Food & Wine
Fresh and vibrant, New Zealand's wine and food is amongst the best in the world. Taste is paramount. Talented and innovative chefs combine ingredients freshly harvested from garden, land and sea. Pacific influences, organics and indigenous foods make it unique.
New Zealand's cuisine is often described as Pacific Rim, and draws inspiration from Europe, Asia and Polynesia. But its distinctiveness is also in the way New Zealanders eat - generally preferring an environment that is as relaxed and unaffected as possible, in keeping with the laidback Kiwi psyche.
Summer usually means eating outdoors in cafes or at barbecues, where fare such as lamb, cervena (venison), crayfish (lobster), fresh fish and shellfish is plentiful. Choose a world-class sauvignon blanc or chardonnay from one of the country's 376 wineries, and you have the perfect complement.
New Zealand is a premier new-world wine country, producing award-winning wines that reflect the clean air and sunshine. Top quality wines are exported to cellars worldwide. Leading wine regions include West Auckland, Gisborne, Martinborough and Hawke's Bay in the North Island and Marlborough, Central Otago and Canterbury in the South Island.
New Zealand food icons are recognised the world over. Zespri Gold kiwifruit is a new variety of the national fruit; green lipped mussels and paua (New Zealand abalone) are hot favourites from the country's wide range of seafood; and hokey pokey (honeycomb) ice cream and L&P, a soft drink made in Paeroa, are staples for New Zealanders but offer a new taste sensation for visitors.
View these and more Food & Wine images from the Tourism New Zealand's Image Library. All images are available to download.
The Hawke’s Bay wine region excels with classic varietals such as merlot, cabernet sauvignon, chardonnay and syrah. The local alluvial soils are ideally suited to grape growing, as is the Mediterranean-style climate. Many of the wineries welcome visitors for tasting and cellar door sales – wine trail maps make it easy to find your way around.
Photo credit: Chris McLennan
For many people, food and wine are inseparable. At New Zealand’s wine and food festivals you can explore the art of degustation (wine and food matching) in an attractive, alfresco environment. Festivals are held regularly in all the main wine growing regions, usually in late summer or autumn.
Photo credit: Kieran Scott
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Some people come to Kaikoura for the whale watching, others come for the crayfish. Kaikoura, which means ‘meal of crayfish’ in the Maori language, is famous for its delicious red crustaceans. Restaurants serve Crayfish Thermidor, Crayfish Mornay and fabulous platters of cold crayfish. Or you can simply buy a crayfish from a roadside shop and have an impromptu seaside picnic.
Photo credit: Eric Napier
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