Must Eat Foods To Try In New Zealand
Having grown up in New Zealand, I’ve always had a deep appreciation for the way our food brings people together and helps give us an identity, even when we reminisce over the simple and unique foods we remember and love. The culinary landscape here reflects a unique blend of British colonial traditions and Pacific Rim innovations — something I’ve tasted and enjoyed throughout my life. From flaky meat pies and crisp fish and chips to Hokey Pokey ice cream and the iconic Kiwi Burger, these foods are more than just tasty — they’re full of memories, culture, and comfort.
Highlights
- Traditional New Zealand pies feature flaky crusts with hearty fillings like steak and cheese, and I love pairing them with an L&P.
- Fish and chips are a true Kiwi comfort food — I’ve tried so many spots, and when the batter is crisp and the sauces are homemade, it’s unbeatable.
- Hokey Pokey ice cream is such a nostalgic treat — creamy vanilla with that unmistakable crunch of honeycomb toffee.
- The Kiwi Burger is a true local icon, and the beetroot really makes it. I’ve eaten more of these than I’d care to admit.
- Overall, New Zealand’s cuisine perfectly blends heritage and innovation — and for me, it’s always a taste of home.
New Zealand Style Pies: A National Delicacy
Few dishes capture the essence of New Zealand’s culinary identity quite like the humble meat pie. I’ve enjoyed these since childhood — whether grabbed from a local dairy or savoured fresh from a bakery — and they continue to be one of my favourite comfort foods.
In Auckland, Muzza Pies stands out for its range of flavours — from classic steak and cheese to more adventurous options like Pāua turnover and smoked tuna. Their flaky, buttery crusts and rich fillings never disappoint. I always pair a good pie with an L&P — there’s something so nostalgic about that combination.
Other spots I rate highly for pies:
- Patrick’s Pies in Rotorua — award-winning and generous with the filling
- The Fridge in Kingsland — great mince and cheese
- Oxford Pies in Hamilton — a classic favourite from my uni days
These pies aren’t just food — they’re part of our social fabric and identity.
Muzza Pies: Auckland’s Flavor Haven
Among Auckland’s bustling food scene, Muzza Pies has long been one of my go-to stops for authentic New Zealand-style meat pies. Their range includes all the classics — steak and cheese, mince and cheese — and I also really enjoy their more adventurous options.
Their Pāua and smoked tuna pies are a great reflection of our coastal influences, and the flaky crusts and hearty fillings always feel like a treat. I often grab a couple to take on the go, and always with an L&P to wash it down — it’s such a Kiwi combo.
New Zealand Style Fish and Chips: A Comfort Food Icon
Fish and chips have always been a part of my life — from Friday nights with family to beachside takeaways. Across New Zealand, they’re more than just fast food — they’re a ritual.
Tiapan’s Takeaway in Auckland is one of the best I’ve tried. The fish — Hoki, Tarakihi, Snapper — is always fresh and battered perfectly, then double-fried for that unbeatable crunch. Add some kumara fries, homemade tartar sauce, or even a spicy mayo, and you’ve got a perfect meal.
Other favourites include:
- The Fish Wife in Kaikōura – fresh and full of flavour
- Mangonui Fish Shop – can’t beat eating it right over the water
- The Chippery in Wellington – a bit gourmet but still classic at heart
No matter where I’ve been, this is the dish that always feels like home.
Tiapan’s Takeaway: Mastering the Perfect Batter
Tiapan’s Takeaway really nails what makes good fish and chips — especially their mastery of batter. After trying plenty of places, I can say their technique stands out:
- Double-frying for that crispy exterior and tender fish inside
- Fresh fish daily — you can taste the difference
- Made-to-order cooking — no soggy chips sitting around
- Perfect batter — light, crunchy, and golden every time
It’s my go-to whenever I’m in Auckland and craving proper Kiwi fish and chips.
Hokey Pokey Ice Cream: A Unique New Zealand Flavor
You haven’t truly tasted New Zealand until you’ve tried Hokey Pokey ice cream. It’s something I grew up on, and to this day, it still gives me that little nostalgic thrill.
It’s the combo of vanilla ice cream with chunks of honeycomb toffee that hits the sweet spot — literally. There’s a satisfying crunch with a warm, caramelised flavour that melts into creamy smoothness. Whether from the dairy, a beachside shop, or a boutique ice cream parlour, it’s always a win.
Some standout places I’ve enjoyed:
- Giapo in Auckland — incredible artisan version
- Rollickin Gelato in Christchurch — fun flavours and big scoops
- Pokeno Ice Cream on SH1 — huge cones and classic Hokey Pokey
The Sweet Crunch of Honeycomb Toffee
What makes Hokey Pokey so addictive is the honeycomb toffee — a true example of kitchen magic. I’ve even tried making it at home, but nothing beats a perfect store-bought batch.
The toffee is made from sugar, syrup, and baking soda — it bubbles up into a crunchy, golden structure that snaps with each bite.
Key features I love:
- Aerated texture — all those tiny bubbles!
- Caramelised depth — sweet but not sickly
- Crispy but light — melts in your mouth
- Golden colour — it even looks delicious
You can sometimes find slabs of it in sweet shops like The Seriously Good Chocolate Company or The Fudge Cottage in Christchurch — always a treat.
New Zealand Lamb Shanks: A Classic Meat Dish
I’ve had lamb shanks all over the world, but nothing beats New Zealand lamb — it’s on another level. So tender, so flavourful — and a dish that always feels special.
At Tony’s Original Steaks in Auckland, their slow-cooked lamb shanks are melt-in-the-mouth good. Served with creamy mash and roasted vegetables, it’s the kind of meal that makes you slow down and savour every bite.
Other great places I’ve tried lamb shanks:
- The Fat Duck in Te Anau — rich and hearty
- Rātā in Queenstown — elevated but still homely
- Speights Ale House — good pub-style versions across the country
It’s a dish that perfectly showcases our country’s agricultural roots.
Tony’s Original Steaks: Heritage Dining Experience
Tony’s is one of those places I keep coming back to. There’s something comforting about stepping into its timeless setting and knowing you’re going to get a great, honest meal.
Their lamb shanks are the highlight for me — slow-cooked, perfectly seasoned, and served with homestyle mashed potatoes and roasted veggies. It’s a classic for a reason.
I love the heritage feel too:
- Vintage décor – like stepping back in time
- Reliable menu – they don’t mess with the classics
- Consistent quality – always cooked right
- Cultural pride – a real taste of New Zealand tradition
The Kiwi Burger: A Late-Night Institution
I’ve lost count of how many Kiwi Burgers I’ve eaten — especially after a night out. This uniquely New Zealand creation, loaded with beef, egg, onion, and that signature slice of beetroot, just hits differently.
My favourite is from The White Lady — an Auckland institution. There’s something about standing under the glow of the food truck lights, unwrapping that messy burger, and taking the first bite. It’s a full sensory experience.
Other Kiwi Burgers I’ve enjoyed:
- BurgerFuel’s Bastard Burger – full of flavour and attitude
- Fergburger in Queenstown – yes, it lives up to the hype
- Sweet Mother’s Kitchen in Wellington – hearty and nostalgic
The White Lady: Cultural Icon Since 1948
The White Lady isn’t just a burger joint — it’s part of New Zealand’s culinary story. Open since 1948, it’s served generations of Kiwis (myself included) and still feels like a special spot every time I go.
Why it stands out:
- History – over 75 years of serving burgers
- Location – always there when you need it
- Tradition – the egg, beetroot, the works
- Memory-making – it’s where food becomes a moment
Essential Flavor Profiles of New Zealand Cuisine
New Zealand’s food tells stories — of landscapes, history, and creativity. I’ve eaten my way through everything from dairy pies to fancy lamb cuts, and here’s what I’ve found defines our flavours:
- Meat pies: buttery crust, rich filling
- Fish and chips: crunchy batter, ocean-fresh fish
- Hokey Pokey: creamy vanilla, caramel crunch
- Lamb shanks: slow-cooked tenderness, earthy depth
- Kiwi Burger: smokey, tangy, fresh — all in one bite
Frequently Asked Questions
Best vegetarian or vegan alternatives?
There are great plant-based versions of classic pies now (try The Vegan Deli in Auckland). Many fish and chip shops offer tofu or banana blossom options too.
How do NZ food prices compare for tourists?
On par with Australia and Western Europe — casual meals around $15–25 NZD.
What wines pair best?
Sauvignon Blanc with fish and chips, Pinot Noir with lamb, Central Otago reds for pies, and Riesling with Hokey Pokey.
Healthiest traditional options?
Grilled fish and lamb are your best bets. Most iconic dishes contain gluten, dairy, or sodium — worth checking if you’re on a strict diet.
Where can I find NZ cooking classes?
Look at local culinary schools, community classes, or places like Good From Scratch cooking school in Muriwai or Waipara Valley Cooking School.
Conclusion
For me, New Zealand’s food is so much more than flavour — it’s a taste of identity, community, and history. From flaky pies and hearty burgers to gourmet lamb and crunchy ice cream, I’ve loved rediscovering these dishes — both old favourites and new twists. Each one tells part of our story, and I feel lucky to have grown up with such a rich culinary heritage.
