Gastronomy in New Zealand

The country's cuisine has been identified as “Pacific Rim”, taking inspiration from Asia, Europe and Polynesia. These unified influences have formed a delightful range of flavor and food in restaurants and cafes all over the country.

Some food which have developed significant part in New Zealand culinary culture are hangi, or earth-ovens food (lamb, pork and chicken, with root vegetables such as cabbage, carrot, kumara, onions, and pumpkin); fish and chips (has deep-fried fish in breadcrumbs with fried chipped potatoes and originated from the British); mutton (meat from sheep and is prominent in cuisines in Australia, Middle East, North Africa, North Atlantic islands, South Asia, and some parts of China) and Vegemite (prepared from yeast extract, spin-off of beer manufacturing, and a lot of vegetable and spice additives).

Popular desserts in New Zealand are pavlova (considered as the national dessert, prepared in a four-layered jelly cake; flossy meringue and a coffee flavored meringue dessert and add wine gums, strawberries, and cream for decoration); lolly cake (ingredients used are lollies, butter, malt biscuits, shredded coconut and sweetened condensed milk); and Hokey pokey (it has plain vanilla ice cream which is popular flavor in the country and combined small, solid chunks of toffee).

There are areas in the country that produces wine like in Gisborne famous for its sauvignon Blanc. For red wines, growers move towards Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Noir and even Syrah. Obviously, cool climate makes grapes flourish and give excellent wines.