Food and Beverage
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New Zealand’s food and beverage scene is a true reflection of its stunning landscapes, deep-rooted Māori heritage, and multicultural identity. With fresh ingredients sourced from pristine waters, fertile valleys, and rugged highlands, the country offers a culinary experience that’s both grounded in tradition and boldly contemporary. From coastal seafood feasts to innovative farm-to-fork dining, eating in Aotearoa (New Zealand) is a delicious way to explore its culture, people, and natural bounty - one plate at a time.
New Zealand’s North and South Islands each bring their own unique flavour profiles, shaped by local produce and cultural influences. In the North Island, cities like Auckland and Wellington are buzzing with globally inspired eateries, Asian fusion, and Pacific Rim flair. Auckland’s food culture, fuelled by its diverse population, lets you savour everything from Korean BBQ to Polynesian umu feasts and Filipino street food.
Meanwhile, the South Island’s cooler climate and vast open spaces nurture some of the country’s finest produce - from lamb and venison to award-winning cheese and wine. In regions like Canterbury and Central Otago, menus are defined by hearty, seasonal fare and clean, natural flavours. Queenstown, the adventure capital, is also a hotspot for gourmet burgers, craft beer, and lakeside fine dining.
Seafood is a national passion. Bluff oysters (renowned for their briny richness), green-lipped mussels, whitebait fritters, and smoked kahawai are beloved staples. Whether enjoyed at a harbour-front restaurant or a humble beachside fish-and-chip shop, seafood is always fresh and flavourful.
At the heart of New Zealand’s culinary identity is its Indigenous Māori culture. Traditional Māori cooking, especially the hāngi - where food is slow-cooked underground using heated stones - is both a meal and a ceremony. Root vegetables, meats, and even puddings are wrapped, buried, and steamed over several hours, producing smoky, tender, and deeply satisfying dishes.
Today, a new generation of Māori chefs is revitalising ancestral techniques with a modern twist. Native ingredients such as kawakawa (a medicinal herb), horopito (a peppery leaf), pikopiko (fern shoots), and kūmara (sweet potato) are appearing in upscale kitchens and food festivals alike. Restaurants like Hiakai in Wellington are pioneering this movement, creating menus that honour traditional knowledge while pushing culinary boundaries.
Cultural food tours and marae-based experiences allow visitors to not only taste authentic Māori cuisine but also learn about the whakapapa (genealogy), history, and values that underpin it.
Despite its gourmet leanings, New Zealand’s food culture remains humble, hearty, and unpretentious.
Pies are a national obsession - from steak and cheese to butter chicken and vegan lentil, they’re found everywhere from petrol stations to artisan bakeries.
Fish and chips wrapped in paper, enjoyed by the ocean with a cold L&P (Lemon & Paeroa, a local soft drink), are a nostalgic treat for many Kiwis.
The country’s multicultural makeup is most visible in its street food and weekend markets.
You’ll find everything from hanger tacos and Thai green curry to South African boerewors and Italian wood-fired pizza.
Night markets in Auckland and Christchurch bring communities together around shared plates and flavours.
Sweet cravings are easily satisfied, too.
Hokey pokey ice cream - vanilla with honeycomb toffee chunks - is a local classic.
Pavlova, that airy meringue dessert topped with cream and fruit, continues to spark good-natured rivalry with Australia.
Afghan biscuits (chocolate and cornflake cookies with a dollop of icing) and lolly cake are uniquely Kiwi sweets you won’t find anywhere else.
New Zealand has carved out an impressive space in the global drinks scene, especially with wine. The country’s Sauvignon Blanc from Marlborough is internationally acclaimed, but wine lovers will also find excellent Pinot Noir, Riesling, and Chardonnay across regions like Hawke’s Bay, Central Otago, and Wairarapa. Vineyard tours are immersive affairs, with wine tastings often paired with locally sourced platters and panoramic views.
Craft beer is booming, with microbreweries experimenting with native ingredients like mānuka honey and local hops. Wellington, affectionately dubbed "the craft beer capital," boasts an impressive collection of small-batch breweries and vibrant taprooms.
New Zealand also shines in the non-alcoholic space.
Coffee is taken seriously, with baristas crafting perfect flat whites and long blacks in cafes that rival the best in Europe.
Artisan kombuchas, natural fruit juices, and Māori herbal infusions are on the rise, often using native botanicals to add flavour and wellness benefits.
In a country so closely connected to its environment, sustainability is more than a trend - it’s a way of life. Farm-to-table dining is widespread, with restaurants sourcing directly from local growers, cheesemakers, fishers, and farmers. Chefs plan menus around what’s in season, highlighting the land’s richness and fostering community resilience.
The South Island’s alpine regions are home to boutique cheeseries and deer farms. On the North Island, regions like the Bay of Plenty and Hawke’s Bay are overflowing with fresh produce - from avocados and citrus to olives and berries. Organic markets and food cooperatives are found in both rural areas and city centres, reflecting the country’s commitment to clean, ethical eating.
Culinary tourism is flourishing, with travellers increasingly seeking immersive food experiences.
From foraging coastal herbs with a Māori guide to attending food and wine festivals like The Food Show, Wellington On a Plate, or The Marlborough Wine & Food Festival.
These events celebrate innovation, tradition, and the art of bringing people together through food.
New Zealand’s desserts are rooted in nostalgia and creativity.
Alongside the famous pavlova, you’ll find caramel slices, feijoa crumble (using a uniquely Kiwi fruit), and custard squares that have become bakery staples.
Lamingtons - sponge cake dipped in chocolate and coconut - are loved by all ages, as are pineapple lumps and jet planes (classic Kiwi lollies).
In colder months, rich puddings, apple pies, and steamed desserts bring comfort. Meanwhile, ice cream parlours across the country offer daring and delightful flavours - from salted caramel and black doris plum to elderflower and even avocado.
Exploring New Zealand through its food and drink is to journey through its landscapes, cultures, and stories. Whether you're sharing a hāngi with a Māori whānau, savouring lamb and Pinot Noir in a vineyard, or tucking into a classic pie from a country bakery, you’re tasting the soul of the land.
New Zealand’s culinary identity is one of connection to the earth, the ocean, ancestry, and community. It’s a place where food is not rushed, ingredients are respected, and every meal is an invitation to slow down and savour. In Aotearoa, flavour is more than just taste - it’s an experience that lingers in memory long after the last bite.