While Prince George snoozed upstairs, the Duke and Duchess of Cambridge feasted!
The couple got to sample an all-star lineup of New Zealand’s most famous ingredients at a state dinner at Government House in Wellington, where they are staying for the next several days.
A few highlights from the menu (below): freshwater trout from Lake Taupo, on the North Island; feta from local producer Zany Zeus; and braised lamb from Cardrona Merino, which raises its herds on the Southern Alps. The meat is a favorite of New Zealand Prime Minister John Key.
We were curious about the horopito, which was used to flavor the parmesan shortbread: Turns out it’s a peppery tasting leaf that’s local to the country and used to give dishes a bit of heat.
Here’s the full menu:
Paua (Sea Snail) Fritters with Garlic Mayonnaise and Pickled Ginger
Dressed Waikanae Crab Toasts with Lime and Herbs
Windsor Blue and Beetroot Risotto balls with Green Herb Mayonnaise
South Island Rabbit Pies
Parmesan and Horopito Shortbreads with Zany Zeus Feta and Heirloom Tomato
Smoked and Potted Lake Taupo Trout with Oatcakes and Capers
Oysters on Ice with Shallot and Chardonnay Vinaigrette
Braised Cardrona Merino Lamb Tarts with Mint, Tomato and Black Olive
Custard Tarts with Kiwifruit and Kaffir Lime
In his remarks to the crowd, William joked that his son was waking at odd hours and making sounds that reminded him of the Haka, the famously loud dance of New Zealand rugby team All Blacks. Thankfully, though, it sounds like the young prince managed to sleep through dinner and didn’t distract his parents and their guests from their multi-course meal.
—Lexi Dwyer, additional reporting by Simon Perry