This is an incredibly scenic part of the country, a region full of lakes, mountains, historic towns...

...and interesting characters with the stunningly beautiful alpine resort of Queenstown at its heart.

People don't just come here to ski, they come for its buzzy café scene and excellent restaurants which have spawned other great food destinations in the smaller, outlying towns.

Koura

	New Zealand's freshwater crayfish are known as koura.
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Pinot noir

The special sun-light and cooler nights of Central Otago produces great pinot noirs which are increasingly internationally recognised. I'm a great fan of the local pinot noir - it's especially delicious matched with lamb and venison. A great dish to sample the wine with here would be some fresh salmon, grilled and served with roasted kumara and a hint of chilli.

Stone fruit

Central Otago's special Mediterranean climate is perfect for growing juicy stone fruit bursting with flavour. The farming town of Alexandra is home of the golden apricot, and roadside stalls all over the region sell apricots, cherries, berries, apples and other seasonal fruit.

Culinary destinations

Queenstown's international scene is enhanced by the large number of high quality restaurants in its pretty town centre. One of the best is the Boardwalk Seafood Restaurant which overlooks beautiful Lake Wakatipu, they serve New Zealand lamb and venison as well as the freshest seafood. Great food can also be found in some of Central Otago's smaller towns. The quaint village of Clyde, near Alexandra, is known for its historic stone buildings some of which have been transformed into restaurants, cafes and bars. Olivers is a boutique lodge and fine-dining restaurant with an excellent reputation plus one of the most romantic bedrooms on offer - an old smokehouse which now features a sunken bath and open fireplace. Another highly thought of restaurant in the area is Gantley's at the foot of the towering Coronet Peak Mountain just 20 minutes from Queenstown.