Australian and New Zealand Cuisines

Gathers the national cuisines of Australia and New Zealand, which developed from British and Irish cooking, adapted to local meat, seafood and produce and later enriched by Indigenous and immigrant foodways. It does not cover the cuisines of the Pacific island nations or of Asia, and it reflects two countries whose food has been shaped by British settlement, Indigenous knowledge of native plants and animals, and later migration from Europe and Asia. It is the only group under the Oceanian Cuisines subcategory, and every entry of that subcategory is placed in it.