New Zealand cuisine invites you to share a unique and all-round taste feast

Fresh, diverse and delicious, this is the food that New Zealand people love-from mussels, fried whitebait to creamy fruit meringue cakes, it is the most distinctive delicacy of New Zealand.

Green-lipped mussels)

New Zealand's green mussels are well-known overseas. They are not only tender and refreshing, but also have health care effects and relieve arthritis. The mussel is paired with Marlborough Sauvignon Blanc), and the taste is so beautiful that you can feel intoxicated.

Marlborough, located on the top of the South Island of New Zealand, is the largest grape growing area in New Zealand. Its small seaside town Havelock is also known as the "World's Green Mussel Capital".

Fried Whitebait)

Small whitebait is abundant on the west coast of the South Island. Freshly caught whitebait from the river is wrapped in eggs and fried, served with local Monteith beer, and finally cooked into fragrant fried whitebait.

Cream fruit meringue Pavlova)

New Zealand people love sweets, and Pavlova, a creamy fruit meringue full of kiwis or seasonal berries, is a favorite of New Zealand people. This dessert is a clever blend of cream and fresh fruit and is the centerpiece of New Zealand festive feasts, especially Christmas celebrations.

Named after Pavlova in memory of Russian female ballet dancer Anna Pavlova, who toured countries in the southern hemisphere in the 1920s.

This is why New Zealand has cooking schools all over the country, where students from all over the world participate in cooking classes, learn the secrets of master chefs, and dream of becoming top gourmets one day.

New Zealand School of Food and Wine School (NZSFW)

The New Zealand Food and Wine School (NZSFW), founded by Celia Hay, was opened in Christchurch in 1995. In 2012, the new campus was established in downtown Auckland. The school has a fully equipped modern kitchen room for demonstrations and learning operations. It also has a wine tasting room and a barista training classroom. As an educational institution dedicated to training in the cooking, wine and hospitality industries, NZSFW has successfully trained hundreds of students over the years. Through their study and separation, they have become famous chefs, food writers, sommeliers and restaurant owners, etc.

Le Cordon Bleu New Zealand)

Le Cordon Bleu, a world-renowned culinary school, has opened a branch school in the central Urban area of Wellington, the capital of New Zealand, the New Zealand Le Cordon Bleu Catering Academy. New Zealand's Le Cordon Bleu Catering Academy Branch combines the best of the New World's innovative food tasting and traditional French cooking concepts, techniques and art with local New Zealand cuisine.

Wellington Polytechnic, Weltec)

Wellington Institute of Technology was founded in 1904. The most practical courses in the college are cooking and catering majors. Chef chefs who enjoy high honors in society come to teach personally, fully combine cooking theory and technical practice, and cultivate outstanding students and future culinary masters who have won awards in the catering category.