Food in the 20th century

  • 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.

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  • Page 4 - Tea and coffee break Tea was a 'great mainstay' of 'thirsty colonial New Zealand', the food historian Tony Simpson
  • Governors-General traditionally went to Northland in summer for the fishing and the sunshine. Here we see Governor-General Viscount Jellicoe (1920–24) picnicking at Ninety Mile Beach in 1924.