| Dish Name |
Comments |
A Sponge Cake From New Zealand
Submitted by Chef |
New Zealand cuisine recipe |
Anzac Biscuits
Submitted by Chef |
New Zealand cuisine recipe |
Anzac Biscuits #2
Submitted by Chef |
New Zealand cuisine recipe |
Anzac Biscuits #5
Submitted by Chef |
New Zealand cuisine recipe |
Anzac Biscuits #6
Submitted by Chef |
On 25 of April Australia and New Zealand commemorate their war dead on Anzac Day (Australian & New Zealand Army Corps, which were among the first soldiers ashore in the battle at Gallipoli in 1915 during World War I - a 9-month campaign with grievous losses). This day has become our most important national day of remembrance. Scottish oatmeal biscuits were cooked at home during WWI and sent to the soldiers fighting overseas. After the war, these oat-based biscuits were named Anzac Biscuits when they were made and sold as fund-raisers for returned soldiers. |
Anzac Biscuits #7
Submitted by Chef |
New Zealand cuisine recipe |
Grilled New Zealand Lamb Rack
Submitted by Chef |
New Zealand cuisine recipe |
NEW ZEALAND BROWN RICE SALAD
Submitted by Chef |
From the New Zealand Kiwifruit Marketing Board. |
Tri-Color New Zealand Salad
Submitted by Chef |
Per Serving: 243 calories, 4 g protein, 26 g carbohydrate, 16 g fat, 3 g saturated fat, 28 mg sodium, 10 g fiber, no cholesterol. |
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