The hangi is a Maori method of cooking food over heated stones set into the ground. Meat and root vegetables take from two to three hours to cook using this method.
The pavlova - that frothy, baked confection of egg whites and sugar - has long been seen as an icon of New Zealand cuisine; its place of origin has been debated with Australians for just as long in one of the many instances of trans-Tasman rivalry.
