New Zealand food — lamb, seafood, Maori hangi, wine. Pavlova. Pacific influences + British heritage. Sustainable, fresh, world-class wines.
Lamb
NZ lamb — world's best. Grass-fed, free-range. Roast lamb Sunday tradition. Lamb shanks, lamb cutlets. Export world #1.
Seafood
Greenshell mussels (NZ unique), Bluff oysters (south), green-lipped mussels, snapper, John Dory, crayfish. Pristine waters.
Hangi
Hangi — Maori earth oven cooking. Pork, chicken, potatoes, kumara, cabbage cooked underground with hot stones. Special occasions, Rotorua tourist experience.
Pavlova
Pavlova — meringue dessert (named after Russian ballerina Anna Pavlova 1926). Crispy outside, marshmallow inside, with whipped cream and kiwi/strawberries. NZ-Australia ownership dispute.
Hokey Pokey
Hokey pokey ice cream — vanilla with honeycomb toffee pieces. NZ national ice cream. Tip Top brand.
Modern NZ Cuisine
Modern NZ — multicultural fusion. Pacific Rim cuisine. Best restaurants: Sidart Auckland, Restaurant 33 Christchurch. Bush tucker — Maori ingredients (kawakawa, horopito).
Wine
NZ wine — world top. Marlborough Sauvignon Blanc (most famous), Central Otago Pinot Noir, Hawke's Bay Bordeaux blends. Beer — Speight's, Steinlager. Flat white coffee (also Australian dispute).