New Zealand’s culinary culture has historically been typified by steak and fries, fish and chips, and baked meats. Influenced by Asian and Pacific ingredients, New Zealand cuisine has evolved to suit to gourmet preferences. Today’s New Zealand cuisine combines fresh produce, heart, and seafood with exotic herbs and vegetables to create tasty dishes.
Visitors to these green South Pacific islands don’t have to wait long to eat Kiwi. Air New Zealand’s Business Premier and Pacific Premium Economy classes provide a New Zealand-inspired menu. Authentic selections designed by world-renowned consultant chefs are combined with exquisite native wines to give guests a taste of the country’s gastronomic culture before they arrive.
Try this recipe from Air New Zealand’s consultant chef, which is offered on all North American flights.
- Glazed New Zealand Snapper with Vanilla Saffron Aioli.
- 4 tomatoes
- Gourmet baby potatoes
- 4. Snapper fillets
- arugula, 1 cup
- Roast tomatoes at 320°F on a tray of rock salt until skins crack.
- Warm oven. Fry thin potato slices in olive oil and salt till brown and crispy.
- Fry snapper (salted) skin-side-down in a big pan. Flip fillets to finish cooking. Use a fish slice to press down on fillets in the pan to prevent curling—initial 20-second hold.
- Toss arugula with 1 teaspoon of extra-virgin olive oil.
- Arrange potato pieces on warm plates and drizzle with vanilla saffron aioli; serve with snapper, arugula, and roasted tomato. Serve it heated with lemon caramel.
- Saffron-vanilla aioli
- 1 tablespoon vinegar
- 1/2 teaspoon ground saffron
- 1 vanilla pod/tsp vanilla extract
- 1/2 tsp salt
- a yolk
- Grape seed oil, 6oz
- Boil saffron with vinegar. Half the vanilla pod lengthwise and massage in salt. Skip if using vanilla extract. Whisk vanilla salt or extract into yolk, then vinegar and oil. Reserve in a bottle. It’s easy to serve and will keep for four days.
- half-cup sugar
- 2-tablespoon water
- 1/2″ salt
- Lemon juice
Caramelize sugar, water, and salt. Cool gently before adding lemon juice—coat snapper with a pastry brush.
This authentic New Zealand cuisine is delicious.