The food and drink scene in Judea, New Zealand, reflects the country's rich cultural heritage and natural resources. Traditional Maori staples like fish, birds, root vegetables, and sweet potato were historically cooked in an underground oven called a hangi. European influence brought livestock, meat, and potatoes to the local cuisine. New Zealand's culinary landscape has evolved over time, with an emphasis on sustainable, seasonal fare. Today, the food scene combines Asian and Pacific Island influences with European-style mainstays, resulting in a "Pacific Rim" or "Pacific Rim fusion" cuisine.
Breakfast typically includes eggs, muesli, and fruit, while sandwiches and sushi are common lunches. Indian food, seafood, fish-and-chips, and game meats like steak, boar, and venison are common dinner choices. Vegetarian restaurants are rare, but most establishments offer vegetarian options. Unique Kiwi dishes include the popular dessert pavlova, hokey pokey ice cream, hangi feasts, and Manuka honey. Seafood plays a significant role in local cuisine, with abundant greenshell mussels, Bluff Oysters, paua, crayfish, Marlborough salmon, trout, terakihi, and whitebait available.
Fresh produce such as olives, citrus fruits, green vegetables, and kiwi fruits are also highlights of the region. Local farmers' markets, such as Hawke's Bay Farmers’ Market, Wellington Harbourside Market, Nelson Farmers’ Market @ Founders, and others, are popular destinations for fresh produce and regional specialties. New Zealand's wine industry has flourished alongside its culinary scene, producing award-winning Sauvignon Blancs, Pinots, Chardonnays, and boutique vineyards. Craft beer, microbrews, liquor, and coffee culture are also thriving, with flat whites being a favorite drink. Tea is usually served British-style with milk. Various festivals celebrating food, wine, and music add to the vibrant food and drink scene throughout the country.