A new book proves that nostalgia cooking is still flavour of the month in Godzone.
The trend for nostalgia cooking is still steaming ahead, and the latest cookbook to celebrate New Zealand's classic kai is Wattie's Kiwi Food Favourites: celebrating 75 years.
As much a part of the New Zealand culinary landscape as Edmonds, Wattie's has gathered together a feast of favourite recipes - everything from 70s party staples such as sausage rolls and stuffed eggs to hearty Sunday roasts and good old-fashioned steak-and-kidney pie.
Here's a few Kiwi classics to reboot at home - serve with L&P and a game of footy on the telly.
- Recipes and images extracted from Wattie's Kiwi Food Favourites: celebrating 75 years (Penguin NZ, $40).
BACON & EGG PIE
Makes 8-10 pieces 4 sheets pre-rolled flaky puff pastry
6 rashers bacon, roughly chopped
1/3 to 1/2 cup Wattie's frozen peas
1 egg, beaten, or milk
1 Preheat oven to 200C. Lightly grease a 24 x 20cm oven-proof dish. Use two sheets of pastry to line the base and sides of the dish.
2 Layer the dish with half the bacon and break eggs on top, piercing the yolks if desired. Season with pepper before sprinkling over the peas and the remaining bacon.
3 Brush the edges where the pastry will join with beaten egg or milk. Lay the remaining pastry over the top and seal the edges. Brush the pie top with beaten egg or milk and make a slit to allow the steam to escape.
4 Bake for 35-40 minutes.
Instead of joining the pastry, sit two sheets of pastry on a lightly floured board, one on top of the other, and roll out with a rolling pin until you get the exact desired size.
CORN AND BACON ROLLS
3 rashers streaky bacon
410g can of Watties Cream-style Corn
1 cup grated cheese
1/2 loaf of wheatmeal sliced sandwich bread
Butter melted, option
Cook bacon and finely dice. Mix with the corn and cheese. To make bread easier to roll up, give each slice a light roll with a rolling pin. Spread the corn mixture thickly on slices of bread and roll up. Brush with melted butter, if wished. Place under the grill on high heat until the outside is golden and the filling is hot. Serve immediately. Makes 10.
2 cups grated cheese
2 tbsp dried onion soup mix
1/2 cup milk
1/2 loaf white or wheatmeal sliced sandwich bread
Butter, melted (optional)
Mix cheese, onion soup and milk together. To make bread easier to roll up, give each slice a light roll with a rolling pin. Spread the cheese mixture thickly on slices of bread and roll up. Brush with melted butter, if wished. Place under the grill on high heat until the outside is golden and the filling is hot. Serve immediately. Makes 10.
340g can Wattie's asparagus spears, drained
1 loaf white or wheatmeal sliced sandwich bread, crusts removed
Butter or cream cheese, softened
Pat asparagus dry with a paper towel. Spread bread with butter or cream cheese. Lay an asparagus spear across each slice diagonally and roll bread from corner to corner. Use a dot of butter or cream cheese to secure each roll. Serve while fresh. Makes 20.