Feijoa jam
Blended whole feijoas simmer into a skin-on jam with lemon, sugar and vanilla. The skins remain for a more textured finish; keep this batch refrigerated or frozen because its method has no validated shelf-stable canning process.
New Zealand
Recipes by the places recorded in their sources.
New Zealand
High risk
Fermented beef heart and lung sauce
A 2023–2025 proof-of-concept made separate fermented extracts from beef heart and lung with Staphylococcus xylosus and protease. It reports supervised pilot findings, not a validated household method or a blended heart-and-lung formula.
Parāoa parai
A yeast-leavened Māori fried bread recipe shared by Aunty Gina Harding, with a 12–14 piece batch, two rises and a 165°C fry.
Toroī with pūhā or watercress
Dixon's 2007 thesis records ten toroi study batches, five with puha and five with watercress, each from 2 kg of shell-on green-lipped mussels and about 600 g of greens. Its method is a laboratory one.
Takakau (skillet flatbread)
Christall Lowe's whānau takakau is an eight-piece wheat flatbread enriched with milk and oil or butter, rested briefly, then cooked one at a time in a skillet.