Toheroa fritters - lightly fried in oil, or, as was more likely in the 1950s and 60s when this image was taken, butter or fat.
Maori Food
Articles
Food in the 20th century
The pavlova - that frothy, baked confection of egg whites and sugar - has long been seen as an icon of New Zealand cuisine; its place of origin has been debated with Australians for just as long in one of the many instances of trans-Tasman rivalry. Read the full article
Page 1 - Food in 20th century New Zealand
The pavlova - that frothy, baked confection of egg whites and sugar - has long been seen as an icon of New Zealand cuisine; its place of origin has been debated with Australians
Page 3 - Seafood consumption
New Zealand is an island nation. Its inland and coastal waters support fish and shellfish in
