Every dish tells a story – of exceptional ingredients, passionate producers, and the remarkable places that unite them.
North Island food destinations range from Auckland’s multicultural dining and Waiheke Island’s vineyard restaurants to Wellington’s cafés and MICHELIN-recognised restaurants. Nearby, Wairarapa is known for Martinborough pinot noir, while Hawke’s Bay and Gisborne combine cellar doors, local produce and regional dining.
In Rotorua and Waitangi, hosted Māori food experiences introduce visitors to hāngī, local ingredients and manaakitanga through food and storytelling.
South Island food destinations combine cool-climate wine, coastal seafood and produce-led dining. Central Otago is known for pinot noir, with cellar doors and vineyard restaurants within easy reach of Queenstown, while Christchurch has a diverse dining scene shaped by Canterbury produce. Further north, Kaikōura is known for crayfish and Marlborough for sauvignon blanc, while Bluff oysters are a seasonal Southland specialty.
