A Culinary Journey Through New Zealand’s Must-Try Dishes

In a country where stunning scenery and rich culture are a given, New Zealand food is rarely what guides your itinerary—but it should be!

While it may not have a definitive national cuisine, New Zealand’s food scene wows with original flavour combinations and a unique blend of Māori traditions and European settler influences. Join us as we embark on a culinary journey across Aotearoa, covering the must-try dishes from the tip of Cape Reinga to the bottom of Bluff.

Kūmara – Northland

Our journey begins in the sun-soaked fields of Northland, where kūmara (sweet potato) has firmly rooted itself in our culinary history. Brought here by Māori voyagers, this versatile tuber quickly became a staple at the dinner table.

Red Owairaka kūmara is the most popular variety, lending itself to everything from classic boil-ups to roasted side dishes. Whether caramelised with honey or folded into pies, kūmara adds an earthy sweetness to every bite.

Kina – East Coast, North Island

Next, we drift along the East Coast of the North Island to discover kina, the sea’s spikiest delicacy. Kina is known for its prickly shell and creamy, golden roe, enjoyed fresh from the shell. The flavour carries hints of ocean currents and salty sea breezes.

More than just a luxury, kina is steeped in tradition and often shared among whānau on fishing trips or at coastal gatherings. While it might be an acquired taste, for many, kina represents the true taste of home.

Hāngī – Rotorua, Central North Island

Although enjoyed nationwide, it’s in the geothermal region of Rotorua that the hāngī reaches its full potential. A hāngī is part feast, part test of patience, as meats (lamb, pork, or chicken), seafood, and vegetables (like potato, kūmara, pumpkin, squash, taro, and cabbage) are buried over hot stones and cooked low and slow. The result is a meal infused with a subtle smokiness.

A hāngī is more than just food; it’s a ritual—a slow dance between earth, fire, and flavour. When it’s finally unearthed, it’s a delicious reminder that the best things in life take time.

Colonial Goose – Canterbury/Marlborough

Crossing the Cook Strait, we stumble upon one of New Zealand’s most audacious culinary creations: Colonial Goose. With few geese in colonial New Zealand, inventive settlers turned to lamb, stuffing it with breadcrumbs, herbs, and dried fruit and calling it ‘goose.’

This dish, championed in Canterbury and Marlborough, is typically served at Christmas. It’s not just a roast; it’s a history lesson, showing that when life doesn’t give you geese, you stuff a lamb and make it work!

Whitebait Fritters – West Coast, South Island

Our journey continues to the rugged West Coast, where whitebait season is almost a religion, and fritters are the holy grail. Delicate fish are mixed into eggy fritters, lightly fried until golden, and served simply on buttered bread.

Available only between September and October, whitebait’s fleeting season makes it all the more special—a seasonal treat that evokes crisp mornings and freshwater streams. Eating whitebait is more than just a meal; it’s a moment captured between river and tide.

Cheese Rolls – Southland and Otago

As we venture to the country’s southern regions, we come across the beloved cheese roll—affectionately known as ‘Southland sushi.’ Despite the nickname, these aren’t fish rolls but a simple yet delicious snack made with grated cheese, onion, and evaporated milk, spread on bread, rolled up, and grilled to golden perfection.

Found in every café south of Christchurch, cheese rolls are the culinary equivalent of a warm hug—a much-needed comfort in the often harsh Southland climate.

Bluff Oysters – Bluff, Southland

Bluff oysters are the crown jewels of New Zealand seafood, their salty richness reflecting the wild southern seas they call home. Every year, seafood lovers descend upon the Bluff Oyster Festival to indulge in these oceanic treasures devoured fresh by the dozen.

Whether eaten straight from the half-shell or battered and fried, Bluff oysters offer a sensory journey, transporting you to the cold, clear waters where they thrive.

A Taste of Aotearoa

A journey through New Zealand’s must-try dishes is a mouth-watering adventure, offering a truly unique experience. After all, where else can you find a lamb pulling off a convincing goose impersonation?

For all we’ve covered, this is only the first course! Explore our travel blog to discover everything else Aotearoa has to offer.