New Zealand cuisine has its gastronomic roots in the British cuisine. Maori and Pakeha cuisines form an important aspect of the local culinary. Some indigenous speciality from New Zealand includes Pavlova (a meringue dessert named the famous ballet dancer) and colonial goose, which is surprisingly a roasted leg of lamb.
Tea in New Zealand is not just a beverage, but an integral part of the country’s culture. The wines from the country are very popular worldwide.
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