Hangi:
When it comes to traditional Maori cuisine, the Hangi is the undisputed star. This ancient method of cooking food in a pit oven over heated rocks results in dishes packed with smoky, earthy flavours. Meat and vegetables, usually potatoes, sweet potatoes, and carrots, are slow-cooked for several hours. The Hangi meal embodies the essence of communal dining, celebrating the coming together of family and friends. Eating a Hangi is not just about enjoying a meal, but it’s an immersive experience that pays homage to the Maori way of life.
Roast Lamb:
Roast Lamb holds a special place in the heart of Kiwi home cooking. New Zealand is renowned for its high-quality lamb, and this dish showcases it in its most succulent form. Seasoned with rosemary and garlic and slow-roasted until tender, the lamb is usually served with roast vegetables, mint sauce, and gravy. The result is a comforting, hearty dish that tells a tale of New Zealand’s agricultural heritage.
Fish and Chips:
British influence is evident in the New Zealand food scene, and nowhere is it more apparent than in the ubiquitous Fish and Chips. Freshly caught fish, coated in a crispy batter, served alongside golden fries is a favourite seaside meal. Wrapped traditionally in newspaper, the Kiwi Fish and Chips often come with a squeeze of lemon and a side of tartare sauce. It’s a simple, satisfying dish that encapsulates the country’s love for the ocean’s bounty.
Pavlova:
No discussion of New Zealand cuisine would be complete without mentioning Pavlova. This meringue-based dessert, named after the Russian ballerina Anna Pavlova, is a source of national pride (and friendly contention with Australia over its origin). A crispy meringue shell gives way to a soft, marshmallow-like interior, typically topped with fresh cream and a variety of fruits. The Pavlova’s sweet, light, and airy texture makes it a beloved finish to any Kiwi meal.
