Oceania

When we ask ourselves what they eat in Oceania, we discover a cuisine that reflects the diversity of islands, cultures and natural resources present in this vast region of the planet. From the Maori culinary tradition in New Zealand to the multicultural fusions of Australia, through the food customs of the Pacific islands, the oceanic table is nourished by fresh fish, seafood, tubers, tropical fruits and meats such as kangaroo or lamb.

This gastronomic richness stems from contact with the land and sea, adaptation to island environments and historical influences from Southeast Asia, Europe and Polynesia. As a result, the cuisine of Oceania offers a sensory experience in which ancestral traditions, indigenous ingredients and new international contributions combine to create dishes full of flavor, cultural roots and authenticity.