'New Zealand' on Serious Eats

A Beginner's Guide to New Zealand Wine

Sauvignon Blanc was a popular premiere, but the New Zealand wine industry has released its sophomore album, and it deserves hit status. Featuring Chardonnay, Pinot, Noir, and more, this small island nation's wines are ready for you to take notice. Today we'll introduce you to the area and the different types of wines you'll find coming from New Zealand. More

Hangover Helper: The Fisherman's Breakfast at the Fresh Fish Market, Tauranga, New Zealand

This plate of food is big enough to share, and I highly recommend you do (remember: you're hungover, that doesn't mean you have to be totally stupid). $10.50 gets you two meaty, flaky hunks of fried snapper, a pile of french fries, a scoop of coleslaw, and two orange-yolked, perfectly runny fried eggs on top. Tauranga is a seaside town, and a major port for boat traffic in New Zealand. So, this snapper is fresh, easily flaking apart with the touch of a fork. More

The Best Things I Ate in New Zealand

New Zealand's membership in the British Commonwealth has a major impact on the food of course. Pies, sausage rolls, and fish and chips all make appearances. What's stand-out here is the likelihood that the your fried fish will be caught just that morning, that your pie will be filled with freshly hunted wild game meat, that the eggs in your Kiwi breakfast will be a luscious golden-orange, and the tomatoes bursting with sweet ripeness. More

A Guide to the Art of the Tim Tam Slam

You've heard of Tim Tams, right? Those chocolate covered cookies from Australia and New Zealand that ex-pat Aussies and Kiwis get all crazy about? You know what else they go crazy for? The Tim Tam Slam, and the fact is, Tim Tam Slamming is good. Really good. Good enough that I brought home a few packs myself, in order to show my friends back in San Francisco The Way. And now, Serious Sweet-ers, I'm here to show you. Consider the slideshow above is a step-by-step guide to the Slam. Proceed with caution: when you've Slammed once, there's no turning back. More

Date Night: Kiwiana, New Zealander Cooking from 'Top Chef's' Marc Simmons

Being on TV is a little like being in prison. Do either, and for the rest of your life people will find a way to work it into any bio. Kiwiana's chef-owner Marc Simmons appeared on season 4 of Top Chef in 2008 as the goofy guy who took a semi-clothed bath with one of his housemates. That Marc may be gone, but even as he's grown up, the food at his New Zealand restaurant in Park Slope shows a determined tendency toward the sweet earnestness of youth. More

Serious Grape: New Zealand Sauvignon Blanc Under $17

The New Zealand government is funding research into "new flavours" in Sauvignon Blanc, but we'd prefer to just let the flavors be. We recently tasted ten New Zealand Sauvignon Blancs that sell for $10 to $17, and were pleased with the results. For the most part these wines are enjoyable, with bright, refreshing flavors that are perfect for summer. They're a great accompaniment to grilled shrimp or rich curries, or just a giant bowl of chips and guacamole. More

The Fish in Filet-O-Fish Sandwiches at Risk

[Photograph: Robyn Lee] Most deep-fried fish sandwiches from chain restaurants--including Denny's, Long John Silver's, and most certainly McDonald's--use hoki, a pretty ugly, bug-eyed fish found deep in the waters around New Zealand. But that may change, according to this New York Times piece. Drops in hoki spawn and damaged ecosystems have inspired the World Wildlife Fund to fight for reduced hoki fishing. In response, the New Zealand ministry has cut the allowable commercial catch quota from roughly 275,000 tons to 100,000 tons, which means McDonald's had to shrink its usual consumption of about 15 million pounds of hoki to 11 million pounds per year. "It could go up if the quota goes up," said McDonald's senior director of global... More

Video: Gingerbread Ed

Two adventurous gingerbread men emulate Sir Edmund Hillary and Tenzing Norgay's historical first climb up Mount Everest in this animation promoting New Zealand's Bakery of the Year competition. Alas, it was all a dream...sort of. Watch the video after the jump.... More

Eggsperimental Ice Cream

Stuff.co.nz Oh, the crazy, tasty things kids do these days. Albany, New Zealand-based gelato maker James Oliver of Zest Gelato is only 22 years old, but his unconventional flavors are already making a mark. His bacon-and-egg-flavored ice cream won a silver medal at this year's New Zealand Ice Cream Awards, while his manuka honey gelato and his toasted coconut, lime, and mascarpone ice cream both grabbed golds. He also won a silver medal for his poached pear and blue cheese ice cream, which contains pears Oliver poaches himself and chunks of blue cheese. This is not your father's French vanilla. [via Coldmud]... More

Wellington, New Zealand: Pizza Pomodoro

Slice has a pen pal over in New Zealand who checks in with this report on Pizza Pomodoro in Wellington. Will F. also tipped us to Al Volo in Auckland, New Zealand, late last year. —The Mgmt. Words and Photo by Will F. | Pizza Pomodoro is a precious nugget of toothsomeness that sits nestled in an alley off of an alley. It also sits next to an alley. It's hidden enough that entering its two-table dining space, if it weren't for the neon sign on the facade, would feel like entering the headquarters of some kind of secret society.... More

Biggest Calamari Rings Ever!

Exciting news: "New Zealand fishermen have caught what is expected to be a world-record-breaking colossal squid. Fisheries Minister Jim Anderton said the squid, weighing an estimated 450kg (990lb),took two hours to land in Antarctic waters. Local news said the Mesonychoteuthis hamiltoni was about 10m (33ft) long, and was the first adult colossal squid landed intact. One expert said calamari rings made from it would be like tractor tyres." Wikipedia's Colossal Squid is fantastic, if you'd like to read more about the species. If you'd like to make dinner in honor of New Zealand's catch, Leite's Culinaria has Mario Batali's recipe for Stuffed Calamari on the Grill from his book Simple Italian Food: Recipes from My Two Villages.... More

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