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.
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Page 2 – Dining out
Before the 1960s, New Zealanders had a limited choice both of venue and of food if they wanted to dine out.
Life in the 20th century
Exploration of everyday life in New Zealand from 1900 to the mid-1980s
- Page 7 - A land of plentyTypical New Zealand meals (particularly in the country) until at least the 1970s featured hearty morning and afternoon teas of homemade scones, biscuits and cakes; rich dinners of
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Main image: The Matterhorn, outside area
The Matterhorn, 106 Cuba Street, Wellington.
