12 regional dishes covered across New Zealand, each with the canonical version and where to eat it, city by city.
Anzac BiscuitDessert · AucklandThe Anzac biscuit is a buttery oat biscuit made with golden syrup, desiccated coconut and baking soda.
Bluff OysterMain course · AucklandBluff oysters (Ostrea chilensis) are New Zealand's wild flat oyster, fished from Foveaux Strait off Bluff at the South Island's bottom.
FeijoaMain course · AucklandFeijoa (Acca sellowiana) is the tart green-fleshed fruit that grows in nearly every Auckland backyard in autumn.
Fish and ChipsMain course · AucklandFish and chips, the British settler legacy plate, is fillet of snapper or hoki in beer batter with hand-cut chips.
HangiMain course · AucklandHangi is the Maori earth oven, cooking meat and root vegetables in a pit of stone-heated coals under wet sacks for 2 to 4 hours.
Hokey Pokey Ice CreamDessert · AucklandHokey pokey ice cream is vanilla ice cream studded with small balls of golden honeycomb toffee.
New Zealand Lamb RoastMain course · AucklandRoast lamb shoulder or leg is the canonical NZ Sunday meal.
Lemon & Paeroa (L&P)Main course · AucklandL&P is the New Zealand-invented lemon soft drink combining mineral spring water from Paeroa (Coromandel) with lemon flavouring.
Manuka HoneyMain course · AucklandManuka honey is the New Zealand monofloral honey from the manuka tree (Leptospermum scoparium).
PavlovaMain course · AucklandPavlova is the meringue dessert with a crisp shell and a marshmallow centre, topped with whipped cream and seasonal fruit.
Whitebait FritterSnack · AucklandThe whitebait fritter is an egg-bound omelette holding tiny juvenile galaxiid fish from West Coast rivers.Kumara FriesMain course · AucklandKumara fries are the New Zealand sweet potato cut into thick wedges, roasted with rosemary salt and served with aioli.