Haggis, mutton bird and black pudding.

What a combination and three items crossed off my wish list in one meal.

Dunedin in NZ has a strong Scottish heritage, so I did a bit of research before visiting the city last month, and found a restaurant that served haggis, which I had never eaten.   We only had one night in Dunedin so headed off to dinner at the Scotia Bar and Bistro, in the city centre. The restaurant has a great atmosphere, the staff are fantastic and the menu offered so much more than expected.

I ordered an entree of haggis with neeps (mashed swede) and tatties (mashed potatoes). Swede was apparently out of season so sweet potato was used. The haggis was quite a surprise. I had always imagined it to be the consistency of sausage meat but it has a course grainy texture and a rich, spicy flavour, definitely a meal to have again when the opportunity arises.

Haggis, neeps and tatties

Mutton bird was also on the menu, so an entree of this was ordered. Muttonbird (shearwater or Titi) is a sea bird and quite a delicacy in NZ. As these birds feed primarily on fish, they are high in Omega-3 fatty acids. The meat, which is dark red, has a flavour somewhere between lamb and fish, and is very oily, but delicious.

Mutton bird

The final taste test at Scotia was black pudding, which was served with another dish. I was happily served a small side dish of this when I asked.  The black pudding didn’t taste as strong as I expected, and was a very light almost fluffy texture. I have eaten black pudding as a child, but this is quite different to my memories of it. I’ll just have to try it again for a third opinion.

Black Pudding

I left Scotia with two regrets.  The first is that I only had small portions of these fantastic dishes. Next time it will be main courses. The second regret is that we didn’t spend more time with Scotia’s collection of over 300 whiskies. Scotia is a restaurant I would recommend to anyone visiting Dunedin, and I also recommend trying all three dishes wherever they are available.

  A few days later in Queenstown, on our last day in NZ, I bought a can of haggis at The British Lolly Shop.  I look forward to opening it soon.

Haggis on FoodistaHaggis

4 responses to “Haggis, mutton bird and black pudding.

  1. I came across your site from the foodieblogroll and I’d love to guide Foodista readers to your site. I hope you could add this haggis widget at the end of this post so we could add you in our list of food bloggers who blogged about haggis,Thanks!

  2. Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
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    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

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  3. Hi, I know this posting is getting on a but, but I’d like to share that I ate muttonbird in Hobart way back in the mid-90s. I was intrigued, because despite people from “the mainland” constantly raving about how a holiday in Tassie was great (and rightly so), nobody had ever mentioned muttonbird. To be honest, I found it too confrontingly fishy for my liking, but then again, nobody had warned me about its flavour, and I did eat it cold. I have a feeling I’d like it a bit more the next time I have it…

    • I’ve had mutton bird a few more times since then and I really love it now. Especially cold with a drink (feijoa vodka goes well with it). It is strong, but delicious.

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