Oceanian cuisine

It was historically the main method of cooking among the Polynesians ideal to their tree and root crops thus made the established pottery culture of their Lapita 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 the Māori of Poverty Bay confronting [clarification needed] James Cook's HMS Endeavour in 1769.

[2] The British colonial period established a strong base of interest in Anglo-Celtic style recipes and methods.

Later influences developed out of multicultural immigration and included Chinese, Japanese, Malaysian, Thai, and Vietnamese cuisines.

[3] In the Southern states of Victoria and South Australia, in particular the Barossa Valley, wines and food reflect the region's traditions and heritage.

The vast area of Polynesia has had a great influence on the cuisine itself, differing as a result of climate, geography and neighbouring island groups, such as the practice of harvesting and boiling down coconut sap in the atolls from Micronesian peoples or the harvesting and processing of sago in the outliers from Melanesians.