New Zealand cuisine has also been influenced by the foods of immigrants and the expectations of international tourists. It was originally a combination of traditional British dishes with local delicacies. Fresh seafood was popular along the coasts; mutton, venison, and meat pies were common. Pavlova, a sweet meringue dish, was and remains a popular dessert. Food, however, has become more imaginative and cosmopolitan, and there are many restaurants, bistros, and cafés in the major cities and towns that present a range of classic and ethnic menus. A traditional Māori feast of meat, seafood, and vegetables is steamed for hours in an earthen oven (hāngī).
New Zealand celebrates a number of national public holidays. Waitangi Day—February 6, the anniversary of the signing of the Treaty of Waitangi (1840)—is considered the country’s national day. Commemorations are centred on Waitangi but are held throughout the country. Public celebrations include Māori ceremonies as well as sporting events, music, and parades. With the increasing attention paid to Māori history and culture, Waitangi Day has also become an occasion for reflection on the historical effects of European settlement on the indigenous people. Another, more sombre, public holiday is ANZAC Day—April 25, the day in 1915 when amphibious New Zealand and Australian (ANZAC) forces landed at the Gallipoli Peninsula (Turkey) and began one of the iconic battles of World War I. The holiday honours those who have served in New Zealand’s military forces, especially those killed in war.
