Top 10 Auckland culinary specialities

New Zealand’s cuisine is a blend of British specialities and Pacific influences. New Zealand is better known for its exceptional landscapes than for its food. But that doesn’t mean the food is bad. With good local produce, it’s perfectly possible to enjoy a delicious meal. In fact, it’s highly likely that you’ve eaten one of New Zealand’s star products. You’re wondering what it is, aren’t you? Well, I’ll let you find out in this ranking!

1- Lamb

Lamb is THE meat of New Zealand. The island has over 30 million sheep! To give you an idea, New Zealand has a population of just 5 million. With five sheep for every inhabitant, it’s easy to see why sheep are so popular. New Zealand is therefore a major exporter of lamb. But New Zealand lamb does not have the same flavour as lamb that has travelled thousands of kilometres. It is very tasty by nature. This is due to its nutritional characteristics. It is usually served braised, accompanied by mashed Kumara, a local variety of potato with a sweeter taste.

2- The pot

If there’s one speciality that’s sure to surprise you, it’s the marmite. Its name is just as intriguing. Marmite is a savoury spread with a surprising taste. Made from brewer’s yeast, celery, vegetable concentrate and spices, this spread is packed with vitamins. Although no meat is used in this recipe, the marmite has a meaty flavour. It’s a special product, and the brand makes fun of it with its slogan ” Marmite, you either love it or hate it” .

3- The barbecue

It’s not necessarily a very original dish, but barbecue is a real tradition throughout the country. Barbecues are synonymous with conviviality, so it’s almost rude to turn down an invitation from a New Zealander when it comes to a barbecue. Besides, who could refuse a good barbecue in divine weather? Out of respect, it’s customary to arrive with a few side dishes. The host will take care of the meat and grill lamb chops, sausages, beef ribs or chicken.

4- Hangi

Hangi is considered to be the national dish. The name doesn’t necessarily refer to a particular dish, but rather to a very ancient cooking technique. For more than 2,000 years, the Maori have been using this technique, which involves cooking all types of food (meat, fish, vegetables) in an earth oven dug into the ground. The food is placed either in banana leaves or in bags with herbs, before being cooked using heated volcanic stones and embers. The whole thing is covered with earth and left to cook perfectly for several hours.

5- Green mussels

New Zealand has a unique flora and fauna, with species found only in New Zealand. Such is the case of the green mussel. The edge of its shell is green, but that’s not the only thing that sets it apart from the classic mussel we’re used to eating. These are much larger, reaching up to 24 centimetres. They can be cooked in a variety of ways. Whether baked au gratin with cheese or in a coconut cream sauce, green mussels are a real delight. As well as their exquisite flavour, they are reputed to relieve joint problems and rum.

6- Kiwis

New Zealand is full of kiwis! Whether it’s the species of bird that can’t fly or the fruit, kiwis are an emblem of the island. There are two varieties of kiwi found throughout the island. The green kiwi, which we all know, and the gold kiwi. There are no major differences between these two varieties, although the gold kiwifruit is a little sweeter and slightly tart.

7- Fish & chips

As we said at the beginning, New Zealand was a former British colony. Its gastronomy therefore includes pure English specialities, such as fish & chips, which has become a much-loved dish in New Zealand. The dish consists of simple fried fish accompanied by chips. But for the best fish & chips, we recommend heading to the seaside. You can be sure that the fish comes from the early morning catch.

8- Whitebait

This is one of New Zealand’s most refined specialities. Nicknamed “white gold” because of its high price ($100 per kilo), whitebait is New Zealand’s caviar. Whitebait is actually fry, the tiny larvae of white fish. It is traditionally served as an omelette. A little mustard, lemon juice and a pinch of cayenne pepper are added to spice up the flavour. Whitebait can also be found as a starter, simply placed on toast.

9- Wine

Wine of all kinds is a speciality of New Zealand, which now has a worldwide reputation. Wine production is very recent. Although vines were first planted by the British in the 19th century, wine was no exception. It wasn’t until the 1970s, with the emergence of new technologies, that we learned how to use the volcanic soil. Whether it’s Sauvignon Blanc, Pinot Noir or Chardonnay, New Zealand has become a true wine-producing land.

10- Pavlova

Let’s finish these specialities with a little sweetness. Pavlova is a meringue-based dessert topped with fruits such as pineapple, red berries, mango and, of course, kiwifruit. Whipped cream is used as a topping for a little extra creaminess and deliciousness.