Créé par Romane, le 20 juin 2026
Votre guide Ryo
Top 10 Auckland Culinary Specialties
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1- Lamb
Lamb is THE emblematic meat of New Zealand. The island has more than 30 million sheep! To give you an idea, the New Zealand population amounts to just 5 million. With five sheep per inhabitant, we understand why it is so consumed. New Zealand is therefore an important exporter of lamb. But New Zealand lamb doesn't have the same flavor as the one that travels thousands of kilometers. It is naturally very flavorful. This is due to its nutritional characteristics. It is most often served braised, accompanied by Kumara purée, a local potato variety with a sweeter taste.
2- Marmite
If there's one specialty that will surprise you, it's definitely Marmite. Its name is equally intriguing. Marmite is a salty spread with a surprising taste. Made from brewer's yeast, celery, vegetable concentrate and spices, this spread is very rich in vitamins. Although no meat is part of this recipe, Marmite has a meaty taste. It's a special product and the brand plays with this with their slogan "Marmite, you either love it or hate it".
3- Barbecue
It's not necessarily a very original dish but barbecue is a real tradition throughout the country. Barbecue is synonymous with conviviality, so it's almost impolite to decline a New Zealander's invitation when it comes to a barbecue. And who could refuse a good barbecue under divine weather. Out of respect, it's customary to arrive with some side dishes. The host will take care of the meat and grill lamb chops, sausages, beef ribs or chicken.
4- Hangi
Hangi is considered the national dish. The name doesn't necessarily designate a particular dish but rather a very ancestral cooking method. For more than 2000 years, the Maori have used this technique which consists of cooking all types of food (meat, fish, vegetables) in an earth oven dug into the ground. Foods are arranged either in banana leaves or in bags with aromatics, before cooking through heated volcanic stones and embers. Everything is covered with earth and left for several hours for perfect cooking.
5- Green mussels
New Zealand has unique fauna and flora, where we find species only found in New Zealand. This is the case with green mussels. The border of its shell is green, but that's not the only characteristic that differentiates it from the classic mussel we're used to eating. These are much larger, reaching up to 24 centimeters. They can be cooked in several ways. Whether baked with cheese or in coconut cream sauce, green mussels are a real delight. In addition to their exquisite taste, they are renowned for relieving joint problems and rheumatism.
6- Kiwis
New Zealand is full of kiwis! Whether it's the bird species that can't fly or the fruit, kiwis are an emblem of the island. There are two kiwi varieties widespread throughout the territory. The green kiwi, which we all know, and the gold kiwi. There are no major differences between these two varieties although the gold kiwi is a bit milder and slightly tangy.
7- Fish & chips
As announced at the beginning, New Zealand was a former British colony. Its gastronomy therefore includes pure British specialties, like fish & chips which has become a very popular dish among New Zealanders. The dish consists of simple fried fish accompanied by chips. But to taste the best fish & chips, we recommend going to the seaside. You'll be certain that the fish comes from the morning catch.
8- Whitebait
Here's one of New Zealand's most refined specialties. Nicknamed "white gold" for its expensive price ($100 per kilo), whitebait is New Zealand's caviar. Whitebait is actually fry, tiny white fish larvae. It is traditionally served as an omelet. We add a little mustard, lemon juice and a pinch of cayenne pepper to enhance the taste. You can also find it as a starter, whitebait simply placed on toast.
9- Wine
Wine of all kinds is a New Zealand specialty, which now shines worldwide. Wine production is very recent. Although vines were planted from the 19th century by the British, the wine was not exceptional. It took until the 1970s and the emergence of new technologies, and learning how to use volcanic soil. Whether Sauvignon blanc, Pinot noir or Chardonnay, New Zealand has become a true wine-growing land.
10- Pavlova
Let's end these specialties with some sweetness. Pavlova is a dessert made of meringue covered with fruits like pineapple, red fruits, mango and of course kiwis. Whipped cream serves as topping for a bit more smoothness and indulgence.