Auckland's style of cuisine can be described as 'Pacific Rim'. You’ll find flavours and dishes from Thailand, Indonesia, Polynesia, China and Vietnam, as well as Europe and the Mediterranean. Local seafood is delicious and New Zealand crayfish, Bluff oysters, pipi (clams), green-lipped mussels, whitebait (usually served in fritters), and freshwater eel are worth trying. Lamb and venison are two widely eaten red meats. Be sure to try kumara (koo-mer-ah), a yellow-fleshed sweet potato that the Maori brought with them from Polynesia.