Long dominated by the traditions of British cooking, in the last few decades New Zealand cuisine has undergone a major renaissance. Drawing on influences from the many different cultures that make up the local population, including indigenous Maori cuisine, New Zealand’s dining culture has emerged innovative and sophisticated.

Part of New Zealand’s secret lies in its fortuitous geography. The diverse landscape that makes it an outdoor playground also means that an unusually wide variety of ingredients can be grown here – meaning the majority of produce is locally grown and as fresh as you please! Add to that 15,000 kilometres of coastline teeming with fish, shellfish and other goodies and you have the recipe for a local cuisine that’s pretty special.

Multicultural influences and a wide selection of ingredients to draw on make New Zealand a very natural home for the fusion approach to cooking. Blending flavours from around the Pacific Rim, this vibrant style is internationally popular and trend-setting Kiwi chefs such as Peter Gordon have played an important role in its development.

When it comes to cooking and eating in New Zealand, relaxed is often the key word. Dining in New Zealand is generally an easy and unaffected time and protocols are few. Whenever the weather allows, locals are usually eager to eat al fresco and cafés cater to this with tables in the garden (even if it’s a tiny nook) or out on the pavement. Perhaps its popularity has something to do with the fact that in New Zealand the privilege of eating at an outdoor table costs no extra!