New Zealand cuisine might best be described as 'diverse'.  Chefs draw inspiration from Asia, Polynesia, Europe and home, blending styles and always redefining the essence of New Zealand fare.

The New Zealand cook certainly has the very best of ingredients to hand.  This is country surrounded by sea and covered in oceans of lush pasture, so fresh fare includes the finest dairy products, succulent fruits and vegetables, seafood and shellfish (think crayfish, Bluff oysters and Marlborough green-lipped mussels), tender lamb, lean cervena (venison) and distinctive ostrich.