New Zealand

A New Zealand butter biscuit made with cocoa and whole cornflakes folded into a short dough, baked until crisp, then topped with chocolate icing and a walnut half.

A golden-syrup-bound, egg-free biscuit made from rolled oats, desiccated coconut, flour, and sugar, baked to either a chewy or crisp texture and historically associated with the Australian and New Zealand Army Corps.

Feijoa is a small, aromatic sub‑tropical fruit (Acca sellowiana) typically eaten raw, prized for its juicy, jelly‑like flesh and fragrant, floral‑tart flavor.

Deep-fried white fish in a light carbonated batter served alongside thick-cut deep-fried potato chips, seasoned at the table with malt vinegar and salt.

Fried Bread is a traditional Māori yeast-leavened wheat dough that is deep-fried until puffed and golden, creating a soft-centered, crispy-skinned comfort bread typically served hot for breakfast.

Green-lipped mussels are large, sustainably farmed marine bivalve mollusks (Perna canaliculus) endemic to New Zealand, prized for their sweet, briny flavor and firm, succulent flesh, typically steamed or grilled in the shell with aromatics.

A traditional Māori communal feast in which proteins and root vegetables are slow-steamed in a sealed pit over fire-heated volcanic or river stones, yielding distinctively earthy, smoky, tender food.

A dense, moist Māori steamed bread cooked in the hāngī earth oven alongside the meat and vegetables, absorbing the smoke and steam of the pit.

A New Zealand vanilla ice cream studded throughout with irregular shards of golden-syrup honeycomb toffee, defined by the contrast between cold, creamy base and crackling, airy candy.

Kina is the raw orange-gold roe of the New Zealand sea urchin (Evechinus chloroticus), scooped and eaten fresh from the spiny shell as a prized coastal delicacy.

A New Zealand salad of roasted kūmara (sweet potato) tossed with leafy greens, seeds or nuts, and a tangy dressing, served warm or at room temperature.

An iconic New Zealand carbonated soft drink that blends lemon flavour with mineral water originally drawn from springs at the town of Paeroa.

A square of day-old butter sponge cake dipped in thin liquid chocolate icing and rolled entirely in desiccated coconut, served at room temperature as an individual portion.

A monofloral honey produced by bees foraging on the flowers of the mānuka tree (Leptospermum scoparium), prized as an iconic New Zealand pantry product and condiment.

A traditional Māori one-pot meal of pork bones (or other meat) simmered with watercress, root vegetables, and doughboy dumplings in a single broth.

A single-serve hand-held pie of minced or diced beef bound in seasoned gravy, enclosed in a shortcrust pastry shell with a flaky puff pastry lid, baked until golden.

A hand-held individual New Zealand pie with a shortcrust pastry shell encasing a thick, well-seasoned minced beef filling topped with a layer of molten cheddar cheese and sealed beneath a puff or shortcrust pastry lid.

A baked meringue dessert with a crisp, papery outer shell and a soft, sticky marshmallow interior, topped with lightly whipped cream and fresh fruit.

An iconic New Zealand confectionery of chewy pineapple-flavoured centres enrobed in a thin coating of chocolate.

A Māori comfort dish of fatty pork bones simmered with pūhā (sow-thistle greens), often served as part of a boil-up with starchy doughboys or root vegetables.

A dense Māori sourdough leavened with a naturally fermented potato starter (the 'bug').

Roast Lamb is a classic main course of a whole leg or half lamb seasoned with salt, pepper, and herbs, oven‑roasted to a caramelized crust and served sliced with its pan juices.

A New Zealand delicacy of tiny whole native galaxiid whitebait barely bound in beaten egg and pan-fried into a thin patty.