If you encounter food from New Zealand for the first time, you may find it fanciful, if not a little bit strange. You might expect it them to be highly similar to British food, given that the country was once a British colony. Over the years, though, Maori and immigrant cultures, as well as New Zealand’s strong reliance on locally sourced food, have led to the development of a unique Kiwiana cuisine found nowhere else. Try these top eats you should sink your teeth in on your New Zealand holiday.
This is the top eats in New Zealand. These oat-coated biscuits can trace their roots back to World War I, when New Zealand wives and mothers baked biscuits to send their husbands and sons fighting in the war. However, these biscuits were made with ingredients that don’t spoil easily so they will survive the journey. From being hard and flat, these biscuits have evolved into something sweet and chewy.
Kiwis love their candy and have a lot of them available nowhere else. The most popular of these are chocolate fish, pineapple lumps, and Tim Tams. Chocolate fish are simply strawberry marshmallows shaped like fish and covered with chocolate. Pineapple lumps are chocolate-coated chewy candies that taste like pineapples. Tim Tams are chocolate biscuits filled with chocolate mousse and covered with more chocolate.
A lot of Kiwis (and burger enthusiasts from elsewhere) travel to Queenstown just to have a taste of burgers made at Fergburger. This joint, found only in Queensland and nowhere else, serves some of the biggest and most inventive gourmet burgers in the world, with fancy names like Bun Laden, Holier Than Thou, and Cockadoodle Oink. Good news is, if you are a Muslim who wants to try this, Fergburger also offers a selection of halal line. But to ve safe, just make sure to ask before you order.
Fish and chips
Fish and chips may be an iconic British snack, but the Kiwis have totally made it their own too. However, the dish is typically made with Hoki, snapper or Tarakihi, and sometimes with scallops and squid.
The hangi is a traditional method of Maori cooking where meats and root vegetables are placed in baskets or wire racks and then placed on top of heated stones in a dug fire pit. The fire pit is then buried and the food is allowed to cook for a few hours. Food cooked this way tastes like they were steamed, though the root vegetables may have a bitter aftertaste.