Oceania is a huge culinary playground, stretching from Australia and New Zealand across the Pacific islands. Indigenous foodways celebrate seafood, roots, fruits, nuts, game, and native plants, with roasting, smoking, fermentation, and earth-oven cooking playing starring roles.

Māori, Pacific Island, Australian, and New Zealand traditions each bring something special, while modern cities add layers of Asian, European, and Pacific influence. Coconut, taro, breadfruit, seafood, and tropical fruit shine across the islands, while Australia has embraced its native ingredients with fresh enthusiasm.