The great food and wine guide to New Zealand
A vibrant culinary scene coupled with a reputation for exceptional produce and a prowess for producing fine wines makes New Zealand a must for foodie travellers.
From coast to countryside, local growers and producers showcase their skills and creativity as they supply restaurateurs and café owners with an impressive arsenal of fresh ingredients. Visitors, every laden plate is a treat: enjoy a literal taste of this delightful country as you explore New Zealand’s food and wine.
Varied vineyards
The world has woken up to New Zealand’s potential as a wine producer and travellers will be thrilled with what’s on offer. Set your sights on the Marlborough region, home to around two-thirds of the country’s vines. Sauvignon Blanc takes centre stage; these grapes have been grown and bottled here for more than five decades. Download a winery trail map and with more than 30 cellar doors to call on, you’ll soon discover why Marlborough’s terroir is held in such high regard. Hot on its heels is Hawke’s Bay. This is where you’ll find the country’s oldest winery, Mission Estate, whose first vines were planted by French missionaries in 1851. Today, Hawke’s Bay has built an enviable reputation for red varietals such as Cabernet Sauvignon, Syrah and Merlot.
You’ll most likely hear locals refer to Gisborne as the Chardonnay capital of New Zealand, though it’s also a great place to sample Pinot Gris. North Island is also home to charming Martinborough, from where you can walk or cycle to more than 20 wineries. Book a spot on a guided tour to taste its highly sought after Pinot Noirs at family-run cellar doors. Oenophiles should also make time to explore Central Otago. The most southerly of New Zealand’s wine-growing regions is also renowned for its Pinot Noir. See why at Kinross, a boutique winery in the Gibbston Valley, or at Maude, a family-run business on the shores of Lake Wanaka. Both make the most of cooler climes to produce remarkable wines.
Kiwi classics
Farm produce underpins many of New Zealand’s favourite foods. Seasonal farmers' markets and roadside stalls with honesty boxes are a common sight for road trippers; time your visit to take advantage of cherries, apples, kiwifruit and fruits less familiar, like feijoas. New Zealand’s thriving dairy industry means there’s no shortage of good cheese. Up and down the country, artisan producers turn the milk of cows, sheep and goats into creamy, flavoursome cheeses. In Oamaru, feel the silky smooth texture of Whitestone’s award-winning Windsor Blue on your tongue; in contrast, the Edam and Gouda-inspired cheese from Mahoe is reason enough to make the journey to the Bay of Islands.
New Zealand lamb has garnered a worldwide reputation for excellence. Lush pastures abound, ensuring tender, grass-fed meat reaches the tables of restaurants across the country and beyond. Meat pies are a mealtime staple as well as a filling snack on the go. According to the FSANZ, 66 million pies are consumed each year by Kiwis – that’s about 15 each. Taste the country’s best at Patrick’s Pies in Tauranga; this year their coveted roast duck, onion and mushroom filling secured them an eighth win at the prestigious NZ Supreme Pie Awards. Finally, seafood lovers should seek out regional specialities. Try crayfish from Nin’s Bin on the beach in Kaikōura, green-lipped mussels harvested from the Marlborough Sounds and creamy Bluff oysters in the far south. Even a humble plate of fish and chips is elevated to something special when it’s consumed overlooking the ocean.
Traditional Māori food
Sample Māori food – a must for travellers. Seize the chance to experience a hāngī (a traditional underground oven). Hot rocks are placed in a shallow pit. Meat, fish and vegetables wrapped in leaves or damp cloths are layered into these earth ovens; geothermal steam is also used. Dirt shovelled on top helps retain heat – the ultimate slow cooker. Alternatively, sniff out a classic boil-up. This hearty stew typically comprises pork, pūhā (bitter greens) and potatoes. It’s easily stretched at community gatherings with the addition of doughboys (dumplings).
Māori take advantage of New Zealand’s countryside and long coastline for fresh produce. Sustainably-sourced seafood such as green-lipped mussels, oysters and abalone is a longstanding favourite, while inland, tender fern shoots known as pikopiko (bush asparagus) are commonly eaten. Smokeries pounce on wood chips from the mānuka tree to infuse meat and fish with their sweet aroma, but the medicinal and antiseptic properties of its honey are what’s given the plant international recognition.
In some respects, as it has evolved, traditional Māori cuisine reflects New Zealand’s settlement history. The country’s fertile soil was ideal for root vegetables like kūmara (sweet potato), yam and taro brought from Polynesia many centuries ago. Later, Europeans brought corn and potatoes which were widely adopted. Kānga kōpiro (fermented corn porridge) once helped sustain Māori communities through the winter and it has a bold, intense aroma. Parāoa rēwena (Māori bread) is less of an acquired taste; its sourdough starter comes from potatoes, first introduced by Captain Cook.
Sweet treats
New Zealand’s a great fit for travellers with a sweet tooth. Kiwis will tell you their nation is the home of the pavlova, a delicious confection consisting of a large meringue piled high with whipped cream and fresh fruit. It is named after the Russian ballerina Anna Pavlova who toured the country in the 1920s. Australians claim the dessert as theirs too, but regardless of its provenance, it has been a local favourite for almost a century. Hokey Pokey is another of the country’s signature sweet treats. The phrase originally referred to ice cream sellers on the streets of cities in the US and the UK, but to Kiwis it’s synonymous with ice cream mixed with pieces of honeycomb toffee. Statistics suggest it’s been the country’s second most popular variety – after plain vanilla – ever since.
Biscuit lovers are spoilt for choice. Munch on Anzacs, a heavenly combination of rolled oats, desiccated coconut and golden syrup or Afghans, made with cornflakes and cocoa powder. Chocolate-encased Mallow Puffs are also justifiably popular; their fluffy marshmallow tops a biscuit base. Embrace Kiwis’ affection for lolly cake, a staple of kids’ parties. It’s made with crushed malt biscuits, soft lollies and condensed milk. Don’t leave without a bar of Whittaker’s chocolate. The company’s founder, Macclesfield-born J.H. Whittaker, learned the art of chocolate-making during a stint at Cadbury. Soon after he emigrated to Christchurch in 1890, his modest hand cart became a factory, and today Whittaker’s remains one of the country’s market leaders in confectionery.
Whet your palette
Don’t wait until you reach New Zealand to sample its food. Inspired by manaakitanga (traditional Māori hospitality), Air New Zealand’s on-board culinary offering gives you a literal and innovative taste of the country. All passengers are presented with a menu that showcases seasonal, authentic Kiwi produce. Upgrade to premium economy or business class to tuck into garlic flatbread or kūmara and kawakawa sourdough loaf accompanied by Hawke’s Bay extra-virgin olive oil. Follow with dishes such as succulent New Zealand lamb served with Swiss chard and roasted parsnips. Prefer fish to meat? Opt for hāpuka, perhaps, with smoked mussels and garlic salt crushed potatoes. Round off your in-flight meal with delicious desserts and local cheeses.
Domestic travellers should book Air New Zealand's Kora Hour services for the widest range of drinks and in-flight bites. And regardless of your destination, they’re proud to serve a selection of New Zealand wines throughout every cabins. Across all its flights and lounges, Air New Zealand serves up roughly 62,000 litres of Sauvignon Blanc, 53,000 Litres of Chardonnay and 59,000 litres of Pinot Noir of wine each year – all of which is New Zealand grown and made.
For more information, visit the official Air New Zealand website.
