Things To Do
in New Zealand

A Kiwi classic — locally caught fish (often snapper, tarakihi or hoki) battered and fried, served with thick-cut chips; best found at seaside takeaways and beachside stalls.

Must-Try!

A meringue dessert with a crisp shell and marshmallow interior, topped with whipped cream and fresh fruit (kiwifruit, strawberries). Served in cafés and restaurants nationwide.

Traditional Māori earth-oven cooking (hāngi) imparts smoky, tender flavours; you can taste similar slow-cooked, smoky dishes at cultural experiences and some regional festivals.

New Zealand lamb is world-renowned; order a roast or slow-cooked dish at bistros and farm-to-table restaurants.

Kiwis are typically informal, polite and direct. Use first names, greet with a friendly 'Kia ora' or 'hello', and expect relaxed conversation.

Treat Māori sites, marae and taonga (treasures) with respect. Follow hosts' guidance during cultural visits, remove shoes where requested, and ask permission before taking photos on marae.

Follow 'leave no trace' principles: dispose of rubbish properly, respect wildlife, and be careful with biosecurity rules (clean boots and gear between regions).

People expect reasonable queueing behaviour and punctuality for tours and transport; small talk is common but keep personal questions polite.

December–February: warmest period, ideal for beaches, hiking and water sports; popular with tourists so book accommodation and activities in advance. Sunburn risk is high due to strong UV — use sunscreen and cover-up.

March–May: mild temperatures, fewer crowds, crisp days and attractive autumn foliage in some regions; good season for road trips and vineyard visits.

June–August: ski and snowboard season in the South Island and central North Island ski fields; some alpine roads may be closed and weather can be variable — prepare for cold conditions.

September–November: blooming wildflowers, migrating birds and rapidly changing weather; shoulder-season pricing and good conditions for hiking before peak summer crowds.

Make up the largest portion of the population; culturally diverse with British and European roots and growing multicultural influences.

The indigenous people of Aotearoa New Zealand, with strong cultural presence, language revival efforts and active role in arts and community life.

Communities with Pacific Island heritage (Samoan, Tongan, Cook Islands, Niue, etc.), influential in culture, church life and urban communities.

Growing immigrant populations from China, India and Southeast Asia contributing to business, cuisine and urban cultural life.

A national passion — watch local club matches or international tests; the All Blacks are a symbol of New Zealand identity.

Popular in summer with domestic and international fixtures; community cricket is common in towns.

Widely played, especially among women and girls, with strong community and semi-professional competitions.

Given extensive coastline and harbour cities, sailing, kayaking and surfing are popular recreational and competitive sports.

Vegetarian options are common in cafés and restaurants; many menus list meat-free dishes and local cheeses, and markets have vegetable-focused stalls. Inform staff of preferences — plant-based cuisine is readily available in cities.

Vegan options have expanded rapidly: dedicated vegan cafés exist in larger centres and most restaurants can adapt dishes, but rural eateries may have limited choices — carry snacks if travelling remote areas.

Gluten-free bread, pasta and dessert options are widely available; chefs will usually accommodate celiac-safe requests, but always confirm cross-contamination practices for strict needs.

English is spoken everywhere; clearly explain allergies and consider carrying translation cards for specific ingredients if you have severe allergies.