page_title: New Zealand cuisine
section_title: Patterns of eating
hierarchical_section_title: New Zealand cuisine / Patterns of eating
caption_attribution_description: English: Fish and chips on the seafront at Hunstanton, Norfolk UK. In this instance the fish is deep fried plaice.
context_page_description: New Zealand cuisine is largely driven by local ingredients and seasonal variations. An island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences as the country becomes more cosmopolitan.
  Historical influences came from British cuisine and Māori culture. Since the 1970s new cuisines such as New American cuisine, Southeast Asian, East Asian, and South Asian have become popular. The Māori term kai is widely used in New Zealand to refer to food, especially traditional Māori cuisine.
context_section_description: Most New Zealanders eat their main meal – known as dinner, or sometimes tea – in the evening. Most families living in one household try to eat dinner together several times a week. The formality and structure of these meals vary from family to family. Although few New Zealanders cook most things 'from scratch', most New Zealand home cooks are dependent to some extent on pre-made ingredients (in particular, packaged soup and sauce mixes). Cakes are very rarely made from packet mix - this has never really taken on in New Zealand. Most families eat takeaways (take-out), such as fast food, fish and chips, Chinese food, or pizza about once or twice a week. In flats (households shared by a group of unrelated young people), flatmates will generally either take turns cooking or each cook and eat individually.
  In the summer, the barbecue is common, generally as a social event. Guests will usually be invited to bring beer (or wine), and on occasion meat, which the host will cook.  Sometimes guests contribute a salad to the gathering instead. It is traditional for the men to cook the meat, and for the women to do everything else, although these patterns are changing.  Similar Māori gatherings will often feature a hāngi, a pit in which meats or fish are cooked with vegetables. A deep hole is dug in the ground, lined with red-hot stones and covered with vegetation. The food is then placed on top. The whole oven is sprinkled with water and sealed with more vegetation. The hole is then filled with earth and left to steam for several hours. Traditionally, men dig and prepare the hole, and women prepare the food to go in it. All members of an extended family (whanau) help out for such a feast. The occasion is relaxed, friendly and fun, with people often eating the meal under a marquee.
  Many New Zealand gatherings feature a custom known as 'bring a plate' or 'potluck' in which each guest will bring a plate of food to share. This allows people to host large groups without incurring serious expense. Similar customs include guests bringing salads or meat to a barbecue. Most New Zealand parties are 'BYO' (bring your own alcohol), but in this case the drinks are not usually shared. This is especially the case with parties hosted by young people, who cannot usually afford alcohol for more than a few people. One exception is sometimes the 21st birthday party, which will often be funded by the host's family. Weddings are also normally catered for by the hosts and their family.
  New Zealand's eating out culture has developed strongly after the mid-1970s, thanks partially to the liberalisation of liquor licensing laws and popularisation of cafes and other similar casual dining establishments. It is common for people to visit cafes regularly for lunch or morning or afternoon snacks.  On the other hand, visits to restaurants are still regarded as special occasion treats for most of the population.
  There is a 'fast food' culture similar to that in the United States, Australia and Britain. Many American fast food chains have a presence in New Zealand, and local variants (such as Burger Fuel and Hell Pizza) have arisen. The pie is possibly the nearest thing New Zealand has to street food, though its popularity has waned. Pies are still the most common take away lunch and are sold everywhere, in dairies, bakeries, supermarkets, petrol stations, school lunch tuck-shops. Pies can be made with beef, lamb, chicken, pork, apple, berries, rhubarb or custard.  Traditionally pies are a savory food as opposed to sweet pies. A fast food chain based on pies, Georgie Pie, was founded in 1977; however, it ran into financial trouble and went out of business in 1998, with McDonald's New Zealand buying its assets. The chain was revived in a limited form in 2013, with pies being sold through McDonald's restaurants. Currently another fast food chain selling pies exists: Australian-based Jester's produces pies throughout New Zealand's North Island, predominantly Auckland.
  In the main centres, food courts have become popular, with several in Auckland alone. Immigration has l
caption: Fish and chips, a popular take-away food in New Zealand.
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