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Like the cool, crisp air, New Zealanders like the fresh, invigorating foods that are found locally. New Zealand cuisine is often seasonal, with dishes and soups rotating on and off the menu regularly during the year. The best fruits and veggies can be found in the many farmers markets and organically grown produce in particular is becoming increasingly popular.

Lamb, venison and seafood are some of the South Island’s star attractions and many Maori cooking traditions have provided a refreshingly unique and cultural way in which to prepare and present popular dishes using these ingredients.

In the cities, Asian cuisine remains one of the most popular types of foods. New Zealand is becoming increasingly multi-cultural and Chinese, Vietnamese and Malaysian foods dominate the restaurant landscape. Eating out in rural areas and country towns is often more expensive, but the local produce and fresh ingredients are a definite highlight.