Unfortunately, nothing remains of New Zealand's traditional cuisine associated with the aboriginal Maori tribes. Most of New Zealand's dishes are reminiscent of British expansion. Anglo-Saxon traditions are everywhere. Fish, meat, fried potatoes, steaks and roast beef are on every corner.
Although this is a maritime nation, there's no specialty sea food. There are, of course, plenty of oysters, lobster and all manner of crustaceans, ocean and river fish. New Zealand's national dishes are made up of products that are only available here.
Kumara is a variety of sweet potato that has been grown in New Zealand for centuries. It is usually baked and fried in oil, but New Zealanders also mash it and add it to soup and pies.
Hangi is one of the few dishes that have survived in New Zealand cuisine from Maori traditions. Any food, usually meat and vegetables, fish, root vegetables, is cooked in a special oven underground. All ingredients are wrapped in leaves (nowadays also in foil), then they are lowered to the bottom of the pit, covered with earth and made a fire. After three or four hours, the food is ready.
Kiwi - the birthplace of this fruit is China. But it got its name because of its great similarity to the kiwi bird, the symbol of New Zealand. Kiwi fruit is rich in a variety of vitamins, mineral salts, enzymes. It is good for eyesight and improves immunity. And on the islands, kiwi dishes are quite popular.
Pavlova is a cake made of meringue, whipped cream, with a top layer of strawberries, kiwi and passion fruit. The cake was named after the famous ballerina Anna Pavlova, who was on a tour of Australia and New Zealand in the 1920s. There is currently a debate between countries about the dessert's birthplace.
New Zealand's beverages are represented by local beer and wine, and they're considered pretty good. They also make
Lemon & Paeroa, a sweet, non-alcoholic New Zealand drink that's made from mineral water with lemon juice.
is made from mineral water with lemon juice. It was invented over
100 years ago.
