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New Zealand

Lamb, pavlova, green-lipped mussels and Māori hāngī.

Iconic recipes

Crisp meringue shell, marshmallow centre, whipped cream and fresh summer berries.

Earth-oven feast of meat and root vegetables steamed for hours over hot stones — the heart of Māori manaakitanga.

Vanilla ice cream rippled with shards of golden honeycomb — NZ's national scoop.

Wedges of orange kūmara roasted with manuka honey, thyme and butter until caramelised.

Cocoa-cornflake shortbread biscuits topped with chocolate icing and a single walnut.

Hand-sized hot pie of beef mince gravy under a molten cheese cap and flaky puff lid.

West Coast delicacy — tiny whitebait barely bound with egg, fried golden and squeezed with lemon.

No-bake log of crushed Malt biscuits and condensed milk studded with fruit puffs, rolled in coconut.

Pasture-raised lamb leg studded with garlic and rosemary, served with sharp fresh mint sauce.

Marlborough green-lipped mussels steamed open in white wine, garlic, cream and parsley.

Buttery shortcake base spread with raspberry jam and topped with coconut meringue.