Every dish the atlas documents for Oceania — 253 of them, from 14 countries. Narrow it by food type, country or ingredient below.
253 dishes.
‘AvaKava root infusion served in a coconut-shell cup at formal ceremony.main‘UmuEarth oven of hot stones baking pork, taro and lu parcels underground.wine & spirit42 BelowWheat vodka flavoured with feijoa, manuka honey or kiwifruit.fermented & pickledAcharGreen mango or lime cured with mustard oil, chilli and fenugreek.snackAfghan BiscuitChocolate cornflake biscuit topped with chocolate icing and a walnutsalad & sideAibika in Coconut MilkSlippery native greens simmered in rich coconut creammainAigirFish and greens baked in coconut cream with hot stones inside banana leaves.
Anzac BiscuitsChewy oat, golden-syrup and coconut biscuits commemorating WWI soldiers
Australian ShirazDense peppery red from Barossa and Hunter vineyards, the country's flagship wine
BabaiGiant swamp taro grown in pits, boiled or pounded for feasts
BabakauPuffy fried dough eaten hot with tea, jam or butter at any time of daysnackBacon and Egg PieShortcrust pie of bacon rashers and whole eggs, eaten cold at picnics
BaraSpiced split-pea fritters fried dark and eaten with chutney, an Indo-Fijian market snacksnackBetel NutAreca nut chewed with lime and pepper leaf, ubiquitous on YapmainBluff OystersPrized cold-water oysters from Foveaux Strait, eaten raw in seasonsoup & stewBoil-upMāori pot of pork bones, watercress or pūhā, potatoes and doughboyssalad & sideBoiled TapiocaBoiled cassava root, the everyday starch beside fish and crabwine & spiritBounty RumSugarcane rum distilled in Lautoka; drunk with cola or coconut water.salad & sideBrakGiant swamp taro, dense and slightly itchy; long-boiled and served in slices.snackBreadfruit ChipsThin slices of firm breadfruit fried until crisp and salted.
BuWater drunk straight from a green drinking coconut, cool and faintly sweet.
BuaiBetel nut chewed with mustard stick and lime, staining mouths bright redwine & spiritBundaberg RumDark molasses rum from Queensland, mixed with cola and nicknamed BundysnackBuuchBetel nut split and chewed with lime, pepper leaf and often a shred of tobacco
BwiroFermented breadfruit paste wrapped in leaves and baked, festive staple
Cassava ChipsThin cassava slices deep-fried crisp and salted; sold in market bags.
Cassava PuddingGrated cassava and coconut cream wrapped in leaves and stone-bakedwine & spiritCentral Otago Pinot NoirPerfumed cherry-scented red from the world's southernmost commercial vineyardssnackCheese RollSouthland toasted bread roll filled with cheesy onion sauce, 'southern sushi'
Chicken ParmigianaBreaded chicken schnitzel with tomato sauce and melted cheese, pub-night staple
Chiko RollDeep-fried roll of beef, cabbage and barley, takeaway-shop iconsnackChocolate FishPink marshmallow fish coated in chocolate; given as a small reward.snackChukuchukWarm rice balls rolled in fresh grated coconutdessertCoconut CandyGrated coconut cooked with syrup or sugar until it hardens into chewy pieces.
Coconut CrabGiant land crab roasted in its shell; rich, coconut-scented meat and fat.
Coconut SproutSpongy sweet embryo inside a germinating coconut, scooped out and eaten raw.