Every dish the atlas documents for Oceania — 253 of them, from 14 countries. Narrow it by food type, country or ingredient below.
253 dishes.
wine & spiritSteinlagerCrisp green-bottled lager, the export face of New Zealand beer.breakfastSuafa’iRipe banana porridge thickened with tapioca and coconut creamdessertSupoesiRipe papaya simmered in sweetened coconut cream; eaten hot or chilled.
Sydney Rock OystersSmall intensely mineral oysters eaten raw with lemon on the half shelldrinkTanna CoffeeArabica grown on volcanic ash slopes below Mount Yasur, roasted in Port ViladessertTapioca CakeGrated cassava baked with coconut cream and sugar into a sticky slab.wine & spiritTasmanian WhiskySingle malt matured in small ex-fortified casks; rich and honeyed.
Te BeroDense flat cakes of flour and grated coconut, baked or fried.
Te KabubuPandanus flour whisked into water or coconut cream; sweet, malty and filling.
Tim TamChocolate-coated biscuit sandwich with cream filling, sucked as a straw through coffeemainTinned Corned BeefImported corned beef fried with onion and rice, a mainstay of the modern dietmainTinned TunaCanned local tuna eaten with rice or cabbage, the everyday protein of town lifemainTinpisTinned mackerel or tuna heated with rice, onion and greens.mainTitiSalt-preserved muttonbird chicks, oily and strong, boiled or roastedsoup & stewToheroa SoupPale green soup of large surf clams, creamy with a strong iodine tang.sauce & condimentTongan VanillaHand-pollinated vanilla beans, dark and floral; sold cured in bundles.dessertTopaiBoiled flour dumplings served in hot sweetened coconut cream.salad & sideToroiMussels dressed with boiled pūhā greens and their liquor; sharp and briny.
TuaeSun-dried pandanus fruit paste, a chewy preserved sweet for voyageswine & spiritTubaCoconut sap left to ferment into a cloudy, sour palm wine.street foodTulukBoiled cassava roll with a seasoned pork center, wrapped in leavesmainTuna SashimiAbundant fresh raw tuna eaten with soy, lime or chiliwine & spiritTuskerPale lager with an elephant on the label, the default Kenyan beermainUhmwEarth oven of hot stones baking pig, taro, yam and breadfruit.snackUlkoyCrisp fritters of grated squash and whole small shrimp, fried and eaten by handmainUmuAbove-ground oven of hot volcanic stones cooking pork, taro and fish.drinkVai NiuWater from a young coconut, drunk straight from the shell.wine & spiritVailimaCrisp Samoan lager, the standard beer at family gatherings and beach falesdessertVaisaloThick coconut porridge with young coconut flesh and starch; served warm.
VakaloloSticky grated cassava pudding with coconut caramel, wrapped in leaves
Vanilla SliceThick custard set between puff pastry sheets under passionfruit icing.snackVanuatu ChocolateDark single-origin bars made from island-grown cocoa, often smoke-dried.
Vegemite on ToastButtered toast scraped with salty yeast-extract spread, childhood breakfast icon
Vudi VakasosoPlantains simmered and mashed with coconut cream and sugar.
WattleseedRoasted ground acacia seed tasting of coffee and hazelnut; used in baking.mainWhitebait FrittersDelicate egg fritters packed with tiny whole whitebait, West Coast delicacy
Sydney Rock OystersSmall intensely mineral oysters eaten raw with lemon on the half shelldrinkTanna CoffeeArabica grown on volcanic ash slopes below Mount Yasur, roasted in Port ViladessertTapioca CakeGrated cassava baked with coconut cream and sugar into a sticky slab.wine & spiritTasmanian WhiskySingle malt matured in small ex-fortified casks; rich and honeyed.Te BeroDense flat cakes of flour and grated coconut, baked or fried.Te KabubuPandanus flour whisked into water or coconut cream; sweet, malty and filling.Tim TamChocolate-coated biscuit sandwich with cream filling, sucked as a straw through coffeemainTinned Corned BeefImported corned beef fried with onion and rice, a mainstay of the modern dietmainTinned TunaCanned local tuna eaten with rice or cabbage, the everyday protein of town lifemainTinpisTinned mackerel or tuna heated with rice, onion and greens.mainTitiSalt-preserved muttonbird chicks, oily and strong, boiled or roastedsoup & stewToheroa SoupPale green soup of large surf clams, creamy with a strong iodine tang.sauce & condimentTongan VanillaHand-pollinated vanilla beans, dark and floral; sold cured in bundles.dessertTopaiBoiled flour dumplings served in hot sweetened coconut cream.salad & sideToroiMussels dressed with boiled pūhā greens and their liquor; sharp and briny.TuaeSun-dried pandanus fruit paste, a chewy preserved sweet for voyageswine & spiritTubaCoconut sap left to ferment into a cloudy, sour palm wine.street foodTulukBoiled cassava roll with a seasoned pork center, wrapped in leavesmainTuna SashimiAbundant fresh raw tuna eaten with soy, lime or chiliwine & spiritTuskerPale lager with an elephant on the label, the default Kenyan beermainUhmwEarth oven of hot stones baking pig, taro, yam and breadfruit.snackUlkoyCrisp fritters of grated squash and whole small shrimp, fried and eaten by handmainUmuAbove-ground oven of hot volcanic stones cooking pork, taro and fish.drinkVai NiuWater from a young coconut, drunk straight from the shell.wine & spiritVailimaCrisp Samoan lager, the standard beer at family gatherings and beach falesdessertVaisaloThick coconut porridge with young coconut flesh and starch; served warm.VakaloloSticky grated cassava pudding with coconut caramel, wrapped in leavesVanilla SliceThick custard set between puff pastry sheets under passionfruit icing.snackVanuatu ChocolateDark single-origin bars made from island-grown cocoa, often smoke-dried.Vegemite on ToastButtered toast scraped with salty yeast-extract spread, childhood breakfast iconVudi VakasosoPlantains simmered and mashed with coconut cream and sugar.WattleseedRoasted ground acacia seed tasting of coffee and hazelnut; used in baking.mainWhitebait FrittersDelicate egg fritters packed with tiny whole whitebait, West Coast delicacy