Author: Chris, Programme Director

If your picture of New Zealand food is roast dinners and meat pies, it’s time to update it. Thirty years ago, British-style “meat and three veg” dominated the table. Today, New Zealand’s food scene is fresh, modern and confident, built on exceptional local produce and influences from across the Pacific and Asia.

That doesn’t mean the old favourites have vanished. The country is still very good at honest home cooking, and you’ll find familiar ingredients, such as lamb, fish and root vegetables, reworked with new spices and techniques. It’s food that feels comforting and new at the same time, and eating your way around the country is one of the best parts of a trip. We’d encourage you to plan your holiday with at least a few meals in mind.

A short history of New Zealand cuisine

New Zealand’s food story starts with the Maori, who arrived from Polynesia several centuries ago, probably around the 13th century. They brought crops such as kumara (sweet potato), taro and yams. These only grew well in the warmer north of the North Island, so the Maori also relied on native plants like fernroot, along with foods such as the huhu grub, plus fish, shellfish and birds. The giant, flightless moa was hunted to extinction, not long after people arrived. Like other Polynesians, the Maori cooked food in earth ovens, and the hangi is still very much a part of life today.

In the 19th century, British settlers (known as Pakeha) arrived and tried to recreate the dishes they knew. That wasn’t easy at first, because many familiar ingredients weren’t available, and settlers made do with local plants, birds and fish. As the population grew and imports and farming caught up, these substitutes faded away. A Scottish influence is still easy to taste in the biscuits, scones and cakes in local bakeries.

The big change came in the second half of the 20th century. As air travel became more affordable, many New Zealanders headed to Europe and came home with a taste for French and Italian cooking, as well as the Chinese and Indian restaurants they’d discovered in Britain. Changes to immigration policy in the 1980s then brought new communities from across Asia, with Malaysian, Japanese, Thai, Chinese and Vietnamese influences. Chefs such as Peter Gordon, who’s closely associated with the rise of fusion cooking, helped shape a style that combines the best local ingredients with Pacific Rim techniques.

Maori hangi: the one meal we’d tell everyone to try

If you only have one traditional meal in New Zealand, make it a hangi. The method has been passed down through generations. Meat, fish and root vegetables are wrapped and cooked slowly underground on hot stones. Traditionally, food was wrapped in leaves. Today, foil and wire baskets are common, which makes things much simpler. The baskets are set on hot stones at the bottom of a pit, covered with a damp cloth and buried in soil to trap the heat. They’re then left for around three to four hours, depending on the quantity.

It’s a long wait, but it’s worth it. The meat is soft enough to fall off the bone, the vegetables are beautifully cooked and everything has a gentle smoky, earthy flavour you can’t get from an oven.

One of the best places to try it is Rotorua, in the central North Island, where several cultural experiences include a hangi meal. The Tamaki Maori Village is a well-known option, pairing the meal with storytelling and performance. Time your visit for an evening, when the atmosphere is at its best. Read more on our Rotorua page.

Traditional New Zealand dishes to try

Pavlova
This meringue dessert, crisp on the outside and soft and marshmallowy inside, was named after the Russian ballerina Anna Pavlova, who toured Australasia in the 1920s. New Zealand and Australia have argued about who invented it for decades, and we’ll stay diplomatic. It’s usually topped with whipped cream and fresh seasonal fruit, often strawberries and kiwi fruit, and it appears on dessert menus and at summer celebrations all over the country. (There’s a recipe at the end if you want to try it at home.)

Roast lamb
New Zealand lamb is some of the best in the world, and the animals graze outdoors on grass for much of the year. A classic roast, flavoured with garlic and rosemary and served with seasonal vegetables, is on the menu in many restaurants. If you see it done well, order it.

Fish and chips
It’s the best proof of Britain’s influence, but with a twist. Rather than cod, you’ll usually be served fish such as snapper, tarakihi or hoki in batter. Pickled eggs and saveloys aren’t the usual extras, and you may be offered scallops or squid rings instead. Our favourite way to eat it is on the beach, straight from the paper.

Whitebait fritters
Whitebait are tiny native fish, and the fritter is a bit like an omelette, with eggs and fish cooked in a pan until golden and puffy. It’s usually served with bread and butter and a squeeze of lemon. The season is short, in spring, so you may not find it year-round. It’s also not cheap, but it’s a real taste of the West Coast and well worth trying if it’s on the menu.

Boil up
Popular in Maori communities, a boil up is a hearty stew. Ingredients vary, but pork is usually cooked with potatoes, kumara or pumpkin and greens such as watercress or puha. It’s served with dumplings or fresh bread. It’s real comfort food, and the best versions are usually found in home kitchens or on marae rather than restaurants, so say yes if you’re invited.

Cheese and wine in New Zealand

New Zealand’s wine reputation is well deserved, and Hawke’s Bay, on the east coast of the North Island, is one of the best places to experience it. It’s New Zealand’s oldest wine region and second largest by area after Marlborough. The warm, sunny maritime climate suits full-bodied reds such as Merlot, Cabernet Sauvignon and Syrah, as well as rich Chardonnay. You’ll find large producers alongside small family-run boutique wineries, and almost all offer tastings.

The region is also known for its quality farm produce and artisan food producers, so it’s a great place to pair wine with local cheese. Our advice is to hire a driver or join a tour so everyone in your party can taste properly. If you’d like to build a wine trail into your trip, take a look at our Napier & Hawke’s Bay page and our food and wine holidays.

Eating out in New Zealand: what to expect

On a self-drive holiday, you’ll eat out often, so it helps to know what things cost. Food in New Zealand is mid-to-high priced by international standards, and prices have risen in recent years. As a rough guide for 2026, prices in New Zealand dollars are:

• Café breakfast: around NZ$18-35
• Casual lunch: around NZ$15-30
• Casual restaurant dinner: around NZ$25-50, with mid-range and winery restaurants costing more
• Coffee: around NZ$5-7

Prices tend to be higher in remote areas and big tourist spots. Menu prices include GST, so the price you see is the price you pay. On public holidays, many cafés and restaurants add a surcharge of around 15%, so check before you order.

There’s good news too. Tipping isn’t expected in New Zealand, so you don’t need to add it to your budget. To keep costs sensible, look out for daily specials and set menus, and pick up sandwiches or pastries from a bakery for lunch rather than sitting down every time. A bakery pie in a layby with a view is one of our favourite meals.

Pavlova recipe

A good pavlova is crisp on the outside and soft and marshmallowy inside. Don’t over-bake it, or you’ll end up with a hard meringue all the way through. Don’t add the toppings until you’re ready to serve, as the cream and fruit will soften the meringue within an hour or two.

Prep: 20 minutes. Cooking: 90 minutes, plus cooling overnight. Serves 6-8.

Ingredients

• 4 eggs, at room temperature
• 200g caster sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornflour
• 1 teaspoon vanilla extract
• 200ml double cream
• 12 fresh strawberries, halved or quartered
• 1 kiwi fruit, peeled and sliced into rounds
• Blueberries (optional)

Method

1. Preheat the oven to 110°C. Separate the eggs, keeping the whites and saving the yolks for another recipe.
2. Beat the egg whites with an electric mixer on medium-low speed for about 3 minutes, until frothy.
3. Add the lemon juice, cornflour and vanilla and beat on medium speed for about 5 minutes, until soft peaks form.
4. Sprinkle in 50g of the sugar and beat on medium speed for 1 minute, until dissolved.
5. Repeat three more times, until all the sugar has been added.
6. Beat on high speed until stiff peaks form and the mixture holds when you tip the bowl upside down.
7. Rub a little of the mixture between your fingers. If it’s smooth, it’s ready. If it’s grainy, the sugar hasn’t dissolved yet, so keep beating.
8. Spoon a large, even mound onto a baking tray lined with a silicone mat or baking parchment, keeping the shape as uniform as you can so it bakes evenly.
9. Bake in the centre of the oven for 90 minutes. Turn it over and tap the base: if it sounds hollow, it’s done. If not, bake in 10-minute stages until it does.
10. Turn off the oven and leave the pavlova inside to cool overnight. (Resist the urge to peek.)
11. When you’re ready to serve, whip the cream on medium speed for about 3 minutes, until thick, and spread it over the top.
12. Add the strawberries and kiwi fruit, and serve immediately.

Taste New Zealand with Tropical Sky

We’ve been planning holidays to New Zealand for over two decades, and we know which regions, restaurants and experiences are worth building a trip around. A few ways to start:

• Explore our food and wine holidays
• Drive at your own pace on the Classic New Zealand Self-Drive
• See the wider country on our self-drive tours
• Make it extra special with a honeymoon or stay at a luxury lodge
• Request your free New Zealand travel guide

Frequently Asked Questions

What is traditional New Zealand food?
Traditional dishes include hangi (food cooked in an earth oven), roast lamb, fish and chips, whitebait fritters, boil up and pavlova. Modern New Zealand cuisine also blends local ingredients with influences from the Pacific and Asia.

Where can you try a hangi?
Rotorua is one of the best-known places, with several cultural experiences that include a hangi meal. We’d recommend booking ahead during busy periods.

Is food expensive in New Zealand?
It’s mid-to-high priced. As a guide, a café breakfast costs roughly NZ$18-35, a casual lunch NZ$15-30 and a casual dinner NZ$25-50, though prices vary by region and restaurant. Bakeries, set menus and daily specials are good ways to save money.

Do you have to tip in New Zealand?
No. Tipping isn’t expected and is only usually given for exceptional service. Note that some places add a surcharge of around 15% on public holidays.

Which region is best for food and wine?
Hawke’s Bay is a top choice on the North Island, as New Zealand’s oldest wine region, known for Merlot, Cabernet Sauvignon, Syrah and Chardonnay. Marlborough, at the top of the South Island, is also famous for its wines.