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Aunt Daisy


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 3 - Seafood consumption

 New Zealand is an island nation. Its inland and coastal waters support fish and shellfish in

Page 4 - Tea and coffee break

Tea was a 'great mainstay' of 'thirsty colonial New Zealand', the food historian Tony Simpson

Page 5 - Fruit and vegetables

A house and garden on a patch of land were part of the 'New Zealand dream' for most of the 20th

Aunt Daisy gives her Beetroot Chutney recipe in this recording from a February 1950, ZB morning show.