Every dish the atlas documents for Oceania — 253 of them, from 14 countries. Narrow it by food type, country or ingredient below.
253 dishes.
salad & sideGiant Swamp TaroHuge starchy corms grown in dug pits; boiled and served in slabs.fermented & pickledGinger Beer PlantHome-fermented ginger and sugar brew kept alive as a bubbling starter.dessertGinger CrunchShortbread slice under a thick chewy ginger caramel icing.
Golden GaytimeToffee and vanilla ice cream bar coated in chocolate and biscuit crumbs.mainGreen-Lipped MusselsPlump native mussels steamed or grilled, often with garlic and cream
Grilled BarramundiNative barramundi fish grilled with lemon, barbecue and restaurant favoritemainGrilled Flying FishFlying fish caught at night by torchlight, grilled wholemainGrilled MilkfishMilkfish raised in Buada Lagoon ponds and grilled whole, aquaculture heritagemainGrilled Reef FishFresh lagoon fish grilled over coals, everyday protein
Halal Snack PackChips topped with doner meat and garlic, chilli and barbecue sauces.
HāngīMeat and kūmara steamed underground on heated stones, Māori feast traditiondrinkHighlands CoffeeBright arabica grown in small garden plots above fifteen hundred metresdessertHokey Pokey Ice CreamVanilla ice cream studded with crunchy honeycomb toffee nuggets
ʻOta ʻIkaRaw fish in citrus and coconut cream with cucumber and tomato
ʻOtaiRefreshing drink of shredded watermelon and coconut, feast accompaniment
Ika VakaloloReef fish simmered in thick coconut cream with onion and chilisauce & condimentIlaotThick coconut cream pressed from grated flesh; poured over taro and fish.salad & sideIsland CabbageBroad tender hibiscus-family leaves boiled in coconut milk.snackIuSpongy sweet coconut embryo scooped from a sprouting nut, eaten rawdrinkJekaroSweet coconut-blossom sap collected fresh each morningsauce & condimentJekmaiCoconut sap boiled into amber syrup for drizzling and sweetening
Kakadu PlumTart green native fruit eaten fresh or made into jam and saucessalad & sideKakakeGiant swamp taro, dense and starchy; boiled or baked in the motu.
KaleveSweet coconut toddy collected morning and evening, the staple drink
KamaimaiToddy boiled into dark caramel syrup, drizzled over breadfruit or porridgefermented & pickledKānga PirauMaize steeped in running water for months, then boiled into sour porridge.
Kangaroo SteakLean gamey native red meat, best grilled rarewine & spiritKaokiokiCoconut toddy left to ferment for a day or two into a sour cloudy beermainKapisi PuluCorned beef and cabbage baked in coconut cream, the everyday umu dishsnackKarat BananaOrange-fleshed Pohnpei banana rich in carotene, traditional weaning food
KareweFresh coconut-palm toddy tapped twice daily, sweet and lightly fermentingsnackKarukaOily highland pandanus nuts roasted in the shell, harvested in cold forest grovessalad & sideKaukauRoasted or boiled sweet potato, the highlands' daily staple
KavaEarthy pounded-root drink shared ceremonially from a communal tanoa bowldrinkKawakawa TeaInfusion of heart-shaped native pepper leaves; peppery and slightly bitter.bread & pastryKeke ‘IsiteGolden yeast doughnuts fried in coconut oil, sold hot by the bagful at markets
Golden GaytimeToffee and vanilla ice cream bar coated in chocolate and biscuit crumbs.mainGreen-Lipped MusselsPlump native mussels steamed or grilled, often with garlic and creamGrilled BarramundiNative barramundi fish grilled with lemon, barbecue and restaurant favoritemainGrilled Flying FishFlying fish caught at night by torchlight, grilled wholemainGrilled MilkfishMilkfish raised in Buada Lagoon ponds and grilled whole, aquaculture heritagemainGrilled Reef FishFresh lagoon fish grilled over coals, everyday proteinHalal Snack PackChips topped with doner meat and garlic, chilli and barbecue sauces.HāngīMeat and kūmara steamed underground on heated stones, Māori feast traditiondrinkHighlands CoffeeBright arabica grown in small garden plots above fifteen hundred metresdessertHokey Pokey Ice CreamVanilla ice cream studded with crunchy honeycomb toffee nuggetsʻOta ʻIkaRaw fish in citrus and coconut cream with cucumber and tomatoʻOtaiRefreshing drink of shredded watermelon and coconut, feast accompanimentIka VakaloloReef fish simmered in thick coconut cream with onion and chilisauce & condimentIlaotThick coconut cream pressed from grated flesh; poured over taro and fish.salad & sideIsland CabbageBroad tender hibiscus-family leaves boiled in coconut milk.snackIuSpongy sweet coconut embryo scooped from a sprouting nut, eaten rawdrinkJekaroSweet coconut-blossom sap collected fresh each morningsauce & condimentJekmaiCoconut sap boiled into amber syrup for drizzling and sweeteningKakadu PlumTart green native fruit eaten fresh or made into jam and saucessalad & sideKakakeGiant swamp taro, dense and starchy; boiled or baked in the motu.KaleveSweet coconut toddy collected morning and evening, the staple drinkKamaimaiToddy boiled into dark caramel syrup, drizzled over breadfruit or porridgefermented & pickledKānga PirauMaize steeped in running water for months, then boiled into sour porridge.Kangaroo SteakLean gamey native red meat, best grilled rarewine & spiritKaokiokiCoconut toddy left to ferment for a day or two into a sour cloudy beermainKapisi PuluCorned beef and cabbage baked in coconut cream, the everyday umu dishsnackKarat BananaOrange-fleshed Pohnpei banana rich in carotene, traditional weaning foodKareweFresh coconut-palm toddy tapped twice daily, sweet and lightly fermentingsnackKarukaOily highland pandanus nuts roasted in the shell, harvested in cold forest grovessalad & sideKaukauRoasted or boiled sweet potato, the highlands' daily stapleKavaEarthy pounded-root drink shared ceremonially from a communal tanoa bowldrinkKawakawa TeaInfusion of heart-shaped native pepper leaves; peppery and slightly bitter.bread & pastryKeke ‘IsiteGolden yeast doughnuts fried in coconut oil, sold hot by the bagful at markets