Oceania’s culinary world is a delightful blend of indigenous traditions and international influences. From the modern gastronomic innovations of Australia and the root-based dishes of Melanesia to the seafood-rich plates of Micronesia and the tropical flavors of Polynesia, the region creates a vivid background of taste and technique.
Australian dishes melds colonial and local flavors, highlighted by dishes like meat pies and lamingtons. New Zealand offers Maori-inspired Hangi and the famed pavlova, while Fiji celebrates with earth oven-cooked lovo feasts. Micronesian islands emphasize seafood and fruits, and Hawaii‘s culinary stars include kalua pork and poke bowls, representing Oceania’s rich culinary diversity.