and fries, fish and chips and baked meats. However, driven by the demands of increasingly sophisticated tourists to the region and influenced by both Asian and Pacific flavors, New Zealand cuisine has quickly evolved to cater to gourmet tastes. Today’s New Zealand menus combine the incredibly fresh produce, meat and seafood with an eclectic mix of indigenous plants and exotic vegetables to create complex, flavorful dishes.
Fortunately, travelers heading to these dreamy, green islands in the South Pacific don’t have to wait long to indulge in a Kiwi feast. For example, Air New Zealand offers a gourmet New Zealand-inspired menu for passengers traveling in its Business Premier and Pacific Premium Economy classes. Designed by world-renowned consultant chefs, an array of authentic options are paired with fine native wines to offer travelers a glimpse of the country’s culinary culture before they even hit the ground.
For a sample of New Zealand cuisine at home, try this recipe handpicked by one of the consultant chefs from Air New Zealand and currently available on all flights originating from North America.
New Zealand Glazed Snapper and Arugula Salad with Vanilla Saffron Aioli
Serves 4
4 vine-ripened tomatoes
12 baby gourmet potatoes
4 medium fillets of fresh snapper
1 cup fresh arugula
Place tomatoes on a tray of rock salt in the oven at 320