Until Kiwi Kitchen Kitchen

The British colonial legacy, the culinary culture in New Zealand has long been characterized by foods such as steak with French fries, potato chips and baked meat and fish. However, because of the needs of visitors ever more demanding for the region and influenced by both Asian and Pacific countries and flavors, the cuisine in New Zealand has grown rapidly for gourmet taste. Today's New Zealand incredible combination menu of fresh produce, meat and seafood with an eclectic mix of native and exotic plants, vegetables, complex, tasty dishes. Fortunately, the position on the travelers and the relaxing green islands of the South Pacific Don't be too long to wait, in part to a kiwi. For example, Air New Zealand offers a gourmet menu inspired by New Zealand for passengers traveling in Business Premier and Pacific Premium Economy class. Consultants of the famous chef, a number of options are kept, with fine local wines to offer an overview of traveling in the country's culinary culture, never on land. Among a sample of New Zealand, home cooking, try using this recipe for the hand of one of the heads of the directors of Air New Zealand and is currently in progress on all flights to North America. New Zealand Snapper windows and arugula salad with vanilla, saffron aioli Serves 4 4 wine tomato 12-Baby Gourmet Potatoes 4 red snapper fillets fresh media 1 cup fresh arugula Place tomatoes on a shelf of rock salt in the oven to 320 ฐ F and cook until the skin begins to Split. Remove from oven and keep warm. Cut the potatoes into thin slices and fry in a pan with olive oil and sea salt golden and crisp. In a large saucepan fry the snapper (KVB with sea salt) Top-side-down in gold. Place the fillets on the baking until fish stocks. To stop the networks of curling, you can use a piece of fish on support networks, once the pan. Hold for 20 seconds on the starting line. Toss arugula in a bowl with 1 teaspoon of New Zealand or regular extra-virgin olive oil. Arrange the potatoes warm, press on "circles" vanilla saffron aioli around the potato. Schnapper place the roasted tomatoes and arugula to the page. Brush with lemon caramel and serve while hot. Vanilla Saffron aioli 1 cs wine vinegar 1 / 2 cc of soil in New Zealand or adjust Safran 1 vanilla bean or 1 teaspoon vanilla extract 1 / 2 cc of salt 1 egg yolk 6 oz. Oil of grape seeds Cook, vinegar and saffron together. Cut the vanilla pod to the length in half and rub the seeds in salt water. If using vanilla extract, you can skip this step. In a bowl, beat the vanilla and salt on the egg yolks, beat in vinegar and add the oil slowly, whisking well. In a bottle, using it. This makes it easy to use and is in the refrigerator for up to four days. Lemon Caramel 1 / 2 cup sugar 2 tablespoons water 1 / 2 cc of salt The juice of 1 lemon Boil sugar, salt, water and golden caramel color. Remove from heat and allow to cool slightly before carefully mixing the lemon juice. Use a pastry brush or conducted Snapper fillets. This authentic New Zealand court could Spice up menu.