New Zealand is already on the map for foodie travellers. But recently the country has put the call out to international connoisseurs to recognise its incredible culinary offering, rife with cultural heritage. After hosting a one-off dining experience to entice the Michelin guide , among others, to recognise New Zealand's food prowess, we've rounded up some of the top things to try.
Here are 10 iconic seasonal delicacies on offer. In modern cuisine, harakeke seeds are prized for their unique flavour and nutritional benefits. Derived from the endemic New Zealand flax plant, these seeds find their way into a variety of culinary dishes, enriching everything from salads to seasonings to ice cream.
With a history deeply rooted in Māori culture, harakeke not only contributes a distinctive flavour profile and nutty taste, but also showcases New Zealand's rich indigenous flora, offering chefs a versatile ingredient to innovate with in contemporary dishes. At the southern tip of New Zealand's South Island lies a national treasure celebrated for its delicate flavour and revered seasonal harvest. Bluff oysters are a culinary delicacy with a plump texture and briny-sweet flavour.
This seasonal treasure, available from March through August, marks a highlight in Aotearoa New Zealand's gastronomic calendar. The annual Bluff Oyster and Food Festival in May draws seafood enthusiasts from far and wide to indulge in freshly shucked oysters paired with local wine and beer. Feijoa, also known as pineapple guava, is a tropical fruit prized for its aromatic fragrance and tangy-sweet flavour.
Ripening from April to June, feijoas feature a vibrant green skin and soft, juicy interior that lends itself beautifully to desserts, jams, and even wines during its short and sweet season. Endemic to New Zealand's South Island coastal waters, blue cod is enjoyed for its delicate, salty-sweet flavour and light texture. Renowned for its versatility, this sustainably wild-caught fish is celebrated by local and international chefs alike.
Whether served raw in ceviche or as the star of classic fish and chips found in many towns across Te Waipounamu, South Island, blue cod shines in both traditional and contemporary dishes. Also known as the "New Zealand pepper tree," Kawakawa is a small evergreen shrub with heart-shaped leaves that impart a peppery flavour. Valued for both culinary and medicinal uses, Kawakawa leaves are used to infuse oils, season meats, and add a unique twist to dishes, showcasing New Zealand's rich indigenous flora in gourmet cuisine.
New Zealand's rock lobster is a seafood delicacy known for its sweet, succulent meat and firm texture. There are two species of kōura found only in New Zealand. Often enjoyed simply cracked and fresh, or grilled with garlic butter, crayfish is a favourite among top chefs across New Zealand, and just as easily found at local seafood kiosks along the Kaikōura coast.
While they are sustainably harvested throughout the year, fewer crayfish are caught between February and May when they shed their shells and grow new red scales, and the largest catches are landed in late spring. New Zealand's black abalone, known as pāua, is a prized shellfish celebrated for its vibrant blue-green shell and tender meat. Found clinging to coastal rocks around the country, pāua is sustainably harvested year-round under strict regulations to protect its population.
Its flesh is delicately flavoured and often used in traditional Māori cuisine or showcased in modern dishes, such as pāua fritters or seafood chowder. Whitebait, tiny translucent fish found in New Zealand's rivers and estuaries, is a seasonal delicacy celebrated for its delicate taste. The fleeting whitebait season from September to November marks a culinary pilgrimage for those eager to savour these delicate morsels in traditional fritters served with lemon, lightly seasoned and cooked to highlight its fresh, sweet taste.
Pikopiko, an edible herb featuring tightly coiled ferns, are best harvested in spring when they are at their most tender and flavourful, resembling a cross between asparagus and green beans. Harvested sustainably by adhering to traditional Māori practices, chefs ensure minimal environmental impact by gathering only what is needed. Pikopiko has a delicate, earthy flavour that can be enjoyed fresh or pickled, adding texture and depth to salads and savoury dishes.
The Pikopiko was one of the foods traditionally eaten at Matariki feasts. Kina is an endemic sea urchin and delicacy prized for its rich, creamy roe and briny flavour. Found along New Zealand's rocky coastlines, kina is enjoyed fresh and raw, or incorporated into dishes to highlight its unique taste and texture.
Recognised for their hedgehog-like appearance, kina contain a fleshy orange-yellow edible roe, and at the end of its life, a kina will lose its spikes, leaving behind a beautiful green globe-like shell often found on New Zealand's beaches..
