Here’s another difference between Britain and New Zealand: barbecues.
Before my family moved to New Zealand, I’d only ever been to one barbecue, and we didn’t spend much of it outside. (I remember we were actually forced outside by our friend’s elderly golden Labrador letting one off in the lounge.)
We’ve spent much more time outside since moving to New Zealand, and had barbecues beyond counting. Of course, the weather is to thank. (As I write this, in the middle of winter, I’m sunbathing on my parents’ deck, and the sunlight is glaring off the pages of my notebook, and the cats are sprawled out next to me, and I hear a tui in one of the trees… I suppose, to be fair, Tauranga is one of the sunniest places in New Zealand.)
If I ever go back to Britain, I’ll miss Kiwi barbecues. They’re awesome.
You’ve got the smell of the oil, the smoke, the caramelising meat, the citronella to keep the mozzies at bay, the waft of the cool potato salad as the cling film is lifted off; the cats darting towards us when they realise dad’s firing up the hotplate. And the steak. The STEAK. It’d better be done no more than a minute on each side or so help me!
The wine, the lager, the ginger beer for the kids, the kebabs, the sauce, the corn on the cob oozing juices down your chin… I know I’m just listing now, but there’s so much to a great barbecue, and not just the food and the aromas. There’s the sitting around talking as the sun goes down, lighting the candles and the brazier and letting the darkness place a comfortable blanket around us. We feel warmly full and slightly drowsy, drinking and talking and not wanting it to end. Perhaps there’s ice-cream; there’s always laughter.
The barbecue is a very typically New Zealand thing, although it is one of the ways in which New Zealand is similar to Australia. (Sorry, Kiwis.) When a Brit does an impression of an Australian, they’ll invariable call people Bruce and say, “Throw another shrimp on the barbie.” No matter how culturally accurate or inaccurate this is, it shows how the act of barbecuing is a very laid back form of cooking, perfect for both Australians and New Zealanders.
It’s great for bringing people together: everyone can contribute with minimal effort, just bring a pack of something to slap on the hotplate. The common expression here is, “Bring a plate,” an instruction that often confuses recent immigrants, us among them. We, and so many others before and since, thought it meant, “We don’t have enough plates for all our guests, so please bring your own.” So, much to our new friend’s amusement, we showed up to their barbecue with an empty plate each, only to be told that what they actually meant was, “Bring some food for everyone to share.”
Of course, we don’t just have barbecues in each other’s gardens. It’s common in New Zealand to have a barbecue on the beach – indeed; a barbecue on the beach is the traditional image of the Kiwi Christmas Dinner. The barbecue is such a Kiwi icon that many beaches, parks and New Zealand campgrounds have permanent barbecues that are free for the public to use. Sometimes there is a small fee, and sometimes you have to book ahead, but it’s a fantastic idea and one that tourists should take advantage of more often.
If you ever have a holiday in New Zealand, you absolutely have to have a barbecue. I’ve found it’s a brilliant way to eat when you hire a campervan – it gets you out of the tiny campervan kitchen while retaining that important quality of self-cooked meals: cheapness. You can find a recipe for a Great Kiwi Barbecue here.
And it really is the best way to eat steak.