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Thecuisines of Oceania include those found onAustralia,New Zealand, andNew Guinea, and also cuisines from many other islands or island groups throughoutOceania.
Since the region of Oceania consists of islands, seafood is a prominent part of the diet, with vegetables such aspotatoes,sweet potato,taro andyams being the main starch.Coconut, and its derivative products such ascoconut milk,coconut oil andcoconut sugar, are important ingredients in the tropics of Oceania.
One of the most distinctive styles of cooking throughout Oceania is theearth oven, a method which involves laying food on hot rocks and burying it in earth. The technique originated in Papua New Guinea and was subsequently spread byAustronesian seafarers. It was historically the main method of cooking among thePolynesians ideal to theirtree and root crops thus made the established pottery culture of theirLapita ancestors obsolete; some Polynesian peoples in their contact with European explorers centuries later quickly adopted to the latter's metal cookware, as was what happened between theMāori ofPoverty Bay confronting[clarification needed]James Cook'sHMS Endeavour in 1769.[1]
Other than by climate and produce availability, Australian cuisine has been influenced by the tastes of settlers to Australia.[2] The British colonial period established a strong base of interest inAnglo-Celtic style recipes and methods. Later influences developed out of multicultural immigration and includedChinese,Japanese,Malaysian,Thai, andVietnamese cuisines.Mediterranean cuisine influences fromGreek cuisine,Italian cuisine, andLebanese cuisine influences are strong, also influences fromFrench cuisine,Indian cuisine,Spanish cuisine, andTurkish cuisine,German cuisine, andAfrican cuisine. Regional Australian cuisines commonly use locally grown vegetables based on seasonal availability, and Australia also has large fruit-growing regions. TheGranny Smith variety of apples originated in Sydney, Australia in 1868.[3] In the Southern states ofVictoria and South Australia, in particular theBarossa Valley, wines and food reflect the region's traditions and heritage.[4] Australia's climate makesbarbecues commonplace. Barbecue stalls sellingsausages and fried onion onwhite bread with tomato orbarbecue sauce are common.
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![Bush tucker (bush foods) harvested at Alice Springs Desert Park. Bush foods are edible native plant species and animal products used by indigenous Australians as a contemporary or traditional food.[5]](/mt/?noimg=&dark=on&url=https%3a%2f%2fen.wikipedia.org%2fwiki%2fFile%3aAustralian_bush_tucker%2c_Alice_Springs.jpg)
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Fijian cuisine
New Caledonian cuisine
Papua New Guinean cuisine
Solomon Islands cuisine
Vanuatuan cuisine
Gilbertese cuisine
Guam (Chamorro) cuisine
Marshallese cuisine
Micronesian cuisine
Nauruan cuisine
Northern Marianan cuisine
Palauan cuisine
Polynesian cuisine encompasses the culinary practices ofPolynesia, an area notably defined as thePolynesian Triangle and, occasionally, thePolynesian outliers that have been settled byPolynesian seafarers. The vast area of Polynesia has had a great influence on the cuisine itself, which differs as a result of climate, geography and neighbouring island groups, such as the practice of harvesting and boiling downcoconut sap in the atolls fromMicronesian peoples or the harvesting and processing ofsago in the outliers fromMelanesians. Polynesian cuisine has been influenced by thetraditional ingredients and preparations of the Polynesians, as well asEuropean,Asian andAmerican culinary practices. Polynesian cuisine has influencedMalagasy cuisine.
American Samoan cuisine
Cook Islands cuisine
French Polynesian cuisine
Hawaiian cuisine
New Zealand cuisine
Niuean cuisine
Pascuense cuisine
Pitcairn Islands cuisine
Samoan cuisine
Tokelauan cuisine
Tongan cuisine
Tuvaluan cuisine
Wallis and Futuna cuisine
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