Oceanic cuisine, also known as Pacific Island cuisine, encompasses the culinary traditions of the islands and coastal regions throughout the Pacific Ocean. It includes a wide variety of dishes influenced by the indigenous cultures of the Pacific Islands, as well as the foods introduced by European, Asian, and Polynesian explorers and settlers.
Australian dishes melds colonial and local flavors, highlighted by dishes like meat pies and lamingtons. New Zealand offers Maori-inspired Hangi and the famed pavlova, while Fiji celebrates with earth oven-cooked lovo feasts. Micronesian islands emphasize seafood and fruits, and Hawaii‘s culinary stars include kalua pork and poke bowls, representing Oceania’s rich culinary diversity.
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