A history of The Matterhorn, 106 Cuba St, Wellington.
Dining
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. Read the full article
Page 1 - Food in 20th century New Zealand
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
Page 2 - Dining out
Before the 1960s, New Zealanders had a limited choice both of venue and of food if they wanted to dine
Life in the 20th century
Exploration of everyday life in New Zealand from 1900 to the mid-1980s Read the full article
Page 7 - A land of plenty
Typical 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
