| New Zealand gets its cuisine from two many sources: | | | | - Roast lamb |
| British cuisine, introduced by settlers from the United | | | | - Lamingtons - Cubes of sponge cake, covered with |
| Kingdom, and the traditional cuisine of the indigenous | | | | chocolate icing and dessicated coconut. The cubes |
| Maori people. Additionally, in recent years, as travel | | | | may be sliced in half, and a layer of cream or |
| overseas has become more widely available, New | | | | strawberry jam spread between the halves. |
| Zealand has also gradually began to introduce | | | | - ANZAC biscuits - New Zealanders claim to have |
| influences from French cuisine, Italian cuisine, as well | | | | invented this dish, but the dish is also claimed by |
| as Asian recipes. | | | | Australia. ANZAC biscuts are made from rolled oats, |
| Some popular dishes in New Zealand include: | | | | coconut and syrup. According to legend, they were |
| - Colonial goose - A roast leg of lamb, deboned, | | | | first prepared for the ANZAC troops sent to fight in |
| stuffed with honey and dried apricots, and marinated | | | | the Gallipoli campaign in World War I, the recipe being |
| in red wine. This recipe was developed by the early | | | | specifically designed so as to produce a biscuit that |
| colonial pioneers of New Zealand, who wanted to | | | | would preserve well. |
| emulate the taste of goose, but had to make do | | | | - Pavlova - A meringue with a crispy exterior, but |
| with sheep. | | | | light and fluffy on the inside. As with ANZAC biscuits, |
| - Fish and chips - Like British fish and chips, this dish | | | | both Australia and New Zealand claim to have |
| consists of deep-fried fish in batter or breadcrumbs, | | | | invented the dish. |
| served with fried potatoes. | | | | - Hokey pokey ice cream - Vanilla ice cream |
| - Meat pies | | | | containing small lumps of toffee. |