What gives New Zealand food its distinctive character?
New Zealand food and beverage begins with a deep connection to land and sea. Here, fertile soils, lush pastures and cool, clear waters create the conditions for food that is naturally full of flavour, nutrition and quality.
From grass-fed dairy, beef and lamb, world-famous Sauvignon Blanc, and King salmon with the highest natural oil content of any salmon species in the world, the character of New Zealand can be tasted in what we grow, gather and make.
International recognition, including the arrival of the MICHELIN Guide in New Zealand, is bringing fresh attention to our culinary talent and the wider food system behind every plate. From source to table, growers, fishers, farmers, winemakers and makers draw on generations of knowledge, practical skill and innovation to shape New Zealand food.
That ingenuity can be seen in products such as sweet, red-fleshed kiwifruit rich in anthocyanins. The focus is simple: create premium food and drink for people around the world, with care at every step.
That care is guided by kaitiakitanga (guardianship) a principle of Māori, the Indigenous people of New Zealand, that recognises our responsibility to protect the natural environment and its resources for future generations.
Rigorous food safety, traceability and sustainability standards support that commitment, giving people confidence in where their food comes from and how it is made.
The result is food and beverage known for exceptional taste, integrity and quality. Good for people, produced with respect for the planet and trusted around the world.
Discover how care, knowledge and innovation come together in New Zealand food and beverage, from the way it is grown and made to the way it is shared with the world.
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