- published: 17 Jun 2015
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Wellington ( /ˈwɛlɪŋtən/) is the capital city and second most populous urban area of New Zealand. It is at the southwestern tip of the North Island, between Cook Strait and the Rimutaka Range. It is home to 393,400 residents.
The Wellington urban area is the major population centre of the southern North Island, and is the seat of the Wellington Region – which in addition to the urban area covers the Kapiti Coast and Wairarapa. The urban area includes four cities: Wellington, on the peninsula between Cook Strait and Wellington Harbour, contains the central business district and about half of Wellington's population; Porirua on Porirua Harbour to the north is notable for its large Māori and Pacific Island communities; Lower Hutt and Upper Hutt are largely suburban areas to the northeast, together known as the Hutt Valley. Wellington also holds the distinction of being the world's southernmost capital city.
In 2008, Wellington was classified as a Gamma World City in the World Cities Study Group’s inventory by Loughborough University. The 2010 Mercer Quality of Living Survey ranked Wellington 12th in the world. In 2011 Lonely Planet Best in Travel 2011 named Wellington as fourth in its Top 10 Cities to Visit in 2011, referring to the New Zealand capital as the "coolest little capital in the world".
Beef Wellington is a preparation of filet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it making the pastry soggy.
A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking. Many spices may be added to enhance the flavour; some examples are curry, allspice, any grilling mix or ginger.
The origin of the name is unclear. There are theories that suggest that beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some theories go a step further and suggest this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is a noted lack of evidence supporting this. In addition to the dearth of evidence attaching this dish to the famous Duke, the earliest recorded recipe to bear this name appeared in a 1966 cookbook. Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de bœuf en croûte during the Napoleonic Wars. Still another theory is that the dish is not named after the Duke himself, but rather that the finished filet was thought to resemble one of the brown shiny military boots which were named after him.