In New Zealand, the typical diet is a conglomeration of influences, from Great Britain to Polynesia, Southeast Asia and several native cultures. Modern New Zealanders have access to varied and healthful food options. Some Western dietary influences have been harmful: Obesity is a concern, according to the Ministry of Health, and fast food, pre-packaged grocery items, meat pies and an overabundance of calories may be to blame. A newly burgeoning organic food movement may be pulling New Zealand in a healthier direction.
History
The British may have influenced the modern New Zealand diet more than other cultures, because they colonized New Zealand in 1840. The British contributed tea, meat pies, potatoes, bread, beans, and fish and chips. A native food that Polynesian settlers introduced after their arrival in 800 A.D. is hangi, a pit-barbecue preparation method involving heated stones lining the bottom of a pit layered on top with vegetables and meat. The pit barbecue meats, such a pork and chicken, are prepared frequently in modern New Zealand, primarily for special occasions. The vegetables, such as sweet potatoes, pumpkin and cabbage, provide fiber, vitamins and minerals, and the steaming method for preparing meat is healthier than frying. When the skin and fat are removed, the meat provides a low-fat, healthy protein source.
Meat and Seafood
New Zealand consists of two islands; its coastal Tasman Sea and Pacific waters provide a plethora of seafood choices that characterize its cuisine, often categorized as Pacific Rim. Oysters, scallops, salmon, lobster, oysters, abalone, mussels and kokopu, or native trout, are integral to the New Zealander diet. Seafood is a healthy protein. It provides omega-3 fatty acids and a small amount of saturated fat. Pork, lamb and venison are central meats in the diet. Lamb and venison are relatively low-fat compared with beef and chicken, and the loin and shoulder cuts of pork also are lower fat.
Modern Influences
Native influences receded in the New Zealand diet significantly after the Maori, the native people who originated in Polynesia, sold the land they once farmed, hunted and fished, according to the "Cambridge World History of Food," and began relying on convenience and grocery foods. Modern influences include Indian, Thai, Vietnamese, Chinese, Japanese and Korean restaurants, fish and chips and fast foods, such as Pizza Hut and McDonald's. In recent years, an interest in organic whole foods may be moving the focus to healthier options.
Wine
The first wine grapevines were planted in the early 19th century, but only in recent decades has the wine industry in New Zealand hit its stride. At least 140 vineyards produce wines including Pinot Noir and Sauvignon Blanc, the most popular of the New Zealand wine varieties, according to Frommer's. Microbreweries hold sway in most areas of New Zealand in addition to standard mass-produced options.
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