Exploring the Flavours of Aotearoa is more than just a tasty adventure — it’s a celebration of culture, comfort, and connection. Across Aotearoa – New Zealand, kai (food) brings people together in meaningful ways, whether it’s through a classic Sunday roast, fish and chips by the sea, or a traditional Māori feast cooked in the earth. In this post, we dive into the most popular everyday dishes, sweet treats Kiwis love, and the rich traditions behind Māori cuisine.
A Personal Note from Us
Growing up, our mums were the real master chefs in the house. Sunday nights were always roast and dessert night — a tradition we looked forward to every week. Takeaways were a once-a-fortnight treat, and store-bought biscuits were unheard of — baking was done fresh, every week.
Our dads were skilled in preparing traditional Māori kai — skills that were taught, lived, and passed down through generations. They knew how to put down a hāngī, whip up a hearty boil-up, and dive for kaimoana, preparing it with care to feed the whānau. On the marae, everyone had a role — adults worked side by side in the wharekai while the kids handled the dishes. It was a true team effort, and honestly, a work of art.
Our love for good kai runs deep. It’s in our whakapapa, shaped by generations who knew how to make food with heart, purpose, and pride.
What Makes Kai in Aotearoa – New Zealand So Special?
Kai in Aotearoa – New Zealand reflects the unique blend of cultures, landscapes, and histories that shape this country. Whether it’s locally caught kaimoana (seafood), a fresh batch of homemade scones, or the rich smoky flavour of hāngī, food here isn’t just sustenance — it’s a way of showing manaakitanga (hospitality), sharing stories, and honouring whānau traditions. Every bite has a connection, and that’s what makes kai in Aotearoa truly special.
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Discover the Kai that Defines Aotearoa
Discover the kai that defines Aotearoa – New Zealand through the diverse flavours, traditions, and stories woven into every dish. From cherished family favourites to traditional meals steeped in Māori culture, each bite holds a connection. In the sections below, we take a closer look at everyday meals Kiwis love, the sweets and fruits that bring a smile, and the traditional Māori kai that continues to nourish generations.
Let’s Talk About Pies…
- Mince and Cheese Pie: A true staple in Aotearoa – New Zealand’s cafes and bakeries, this savoury classic is filled with tender mince in rich gravy, topped with melted cheese, and wrapped in golden flaky pastry. Most Kiwis pair it with a generous squirt of Wattie’s tomato sauce.
- Finding a great pie can feel like a bit of a treasure hunt, but when you do, it’s totally worth it—you’ll go out of your way just to get another. Some of our favourites include Richoux Patisserie in Ellerslie (Auckland), Bella Pane in Putāruru, and Tūrangi Bakery. And don’t write off service station pies—some of them are surprisingly good!
- With so many flavours these days, it can be a bit overwhelming—steak and cheese with jalapeños, butter chicken, creamy mushroom, even pāua pies. I had an $8 spicy steak and cheese at Bella Pane that was absolutely worth every cent. But a $12 pāua pie from a random bakery? Not so much. It’s a bit of a lucky dip—but when in doubt, a classic mince and cheese rarely lets you down.
Price Shock!!!
Bakery pies now range from $7 to $12, which can feel blimmin outrageous—especially if it doesn’t live up to the hype. But when you find a good one, it’s worth every bite.
Kaimoana – Seafood Meals
- Seafood Fritters
- With such an extensive coastline, Aotearoa – New Zealand offers a bounty of fresh kaimoana, often transformed into fritters. Whitebait and mussel fritters are especially popular, showcasing local flavours. If seafood isn’t your thing, corn fritters are another classic Kiwi alternative you’ll find on many menus.
- Seafood Chowder
- A creamy, comforting dish made with mussels, clams, squid, and fish—often enriched with potatoes, cream, and herbs. The key? It must be fresh. Overcooked seafood or frozen fillers drowned in curry sauce is a big no from us. When done well, it’s divine. If you can, gather your own kaimoana and whip up your own chowder—it doesn’t get more satisfying than that.
- Fish and Chips
- A Kiwi favourite best eaten by the beach. Locally caught fish like snapper or gurnard is deep-fried in golden batter, served with thick-cut chips, and topped with a sprinkle of salt and lemon. Always ask if the fish is fresh—if it’s frozen, keep walking. Look for fish supply shops where you can choose your fillet straight from the cabinet. Some of our go-tos include Toby’s Seafood (Auckland), Bobby’s Fresh Fish Market (Tauranga), Wellington’s Trawling Fish Market, and Coromandel Oyster Company in Manaia.
- Bluff Oysters
- Harvested from the icy waters of Southland, Bluff oysters are known for their plump size and creamy, briny flavour. Most enjoy them raw with a squeeze of lemon, though they’re also delicious battered and fried. Pacific and Clevedon oysters are tasty options too—grab a punnet at the Clevedon Oyster Farm, relax outdoors, and savour the freshness.
- Crayfish
- Known as lobster elsewhere, crayfish is a luxurious treat in Aotearoa. Usually grilled or barbecued with garlic butter or herbs, it’s a must-try if you’re near the coast. It can be pricey—but worth it. Nin’s Bin in Kaikōura still dishes up epic crayfish and fresh fish and chips from their iconic caravan.
Kiwi Meat Lovers
- Kiwi Burger
- This is no ordinary burger—it’s a Kiwi classic. Think juicy beef patty, beetroot, fried egg, cheese, lettuce, tomato, onion, and tangy burger sauce on a soft bun. Some people skip the beetroot, but we reckon it’s what makes the burger pop. Homemade patties or steak-style are best. Give it a go!
- Lamb Roast with Mint Sauce
- Aotearoa – New Zealand is known for its world-class lamb, and nothing beats a traditional lamb roast seasoned with garlic and rosemary, served with mint sauce. We grew up having this on Sunday nights when lamb was more affordable. Ironically, it’s now cheaper to buy our lamb in Australia than here at home!
- Venison Stew
- Venison is a popular game meat here, especially in rural and hunting regions. Slow-cooked with root vegetables and herbs, it’s rich, hearty, and packed with flavour. If you can get your hands on backstrap, it’s perfect for the BBQ and melts in your mouth.
Favourite Vegetarian Dishes
These dishes aren’t unique to Aotearoa – New Zealand, but the use of local, much-loved vegetables like kūmara helps make them Kiwi favourites. They’re simple, hearty, and packed with flavour—perfect for travellers looking for meat-free comfort food on the go.
- Kūmara and Feta Salad
- A popular modern Kiwi dish, this salad blends roasted kūmara (sweet potato) with feta, baby spinach, pumpkin seeds, and a balsamic glaze. It’s often served warm and pairs beautifully with a summer BBQ or as a standalone lunch.
- Vegetable Soup
- A comforting go-to, especially in the cooler months. Popular flavours include pumpkin, tomato, mixed vegetable, and kūmara—simmered with herbs and garlic for a nourishing, satisfying meal. Whether homemade or picked up from a café, a hot bowl of vegie soup with fresh bread is a Kiwi classic.
Top Tip: Add a swirl of cream, cracked pepper, and fresh herbs just before serving to take your soup to the next level.
Aotearoa – New Zealand’s Favourite Sweets and Fruits: A Sweet Journey
Got a sweet tooth? You’re in for a treat. From nostalgic desserts passed down through generations to uniquely Kiwi ice creams, lollies, and locally grown fruits, Aotearoa – New Zealand has plenty to tempt you. While some of these goodies aren’t exclusive to our shores, it’s the local ingredients, memories, and family traditions that give them that true Kiwi flavour. In this section, we share some of our all-time favourites — whether you’re into rich steam pudding, refreshing orange choc chip ice cream, or scooping out a juicy feijoa straight from the tree.
Desserts
From Sunday night staples to holiday showstoppers, Kiwi desserts bring comfort, creativity, and connection to every table.
- Steam Pudding:
- A moist, dense golden syrup pudding steamed to perfection. Often served with custard or cream, this nostalgic dessert is extra special in winter. My sister gifts us one every Christmas, Toni’s sister cooks hers in a hāngī, and my nana used to hide pennies inside. The next day? We slice it cold with butter and enjoy it with a cuppa.
- Trifle:
- A festive favourite layered with sponge, jelly, custard, and cream. Everyone has their own recipe, and they’re all delicious.
- Apple Pie:
- Made with local apples and plenty of cinnamon, it’s all about the pastry—or a crumble if you’re short on time. Either way, it’s a crowd-pleaser.
- Pavlova:
- Light, crisp, and topped with fresh cream and fruit—especially strawberries and kiwifruit. The Aussies reckon it’s theirs. We say otherwise.
- Hokey Pokey Ice Cream:
- Vanilla ice cream dotted with honeycomb toffee chunks—an iconic Kiwi flavour and Toni’s all-time favourite.
- Orange Chocolate Chip Ice Cream:
- My personal favourite. Tastes like Jaffa with a twist—perfect for hot summer days.
- Lolly Cake:
- A no-bake classic made with crushed biscuits, condensed milk, and colourful marshmallows (Eskimos), rolled in coconut. Sweet, simple, and very Kiwi.
Lollies (Candy)
New Zealand has its own cult-classic sweets that bring back all the childhood memories.
- Jaffas: Chocolate centres with an orange shell—perfect for movie nights (or rolling down the cinema aisle, if you grew up in the ’70s).
- Other Kiwi Favourites: Pineapple Lumps, Milk Bottles, K Bars, Licorice All sorts and a vast array of chocolate bars. … ask any Kiwi and you’ll get a different favourite. These sweets are part of growing up here and still fill lolly jars across the motu.
Fruits
Locally grown and full of flavour, these fruits are staples in many Kiwi households.
- Feijoa: Not native, but definitely a Kiwi favourite. The taste is a mix of pineapple, guava, and strawberry. Scoop them fresh, bake into crumble, or turn the skins into fizzy drinks or cocktails.
- Kiwifruit: Green or gold, sweet and tangy, and full of vitamin C. Great on its own, in smoothies, or topping a pavlova. The Bay of Plenty is full of kiwifruit farms—and backpackers helping with the harvest.
“Kai is how we feed our bodies—but it’s also how we feed our stories.”
Savour the Authentic: Top 10 Traditional Māori Dishes to Try
Māori kai isn’t just food—it’s connection. It’s whenua, moana, and whakapapa all served up in a bowl, wrapped in leaves, or simmered slow on the stove. Many traditional dishes are one-pot wonders or shared plates designed to feed whānau, filled with flavours shaped by the land and sea.
These meals aren’t about fancy plating or fine dining—they’re about gathering together, honouring traditions, and enjoying real, hearty food. From boil-ups bubbling on the stove to kina cracked open fresh in the shed, these are the dishes Toni and I grew up with, crave often, and are proud to share.
Here are 10 of our absolute favourites—some you’ll find in homes, on marae, or lucky roadside stops. Each one is a little slice of who we are and where we come from.
- Boil-Up with Watercress
- A hearty, comforting meal made with pork bones or brisket, kūmara, potatoes, pumpkin, and doughboys (flour dumplings). Toss in watercress or pūhā for that peppery kick—it balances the richness beautifully. Boil-up is best slow-cooked over hours until everything’s tender and full of flavour.
A childhood staple for us, and still heaven on a plate. Dad always pulled the car over for roadside watercress patches. We grumbled at the time, but now I do the exact same thing.
- A hearty, comforting meal made with pork bones or brisket, kūmara, potatoes, pumpkin, and doughboys (flour dumplings). Toss in watercress or pūhā for that peppery kick—it balances the richness beautifully. Boil-up is best slow-cooked over hours until everything’s tender and full of flavour.
- Hāngī
- The heart of Māori feasting. Food is layered in a pit on hot stones, then covered with earth to steam for hours underground. The result? Tender meat and vegetables infused with smoky, earthy flavour. In Tokaanu, we’re lucky to have natural steam pits—but whether it’s a ground hāngī or a modern hāngī pot, nothing beats the taste or the mana of a well-done hāngī.
- Rewena Bread
- A traditional sourdough made from fermented potato, rewena bread has a lightly tangy flavour and fluffy texture. It’s perfect alongside any kai, especially boil-up or hāngī. Toasted with butter and jam? Even better. It’s a must at our family tables.
- Kina
- Raw sea urchin roe with a rich, briny, and creamy taste—it’s definitely one of those “love it or leave it” seafoods. For me? It’s a favourite. I have memories of sitting in the shed with my sister, cracking kina with gloves and a knife—eating more than we saved. If you’re curious and get the chance, give it a go.
- Tītī (Muttonbird)
- A delicacy of the southern iwi, tītī are seabirds with a bold, gamey flavour. Preserved in their own fat, they’re salty and strong—often boiled or baked to mellow the taste. My dad would boil them with veg, while Toni’s mum preferred them baked. Both ways? Delicious.
- Pāua Fritters
- Pāua, a type of native abalone, is a true taonga from the moana. Minced into fritters or creamed in buttery sauces, it’s full of ocean flavour. Watching Toni dive for them is a treat—she’s got a knack for spotting them fast and stashing them in her wetsuit while I catch up with the bag!
- Creamed Pāua
- This rich and velvety dish is made by simmering pāua in cream with garlic and onion. It’s an indulgent treat and a crowd-pleaser at any gathering. Serve it with fresh bread or rewena—it’s next-level good.
- Kūmara Chips
- Thinly sliced kūmara (sweet potato), baked or fried, lightly salted or seasoned with herbs. Crispy, sweet, and comforting. They’re a simple twist on a classic root vegetable that features heavily in Māori cuisine.
- Kamokamo Relish
- Kamokamo is a native squash, and this relish—made with sugar, vinegar, and spices—is one of my favourites. Sweet and tangy, it’s perfect on beef sammies, roast meats, or even with cheese and crackers. Homemade is best!
- Parāoa Parai (Fried Bread)
- Golden, puffy, and irresistibly soft inside, parāoa parai is often served alongside boil-up or hāngī—or just eaten hot with golden syrup or jam. Simple to make but truly satisfying. Every family has their own method, and it always disappears fast.
Final Thoughts: Tasting the Heart of Aotearoa
So next time you’re in Aotearoa, follow your nose, trust the locals, and never underestimate the magic of a good pie or a lovingly made boil-up. Some of the best meals you’ll find won’t be on fancy menus — they’ll be tucked inside a roadside bakery, shared at a whānau table, or simmering quietly on a friend’s stove. Don’t be afraid to ask for recommendations — Kiwis love talking about food and will happily point you to the best fish ‘n chip shop or who makes the fluffiest rewena bread.
And if you get the chance, have a go at cooking something yourself. Try making a boil-up, mixing a lolly cake, or creating your own pav. Cooking kai from Aotearoa isn’t about perfection — it’s about sharing, learning, and enjoying the process.
He kai kei aku ringa
There is food at the end of my hands