Culinary Highlights
New Zealand is a paradise for gourmets — not because of elaborate haute cuisine, but because of the unparalleled quality of the ingredients. In a land with 26 million sheep, clear rivers full of salmon and trout, an ocean full of crayfish, and a climate ranging from subtropical to alpine, New Zealand's pantry is simply world-class.
What You MUST Try
Hangi — The Traditional Māori Feast
The process of a genuine Hangi is an experience in itself: In the morning, an earth oven (Umu) is dug — a hole in the ground where volcanic stones are placed and heated with Manuka wood until they are glowing hot. Then meat (lamb, chicken, pork) and vegetables (kumara/sweet potato, pumpkin, potatoes, cabbage) are placed in baskets, wrapped in damp cloths and leaves, and laid on the hot stones. Everything is covered with earth and steamed for 3–4 hours. The result: tender, smoky meat with an earthy, unparalleled aroma that you won't find anywhere else in the world. Most authentic in Rotorua at Te Puia (Te Pō, 120 NZD) or Tamaki Māori Village (130 NZD). In Wellington and Auckland, some caterers offer "Urban Hangi."
Pavlova — The crisp and tender meringue cake with cream and fresh fruits (kiwi, passionfruit, strawberries, blueberries). The secret: The crust is crispy, the inside soft like marshmallow. Available as a dessert in every café and restaurant (8–15 NZD). The eternal dispute with Australia over who invented it is part of the charm.
Fish & Chips — NZ-Style — New Zealand's version differs from the British: The fish is Blue Cod (on the South Island) or Snapper (on the North Island), fried in a light beer batter, with Kumara Chips (sweet potato fries) and often a dollop of tartar sauce. The best Fish & Chips are eaten on the beach out of the paper roll — with seagulls watching greedily. Prices: 12–22 NZD depending on location and fish.
Whitebait — Tiny, translucent juvenile fish (Whitebait/Inanga) caught in spring (September–November) on the West Coast of the South Island. They are processed whole (with head and eyes) into a Whitebait Fritter — an omelet of egg and whitebait, fried golden brown. It tastes delicate, slightly nutty, and is a delicacy — from 25 NZD for a fritter, as the catch is strictly regulated and the season is short. The best: On the West Coast, in Greymouth or Hokitika.
Lamb — New Zealand's national dish. The grass-fed lamb is tender, aromatic, and prepared in every conceivable form: as Rack of Lamb with rosemary jus, as Slow-Roasted Shoulder (cooked for 12 hours), in hearty meat pies, in the Hangi, or as a lamb burger. Try it everywhere — from the pub to fine dining.
Flat White — New Zealand claims the invention of the Flat White (allegedly in 1989 at DKD Café in Wellington, when a barista rebranded a failed cappuccino as "Flat White" — Melbourne naturally disputes this). Whatever the truth is: New Zealand's coffee culture is among the absolute world leaders. A Flat White (5–7 NZD) consists of a double espresso with frothed milk that is velvety and micro-foamed — without the stiff foam of a cappuccino. Every village has at least one café serving excellent Flat White.
L&P (Lemon & Paeroa) — New Zealand's national drink — a lemon soda made from the mineral water of the town of Paeroa (Waikato). Tastes like sweet lemon soda with a slightly mineral aftertaste. Available in every supermarket, at every gas station (2.50–4 NZD). In Paeroa, there is a giant L&P bottle as a monument — a must-photo for every road trip.
Meat Pie — New Zealand's fast food — savory puff pastry pies with meat filling, available in every bakery, at every gas station, and in every convenience store. The most popular varieties: Steak & Cheese, Mince & Cheese, Bacon & Egg (breakfast pie!). The most famous bakery: Jimmy's Pies in Roxburgh (since 1960), but every region has its favorites. A Meat Pie costs 5–8 NZD and is the perfect road trip snack.
