Norfolk Island is fast becoming a food-lovers destination with the local community practicing "food metres" not "food miles".
Produce is grown in rich volcanic soil but more importantly grown in season.
Picked and delivered on the same day to restaurants and cafes, allowing for the freshness and taste that people expect and love. 
There are 20 plus eateries (restaurants, cafes, clubs and take-away outlets) where chefs create dishes bursting with flavour and taste how food should taste. 

On most menu's you will find succulent local beef and pork accompanied by home grown salads and vegetables.  The surrounding waters are alive with a variety of fish such as sweet lip, kingfish and yellowfin tuna; a local mantra is 'catch and cook!'  

In more recent times artisan food producers are making Norfolk honey, Hilli Goats cheese, cow cheeses and even local sea salt. 

 You can’t leave the island without sampling Norfolk’s own traditional cuisine, a unique and distinctively Pacific blend of eighteenth-century English recipes inherited from the Bounty Mutineers and their Tahitian wives. Try delicious variations with bananas such as savoury fritters for fish or meat, banana dumplings (known in the local island language as mudda), or slow-baked banana phili served with ‘Norfolk Island gravy’ – fresh cream. 

Or why not take a delicious picnic hamper to a scenic lookout and enjoy or self-cater by hunting and gathering from the roadside honesty stalls.

Visitors are welcome to the annual Taste Norfolk Island Food Festival which includes Thanksgiving Day celebrations.