New Zealand Cuisine

The cuisine of New Zealand has historical influences from British cuisine and Māori culture. As an island nation with a primarily agricultural economy, New Zealand yields produce from both land and sea. Like the cuisine of Australia, it is a diverse British-based cuisine with Mediterranean and Pacific Rim influences as the country has become more cosmopolitan. Since the 1970s new culinary influences such as New American, Southeast Asian, East Asian and South Asian food have become popular. Traditional seafood included koura, the freshwater crayfish, paua, or abalone, and tio, the bluff oyster, and meat pies are usually made with beef, lamb, chicken or pork.