Oceania Recipes

Oceania's food is shaped by the Pacific Ocean, tropical gardens and the earth oven. Across Polynesia, families cook pork, fish, taro and breadfruit in underground ovens — the hāngī in New Zealand, the umu in Samoa and Tonga, the imu in Hawaii — and raw fish is cured in citrus and coconut cream.

Australasia blends Indigenous bush ingredients with British, Mediterranean and Asian influences, from meat pies, pavlova and lamingtons to barbecued seafood and modern café culture. Melanesia's mumu feasts, sago and coconut-rich stews reflect the islands of Papua New Guinea, Fiji, Vanuatu and the Solomon Islands.

Micronesia's small islands rely on fish, rice, coconut and tropical fruit in simple, generous dishes made for sharing. Browse the sub-regions below to discover country pages, then find recipes for mains, sides, drinks and sweets from across the Pacific.

Every Pacific recipe in the atlas lists its ingredients, a clear step-by-step method, cooking time, servings and difficulty, so you can cook with confidence whether you are recreating a family favourite or tasting this cuisine for the very first time.