It’s a city that heaves with cafés, restaurants, pubs and bars, so the opportunity to take a deep dive into the local food culture of Rotorua was one I took very seriously.
Set yourself up at the Novotel on Alma Street and you will have easy access to the heart of Hamilton city. Another great reason to stay here is that it is right across the road from Palate, where an outstanding chef has been producing seasonally and locally inspired menus since 2005.
Fast approaching its 100th birthday, St Kevin’s Arcade was built in 1924 and has retained much of its character – or regained, rather, after a restoration five years ago saw dubious 1970s touches replaced with the elegant likes of granite and basalt tiles, bronze detailing and tasteful signage.
Known world-wide as a paradise for wine lovers, with sauvignon blanc and pinot noir as the shining stars, my latest expedition to Marlborough had me firmly focussed on curating a trail that brings food and drink together with a special nod to the locals that drive that conversation so well.
A bright, casual seaside dining room with an ever-changing ‘Trust the Chef’ menu of dishes, masterfully crafted and filled with exciting textures and delicious flavours.
A buzzing whirl of deliciousness set within a haven of timeless hospitality.
A bright star in the busy Commercial Bay dining hub that delivers a menu with a strong contemporary New Zealand food focus, expertly prepared and presented.
While Parmigiano Reggiano is the king of cheeses, Massimo’s burrata is the undisputed queen – the Marilyn Monroe of mozzarella.
A scratchy phone line to Rob Beard is explained by the fact he’s on a high inland farm in Hawke’s Bay inspecting farming stock; he’s also overjoyed by the fact that he’s just spotted three deer.
I discovered sauerkraut quite late,” says Kelli Walker from Forage & Ferment, an artisan producer of sauerkrauts.
“Call me Betsy, that is what everyone in Wellington and New Zealand calls me,” says Betsaida Rivas Teutenberg.