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Cuisine & Wine


The national cuisine has been described as Pacific Rim, incorporating the native Maori cuisine and diverse culinary traditions introduced by settlers and immigrants from Europe, Polynesia and Asia. New Zealand yields produce from land and sea—most crops and livestock, such as maize, potatoes and pigs, were gradually introduced by the early European settlers. Distinctive ingredients or dishes include lamb, salmon, koura (crayfish), dredge oysters, whitebait, paua (abalone), mussels, scallops, pipis and tuatua (both are types of New Zealand shellfish), kumara (sweet potato), kiwifruit, tamarillo and pavlova (considered a national dish). A hangi is a traditional Maori method of cooking food using heated rocks buried in a pit oven. After European colonisation, Maori began cooking with pots and ovens and the hangi was used less frequently, although it is still used for formal occasions such as tangihanga.

Source: Wikipedia


New Zealand wine is produced in several mostly maritime, cool climate wine growing regions of New Zealand, a southern hemisphere country in the South Pacific Ocean. Like many other New World wines, it is usually produced and labelled as single varietal wines. New Zealand is famous for its Marlborough Sauvignon Blanc, and more recently its dense, concentrated Pinot Noirfrom Martinborough, Marlborough and Central Otago.

Whilst wine has been made in New Zealand since the early 19th century, the modern wine industry in New Zealand began in the mid-20th century and has recently been undergoing rapid growth last 20 years.

New Zealand’s newest wine growing region is located on the border of Otago and Canterbury. Wine producers include Pasquale, Ostler, Waitaki Braids, and Forrest. Pinot Noir is produced here, as well as white aromatic varieties including Riesling, Pinot Gris, Gewürztraminer, and Chardonnay.

Source: Wikipedia

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