Wellington Street Food - Part 2
More Wellington Street Food that I've tried during other visits to Wellington, New Zealand, continuing from Part 1.
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| Hāngī |
This list includes dishes not listed in Wellington Street Food - Part 1. While cuisine is mostly Kiwi, there are also influences from British, French, and North American cuisines.
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The Afghan Biscuit is a traditional New Zealand biscuit, made with all-purpose flour, butter, cornflakes, white sugar, and cocoa powder, then topped with chocolate icing, and walnut pieces. The high butter content and relatively low sugar gives the afghan biscuit a soft sticky dense texture, contrasted by the creamy icing and crunch of the walnuts. It has a chocolately sweet nutty flavour. There are many theories as to how this was named, from its likeness to the landscape of Afghanistan, to a traditional Afghan hat called the pakol, with the most controversial theory being that it was named for the skin hue of the Afghan people.
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| Afghan Biscuit |
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| Afghan Biscuit |
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| Afghan Biscuit |
The Beer The Wellingtonian is a hoppy India pale ale (IPA), brewed by the Fortune Favours brewery in Wellington, New Zealand. It has a copper amber colour, with aromas and tastes of passionfruit, malt, pine leaves, and peach. The body is hoppy, smooth, and refreshing, with bold fruity mineral bitter sweet earthy flavour. An easy-drinking tipple, popular.
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| Beer The Wellingtonian |
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| Beer The Wellingtonian |
The Calamari Squid features large fresh rings, coated in a light all-purpose flour batter, seasoned with salt and pepper at a minimum, though other spices such as paprika may be used. With a bouncy chewy texture and mild savoury salty peppery spice flavour, the calamari squid are usually served with a drizzle of lemon juice for added tangy zesty sour flavour.
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| Calamari Squid |
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| Calamari Squid |
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| Calamari Squid |
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| Calamari Squid |
Gourmet Chocolate of excellent quality, thanks to the fresh milk used. The Chocolate Dark Sea Salt Caramel has a fragile dark chocolate shell filled with thick sea salt infused caramel, carrying chocolatey bitter sweet salty flavour. The Chocolate White Almond Truffle has a fragile white chocolate shell filled with a crunchy whole almond nut, carrying chocolatey milky sweet nutty flavour. The Chocolate Milk Mango Lemongrass has a fragile milk chocolate shell filled with a thin lemongrass cream and topped with chewy mango zest, carrying chocolatey fruity earthy herbal sweet flavour.
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| Chocolate Dark Sea Salt Caramel |
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| Chocolate Dark Sea Salt Caramel |
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| Chocolate White Almond Truffle |
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| Chocolate White Almond Truffle |
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| Chocolate Milk Mango Lemongrass |
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| Chocolate Milk Mango Lemongrass |
The Egg Omelette is a typical breakfast dish, comprising of between 2 to 4 whisked eggs, stuffed with a variety of ingredients then folded. Here, the ingredients include spinach, button mushrooms, tomato, and mozzarella cheese. Sprinkled with some cracked black pepper, served with crisp fresh lettuce with vegetal sweet flavour on the side. The egg omelette has a fluffy gooey crisp texture, carrying eggy sweet savoury salty cheesy peppery spice flavour.
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| Egg Omelette |
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| Egg Omelette |
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| Egg Omelette |
The Fish And Chips are a popular dish in Wellington, New Zealand. They get a lot of fresh seafood here, thanks to the proximity of the ocean. The fish is usually a firm white flesh fish, such as snapper, blue warehou, red cod, or tarahiki / deep sea perch. It's deboned and coated in all-purpose flour batter, seasoned with salt, and deep-fried, along with medium-cut potato chips. The fish and chips will have a crisp crunch to the batter, with the fish meat being lean moist flaky in texture, carrying mild sweet savoury salty flavour. The crisp fluffy potato chips will have an addictive starchy salty savoury sweet flavour. Served with a drizzle of lemon juice for a tangy zesty sour note, thick tomato ketchup with vegetal sweet sour flavour, and creamy tartar sauce with milky sour sweet flavour.
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| Fish And Chips |
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| Fish And Chips |
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| Fish And Chips |
The Hāngī is a traditional New Zealand Maori method of cooking large quantities of food, using heated rocks buried underground in a pit oven, called an umu. A hangi typically contains a variety of meats and vegetables, and is a communal meal shared with family and friends. Commercially, it's rare to find stalls selling hangi.
Here, the meal consists of several items. There's Rēwana Bread, a crisp deep-fried sourdough bread leavened with a fermented potato starter. The rewana bread is a traditional Maori bread, and has an savoury sour bready flavour.
There's Kumara, which is a New Zealand variety of sweet potato, of which there are 4 kinds, red, orange, purple, and gold. The kumara is soft and tender, with pleasant vegetal earthy sweet starchy flavour. There's local Pumpkin, tender and soft, with the pumpkin having vegetal sweet earthy flavour. There's local Potato which is large and waxy, the potato being firm and tender with earthy starchy sweet savoury flavour.
There's shredded Cabbage, crisp and crunchy, infused with the flavours of the hangi, resulting in the cabbage having vegetal sweet savoury earthy salty flavour. There's Heke Hāngī which is a traditional hangi stuffing of breadcrumbs and herbs such as rosemary, thyme, and oregano. The heke hangi has a crumbly grainy texture, with bready sweet herbal spice flavour.
There's a bone-in Chicken thigh, likewise infused with the flavours of the hangi. This results in the chicken being tender and succulent and moist, with nice savoury sweet herbal flavour. There's a thick Pork loin cut, meaty and chunky albeit dry towards the center. The pork has lovely meaty savoury salty flavour. It's all served together in a hand-woven basket, with the portion size suitable for 2 - 3 people.
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| Hāngī |
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| Rēwana Bread |
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| Kumara |
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| Pumpkin |
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| Potato |
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| Cabbage & Heke Hāngī |
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| Chicken |
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| Pork |
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| Hāngī |
The Hokey Pokey Ice Cream is a New Zealand ice cream, featuring creamy smooth vanilla ice cream studded with chunks of crunchy honeycomb toffee. The hokey pokey ice cream has bold honeyed sweet floral flavour, very enticing.
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| Hokey Pokey Ice Cream |
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| Hokey Pokey Ice Cream |
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| Hokey Pokey Ice Cream |
The Hot Chocolate here has a medium thin, smooth texture, with rich flavour. The Hot Chocolate Dark holds chocolatey bitter sweet earthy flavour, deep and strong. The Hot Chocolate White holds chocolatey milky sweet buttery flavour, bold and decadent. The Hot Chocolate Peppermint holds chocolatey minty sweet milky flavour, sharp and refreshing.
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| Hot Chocolate Dark |
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| Hot Chocolate Dark |
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| Hot Chocolate White |
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| Hot Chocolate White |
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| Hot Chocolate Peppermint |
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| Hot Chocolate Peppermint |
The version of Khao Kluk Kapi here is a Thai Kiwi rendition, featuring a base of fried rice infused with chili shrimp paste, savoury salty spicy shrimpy in flavour with grainy fluffy firm texture, and a lingering heat that kicks sharply and builds as you eat. The khao kulk kapi is accompanied by several sides, including crisp juicy cucumber slices with vegetal sweet flavour, crunchy steamed cauliflower and broccoli florets with vegetal sweet flavour, soft salted egg with salty eggy flavour, tender soy caramelised pork loin and white onion strips with meaty salty savoury sweet flavour, and crisp deep-fried snapper fish fillets with sweet savoury salty flavour. Garnished with fresh spring onions which are crisp and lend vegetal sweet herbal flavour.
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| Khao Kluk Kapi |
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| Khao Kluk Kapi |
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| Khao Kluk Kapi |
The Kombucha Waikirikau Fermented Tii Kawakawa Kaha is a Maori inspired tonic beverage. The base of the kombucha waikirikau fermented tii kawakawa kaha is a blend of tea leaves (black, green, oolong, pu-erh), water, white sugar, lemon juice, bergamot oil, scoby fermentation yeast starter, ginger, turmeric, ginseng root, hibiscus flower petals, and kawakawa heart-shaped leaves. The beverage is then shown some aroha / love, blessed with a traditional Maori karakia / prayer. With a fizzy light refreshing texture to the body, the drink has a strong floral herbal sweet spice flavour, with the predominant tastes of hibiscus flower, ginger, turmeric, and tea. Pretty with a pleasant red colour, this contains less than 1.15% alcohol, and according to folklore, has magic rongoa / healing properties.
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| Kombucha Waikirikau Fermented Tii Kawakawa Kaha |
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| Kombucha Waikirikau Fermented Tii Kawakawa Kaha |
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| Kombucha Waikirikau Fermented Tii Kawakawa Kaha |
The Kumara Chips are a popular snack, made from medium cut strips of kumara, the New Zealand variety of sweet potato, of which there are 4 kinds, red, orange, purple, and gold. The fluffy inside crisp outside kumara chips are lightly seasoned with salt, resulting in a pleasant and enticing vegetal earthy sweet starchy flavour. Usually served with thick tomato ketchup, which has vegetal sweet sour flavour.
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| Kumara Chips |
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| Kumara Chips |
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| Kumara Chips |
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| Kumara Chips |
The Lamb Ragu Pappardelle features thick ribbon-like strips of al-dente pappardelle pasta noodles, chewy firm in texture and grainy savoury sweet in flavour. Topped with a thick luscious ragu gravy with generous strips of chewy shredded lamb and crisp baby spinach leaves, combining robust meaty savoury salty vegetal sweet flavour. Finished with a creamy dollop of sour cream for added milky sour notes. The lamb ragu pappardelle pasta is filling, but feels so comforting and homely.
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| Lamb Ragu Pappardelle |
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| Lamb Ragu Pappardelle |
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| Lamb Ragu Pappardelle |
The Mocktail Wai Mānuka is a traditional Maori tonic beverage, featuring a blend of water, lime juice, elderflower juice, manuka sparkling honey, and mint leaves. Topped with a slice of candied kiwi fruit for decoration. The mocktail wai manuka carries pleasant yet bold honeyed floral sour sweet flavour, very enticing and refreshing.
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| Mocktail Wai Mānuka |
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| Mocktail Wai Mānuka |
The Rhubarb And Pear Mousse is a rich dessert, with a thick smooth creamy mousse of rhubarb and raspberry, holding vegetal fruity sour sweet flavour. Chunks of juicy caramelised pear sit on the surface, lending bright fruity sweet flavour. The rhubarb and pear mousse dessert is completed with a generous shortbread biscuit and walnut crumble, grainy with buttery sweet nutty flavour, contrasting nicely with the richness of the mousse.
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| Rhubarb And Pear Mousse |
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| Rhubarb And Pear Mousse |
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| Rhubarb And Pear Mousse |
The Salmon Fillet in New Zealand typically features the local variety of Ōra King salmon fish, also sometimes called the Chinook salmon fish. Representing less than 1% of the world's salmon fish population, the ora king / chinook salmon fish are the largest and the fattiest, boasting the highest levels of Omega-3 fatty acids. Here, a thick and luxurious cut of salmon fish, tender and moist and flaky, is simply steamed to release its natural meaty sweet savoury fatty flavour. It's coated with a spring onion crust for vegetal sweet herbal flavour and pan-fried. Served with crunchy broccolini florets with vegetal sweet herbal flavour, juicy brined kalamata olives with vegetal earthy sour flavour, tender fingerling potatoes with starchy sweet salty flavour, and crunchy walnuts with nutty earthy flavour. Completed with a unique anchovy fish mayonnaise, creamy with salty savoury milky notes.
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| Salmon Fillet |
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| Salmon Fillet |
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| Salmon Fillet |
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| Salmon Fillet |
A Sausage Roll is a type of savoury pastry, containing minced beef and carrots in a puff pastry shell. The Sausage Roll is named for its resemblence to a sausage, but in Singapore, it's interpreted literally with an actual sausage within the puff pastry shell.
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| Sausage Roll |
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| Sausage Roll |
The Scrambled Eggs Breakfast is a hearty meal. There's creamy soft scrambled eggs, here dressed with micro-greens, with eggy sweet savoury flavour. There's a large slice of soft spongy sourdough bread topped with butter, carrying lovely bready sour sweet buttery flavour. There's tender soft baked fava beans in rich tomato sauce, with vegetal earthy sweet smoky flavour. There's crisp potato hash browns with starchy savoury salty sweet flavour, tender pork back bacon with smoky meaty salty savoury flavour, and snappy juicy pork sausages with meaty savoury salty flavour. The scrambled eggs breakfast is a filling meal, and its versatility of ingredients result in many different variations.
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| Scrambled Eggs Breakfast |
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| Scrambled Eggs Breakfast |
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| Scrambled Eggs Breakfast |
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| Scrambled Eggs Breakfast |
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| Scrambled Eggs Breakfast |
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| Scrambled Eggs Breakfast |
There's an abundance of fresh Shellfish in Wellington, New Zealand. There's the Green-Lipped Mussel, juicy and bouncy with mild natural sweet savoury flavour. There's the Moon Shell Clam, firm and chewy with intense meaty savoury salty flavour. There's the Diamond Shell Clam, juicy and bouncy with bold salty nutty sweet flavour. The shellfish, including mussels and clams, can be cooked in a variety of gravies or stews, which then take on the tastes of the gravy or stew. The most common include a garlic and white wine stew, or a smoked tomato and red wine stew, or a celery and white onion stew. There're other exotic renditions such as a coconut cream and lemongrass gravy, a 'nduja and miso gravy, a pickled garlic butter gravy, a blue cheese and spinach gravy, and more.
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| Shellfish (Mussels, Clams) |
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| Shellfish (Mussels, Clams) |
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| Green-Lipped Mussel |
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| Moon Shell Clam |
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| Diamond Shell Clam |
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| Shellfish (Mussels, Clams) |
The Soda Bootleggers Ginger Beer is a handcrafted soft drink beverage, a blend of lightly carbonated water, New Zealand honey, fresh ginger, fresh lemon juice, and cinnamon. Good as a mixer for cocktails or drunk on its own, this has a hazy appearance with bold earthy sweet spice flavour.
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| Soda Bootleggers Ginger Beer |
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| Soda Bootleggers Ginger Beer |
The Soda Lemon Lime & Bitters is a soft drink beverage, a blend of lightly carbonated water, cane sugar, fresh lemon juice, fresh lime juice, cinnamon, gentian roots, and cloves. Good as a mixer for cocktails or drunk on its own, this has a cloudy appearance with bright tangy zesty sour sweet bitter spice flavour.
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| Soda Lemon Lime & Bitters |
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| Soda Lemon Lime & Bitters |
The Vegetable Fritters are a quick, easy to prepare, filling dish, featuring a base of all-purpose flour studded with a variety of seasonal vegetables, then pan-fried or deep-fried. The vegetables used may include a combination of the following; corn kernels, zucchini, carrots, leeks, white onions, red onions, button mushrooms, portobello mushrooms, or spring onions. The vegetable fritters will have a crisp juicy crunchy texture, with pleasant vegetal sweet salty savoury earthy flavour. Usually garnished with cheese, such as pecorino romano, for added cheesy salty flavour.
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| Vegetable Fritters |
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| Vegetable Fritters |
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| Vegetable Fritters |
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| Vegetable Fritters |
The Venison Carpaccio Salad is an Italian Kiwi style appetizer salad, with crisp rocket leaves / arugula, firm capers, flaky puff pastry, and thin tender venison carpaccio, garnished with grated parmesan cheese and creamy truffle oil mayonnaise. Combined, the venison carpaccio salad has bright vegetal bitter sweet meaty savoury earthy salty cheesy milky flavour.
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| Venison Carpaccio Salad |
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| Venison Carpaccio Salad |
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| Venison Carpaccio Salad |
The Yellow Curry Soft Shell Crab is a Thai Kiwi rendition. A whole soft shell crab is stir-fried with white onions and carrots in yellow curry spices, resulting in a crisp tender soft texture to the crab and vegetables. The yellow curry soft shell crab dish carries addictive sweet savoury salty spice flavours, yum.
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| Yellow Curry Soft Shell Crab |
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| Yellow Curry Soft Shell Crab |
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CONVERSATION