What’s on a Kiwi plate?

Food’s an extremely important part of a country’s cultural identity, and Kiwis are proud of their culture in every respect; including what goes on their dining tables.

Influences from Asia, the Mediterranean and the Pacific have crept into the food culture in New Zealand, but there are plenty of delicious Kiwi and indigenous specialties as well. We’ve compiled a list of a few things you should be prepared to hear about very often, as well as some handy advice about dining out.

Kiwi specialties

The great Kiwi BBQ
Throw a saussie on the BBQ, add some tomato sauce, pop it into a slice of buttered bread, and you have the recipe for a good Kiwi meal, so be prepared to get invited to a lot of these. You’ll probably be told to “bring a plate” with some food to share with others. Most parties in New Zealand are also “BYO”, as in “bring your own” (alcohol).

Hangi
A hangi is a traditional Maori cooking method which steams food on heated rocks buried underground in a pit oven. The food cooked in a hangi has a delicious smokey flavour and usually includes lamb, chicken, pork and mutton, as well as kumara (sweet potato), pumpkin, potato and cabbage.

Pavlova
This meringue-based dessert, with a crispy crust concealing a soft interior, is said to have been named after Russian ballerina Anna Pavlova, who visited New Zealand in the 1920s. The dessert is topped with whipped cream and fresh fruit. Pavlovas are a must have at any Kiwi table on a special occasion, such as a Christmas lunch.

Kumara
Kumara is the Maori name for sweet potato and maintains a strong presence in the diet of New Zealanders.

Fish and chips
UK nationals will be familiar with many of the elements of Kiwi cuisine, so fish and chips, one of the most traditional meals for New Zealanders, will not be new to British migrants. Grab your fish and a scoop of chips and head to the beach with your family on a summer evening. You won’t be the only ones.

L&P
Lemon & Paeroa, more commonly known as L&P, is a New Zealand soft drink made with lemon juice and carbonated mineral water from the town of Paeroa, in the North Island. The town is so proud of the drink that displays a giant L&P bottle in one of its parks, a mandatory photo stop for tourists in the region.

Hokey pokey
Hokey Pokey is what Kiwis call honeycomb toffee of the kind found in the Cadbury Crunchie bar. The flavour is one of the most popular in the country and can be found in a wide range of products from ice cream to biscuits.

Meat pie
Hand-sized meat pies are one of the most iconic examples of the Kiwi food culture. There are a number of variations to the common meat pie, including some with mushroom, cheese or a potato-top.

Marmite/ Vegemite
For Kiwis, the world is divided between two kinds of people: Marmite lovers and Vegemite lovers. Whichever you prefer, your Kiwi pantry should always have a jar of this yeast-based spread, ready to spread on toast or add to a stew.

Anzac biscuits
Made with rolled oats and golden syrup, these biscuits are a popular snack for most Kiwis. Anzac is an acronym for Australian and New Zealand Army Corps and these biscuits were created during WWI by the wives of soldiers trying to send them a treat that wouldn’t spoil easily during transportation by sea.

Green-lipped Mussels
These native New Zealand mussels have green-lipped shells and hail from the Marlborough region, where they are farmed in the small town of Havelock.

Bluff Oysters
This native oyster is highly prized around the world and hails from Invercargill's port of Bluff in Southland, at the tail of the South Island. The bluff oyster season runs from May to the end of August, and is celebrated each year with the Bluff Oyster & Food Festival.

Paua
Our  native black-fleshed abalone is usually eaten fried or made into fritters and often crops up on Kiwi restaurant and seafood menus around the country. 

Whitebait
This tiny transluscent fish is a native delicacy and much sought after. It is usually battered and fried or eaten as a fritter and turns up on many Kiwi restaurant menus during season. You'll have to be quick to get yours when the season opens (usually mid August to the end of November), as they sell out fast.

Dining out - what to expect

  • Fine dining: A chance to get dressed up, but by Kiwi standards, this won't be over-the-top. Main meals are priced from around $40 - $50 per head.
  • Cafes & bistros: Very popular and in abundance. Dress code can be anything from jeans to smart casual. Main meals are priced from about $20 - $35 per head.
  • Ethnic restaurants: A good selection is available everywhere. Prices vary depending on the dishes ordered, though many ethnic restaurants are noticeably less expensive than their European counterparts.
  • Takeaways: Fish and chips are a staple takeaway meal in New Zealand. Thai, Chinese, Japanese and Indian are popular choices and readily available in cities and most provincial centres.
  • BYO: Some cafes and restaurants allow you to bring your own alcohol, although you will be charged a corkage fee (sometimes per person). Check when you make your booking.

New Zealand dining guides

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