NEW ZEALAND LU YAO LIU DIEGO PIÑEIRO FRANCISCO RODIÑO

GASTRONOMY The Gastronomy of New Zealanda is characterized by the freshest and younger elements. The diversity must to its relative youth, in world-wide terms, since it brings with himself a good will to experiment with plates. The freshness must to its surrounding ocean and its fertile earth. Their more excellent distinction about the style at the time of eating is the way that the inhabitants of New Zealand eat generally - preferring to be relaxed and as slow as it is possible. The kitchen of New Zealand has been described like Pacific Edge, taking the inspiration from the towns of Europe, Asia, Polynesia as well as of its indigenous ethnic groups, the Maories. For plates an own distinguishing style of New Zealand exists, is lamb, pig and deer, salmon, lobster, ostras, paua abalone), mejillón, vieiras, pipi (typical of the Australian Continent) and tuatua (whose scientific name can be donacina Paphies and subtriangulata Paphies both are moluscos typical of New Zealand.

The summer of New Zealand shows many places outdoors where accidental meals are celebrated, often barbecues. The Kiwi barbecues are characterized by the use of calf, lamb and fish - they are a aside fundamental one of the culture of New Zealand, and characterize the relaxed nature of the people of New Zealand. A Maorí specialty is hangi (pronounced hung-ee), processed with cooked meats or fish with vegetables. A deep hole in the ground is excavated, stones to the red one are put and the foods are put in the superior part. Water dusts off and the plate with the vegetation is surrounded, the hole with earth is covered and it is let cook during hours. The kitchen of New Zealand has a liking to very traditional fish and Chips, which they use in a surrounded paper, inheritance of the English colonial kitchen. COOKING

TYPICAL DISHES Fish and Chips: They are very similar to the English Colonial Goose: A surprising and effective preparation of roasted leg of lamb

DESSERTS Pavlova: Merengue smooth and light that has its name in honor of the ballet dancer, Anna Pavlova Lamingtons: A species of spongy pie (processed of more traditional form with mantequilla) covered with chocolate or jam of raspberry and the dried Coco).