The culinary tradition
Māori cooking centres on the hāngī — food cooked in an earth oven with heated stones — and on kai moana, seafood gathered from the coast. Settler and Pacific influences added baking, lamb and dairy, and the pavlova became a national dessert despite the long-running rivalry with Australia.
Regional kitchens
Northland
Seafood and Māori food traditions.
Canterbury
Lamb and stone-fruit growing.
