Fresh fruits and vegetables from New CaledoniaFresh fruits and vegetables from New Caledonia
©Fresh fruits and vegetables from New Caledonia|S. Ducandas

Local produce

in New Caledonia

Indulge in the exquisite flavours of the finest New Caledonian craftsmanship as you savour fresh produce during your stay in New Caledonia!

Fresh, tasty products

New Caledonia, with its preserved ecosystem and temperate climate on both land and in the water, is home to top-quality products renowned for their exceptional taste. Committed to preserving biodiversity, local producers and farmers prioritise expertise that aligns with nature and respects seasonal cycles. Whether it’s fruits, fish, shellfish, meats, or culinary preparations, explore the must-taste products that define the culinary experience in New Caledonia!

Blue shrimp

Blue Shrimp, or Gambas, stands as a luxurious seafood delicacy, sharing qualities with lobster and langoustine, and offering a distinctive, almost sweet flavour. Coveted by renowned chefs worldwide, especially in Japan, this rare treat derives its colour from the pristine, crystal-clear turquoise waters where it is cultivated. Adorned with lengthy antennae and a tail displaying a deep blue iridescence, it can be savoured in various forms such as carpaccio, sashimi, grilled, or flambéed. Widely available, it graces the menus of numerous restaurants, local markets in Nouméa, and even supermarkets. The creek shrimp, a close relative, also holds a special place in the preferences of New Caledonian people.

Porcelain lobster

Distinguished by its rounded blue-green carapace and yellow spine tips, the Porcelain or China lobster from New Caledonia stands as one of the largest species, reaching weights of up to 12 kg. Thriving amidst the coral rocks in the warm waters of the New Caledonian lagoon, it becomes a highly coveted delicacy, especially towards the end of the year. During Christmas and New Year’s celebrations, lobster takes centre stage on many tables. While available on restaurant menus in both Nouméa and the countryside, one of the most exquisite ways to savour it is on a secluded island, with the sand beneath your feet and a panoramic view of the lagoon.

Mangrove crab

Burrowed in the embrace of mangrove mudflats or sheltered bay meadows, the crustacean is a prized delicacy celebrated for its delicate, flavorful flesh and rich nutritional content. In an effort to preserve and sustain this emblematic resource, fishing is prohibited during the December to January holidays, allowing the species to reproduce and thrive. Employing a traditional hand-fishing technique, passed down from mother to daughter in Kanak culture, not only pays homage to tradition but also serves as a means of monitoring the mangrove’s health and the overall environment. Whether enjoyed in a gratin or curry, various recipes featuring this delectable crustacean can be savoured at tables in Nouméa’s restaurants and throughout the Brousse.


Achards, originating from the Asian basin, have made their way to Réunion Island, Mauritius, and even reached the distant Pacific Islands. This culinary delight involves a medley of vegetables or seafood, meticulously cooked with an infusion of spices, oil, and vinegar, before being carefully preserved in jars. Available in diverse varieties such as vegetable, crab, lobster, and the unique trocas achards exclusive to New Caledonia, these delicacies grace every New Caledonian table. With their versatility, achards are a local culinary essential, equally delightful as an appetiser or a complement to any main course.

Rusa Deer

From marinated salads, civets, and stews to carpaccio, terrines, sausages for aperitifs, and succulent brochettes or barbecue sausages, the rusa deer lends itself to a myriad of culinary creations. Its meat, deliciously flavoursome and tender, exhibits a mildness not found in mainland French venison, carrying a subtle hint of hazelnut. A staple in Broussard cuisine, the rusa deer is a culinary treasure showcased at tasting stands during Broussard fairs like the Foire de Bourail or the Foire de Boulouparis. It is also a featured delight in restaurants and tables d’hôtes.


Abundant across the entire territory, the fibre-rich fresh coconut is an integral ingredient in New Caledonian cuisine. Whether consumed as a fruit, milk, water, oil, or powder, coconut offers versatile applications—from cooking and garnishing dishes to being enjoyed as a refreshing drink or dessert. For instance, riz coco pairs harmoniously with a variety of dishes. Indulge in the pleasure of freshly picked coconut to quench your thirst after a leisurely stroll. Grated coconut is readily available at markets or conveniently canned in supermarkets and grocery stores, instantly transporting you to a vacation ambiance.


of Lifou

Introduced to Lifou in 1860, vanilla has become a fundamental aspect of the island’s cultural legacy. Boasting an exceptionally high vanillin content, this 100% natural product stands as the island’s flagship. Enhance your visit by exploring one of the vanilla plantations, gaining insights into the intricate cultivation process. This firsthand experience will deepen your appreciation for the distinctive aroma that adds a delightful touch to both savoury and sweet dishes, whether it be a delectable fish sauce or a vanilla-infused crème brûlée…


Benefiting from outstanding biodiversity and top-notch livestock, the diverse range of honeys crafted in New Caledonia boasts exceptional quality. Frequently recognised in agricultural competitions, such as the Loyalty Islands competition, these honeys are renowned for their mild flavours, much appreciated by locals. Honey from Grande Terre often carries the aromatic notes of niaouli, while the rarer mangrove honey can present a unique hint of saltiness. Jars of these exquisite honeys can be found at markets, supermarkets, and grocery stores.


Found in tropical regions, yam, manioc, taro, and sweet potato serve as unique alternatives to traditional potatoes in various dishes. The yam holds a significant role in Kanak culture, symbolising both market and social value, connecting clans, and shaping customary ceremonies and important events. Whether prepared in coconut milk, au gratin, or fried, these tubers frequently appear as side dishes in many recipes. One noteworthy culinary creation is the Bougna, the Traditional Kanak dish, which combines these ingredients into a flavourful, slow-cooked dish.


Papaya is a versatile addition to Pacific cuisine, enjoyed as a fruit in refreshing juices or fruit salads when ripe, and as a vegetable in salads or gratins when green. Beyond the fruit, papaya leaves and flowers are also edible, adding diversity to culinary creations. With its richness in fibre and vitamins, particularly when in the green stage, papaya is a nutritious choice that can be savoured without restraint.

Where can I find local produce?
  • On the markets

    Explore the bustling markets, particularly those in Nouméa, to discover an array of freshly caught crabs, shrimp, and other delectable seafood. These vibrant market stalls showcase an abundance of tropical fruits, meats, honey, and achard preparations. For a comprehensive and delightful experience, make your way to the Nouméa municipal market, also known as the Moselle market, where you can find an eclectic mix of offerings in an instant!

  • On the farms

    Embark on a delightful and immersive journey by visiting the farmhands’ homes for a firsthand experience with their products. Numerous farms extend a warm welcome to visitors, providing an opportunity for direct purchases of their produce along with insights into their breeding or cultivation practices. For an enchanting degustation of vanilla, we highly recommend a visit to one of the vanilla plantations in the Loyalty Islands or the Maison de la Vanille (Vanilla House) in Lifou!

  • In restaurants

    Indulge in the exquisite and refinedcuisine of New Caledonia by exploring the restaurants in Nouméa. These culinary delights feature a harmonious blend of Oceanic flavours and fresh seafood, complemented by skillful combinations of tuber accompaniments. The culinary journey begins with enticing appetisers! Venture into the heart of the Brousse or the islands and consider opting for a table d’hôte dinner to savour authentic local dishes that showcase the best of the season. Prepared with care, these dishes are sure to inspire you with recipe ideas to recreate in your own kitchen!

  • During local fairs and festivals

    Explore the rich tapestry of local flavours by partaking in the vibrant fairs, festivals, and celebrations that unfold throughout the year. Among these, the markets of Farino and Bourail stand out, celebrated for their exceptional array of fine local produce. For a unique and adventurous experience, attend the Bancoule worm festival in Farino, where you can taste the renowned worm delicacy. Seize the opportunity!