New Zealand cuisine is influenced by British and Polynesian traditions. Māori arrived with Polynesian culinary traditions like cooking food in hāngi earth ovens. Contemporary New Zealand cuisine combines these influences with European, Asian, and Pacific cuisines. Popular dishes include fish and chips, meat pies, roast lamb, and seafood. Pavlova and hokey pokey are iconic New Zealand desserts. The main meal is dinner, and barbecues in summer are a social tradition where people bring food to share. Eating out at cafes is common, while restaurants are treated as occasional occasions.

1. New Zealand food
Karmel Kull, Isabel Ala-Jyrä

2. New Zealand cuisine
The Cuisine of New Zealands is a British-based cuisine, with
Mediterranean and Pacific Rim influences as the country
becomes more cosmopolitan.
Historical influences came from Māori culture.
New American cuisine, Southeast Asian, East Asian, and South
Asian culinary traditions have become popular since the 1970s.
In New Zealand households, dinner (also known as "tea") is the
main meal of the day, when families gather and share their
evening together.

3. Māori cuisine - 1
Māori arrived in New Zealand from tropical Polynesia.
Like other Polynesian people, Māori cooked their food in
earth ovens, known in New Zealand as hāngi. Other
cooking methods included roasting and boiling or
steaming.

4. Māori cuisine - 2
 Hāngi - stones are heated by fire and food parcels,
packed in leaves, are placed on top. The packs are
further covered with foliage and cloth, then earth. After
about 6 hours the earth is removed and the food is
ready.
Hāngi

5. Māori cuisine - 3
Two dishes regarded as distinctively Māori are:
 boil-up - of pork, potatoes, kūmara, and dumplings,
 pork and puha (sow thistle) which combine
introduced and indigenous foods.
boil-up pork and puha

6. Contemporary cuisine- 1
Contemporary New Zealand food combines its British
heritages with European, Asian and Pacific influences.
Most of the home cooking prepared at households is now
a mix of traditional dishes modified by Mediterranean and
Asian techniques and ingredients.
As surrounded by the sea there is fresh seafood year-round
– mussels, scallops, oysters, whitebait.
Farming provides – lamb, beef and diary products.

7. Contemporary cuisine- 2
 Fish and chips
 Meat pies
 Custard Squares
 Roast lamb with rosemary and seasonal vegetables
 Seafood – mussels

8. Contemporary cuisine- 3
Pavlova – is a food icon
named after famous Russian
ballerina Anna Pavlova, who
visited New Zealand in 1926.
Pavlova is large cake sized
meringue filled with fruit and
cream
Hokey pokey – creamy
vanilla ice cream strewn with
pieces of honeycomb – is the
nation’s favourite.

9. Patterns of eating - 1
 Most New Zealanders eat their main meal – known as
dinner, or sometimes tea – in the evening.
 In the summer, the barbecue is common, generally as a
social event. Guests will usually be invited to bring beer (or
wine), and on occasion meat, which the host will cook.
Sometimes guests contribute a salad to the gathering
instead. It is traditional for the men to cook the meat, and for
the women to do everything else.
 Many New Zealand gatherings feature a custom known as
'bring a plate' or 'potluck' in which each guest will bring a
plate of food to share.

10. Patterns of eating - 2
 Eating out - it is common for people to visit cafes
regularly for lunch or morning or afternoon snacks. On
the other hand, visits to restaurants are still regarded
as special occasion treats for most of the population.
 Takeaways - most families eat takeaways (take-out),
such as fish and chips, Chinese food, or pizza about
once or twice a week.

11. Patterns of eating - 3
 Fast food - there is a 'fast food' culture similar to that in
the United States, Australia and Britain. Many American
fast food chains have a presence in New Zealand.
 The pie is possibly the nearest thing New Zealand has
to street food, though its popularity has waned. Pies
are actually still the most common take away lunch and
is sold everywhere, dairies, bakeries, supermarkets,
petrol stations, school lunch tuck-shops. Pies can be
made with beef, lamb, chicken, pork, apple or custard.