Store

New Zealand Regional Foodways

Regional

NORTHLAND and AUCKLAND — subtropical, kūmara country, oysters at Bluff’s northern rival Orongo, and the city’s Pacific and Asian markets. WAIKATO — dairy, and a great deal of it. BAY OF PLENTY — KIWIFRUIT and avocado, plus Rotorua’s geothermal cooking, where food is steamed in natural vents. GISBORNE and HAWKE’S BAY — the earliest sun in the country, chardonnay, syrah, apples and stone fruit. TARANAKI — dairy on volcanic soil. MANAWATŪ and WAIRARAPA — sheep. WELLINGTON — the coffee and craft-beer city. MARLBOROUGH — SAUVIGNON BLANC, which changed how the world thinks about New Zealand wine, plus GREENSHELL MUSSELS in the Sounds. NELSON and TASMAN — apples, hops, scallops. CANTERBURY — the Plains’ grain and lamb, and salmon farmed in the Waitaki canals. WEST COAST — whitebait, an intensely seasonal and regulated fishery. OTAGO — Central Otago PINOT NOIR and stone fruit. SOUTHLAND — BLUFF OYSTERS, a fiercely seasonal dredge fishery, and the cheese roll. And the CHATHAM ISLANDS, whose people are Moriori as well as Māori and Pākehā, and whose crayfish and blue cod are the economy.

Atlas — where and when

Where in the world

Communities and languages

  • Moriori community documented

Languages: English, Māori

Related foodways

This foodway relates to

Recipes

No recipes are filed under this cuisine yet.