Anzac biscuits - rolled oats, coconut and golden syrup biscuits originally made by Australian and New Zealand women for the Australian and New Zealand Army Corps (ANZAC) soldiers during World War I.

Fish & chips - battered or crumbed fish, deep fried and served with chips (fries), then wrapped in absorbent paper, and then wrapped again in newspaper to keep the heat in. Tomato sauce is used to complement the meal.

Hangi - Maori specialty where meat and vegetables are steamed to perfection in a hole in the ground using red-hot rocks, covered by large leaves or flax.

Hokey Pokey - New Zealand honeycomb toffee.

Huhu Grub - A New Zealand larvae feeding in dead rotting wood. The adult does not eat and lives 2 weeks only. They are up to 70 mm long, whitish and edible, although eating them is not particularly popular.

Kiwi burger - a hamburger with a fried egg and beetroot.

Kiwifruit - brought over from central China almost a century ago, it was called a Chinese gooseberry and renamed for export.

Kumara - sweet potato.

Pavlova - a meringue dessert named after ballet dancer Anna Pavlova. It is crispy on the outside but light and fluffy inside. It was created by a chef at a Wellington hotel when she visited Wellington in 1926 on her world tour: "It (the cake) is as light and white as Pavlova".

Roast Lamb - lamb fed on lush meadow grass and mother's milk accompanied by roast potatoes, pumpkin and kumara.

Tea - dinner.

Whitebait fritter - an omelette containing young fish which is tender and edible. The entire fish is eaten including head, fins and gut but typically each 'bait' is only 25-50 mm in length and about 3 mm in cross section.

Wine - New Zealand wines are rated throughout the world as the definitive benchmark style.