Ingredients for many ethnic dishes have become much easier to find in major cities, mostly through speciality or ethnic food stores started by many of the post-1987 migrants to New Zealand, but in some cases also through mainstream New Zealand supermarket chains. Similar to Australia, in time the increasing availability of ingredients gave birth to a more authentic style of ethnic cooking, and some ethnic food ingredients have been adopted for local cooking: ingredients such as extra virgin olive oil and sun-dried tomatoes, and to a lesser extent fish sauce and rice paper were already seen as ordinary ingredients by the year 2000, whereas even by the late 1980s many people would still have regarded them as highly exotic.