Introduction
New Zealand’s food culture is a culinary nexus of European, Asian and Polynesian influences, with an emphasis on local ingredients. With its own set of celebrity chefs, such as Peter Gordon of Sugar Club fame, the standard is equally good at less expensive establishments - in particular when it comes to seasonal produce and seafood. Throw in affordable world-leading wines to match and you have a recipe for a food and wine holiday to rival some of the best.
Match wines with food on a wine tasting holiday
Many of the best-known vineyards in New Zealand have a restaurant to accompany them, making a fitting lunch stop to break up a wine tasting experience. There are many to choose from in both the North and South Islands, but one of our favourites is Mission Estate Winery in Hawke’s Bay - home to the oldest winery in New Zealand and a frequent winner of awards around the world for their Chardonnay and Pinot Noir. The food is gorgeously-styled modern European, but it is the setting that really triumphs, with sweeping views over the Napier countryside and coast.
Source New Zealand seafood from 9,000 miles of coastline
You are never far from the coast in New Zealand and consequently oysters, mussels, crayfish, scallops, whitebait and snapper and are all on the menu. The most unusual of these, and a New Zealand delicacy, are abalone (Paua in Maori). Eaten like mussels in garlic and butter, or minced in a fritter, they are strictly farmed to keep production at a sustainable level. Nothing is wasted in their harvest, and with its mother of pearl interior the shell is often used in Maori jewellery and to create Paua pearls.
Let us design a food and wine holiday around your tastes
There is much to see and do in New Zealand and certain areas are often more famous for one produce over another. Our New Zealand specialists can help you decide how best to divide your time based on your interests - and, of course, what you like to eat and drink. Enquire today.
