The atlas / Vol. XXXVReading

New Zealand

1 city in this edition · 11 bites stamped nationwide

Plate XXXV · New Zealand at the table

The cities

1 chapter
Auckland11 bitesCh. 01 · Fish and Chips · PāuaStart here

New Zealand food starts with city-specific dishes: Auckland for Fish and Chips and Pāua.

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Volume seal — close the city

Stamp every listed bite in a city to press its seal. Close every chapter and the New Zealand seal presses into the passport.

The rankings

8 lists
Best Fish and ChipsIn pressFush and ChupsBest PāuaIn pressPāua (Abalone)Best Green-Lipped MusselsIn pressGreen-lipped mussels are endemic to New Zealand and are easily distinguished by the vibrant green stripe along the edge of their shells. They are significantly larger, meatier, and sweeter than the common blue mussels found in other parts of the world. In Auckland, they are a staple of the seafood scene, often served by the bucketful in a variety of flavorful broths. The most traditional way to enjoy them is steamed in white wine and garlic, which highlights their natural sweetness. The trap is over-steaming the mussels until they become small and shriveled, losing their plump texture.Best HāngīIn pressHāngī is a traditional Māori method of cooking food using heated rocks buried in a pit oven. It is a process that takes several hours and is deeply rooted in communal gatherings and hospitality. The food, typically meat and root vegetables, is wrapped and placed on the hot stones before being covered with earth to trap the steam. The result is food that is exceptionally tender and infused with a distinct earthy, smoky aroma. The trap is "oven-cooked" hāngī sold in some fast-food outlets, which lacks the essential smoky depth of a true earth oven.Best Meat PiesIn pressMince and CheeseBest Bluff OystersIn pressBluffiesBest Whitebait FrittersIn pressWhitebaitBest PavlovaIn pressPav