What is the national dish of New Zealand?

Question

I know that it is famous for lamb, but is there a native dish that is popular? Or does most of the food originate somewhere else?

Answer 1

JD - I wondered what colonial goose was too! Had never heard of it!

Answer 2

colonial goose

Answer 3

Sheep.. haha

rockschool4 - Pavlova is Australian..

Answer 4

This is definitely the most interesting thing I've learned today (granted the competition wasn't stiff, but...)

Answer 5

grass

Answer 6

bigos, borscht

Answer 7

New Zealand – Colonial Goose, fish and chips, pavlova, hāngi

Answer 8

I've lived here all my life, and I've never heard of Colonial Goose. Sounds authentic though, it's certainly not our national dish.

Sadly, this country doesn't have one. We produce lots of good food, but we've never settled on a "national dish". Closest would be "fish and chips" but that's English. Or maybe roast mutton.

We're a bit hopeless really like that.

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Actually, the gent above is right - "Hangi" is as good as you're going to get though that's a cooking method, not a dish.

Answer 9

When I think of New Zealand food I would have to say a "Hangi"

Its a Maori dish thats prepared underground , best for you to look up wikipedia for it as I dont know how to explain it very well!!

Being an Aussie I have to say the pavlova is ours!!.. but I know the Kiwis think its theirs :)

Oh and I think Whitebait fritters too!!!

Answer 10

fried tazmania devil...

Answer 11

Oh so hungry. New Zealand's national dish should be the green mussles cooked in a  white wine cream sauce that I had at The Tasting Room in Wellington. Oh so good!

Or it could be the cream chesse wontons with raspberry couli also in Wellington, don't remeber the spot.

Oh may or, the mussle fritter I had at the Otara market.

Man alive I wanna go back!

Somebody

Anybody

Send me money so I can fly!

Answer 12

New Zealand has a reputation as a leading producer of meat and dairy produce with lamb, beef and pork on most menus. Venison is also widely available. Locally produced vegetables, such as kumara (a natural sweet potato), are good. There is also a wide range of fish available, including snapper, grouper and John Dory. Seasonal delicacies such as whitebait, oysters, crayfish, scallops and game birds are recommended. New Zealand is also establishing a reputation for French-type cheeses: bleu de Bresse, brie, camembert and montagne bleu.

National specialties:

• Kumara (native sweet potato) in Auckland.

• Feijoa (local fruit) and golden-fleshed Zespri Gold kiwi fruit from the Bay of Plenty.

• Battered fish and chips from Gisbourne.

• Pavlova (a large roundcake with a meringue base topped with cream and fruit) from Taranaki.

• Salmon and mussels from Marlborough.

• Yams, seaweed and crayfish from Canterbury.

• Whitebait from the West Coast.

• Koura (freshwater crayfish) from Central Otago.

• Bluff oysters and muttonbird from Southland.

National drinks:

New Zealand boasts world-class domestic wines and beers, some of which have won international awards. A wide range of domestic and imported wines, spirits and beers is available from hotel bars, ‘liquor stores’ and wine shops.

• Merlot (Auckland and Wairarapa), Chardonnay (Bay of Plenty, Gisbourne, Wairarapa and Canterbury), Pinot Gris and Noir (Auckland, Wairarapa, Marlborough and Central Otago), Sauvignon Blanc (Marlborough and Wairarapa).

• New Zealand draught beer and lager.