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One major recent development in the food scene is the emergence of a genuine café culture and disappearance of the traditional institution of tearooms at large. Before the 1990s, tearooms proliferated throughout the country offering cream tea , cakes , cucumber sandwiches , and pastries such as custard squares , with filtered coffee or tea as ...
Hāngī (Māori: [ˈhaːŋiː]) is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven, called an umu. [1] It is still used for large groups on special occasions, as it allows large quantities of food to be cooked without the need for commercial cooking appliances.
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Camp ovens were imported in their hundreds from the 1850s, and were popular with Māori: they could be transported by waka or carried, and could stand on three feet in the embers or be hung by a chain. Camp ovens were used for making flour-and-sugar puddings, baking traditional rēwena bread, and for the first pork-and-potato boil ups. [8]
A traditional Māori method of cooking food using heated rocks buried in a pit oven, called an umu. Fish, kūmara, lamb, cabbage, potato, pork and pumpkin are common ingredients. [100] Macadamia crusted meat Various meats such as lamb or fish roasted with a macadamia crumb.
Taewa became a staple Māori food crop before organised European settlement, displacing traditional crops such as sweet potatoes (Māori: kūmara), taro, yams (Māori: uwhi) and bracken fern root (Māori: aruhe) as a primary carbohydrate source. [1] Taewa were able to grow in cooler climates, and were easier to store than kūmara. [8]
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Many traditional food sources became scarce as introduced predators dramatically reduced bird populations, and forests were cleared for farming and timber. Traditional seafoods such as toheroa and whitebait were over-harvested. Present day Māori cuisine is a mixture of Māori tradition, 19th century British cookery, and contemporary dishes.