The recipes on these pages are traditional, but have been given a modern twist. They aren't trend-driven or seriously difficult, but give the home cook updated flavours to add to good old Kiwi favourites. They reflect how traditions need to change to fit in with current lifestyles and needs. These simple recipes show there is no need to resort to convenience foods. And they don't demand hours of your time in the kitchen, either - you can make the mini-pavlovas the night before and leave them overnight in the oven.
The snapper tartare can also be prepared the day before, which is great for letting the flavours infuse. You can plate it an hour before serving, if that works best for you. Salting the cucumber is essential to draw out all the juices. Remember to dry well after rinsing.
Herbs at this time of year can be a bit tricky to find. Dill and chives are my favourites for this dish but they aren't always available, so substitute parsley if necessary. You don't want a lack of herbs to put you off making this fresh, crisp starter or lunch dish.
Replacing the snapper with another fish, or using lightly smoked fish, is also delicious.
