Kasey and Karena: Celebrating Kiwi classics (+recipes)

Fish and horopito chips by Kasey and Karena. Photo / Michael Craig

Being on the road is great, but it’s also a joy to come home and whip up some of these home-grown favourites again, write MasterChef winners Kasey and Karena Bird.

We have been travelling lately. We love trying food in other countries, but there is nothing like coming back home and tucking into the classics we have grown up with.

Our Kiwi food identity has developed since we were young. New Zealanders are more open to experimenting and are getting better at using local food. It feels great going overseas and being proud to tell people we come from New Zealand because our produce has such a great reputation - from lamb and beef to our seafood and wine.

One of the best things about travelling is getting home, putting on your comfy pyjamas and eating something familiar. When we were thinking of themes for this week we were craving the simple dishes we were brought up with.

We want to share some of the Kiwi classics we love whipping up when we get back to Maketu. Our Mum has her go-to meals she always makes us, so we have put our own spin on some of her recipes.

Like many New Zealanders, lamb and peas are a combination we have grown up with. We miss those flavours when we are away, so when we return after an absence, you are likely to see us at the supermarket checking out whether lamb is on special.

A favourite way to eat it is to marinate the lamb chops in a good mint sauce, then grill them in the oven. The sugar in the mint sauce caramelises and gets sticky and the vinegar helps to make the lamb tender.

We like to roughly mash the peas so they still have some texture to them.

Another Kiwi classic is good old fish'n'chips. Our Mum makes the yummiest batter. She says the trick is really cold, bubbly water, love and turmeric.

We use whatever fish is freshest - this week we picked tarakihi. You can use a thermometer to check the oil temperature but we were taught to put a chopstick in the oil and if little Champagne-like bubbles rise up the oil is ready.

We have our fish with a side of oven-baked chips coated in a horopito seasoning. If you can't find this, use dried thyme and oregano instead.

What's more classically Kiwi than a pavlova? Our quick-dessert trick is pav rolls.

You can enjoy the light, marshmallowy goodness of a pavlova but it takes only 10 minutes in the oven. In summer we use fresh fruit but when it gets a bit colder we get more decadent. Add a few hazelnuts to this dish to add that delicious nutty flavour and a bit of crunch.

Using the amazing Heilala vanilla, topped with a drizzle of chocolate sauce, takes this dessert to the next level. It's our Dad's favourite but you definitely need a sweet tooth.

Try Kasey and Karena's delicious recipes at bite.co.nz below:

• Fish and Horopito Chips
• Lamb Chops with Mint Sauce and Crushed Peas
• Hazelnut and Chocolate Pavlova Roll