Food & Wine

Savouring a glass of velvety Central Otago pinot noir or a crisp Marlborough sauvignon blanc is essential to the complete New Zealand food and wine experience.

New Zealand chefs are increasingly using traditional Māori ingredients in their menus to create contemporary Kiwi cuisine.

'Kai' is the Māori word for food. New Zealand's indigenous Māori people were traditionally hunters, gatherers and crop farmers, who gathered food from forest, stream, sea and garden.

Few cooks can perfect the garden to table cycle as effectively as Annabel Langbein – the New Zealand celebrity chef whose fresh, simple approach to food and life has created an international following.

When American journalist Ron Laughlin first visited New Zealand in 1989, he found himself gasping for a decent cup of coffee and on a quest that would start a life-changing journey.

Stunning scenery and great peacefulness; guests at Blanket Bay Lodge enjoy golf, fly-fishing, horse riding at the hideaway, or join in the adventure of Queenstown.

Matariki – the Māori New Year – is a festive season for the tangata whenua or first people of New Zealand.

Māori were aware that the earth was the giver of all life, from the soil came food and that same food was cooked beneath the earth.

Sitting down to a meal of tender spring lamb, juicy beef steak, farm fresh eggs, and fruit and vegetables straight out of the garden is all part of the New Zealand ‘paddock to plate’ experience.

New Zealand’s commitment to producing award-winning wines that reflect its pure landscape and climate has driven the country’s wine industry to become a world leader in sustainability.