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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":488,"pronunciation":515,"substitutions":516,"slug":529,"title":530,"shortTitle":531,"nativeName":532,"countrySlug":533,"region":534,"baseServings":535,"prepMinutes":536,"cookMinutes":537,"restMinutes":538,"difficulty":539,"course":540,"diet":542,"mainIngredients":546,"images":547,"keywords":557,"publishedAt":564,"updatedAt":564,"authorSlug":565,"summary":566,"localeSlug":529,"alternates":567},[394,397,400,403,406],{"answer":395,"question":396},"Both countries claim it, and the argument is unresolved. Research by Helen Leach at the University of Otago found the name attached to a meringue cake in New Zealand print earlier than any Australian example she located, and the Oxford English Dictionary followed that finding, but Australian writers dispute the interpretation and other researchers trace the dessert form itself back to older European and American meringue cakes.","Did pavlova come from New Zealand or Australia?",{"answer":398,"question":399},"Undissolved sugar. If the sugar is added too fast or the meringue is not beaten long enough, sugar crystals stay whole and later draw water out of the egg white, forming syrup beads on the surface. Add caster sugar one spoonful at a time and keep beating until a pinch rubbed between finger and thumb feels completely smooth.","Why did my pavlova weep sticky syrup?",{"answer":401,"question":402},"A sunken crater usually means the meringue was cooled too quickly, so switch the oven off at the end of baking and leave the pavlova inside with the door shut for several hours or overnight. Some cracking is unavoidable and normal in a soft-centred pavlova, which is exactly why the cream and fruit go on top.","Why did the middle sink and crack?",{"answer":404,"question":405},"Cornflour absorbs moisture and interferes with the egg white proteins bonding too tightly, so the inside of the meringue sets soft and marshmallowy instead of drying right through. Vinegar works alongside it by acidifying the whites, which makes the foam more stable and less likely to collapse during a long low bake.","What is the cornflour actually doing?",{"answer":407,"question":408},"Bake the meringue shell up to two days ahead and keep it in a sealed airtight container at room temperature, never in the fridge, where damp air will soften it. Whip the cream and cut the fruit on the day, and assemble no more than an hour before it goes to the table, because cream starts dissolving the crisp shell on contact.","Can I make pavlova ahead of time?",[410,411,412,413,414,415],"Wipe the bowl and whisk with vinegar or lemon juice first. Any trace of fat or egg yolk stops the whites reaching full volume.","Add the sugar a spoonful at a time and keep beating. Rub a little between your fingers — if it feels gritty, the sugar has not dissolved and the pavlova will bead with syrup.","Bake low, around 120C, and treat the oven as a dryer rather than an oven. Anything hotter browns the shell and cooks the middle firm.","Do not open the oven while it bakes or during the cooling hours. A draught of cold air is what causes the crater in the top.","Cracks are normal and expected. The cream goes on top precisely because it hides them, so do not keep rebaking to chase a perfect surface.","Assemble within an hour of serving. Cream draws moisture out of meringue and the shell softens to a chew within a few hours.","🥝","Pavlova is a single large meringue with a thin crisp shell and a centre that stays soft and marshmallowy, cooled slowly so it does not collapse, then topped with whipped cream and fruit sharp enough to cut the sugar. Cornflour and a little vinegar are what make the difference between a pavlova and a plain meringue: they slow the egg white proteins down so the inside never fully dries out. It is a summer dessert in the southern hemisphere, which is why it turns up on Christmas tables here alongside cold ham rather than in the middle of winter, and it is assembled at the last minute because cream on meringue is a countdown.","Pavlova is named for Anna Pavlova, the Russian ballerina who toured New Zealand and Australia in 1926 and again in 1929, and both countries claim to have invented the dessert in her honour. The dispute is genuine and it is not settled. Helen Leach, an anthropologist at the University of Otago, worked through hundreds of cookbooks and found meringue cakes under the pavlova name printed in New Zealand earlier than any Australian example she could locate, and the Oxford English Dictionary took the same view of the earliest recorded use. Australian writers have contested the reading of that evidence ever since, and other researchers have traced the whole form further back again, to the layered meringue and cream cakes of Central Europe and North America that migrants carried outward long before either country claimed the name. What is not in doubt is that both places adopted it completely.\n\nThe reason it stuck here has more to do with farming than with ballet. New Zealand ran on eggs, butter and cream long before it ran on anything else, and a dessert that turns six egg whites and a bag of sugar into something big enough for a whole table was exactly the right shape for a country with a dairy surplus and a habit of bringing a plate. It became the fixed end of Christmas dinner, which in the southern hemisphere falls in high summer, and the fruit on top follows the season — passionfruit and strawberries first, then whatever the garden or the roadside stall has.\n\nBeyond the ownership argument, the two national versions differ slightly in practice. New Zealand pavlova is usually built tall and softer in the middle, close to marshmallow, while the Australian style tends to be shallower with a firmer crust, though every cook and every oven blurs that line. The topping is where households really diverge: kiwifruit is standard, passionfruit pulp is near-obligatory, and there is a long-running quiet disagreement about whether tinned passionfruit is acceptable when fresh ones are dear.","The bare meringue shell keeps 2 days in an airtight container at room temperature, and stays crisp only if the room is dry — humidity is its enemy, so never refrigerate it undressed. Once cream and fruit are on, pavlova is at its best within the hour and acceptable for perhaps four; after that the shell has absorbed moisture and gone chewy throughout. Leftovers can be refrigerated overnight and eaten as a soft mess, which is genuinely pleasant, but it will not go back to being crisp. Do not freeze it.",[421,422,423,424],"Sugar is added slowly and beaten to full dissolution, which is the single thing that stops a pavlova weeping syrup.","Cornflour and vinegar go in at the end, so the centre sets soft rather than drying into a hard meringue.","The meringue cools completely in a switched-off oven, which prevents the sudden temperature drop that cracks and sinks it.","Cream is left unsweetened and the fruit is sharp, so the finished dessert is not sugar on sugar.",[426,427,428],"Stand mixer or electric hand beaters","Baking tray and baking paper","Palette knife",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},15,45,2,42,60,4,330,[438],"Strong black coffee, and a second bowl of fruit for people who want more topping than meringue.",[440,443,446],{"name":441,"description":442},"Individual pavlovas","Piped into six nests and baked for about 45 minutes. Crisper overall, since there is less soft interior relative to shell.",{"name":444,"description":445},"Pavlova roulade","The same mixture spread flat, baked briefly, then rolled around cream and fruit while still flexible. Softer and less prone to cracking dramatically.",{"name":447,"description":448},"Brown sugar pavlova","Part of the caster sugar replaced with soft brown sugar for a caramel note and a beige shell. Less stable, so beat it a little longer.",[450,456,460,464,468,470,473,479,482,485],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},6,"eggs","egg whites, at room temperature","piece","Meringue",{"qty":457,"name":458,"unit":459,"group":455},350,"caster sugar","g",{"qty":432,"ref":461,"name":462,"unit":463,"group":455},"cornstarch","cornflour","tsp",{"qty":465,"ref":466,"name":467,"unit":463,"group":455},1,"vinegar","white vinegar",{"qty":465,"name":469,"unit":463,"group":455},"vanilla extract",{"qty":465,"name":471,"unit":472,"group":455,"optional":8},"salt","pinch",{"qty":474,"ref":475,"name":476,"unit":477,"group":478},400,"heavy-cream","cream, well chilled, unsweetened","ml","Topping",{"qty":435,"ref":480,"name":481,"unit":454,"group":478},"passion-fruit","passionfruit, pulp scooped out",{"qty":483,"name":484,"unit":454,"group":478},3,"kiwifruit, peeled and sliced",{"qty":486,"name":487,"unit":459,"group":478},250,"strawberries, hulled and halved",[489,492,496,501,504,508,512],{"text":490,"title":491},"Heat the oven to 120C conventional. Draw a 22cm circle on baking paper, flip the paper ink-side down onto a tray, and wipe the mixing bowl and whisk with a little vinegar on kitchen paper to strip any grease.","Prepare the oven and tray",{"text":493,"title":494,"timerSeconds":495},"Beat the egg whites with the pinch of salt on medium speed until they hold a soft peak that flops over at the tip. Stop here — whites beaten to stiff dry peaks before the sugar goes in will not take the sugar properly.","Whip the whites to soft peaks",180,{"tip":497,"text":498,"title":499,"timerSeconds":500},"Rub a little between your fingers. Gritty means undissolved sugar and a pavlova that will weep — keep going.","With the beaters running, add the caster sugar one tablespoon at a time, waiting about 15 seconds between additions. Keep beating until the meringue is thick, glossy and holds a firm upright peak, about 8 minutes in total.","Add the sugar slowly",480,{"text":502,"title":503},"Sift the cornflour over the meringue, add the vinegar and vanilla, and fold through with a spatula in a few large strokes. Do not stir it in vigorously or you will knock out the air you just spent ten minutes building.","Fold in cornflour and acid",{"text":505,"title":506,"timerSeconds":507},"Pile the meringue inside the drawn circle and shape it into a tall cylinder with straight sides and a slightly hollowed top. Bake for 75 minutes without opening the door; the shell should feel dry and lift cleanly from the paper at the edge.","Shape and bake",4500,{"text":509,"title":510,"timerSeconds":511},"Turn the oven off and leave the pavlova inside with the door closed for at least 4 hours, or overnight. This slow cooling is what stops the sudden contraction that sinks the middle and shatters the shell.","Cool it in the oven",14400,{"text":513,"title":514},"Whip the cream to soft, spoonable peaks without sugar and spread it over the meringue. Scatter the strawberries and kiwifruit, spoon passionfruit pulp over the lot, and take it to the table within the hour.","Top and serve straight away","pav-LOH-vuh",[517,521,525],{"note":518,"swap":519,"original":520},"Whole granulated sugar dissolves too slowly and is the usual reason a meringue weeps.","Granulated sugar blitzed briefly in a food processor","Caster sugar",{"note":522,"swap":523,"original":524},"All three do the same job of acidifying the whites. Use half a teaspoon of cream of tartar in place of a teaspoon of vinegar.","Lemon juice or cream of tartar","White vinegar",{"note":526,"swap":527,"original":528},"The topping needs acidity from somewhere; sweet fruit alone leaves the whole thing cloying.","Strawberries, raspberries, tamarillo or poached tamarind-sharp stone fruit","Passionfruit and kiwifruit","new-zealand-pavlova","Pavlova (New Zealand Meringue Cake)","Pavlova","pavlova","new-zealand","Nationwide, and disputed with Australia",10,25,75,240,"medium",[541],"dessert",[543,544,545],"vegetarian","gluten-free","nut-free",[452,475,461,480],[548,551,553,555],{"alt":549,"src":550},"Tall cracked pavlova meringue topped with whipped cream, sliced kiwifruit, strawberries and passionfruit pulp","\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero.jpg",{"alt":549,"src":552},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-16x9.jpg",{"alt":549,"src":554},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-4x3.jpg",{"alt":549,"src":556},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-1x1.jpg",[532,558,559,560,561,562,563],"meringue cake","new zealand dessert","passionfruit","kiwifruit","christmas dessert","gluten free dessert","2026-08-21","dishroute-kitchen","A soft-centred meringue cake baked low and slow, cooled in the oven, then piled with unsweetened whipped cream, passionfruit and summer fruit. The Christmas dessert of both New Zealand and Australia.",{"en":568},"\u002Frecipe\u002Fnew-zealand-pavlova",{"items":570,"total":535,"page":465,"limit":577,"hasMore":850},[571,607,642,672,703,713,741,768,799,826],{"slug":572,"title":573,"shortTitle":574,"nativeName":575,"countrySlug":533,"region":576,"baseServings":577,"prepMinutes":578,"cookMinutes":430,"restMinutes":579,"difficulty":580,"course":581,"diet":583,"mainIngredients":584,"images":589,"keywords":599,"publishedAt":564,"updatedAt":564,"authorSlug":565},"new-zealand-afghan-biscuits","Afghan Biscuits (New Zealand Cocoa Cornflake Biscuits)","Afghan Biscuits","afghans","Nationwide home baking",24,20,30,"easy",[582,541],"snack",[543],[585,586,587,588],"butter","flour","cocoa","walnuts",[590,593,595,597],{"alt":591,"src":592},"Dark cocoa afghan biscuits with glossy chocolate icing and a walnut half pressed into each one","\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero.jpg",{"alt":591,"src":594},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-4x3.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-1x1.jpg",[600,601,602,603,604,605,606],"afghan biscuits","new zealand baking","cocoa biscuits","cornflake biscuits","chocolate icing","morning tea","edmonds",{"slug":608,"title":609,"shortTitle":610,"nativeName":611,"countrySlug":533,"region":612,"baseServings":451,"prepMinutes":578,"cookMinutes":613,"difficulty":539,"course":614,"diet":617,"mainIngredients":619,"images":623,"keywords":633,"publishedAt":641,"updatedAt":641,"authorSlug":565},"maori-boil-up","Boil Up (Māori Pork and Watercress Broth)","Boil Up","Pōhā \u002F boil up","Māori home kitchens, nationwide",130,[615,616],"soup","main",[618],"dairy-free",[620,621,622,586],"pork-shoulder","sweet-potato","potato",[624,627,629,631],{"alt":625,"src":626},"Bowl of Māori boil up with pork bones, kūmara, dark watercress and a puffed doughboy dumpling in clear broth","\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero.jpg",{"alt":625,"src":628},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-4x3.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-1x1.jpg",[634,635,636,637,638,639,640],"boil up","maori food","watercress","puha","doughboys","pork broth","new zealand","2026-08-20",{"slug":643,"title":644,"shortTitle":645,"nativeName":645,"countrySlug":533,"region":646,"baseServings":647,"prepMinutes":648,"cookMinutes":538,"restMinutes":578,"difficulty":649,"course":650,"diet":651,"mainIngredients":652,"images":656,"keywords":666,"publishedAt":641,"updatedAt":641,"authorSlug":565},"maori-hangi","Hāngī (Māori Earth Oven Feast)","Hāngī","Aotearoa (nationwide, strongest in Te Arawa and Northland)",8,40,"hard",[616],[],[620,621,653,654,655],"pumpkin","cabbage","chicken",[657,660,662,664],{"alt":658,"src":659},"Steaming hāngī plate of pulled pork, chicken, kūmara, pumpkin and soft cabbage lifted from the tray","\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero.jpg",{"alt":658,"src":661},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-1x1.jpg",[667,635,668,669,640,670,671],"hangi","earth oven","kumara","slow cooked","pit cooking",{"slug":673,"title":674,"shortTitle":675,"countrySlug":533,"region":676,"baseServings":451,"prepMinutes":677,"cookMinutes":434,"restMinutes":678,"difficulty":539,"course":679,"diet":680,"mainIngredients":681,"images":686,"keywords":696,"publishedAt":641,"updatedAt":641,"authorSlug":565},"new-zealand-mince-and-cheese-pie","Mince and Cheese Pie (Kiwi Bakery Pie)","Mince and Cheese Pie","Nationwide",35,120,[616],[],[682,683,684,685],"ground-beef","cheddar","puff-pastry","onion",[687,690,692,694],{"alt":688,"src":689},"Cut-open New Zealand mince and cheese pie showing thick beef gravy under melted cheddar and a puff pastry lid","\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-1x1.jpg",[697,698,640,699,700,701,702],"mince pie","cheese pie","bakery pie","kiwi pie","beef","puff pastry",{"slug":529,"title":530,"shortTitle":531,"nativeName":532,"countrySlug":533,"region":534,"baseServings":535,"prepMinutes":536,"cookMinutes":537,"restMinutes":538,"difficulty":539,"course":704,"diet":705,"mainIngredients":706,"images":707,"keywords":712,"publishedAt":564,"updatedAt":564,"authorSlug":565},[541],[543,544,545],[452,475,461,480],[708,709,710,711],{"alt":549,"src":550},{"alt":549,"src":552},{"alt":549,"src":554},{"alt":549,"src":556},[532,558,559,560,561,562,563],{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"countrySlug":533,"region":718,"baseServings":535,"prepMinutes":648,"cookMinutes":431,"restMinutes":719,"difficulty":649,"course":720,"diet":723,"mainIngredients":724,"images":725,"keywords":735,"publishedAt":641,"updatedAt":641,"authorSlug":565},"maori-rewena-bread","Rēwena Parāoa (Māori Potato Sourdough Bread)","Rēwena Parāoa","Rēwena parāoa","Māori communities nationwide",300,[721,722],"bread","side",[543,618],[622,586],[726,729,731,733],{"alt":727,"src":728},"Round rēwena potato sourdough loaf with a dark slashed crust, cut open to show a close pale crumb","\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-4x3.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-1x1.jpg",[736,737,738,739,740,601],"rewena","maori bread","potato sourdough","parāoa","starter",{"slug":742,"title":743,"shortTitle":744,"countrySlug":533,"region":745,"baseServings":451,"prepMinutes":536,"cookMinutes":746,"restMinutes":578,"difficulty":539,"course":747,"diet":748,"mainIngredients":749,"images":753,"keywords":763,"publishedAt":641,"updatedAt":641,"authorSlug":565},"new-zealand-roast-lamb-with-kumara","Roast Lamb with Kūmara (Kiwi Sunday Roast)","Roast Lamb with Kūmara","Canterbury and Hawke's Bay lamb country",90,[616],[544,618],[750,621,622,751,752],"lamb","rosemary","mint",[754,757,759,761],{"alt":755,"src":756},"Carved pink roast leg of lamb on a board beside a tray of caramelised kūmara, potatoes and red onion","\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-1x1.jpg",[764,669,765,640,766,767],"roast lamb","sunday roast","mint sauce","leg of lamb",{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"countrySlug":533,"region":773,"baseServings":647,"prepMinutes":430,"cookMinutes":9,"restMinutes":495,"difficulty":580,"course":774,"diet":776,"mainIngredients":778,"images":782,"keywords":792,"publishedAt":564,"updatedAt":564,"authorSlug":565},"new-zealand-smoked-kahawai-pate","Smoked Kahawai Pâté (New Zealand Smoked Fish Dip)","Smoked Kahawai Pâté","kahawai","Coastal North Island and the top of the South",[775,582],"appetizer",[777,544,545],"pescatarian",[779,780,585,781],"mackerel","cream-cheese","lemon",[783,786,788,790],{"alt":784,"src":785},"Bowl of pale smoked kahawai pâté flecked with chives and capers, with crackers and lemon wedges beside it","\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero.jpg",{"alt":784,"src":787},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-16x9.jpg",{"alt":784,"src":789},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-4x3.jpg",{"alt":784,"src":791},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-1x1.jpg",[793,794,795,796,797,798],"smoked kahawai","smoked fish pate","new zealand appetiser","manuka smoked fish","fish dip","kaimoana",{"slug":800,"title":801,"shortTitle":801,"countrySlug":533,"region":802,"baseServings":435,"prepMinutes":430,"cookMinutes":803,"difficulty":580,"course":804,"diet":805,"mainIngredients":806,"images":810,"keywords":820,"publishedAt":641,"updatedAt":641,"authorSlug":565},"new-zealand-steamed-green-lipped-mussels","Steamed Green-Lipped Mussels in Wine and Garlic","Marlborough Sounds and 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wine",{"slug":827,"title":828,"shortTitle":829,"countrySlug":533,"region":830,"baseServings":435,"prepMinutes":535,"cookMinutes":803,"difficulty":580,"course":831,"diet":832,"mainIngredients":833,"images":835,"keywords":845,"publishedAt":641,"updatedAt":641,"authorSlug":565},"new-zealand-whitebait-fritters","Whitebait Fritters (West Coast Tiny Fish Omelettes)","Whitebait Fritters","West Coast, South Island",[775,582],[777,544],[834,452,585,781],"white-fish",[836,839,841,843],{"alt":837,"src":838},"Pale whitebait fritters with lacy set edges in a buttered pan, lemon wedges alongside","\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero.jpg",{"alt":837,"src":840},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-16x9.jpg",{"alt":837,"src":842},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-4x3.jpg",{"alt":837,"src":844},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-1x1.jpg",[846,847,848,824,849,781],"whitebait fritters","west coast","inanga","egg fritter",false,1788563802453]