The food of New Zealand could be called South Pacific Rim with inspiration from Europe, Asia and Polynesia. We are spoilt with our choice of the finest fresh produce with a fabulous choice of meats, seafood, fruits and wine, especially our world class Sauvignon Blanc and Chardonnays and a growing reputation for Pinot Noir and many other fine Red wines.
In times past, grain - wheat, rye, oats and millet - was the main foodstuff in Russia. Russian people were engaged in ploughing since time immemorial and so bread played a very significant part in their diet. The festive table couldn't be imagined without pies and other pasties. Pies were cooked with a cook cereals, all sorts of pancakes and baked puddings. Cattle-breeding was always popular in Russia as was hunting - hence a large choice of meat dishes included those of wild animals and fowl.
Large areas covered by woods and forests, especially in the north of Russia, were abundant in berries and mushrooms and this accounted for a wealth of "gifts of the forests" on the Russian table. One should also not forget about the fish courses. Russian cuisine was renowned for diverse delicacies, especially refreshments, made of fish. Russian rivers, lakes and seas yielded much of this tasty and useful kind of food.
Centuries have passed... Growing contacts with Western countries led to numerous borrowings in Russian cooking. In the times of Peter the Great contemporary cookers became widespread in Russia and together with them saucepans, frying-pans, straining spoons and other indispensable kitchen utensils were introduced. At the beginning of the nineteenth century Russian cooks derived various sauces and dressings for which French cuisine was famous. These innovations became an important addition to traditional Russian spices - horse-radish and mustard. All of this undoubtedly enriches Russian cookery.