25 New Zealand Famous Food: Must-Try Dishes of Kiwi Cuisine

INTRODUCTION

Discover the rich flavors of New Zealand’s famous foods, where Māori traditions and British influences blend into a unique culinary identity. From the smoky goodness of hāngī to the sweet indulgence of pavlova and the freshness of green-lipped mussels, every bite tells a story of culture and creativity.

25 New Zealand Famous Food

1. Pavlova

Saving the best for last, pavlova is widely considered New Zealand’s national dish, making it a standout among the popular foods in New Zealand. This iconic dessert features a light, airy meringue base topped with whipped cream and fresh fruit, typically kiwifruit, berries, or passionfruit. It was named after Russian prima ballerina Anna Pavlova during her visit to the region in the 1920s.

While both New Zealanders and Australians claim to have invented pavlova, they agree that it’s a delicious centerpiece for celebrations and a quintessential part of their culinary heritage.

2. Hāngi

The hāngī is a traditional Māori cooking method that uses an underground pit oven, or “umu,” to prepare flavorful meals. This ancient technique, a standout among traditional foods in New Zealand, begins by digging a pit large enough to hold a fire and cooking ingredients. Prized for their heat-retaining properties, volcanic rocks are heated with a wood fire until white hot, which takes several hours.

Once ready, metal baskets of seasoned meat, such as pork or lamb wrapped in banana leaves, and vegetables like kumara and pumpkin are placed on the hot rocks. Wet, fireproof sheets or sacks trap the steam, and the pit is sealed with dirt. After steaming for about three hours, the food emerges tender, smoky, and infused with earthy flavors. The hāngī is a cherished cultural tradition and a must-try culinary experience in New Zealand.

3. Fish and Chips

The iconic fish and chips, or as locals affectionately say, “fush and chups,” is a staple of New Zealand cuisine that perfectly embodies the country’s casual dining culture. Though its origins trace back to Great Britain—where religious traditions like eating fish on Fridays boosted its popularity—the dish has been lovingly embraced and adapted by Kiwis. Interestingly, the technique of battering fish is believed to have been introduced to Britain in the 17th century by Western Sephardic Jewish immigrants, who used a simple water-and-flour batter to preserve freshness.

In New Zealand, fish and chips have remained a favorite for decades, but with a local twist. Unlike the British preference for cod or haddock, Kiwis use fresh native fish such as tarakihi, hoki, red cod, blue warehou, or elephant fish, creating a uniquely New Zealand take on this timeless classic. Whether enjoyed at the beach or with family, fish and chips is more than a meal—it’s a cultural tradition.

4. Hokey Pokey Ice Cream

Hokey pokey has a long history dating back to the late 19th century when the term was used for street-sold ice cream in the U.K. and Europe. Its name likely comes from the Italian phrase “O che poco!” meaning “Oh, how little!“—a cry often used by street vendors. While Victorian-era ice cream was questionable at best, New Zealand gave hokey pokey a sweeter twist, making it one of the famous foods from New Zealand.

In New Zealand, hokey pokey refers to one of the country’s most beloved ice cream flavors: vanilla ice cream mixed with crunchy honeycomb toffee pieces. Frequently ranked among the best-selling ice cream flavors in the nation, hokey pokey is a true Kiwi favorite and a must-try for visitors.

5. Mānuka Honey

Mānuka honey is one of New Zealand’s most unique and prized foods, standing out for its distinctive appearance, aroma, and taste. Unlike golden honey, mānuka honey has a thick, creamy texture, resembling dulce de leche, and a rich, herbaceous, and earthy flavor profile.

Produced by bees pollinating the mānuka tree, this honey is highly valued for its taste and its potent antibacterial, antifungal, and antimicrobial properties. Typically enjoyed raw to preserve its health benefits, mānuka honey is a delicious and functional treasure of New Zealand’s natural bounty.

6. Kiwi Meat Pie

The meat pie is a beloved staple of New Zealand cuisine, sharing its popularity with neighboring Australia. Though neither country claims to have invented it, the debate often centers on which nation loves it more. Brought to New Zealand by the British, who inherited the dish from ancient Rome, Kiwis have since put their spin on it.

Traditional fillings like steak and cheese or mince and vegetables remain favorites, while creative options like Thai green curry and Indian butter chicken have added a global flair. Above all, the true hallmark of a great Kiwi meat pie is its portability—perfectly designed for eating on the go.

7. Green-lipped mussels

Green-lipped mussels, named for the green edge of their shells, have long been a traditional Māori staple, often paired with puha, a slightly bitter green vegetable. Today, these mussels are farmed across New Zealand and are a highly valuable export commodity thanks to strict quality controls.

Green-lipped mussels have gained global attention in recent decades for their high omega-3 fatty acid content and potential anti-inflammatory properties. They are commonly used as dietary supplements to help with joint inflammation and arthritis. While they contain nutrients believed to reduce inflammation, scientific consensus on their effectiveness for specific illnesses remains inconclusive.

Want to taste the heart of New Zealand? Check out Māori cuisine and discover the delicious traditions behind every bite!

8. Kūmara

Although kumara, or sweet potato, is technically a single ingredient rather than a complete dish, it is revered in New Zealand’s traditional cuisine. More than just a vegetable, kumara carries deep cultural significance, tracing its roots to the early Polynesian settlers who are believed to have introduced it to New Zealand around the 13th century. Likely brought from South America, Kumara’s journey highlights the historical connection between these distant regions. While some research suggests it may have traveled across the Pacific without human involvement, kumara has undeniably been a staple in New Zealand for centuries.

Available in four main varieties—red, gold, orange, and purple—each with unique levels of sweetness and texture, kumara is a versatile ingredient in Kiwi cuisine. It prominently features salads, curries, stews, and even fries or wedges. While New Zealand cuisine is often meat-heavy, kumara is a popular choice for vegetarian-friendly dishes, offering nutritional value and a taste of history.

9. Bluff Oysters

New Zealand is renowned for its Pacific and Bluff oysters, with the latter earning international fame as some of the best-tasting oysters in the world. Harvested in the Foveaux Strait near Bluff for over a century, these oysters are prized for their plump, creamy texture and rich minerality.

Bluff oysters are only available from March to August yearly and are subject to strict harvesting regulations to preserve stocks. Their limited season and exceptional flavor make them a true delicacy, beloved by seafood enthusiasts worldwide.

10. Crayfish (Lobster)

New Zealand crayfish, two species of rock lobster found only in the country, are a prized delicacy known for their meaty texture and subtle sweetness. To truly savor their delicate flavor, they’re best enjoyed straight from the shell, without heavy sauces, and eaten with your fingers.

The coastal town of Kaikoura, on the South Island’s east coast, is renowned for its crayfish. The town’s name comes from the Māori word “koura,” meaning crayfish, with Kaikoura translating to “meal of crayfish.” While considered a rare treat due to their high price, New Zealand crayfish remain a must-try for seafood lovers visiting the region.

11. Whitebait Fritters

Whitebait is a treasured traditional food in New Zealand, deeply rooted in Māori culture and later embraced by European settlers. This delicacy refers to juvenile fish, specifically five galaxiid species native to New Zealand. These tiny fish begin their life at sea before returning to freshwater rivers and streams, where they are carefully harvested during migration.

However, overfishing and environmental degradation have significantly impacted whitebait populations, leaving four of the five species endangered. To address this, the government has introduced strict regulations on white baiting, making it a highly sought-after and expensive delicacy.

Traditionally, whitebait is most commonly enjoyed as fritters, where the fish are mixed with eggs and lightly fried. These fritters are often served on toast, in sandwiches, or on their own, offering a unique taste of New Zealand’s culinary heritage.

12. Lolly Cake

A favorite treat at New Zealand birthday parties, the lolly cake (or lolly log) is a uniquely Kiwi dessert. In New Zealand, “lolly” refers to candy that isn’t chocolate, and the key ingredient for lolly cake is Fruit Puffs, firm, fruity marshmallows.

This no-bake treat is made by mixing melted butter, condensed milk, crushed malt biscuits, and chopped Fruit Puffs into a dough-like consistency. The mixture is shaped into a log, coated in desiccated coconut, and wrapped in saran wrap or baking paper before being chilled until firm. Once set, it’s sliced into colorful, sweet portions, making it an easy, fun, and budget-friendly dessert loved by all.

13. Cheese Roll

Affectionately nicknamed “southern sushi,” cheese rolls are a beloved dish from New Zealand’s southernmost regions. At their simplest, they consist of white bread topped with grated cheese, rolled up, and toasted. However, many versions go beyond the basics, adding ingredients like mustard powder, Worcestershire sauce, or even onion powder for a flavor profile similar to Welsh rarebit.

Some recipes call for coating the rolls in unsweetened evaporated milk before toasting, giving them a creamy finish. Ultimately, there’s no single “correct” way to make cheese rolls—every Southlander has a recipe shaped by personal preferences and family traditions. This humble yet iconic snack is a true taste of southern New Zealand.

14. Afghan Biscuits

Afghan biscuits, a Kiwi favorite, first appeared in the Edmonds Cookery Book in the 1940s. However, the origins of their name remain a mystery. Some believe the biscuit’s dark, rugged appearance may resemble Afghanistan’s mountainous terrain. In contrast, others suggest a link to British and New Zealand forces during the Anglo-Afghan wars or World War I.

Regardless of its name, the Afghan biscuit is a classic treat made from flour, butter, cornflakes, sugar, and cocoa powder. Topped with rich chocolate icing and walnuts, it offers a buttery texture perfectly balanced with deep chocolate flavor—a true New Zealand staple.

15. Feijoa

Feijoa, also known as pineapple guava, is a South American fruit that has found a second home in New Zealand, where it’s widely grown and loved. Its fragrant, sweet, and slightly tart flavor makes it a perfect balance for offsetting the Kiwis’ fondness for sugary treats.

Feijoas can be enjoyed fresh, in desserts, or made into flavorful jams. If you’re visiting New Zealand during feijoa season, don’t miss the chance to try this unique fruit. Packed with vitamin C, it’s not only delicious but also a nutritious treat!

16. Kiwi Burger

New Zealanders have put their unique twist on the classic cheeseburger with the Kiwi burger. While it starts with familiar ingredients like a beef patty, cheese, lettuce, grilled onions, mustard, and ketchup, the Kiwi version adds a fried egg and a slice of beetroot, creating a surprisingly delicious combination. For some Kiwis, an extra slice of pineapple is also a must-have, though it might be an acquired taste for first-timers.

The popularity of the Kiwi burger led McDonald’s New Zealand to add it to its menu in 1991. While it’s no longer a permanent fixture, it occasionally returns as a limited-time offering, much to the delight of its fans. Unique and full of flavor, the Kiwi burger is a culinary staple for adventurous foodies visiting New Zealand.

17. Pāua Fritters

Pāua, the Māori name for abalone, is both a culinary delicacy and a cultural treasure in New Zealand. Initially overlooked as food by European settlers, who prized its pearlescent shells for jewelry, pāua has long been revered by Māori as “taonga” (cultural treasure). Over time, its rich flavor gained popularity, leading to overharvesting and strict regulations, including a daily recreational limit of 10 and mandatory freediving for collection.

Often enjoyed raw, steamed, stewed, or in fritters, pāua remains a cherished symbol of New Zealand’s culinary heritage.

18. Marmite

No conversation about New Zealand foods would be complete without Marmite, arguably the most divisive item on this list. Loved by many Kiwis but often bewildering to foreigners, Marmite is a yeast-based spread with a bold, salty-sour flavor that’s an acquired taste.

Produced by New Zealand’s Sanitarium Health and Wellbeing Company, Marmite is a by-product of beer brewing and shares similarities with British and Australian Vegemite. Its intense flavor has even been compared to engine oil—a description that fans and skeptics might find amusingly accurate.

Like stinky tofu or caviar, Marmite can be an acquired delicacy. For devoted fans like my brother-in-law Jeremy, its appeal is undeniable, leaving them baffled by anyone who doesn’t share their enthusiasm!

19. Seafood Chowder

New Zealand’s rich seafood culture wouldn’t be complete without seafood chowder, a creamy, hearty soup that’s a must-try Kiwi favorite. Packed with fresh fish, mussels, prawns, and often a splash of white wine, this dish is perfect for warming up on a chilly New Zealand day.

Seafood chowder is a staple at coastal restaurants and cafes, where it’s made using the freshest local catch. Comforting and flavorful, it’s a true taste of New Zealand’s bountiful seas.

20. Rēwena bread

Rēwena bread, or parāoa rēwena in Māori, is a traditional sourdough bread deeply rooted in Māori culture. Unlike typical sourdoughs, rēwena uses a unique potato-based starter called a “bug,” which can be prepared days in advance and maintained indefinitely with proper care. In many Māori families, the bug is passed down through generations, serving as a treasured heirloom and a connection to their heritage.

This soft, slightly sweet bread is typically enjoyed with butter, honey, or jam and is a perfect side for soups, stews, or even pāua. The subtle sweetness of rēwena comes from its potato content, which can be enhanced by substituting kumara for a richer flavor. A taste of rēwena bread offers culinary delight and a glimpse into Māori tradition.

21. Golden Kiwi

The kiwi fruit is synonymous with New Zealand, often serving as a nickname for its people. While most are familiar with the green-fleshed variety, golden kiwis are equally popular in New Zealand. These vibrant fruits range from bright green to intense yellow and are prized for their sweeter, more aromatic flavor than their green counterparts.

Golden kiwis also have a softer texture and smoother skin, making them a delight to eat. Whether you prefer the tartness of green kiwis or the sweetness of golden ones, both are a quintessential taste of New Zealand.

22. Anzac Biscuits

Anzac biscuits are a cherished symbol of patriotism in New Zealand and Australia, honoring the heroism of soldiers, particularly during World War I and the Gallipoli campaign.

The origin of these rolled oat biscuits is debated. One story suggests they were initially called “Soldier’s biscuits” because of their long shelf life, making them perfect for sending to troops overseas. After Gallipoli, they were renamed “Anzac Crispies” in New Zealand before evolving into today’s Anzac biscuit. Another version claims they were sold domestically to raise funds for the war effort, as their simple ingredients were widely available even during wartime.

Easy to bake and delicious, Anzac biscuits remain a favorite, especially around Anzac Day on April 25th.

23. Lemon & Paeroa (L&P)

Wrapping up the list of iconic New Zealand foods is Lemon & Paeroa (L&P) Soda, a beloved Kiwi soft drink that’s been a staple since 1907. Originating in the North Island town of Paeroa, the drink was first created by mixing lemon juice with carbonated mineral water. Today, it’s manufactured by the Coca-Cola company but remains a quintessential part of Kiwi culture.

Like hokey pokey ice cream, L&P is a proud example of Kiwiana. Its slogan, “World famous in New Zealand,” has become a humorous catchphrase, celebrating things treasured locally but lesser known abroad. For a true taste of New Zealand, L&P is a must-try!

24. Sausage Sizzle

The sausage sizzle is a beloved staple of New Zealand’s community events and fundraisers. This classic treat features a grilled sausage served in a slice of bread, with optional onions and a variety of sauces like tomato, barbecue, or mustard.

For a more refined option, some swap the bread for a roll, but the charm remains the same—a simple, delicious snack perfect for outdoor gatherings. Found at sporting events, fairs, markets, and even outside shops on weekends, the sausage sizzle is a welcome sight for families and anyone looking for a quick and satisfying bite.

25. Lamb

Despite a declining sheep-to-human ratio, New Zealand still leads the world with over five sheep per person. While most lamb is exported, plenty remains for locals to enjoy.

One historic lamb dish, “colonial goose,” was created by early settlers who improvised when geese were scarce. They stuffed a deboned leg of lamb with dried apricots, honey, herbs, and stuffing, marinated it in red wine, and roasted it to resemble a goose. Although less common today, colonial goose reflects the creativity of New Zealand’s early cuisine, and lamb remains a favorite in many modern dishes.

CONCLUSION

New Zealand famous food offers a rich tapestry of flavors that reflect its unique heritage, blending Māori traditions, British influences, and local ingenuity. From the earthy flavors of hāngī and the sweetness of pavlova to the fresh taste of green-lipped mussels and iconic treats like hokey pokey ice cream, New Zealand’s cuisine celebrates its connection to the land and sea. Exploring these dishes isn’t just about savoring great flavors—it’s a journey into the heart of Kiwi culture, making every bite a story worth telling.

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