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New Zealand's culinary roots don't start with British settlers, no, traditional Kiwi cuisine dates back centuries ago when the first indigenous residents organized "hangi," a method of cooking involving an earth-made oven where vegetables and meats spent hours steaming.
Since these early days, the nation's cuisine has evolved, satiating residents and visitors passing through the scenic land. When you take a medical job in New Zealand, you can sample your fair share of the Land of the Long White Cloud's lush crops, meats and produce that make this nation such a culinary treasure trove.
In the past 25 years, the nation's culinary sector has awoken to an array of new flavors: Californian, Australian, Mediterranean and Asian influences abound throughout the North and South Islands. Using sun-dried tomatoes, basil, ginger, lemongrass and coconut, national chefs create upscale dishes that stay true to the country's roots but boast a modern flair at the same time.
Meat is crucial to every main entree that New Zealand's restaurants serve. No matter where you go, you'll get to choose from the finest lamb, venison, mussel, tuna dishes that you've ever given your taste buds the pleasure of sampling.