Oven Love: Kiwis in the kitchen seven days a week

September 17, 2012

Oven Love: Kiwis in the kitchen seven days a week

New Zealanders love to cook and we’re doing it almost every night of the week a new survey reveals.

More than 70 per cent of respondents to a nationwide survey on New Zealand food habits are cooking dinner at home six or more nights each week. One in three of us is cooking at home every night.

Food Magazine’s inaugural annual reader survey uncovers interesting insights into today’s Kiwi kitchen and what’s really happening in our pantries.

“We are reclaiming our kitchens,” says Food editor Sarah Beresford. “The results show we have an appreciation of the great fresh produce we have available here and are happy to roll up our sleeves in the kitchen.

“We also enjoy cooking the fruits of our labour and trialling new recipes we have read about or seen on television. A tighter economy also means we are looking at ways to cut costs and cooking at home can be much cheaper than dining out.”

And our dining habits?

Fifty per cent of people are eating dinner together as a family, around the dining table, five or more nights each week.

“It’s really encouraging,” says Ms Beresford. “The dining table is still the hub of the family home. Mealtime is a great opportunity to catch up with the family and it’s also where you learn good manners and social graces.”

Perhaps conversely, the survey also reveals that a large proportion of us are eating dinner in front of the television three or more nights per week.

“It’s not good for us,” says dietician Nadia Lim. “When you’re slouched in front of the telly you aren’t focused on your food and you can end up eating more than you need.

“Sitting with your plate on your lap also encourages you to eat faster which isn’t good for digestion. It’s always advisable to chew your food slowly and rest between each bite, but when you’re clutching your knife and fork it’s really just a race to get it down.”

Children miss out on essential life lessons learned around the dining table, Sarah Beresford says.

“Kids learn from their parents – if children are glued to the television, they’re missing out on a major part of family life.”

Other key results of the Food magazine survey include:
• Free range is an important purchasing decision for more than half the population while the appeal of organics isn’t as strong.
• Garlic, olive oil and salt are the three ingredients Kiwis cannot live without.
• A third of NZ households are now catering to some kind of dietary requirement such as coeliac disease, gluten intolerance, allergies to nuts and dairy, diabetes and high cholesterol (among others).
• Fruit crumble creams the pav in the pudding department with 26 per cent of people preferring the fruit-filled dessert to the quintessential Kiwi pavlova (at only 14 per cent).
• Stir fry is the nation’s most-cooked meal at home, while Italian is the most-cooked ethnic cuisine.
• The humble spud is New Zealand’s favourite vegetable.
• Bananas still dominate as the favourite fruit.
• The home cooked roast is NZ’s favourite by a country mile.

Some of results of the Food Magazine survey are available in the September / October issue. It’s on sale 17 September 2012 from Countdown and Woolworths supermarkets and all good magazine retailers nationwide.

Food Magazine

Food Magazine is a food and lifestyle publication dedicated to inspiring and informing New Zealanders about good food, wine, travel, home & garden, health & beauty, and innovative ideas, people and products.

Leading food and wine writers, chefs and personalities regularly contribute including Master Chef winners Brett McGregor and Nadia Lim, celebrated cook Sophie Gray and Jane Skilton (MW). Editor Sarah Beresford brings more than 20 years’ experience in the publishing industry to the magazine.

With more than 70 recipes in each issue, the focus is on flavour, simplicity and seasonality designed to appeal to modern families. Most can be prepared in less than 45 minutes.

Food Magazine is available from Countdown supermarkets, the Warehouse and all good magazine outlets for RRP$7.90. The bi-monthly magazine is published by Gourmet Food Publishing Ltd.

www.foodmag.co.nz

ENDS

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