Typical New Zealand meals (particularly in the country) until at least the 1970s featured hearty morning and afternoon teas of homemade scones, biscuits and cakes; rich dinners of fatty roast meat, gravy and vegetables were followed by pudding.
The pavlova - that frothy, baked confection of egg whites and sugar - has long been seen as an icon of New Zealand cuisine; its place of origin has been debated with Australians for just as long in one of the many instances of trans-Tasman rivalry.
