Waho market, Yaté
Achards at local markets
Avocado Festival, Maré
Bush Barbecue on the West Coast
Bulimes, Isle of Pines
Blue Prawns of New Caledonia
Women's market of Wenene in Thio
Yams on the local market
Lobster on the beach facing the lagoon, New Caledonia
Honey jars and bottles from New Caledonia
Cooking fresh fish from New Caledonia's lagoon
Shrimps and raw fish at the restaurant in Noumea
Visit to a vanilla plantation in Ouvéa
Lifou VanillaA specialty of the bush, this condiment is made from vegetables and spices, especially curry, and can also be enriched with meat, fish, or seafood.
From March to July, local varieties delight gourmets, particularly the famous Maré avocado, renowned for its creamy texture and subtle flavour. It is even celebrated each year with a dedicated festival on the island.
Well-regarded among connoisseurs for its quality, beef is a flagship product of local agriculture. It is found in shops, on restaurant menus, and at family gatherings, where locals enjoy barbecues on weekends.
This giant land snail, endemic to the Isle of Pines, is harvested traditionally and sustainably. Consumed only on the island, it is a rare and unique delicacy that visitors should not miss.
An emblematic meat of the bush with a distinctive flavour, this invasive species is hunted on the wide plains of the West Coast and cooked in countless ways. Linguistic note: locals pronounce the “f” at the end of “cerf” (Deer).
A jewel of the lagoon, this meaty prawn is easily recognised by its vivid colour. Enjoyed in everyday meals and at festive occasions, it is also a delicacy favoured by international chefs and especially popular in Japan.
New Caledonia’s mild climate ensures tropical fruits and vegetables are available all year round, brightening markets and plates. Many are also transformed into syrups, jams, sweets, and liqueurs. Festivals punctuate the year, each celebrating a seasonal product.
Avocado, pineapple, banana, coconut, papaya, mango, lychee, passionfruit, dragon fruit, as well as chouchoute, manioc, squash, baselle, Kanak cabbage… Seasonal favourites to discover throughout the year.
Yam, taro, manioc, sweet potato, and other tubers form the basis of many traditional Kanak dishes, including the iconic bougna. Certain yam varieties are considered sacred, with their planting and harvest calendar marking key moments in community life.
Porcelain lobsters, popinées, mangrove crabs, trochus, giant clams, grisettes… Seafood is a favourite throughout the islands. Enjoyed all year, it is especially popular during Christmas and New Year celebrations.
Award-winning in agricultural competitions, New Caledonian honey — especially niaouli honey — is recognised for its purity and aromatic diversity, reflecting the unique endemic flora of which nearly 80% is exclusive to the archipelago.
Parrotfish, dawa, mahi-mahi, groupers, golden trevally, mackerel, albacore, and bluefin tuna… Whether from the lagoon or offshore, New Caledonia’s fish are sustainably caught across the islands and enjoyed both raw and cooked.
This rare spice elevates both sweet and savoury dishes. Renowned for its quality and award-winning in national competitions, New Caledonian vanilla — particularly from Lifou — is highly prized by international chefs.
New Caledonia’s local products can be found at markets and fairs, directly from producers, and in shops ranging from supermarkets to specialty stores. They are also exported worldwide and showcased at major international food fairs.
