New Zealand’s cuisine is a reflection of its diverse culture and abundant natural resources. Traditional Māori dishes, like the hāngī (a method of cooking food in an earth oven), are still enjoyed today. The country is renowned for its lamb, beef, and seafood, including green-lipped mussels and crayfish. The pavlova, a meringue-based dessert topped with fresh fruit, is a beloved national dish. The wine regions, particularly in Marlborough, are famous for their Sauvignon Blanc.