New Zealand cuisine is largely driven by local ingredients and seasonal variations. An island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences as the country becomes more cosmopolitan.
Historical influences came from British cuisine and Maori culture. Since the 1970s new cuisines such as New American cuisine, Southeast Asian, East Asian, and South Asian have become popular.
New Zealand National Dishes
Bacon and egg pie
The bacon and egg pie is a savoury pie consisting of a crust containing bacon, egg and sometimes onion, peas, tomato and cheese. Bacon and egg pie may be served with ketchup, and some versions have a rising agent such as baking powder mixed into the egg to make a fluffier filling.
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream.
The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years.
The dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time and popularly eaten during that period including at Christmas time; however, it is also eaten all year round in many Australian and New Zealand homes.
Hāngi is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven, also called an umu. It is still used for large groups on special occasions.