New Zealand is an island nation with an ideal climate for agriculture and for the growth of various crops and food products. The food grown in New Zealand, similarly to many other countries worldwide, is seasonal. 42.4_kg_of_food_found_in_New_Zealand_household_rubbish_binsThese locally grown ingredients and seasonal foods inspire the local cuisine. The dishes and local cuisine are, similarly to Australia, largely British inspired but also have a variety of other influences including European, Mediterranean and Pacific Rim. The country is becoming increasingly diverse in population and thus so is the cuisine. Historically, the food and dishes of New Zealand were inspired by Southeast Asia, East and South Asia and the Māori culture. However, since 1970 the cuisine has become anything but traditional.

Much like westernized societies, New Zealand’s population enjoy multiple meals a day. Dinner, however, is the main meal of the day. This is not uncommon or unlike other societies whereby this meal is also viewed as the largest, family meal where friends and family gather and socialize. It is larger in portion and the meals are longer. They tend to be held later in the evening.

In terms of actual food or food products that are unique to New Zealand, the following are the most famous/well known both to locals and tourists:

• Hāngi food

• Pavlova

• Colonial goose

• Lolly cake

• Pork and puha

• Hokey pokey ice cream

• Anzac biscuits

• Afghan biscuits

• Sausage sizzle

• Whitebait

• Marmite (The New Zealand version, different from the English version)