Think New Zealand’s only contribution to the foodie is world is a rack of lamb and a kiwifruit topped desert dedicated to a Russian ballet dancer*? Well, think again. In the past, New Zealand’s gastronomic roots may have been heavily influenced by British tradition (think over-cooked meat and two veg), but more recent years have seen modern kiwi cuisine take a huge leap forward in the world of delectable dining.
From Auckland’s first class fusion food to the rather glamorous and taste bud tickling vino of Waiheke island, New Zealand is a land of culinary delights a million miles away from its preconceptions.
wonderous wine regions
stunning winelands
From crisp chardonnays in Gisborne, stunning cabernet sauvignons and merlots of Hawke’s Bay, to the picturesque vineyards and world renowned sauvignon blancs of Marlborough. When it comes to sheer quality and diverse variety, New Zealand’s wine regions are certainly pretty hard to match.
Our top tip for the ultimate New Zealand wine adventure? Indulge yourself with a trip to the Island of Waiheke. A decadent wine buffs paradise, Waiheke’s hot, dry summers and unique stony soils mean its boutique wineries consistently produce some of the worlds best cabernet sauvignons, merlots and chardonnay grape varieties. And the real treat when visiting Waiheke? Most of the divine wine here isn’t available to purchase outside of the island making it pretty exclusive stuff. So, be sure to get your taste buds around a few glasses and remember to leave a little in the suitcase. Trust us: you won’t want to leave here without a bottle or two of your own.
hangi with the maori
tradional cooking in the hangi
So, while you probably won’t find too many traditional Maori dishes making an appearance in New Zealand’s top restaurants there is one way to step back into the traditions of old and truly get under the skin of Maori food culture: by experiencing the tradition of Hangi.
In Maori culture, food was often cooked under the ground in ‘ovens’ called Hangi. A Hangi is prepared by wrapping meat, fish and vegetables in leaves and then placing them into a hole in the ground and leaving them to cook with hot stones. A few hours later (good things come to those who wait, remember) the tender meat and steam smoked vegetables are dug up from the ground, bringing with them a subtle earthy aroma and totally unique flavour – an indigenous culinary delight not to be missed.
turning of the foodie tides
Much like the dramatic landscapes of New Zealand’s changing regions, the country’s foodie diversity is just as impressive. From award-winning cheeses and sup-tropical fruit in the Northland, to the fattest, juiciest oysters in Bluff, New Zealand is certainly breaking from the shackles of the strictly (and fairly boring) British influence.
fresh, modern cuisine
New Zealand’s top chefs have embraced the wonderful world of produce around them, to create more than a handful of world class restaurants. Influences are drawn from Asia, the Pacific Rim and of course, Australia’s contemporary cuisine, helping kiwi food to hit the headlines.
Food and wine might not be your first reason for travelling to the land of the long white cloud but after exploring the culinary delights on offer, it’ll certainly be up there as a reason to not leave it too long before heading back.
* incase you’re wondering, we’re talking about a pavlova.
Take me back for more on New Zealand culture
