{"id":2522,"date":"2012-10-15T08:07:29","date_gmt":"2012-10-15T12:07:29","guid":{"rendered":"http:\/\/www.elenamaximova.org\/food\/?p=2522"},"modified":"2012-10-15T08:09:49","modified_gmt":"2012-10-15T12:09:49","slug":"new-zealand-cuisine","status":"publish","type":"post","link":"https:\/\/www.elenamaximova.org\/food\/2012\/10\/15\/new-zealand-cuisine\/","title":{"rendered":"New Zealand Cuisine"},"content":{"rendered":"

New Zealand is one of the few countries that I’ve actually been to. We spent a memorable week in Dunedin, a city on the southeast of the South Island. In terms of food I think it is pretty similar to a European country. I haven’t noticed anything exotic but of course my experience was limited. I remember that we ate a lot of fresh seafood and drank a lot of cappuccino. Coffee shops were basically at every corner and coffee was exceptional (so much better than Starbucks).<\/p>\n

\"\"<\/p>\n

Even though we tried a lot of different foods, we didn’t try the one dish that is considered New Zealand’s contribution to the world cuisine, the pavlova. So, this week I baked a pavlova myself. It turned out to be pretty easy (well, not really easy, but easier than I thought), and of course as light as the famous Russian ballerina whose name it bears.<\/p>\n

\"Pavlova<\/a>.<\/p>\n

I found tons of pavlova recipes on the web but I tried this one<\/a> first and the next day I tried again (with better results) using this recipe<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

New Zealand is one of the few countries that I’ve actually been to. We spent a memorable week in Dunedin, a city on the southeast of the South Island. In terms of food I think it is pretty similar to … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[249,4],"tags":[26,248,246,247,86,18],"class_list":["post-2522","post","type-post","status-publish","format-standard","hentry","category-new-zealand","category-post","tag-dessert","tag-egg-whites","tag-new-zealand-cuisine","tag-pavlova","tag-this-weeks-world-cuisine","tag-world-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23NgL-EG","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2522","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/comments?post=2522"}],"version-history":[{"count":5,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2522\/revisions"}],"predecessor-version":[{"id":2527,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2522\/revisions\/2527"}],"wp:attachment":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/media?parent=2522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/categories?post=2522"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/tags?post=2522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}