& Culture > Food
Zealand is a land of plenty and boasts European, Southern American,
Asian and Indian, as well as American and Polynesian restaurants.
is naturally one of the most popular and traditional dishes and
generally on the menu of almost every restaurant.
is excellent and reasonably priced and a favorite of the
are very tasty and come in all shapes and sizes and often served
at takeaway shops or at a typical kiwi barbeque.
Zealander's are also partial to farm-raised venison, veal, duck
pheasant and wild pork.
Maori specialty is the hangi (feast), a traditional food steamed
to perfection in an underground oven.
Zealand's bountiful variety of shellfish ranges from Toheroa,
Pipi, Paua and Oysters to Lobsters and Crayfish.
Seafood, such as Cod, Flounder, Kingfish, Snapper and Squid are
all good tasting and widely available.
fish lovers can easily find fresh and smoked salmon.
or brown trout from a crystal-clear steam is a real treat.
Trout is not sold commercially, but if you catch one, most
restaurants will prepare it for you at request.
fruit and vegetables are abundant throughout the year. The
kiwifruit was developed in NZ (originally brought over from
central China almost a century ago).
Zealand's rich dairy foods are lethal to the waistline but
delicious. There are a wide variety of tasty cheeses,
including local Camembert, Feta, Romano and blue vein.
and geography have combined to produce highly distinctive, premium
Zealand Merlot, Chardonnay and Sauvignon Blanc have won many
awards in recent years at international Wine Challenges around the
Capital Wellington has more cafes and restaurants per head of
population than New York City.