A FOOD TRADITION
New Zealand cuisine
A national tradition combining Māori, British, Pacific, and other influences with distinctive baking, seafood, meat pies, and modern seasonal cooking.
Dishes linked to this cuisine
1–12 of 26
Afghan biscuit
A New Zealand chocolate biscuit made with wheat flour, butter, sugar, and cornflakes, commonly finished with chocolate icing and walnut.
ANZAC biscuit
An oat biscuit combines rolled oats, wheat flour, desiccated coconut, butter, sugar, and golden syrup into a chewy or crisp baked biscuit.
Bacon and egg pie
A baked savory pie combining bacon and eggs with onion in a wheat pastry crust.
Belgian biscuit
A New Zealand spiced biscuit typically made from buttery wheat dough, often sandwiched with fruit preserve and finished with icing.
Cheese Roll
A Guyanese savory pastry consisting of seasoned cheese enclosed in rolled wheat-flour dough and baked until golden.
Chip sandwich
A chip sandwich is a simple sandwich of hot potato chips between buttered slices of wheat-flour bread, often seasoned with salt.
Chocolate fish
A New Zealand confection consisting of a fish-shaped marshmallow centre coated in chocolate.
Colonial goose
A New Zealand lamb roast prepared with a sweet-savory stuffing of breadcrumbs, raisins, onion, sage, and butter to resemble goose.
Custard square
A New Zealand pastry made with flaky pastry layers enclosing a set vanilla custard filling and finished with icing or glaze.
Fish and chips
Battered or breaded fish is fried with potato chips and traditionally served hot with salt and often vinegar.
Ginger crunch
A New Zealand baked slice with a crisp buttery biscuit base and a sweet, strongly ginger-flavoured topping.
Hokey pokey ice cream
A New Zealand ice cream made from a sweet dairy ice-cream base studded with pieces of honeycomb toffee.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.