Waitangi Day: a treaty signed (te tiriti o Waitangi), a nation founded. This has been painted as the swindling of a native people by the Crown, which it almost certainly was. Perhaps much of this dispute is being resolved peaceably these days if the Maori response to the 'protesters' this year is anything to go by.
Some how all this borderline nationalism has become an convenient excuse for a dinner party. Additionally, intrigued by this insightful analysis of a dinner party's significance, I realised that I had this one wrapped up: if brought my own culture to my own dinner party I could not be defeated.
The preparation of victuals became unexpectedly stressful. I thought I'd be able to do it all by myself and have plenty of time to do it. I was wrong. It wasn't a train wreck though. My house mates helped out, a couple of guests valiantly offered a hand and everything went swimmingly.
Starters consisted of some bruschetta, the usual garlic, tomato, olive oil thing, but also a few with marmite (to terrify the locals, except one who loves it, awesome). Plus there were olives, corn chips (for the coeliac posse) and salsa verde.These were enough to get people sitting eating, drinking (wine both mine and theirs) and talking amongst themselves, giving me enough time to get on with the mains (or entrée in American).
The main course consisted of roasted root vegetables (rosemary and thyme), boiled peas and carrots, lettuce salad, and coconut rice. Not the most glamorous menu, but a hint of NZ, easy and most importantly, everyone enjoyed it. Delaying dinner a bit might have encouraged them with hunger, but there was nothing left and everyone had a smile; the wine might also have helped.
Speaking of wine, never have I ever had so much (Marlbourough) sauvignon blanc in one sitting. It is the only NZ wine available in New Haven it seems and many people picked one up before arriving, in addition to the two I had procured myself. It isn't the most popular drop here, and it isn't really my preference either, but it was totally appropriate, and I was appropriate up to my eyeballs.
After the main course I was able to present ANZAC biscuits and a pavlova. A pavlova is a finicky dish to prepare, deceptively simple, the large meringue must be approached with caution. Unfortunately, as many before it, this one collapsed after baking. The centre trying to depart through the floor while the walls nonchalantly stood up only long enough to stage a dramatic tumble inward. I used the age old trick of keeping everything together with cream and most were none the wiser! The feedback from this dessert on the night and for days afterward was telling. Pavlova could have beaten Obama to office.


