New Zealand Cuisine

The Cuisine Of New Zealand is essentially the result of the cosmopolitan influences on the culture and society. Having come a long way from the "Meat and Three Vegetables" fare, sparkle of innovativeness and creativity has been added by the chefs of the country. A number of fresh vegetables, fruits, seafood, meat and poultry products and cereals are included in the delightful dishes that constitute the daily meal in the region. Besides the indigenous Maori fare, a number of culinary influences such as those of Asian countries, Polynesia and European nations have left their impact on the eating habits of New Zealanders. The settlers and travelers of New Zealand have brought in exotic tastes and cooking methods.

Standard New Zealand fare includes one or many of the following dishes:

Meat: Lamb, Pork,Venison, Seafood (such as Crayfish, Bluff Oysters, Mussels, Shellfish such as Pipis and Tuatua) and Colonial Goose

Snacks: Fish and Chips

Vegetables: Sweet Potatoes

Fruits: Kiwifruit, Feijoa and Tamarillo

Dessert: Pavlova, Hokey pokey Ice Cream Lamingtons and Anzac biscuits

The natives of the Maori clan hold traditional feasts called Hangi. The men of the household or whanau, dig out a deep pit and line it with live coals and shrubs. The women prepared food in an urn and it was placed in the pit. The pit was sealed with earth and the food slow cooked in the heat. The entire family would eat the meal and make merry.

The wines of New Zealand deserve special mention. The various vineries at Marlborough, Gisborne, Central Otago, Martinborough, Hawkes Bay and Waiheke Island produce among the finest sauvignon blanc, chardonnay, pinot noir, pinot gris and Cabernet Sauvignon in the world The vineyards of Marlborough and Hawkes Bay in New Zealand are especially renowned.

Accommodation in New Zealand
Accommodation in Queenstown	Accommodation in Wellington
Accommodation in Auckland	Accommodation in Christchurch
Accommodation in Karikari Peninsula	Accommodation in Lake Tekapo