I hadn’t expected a short flight to Tauranga to have me feeling like I’d stepped into a mini European vacation.
With its Gothic architecture and stunning coastal landscapes, Dunedin has always had a quirky urban charm, but there is a sense of change in the air for the local restaurant industry with professional kitchens sizzling and a new wave of chefs stepping up to the pass.
During my first trip to Ōamaru I joined a substantial group of people milling around on Harbour St. While in full chat mode I glanced down to see a tiny penguin waddling past; it wound its way through the crowd of ankles on that glorious road of stunning limestone buildings, with no one except me seeming to think this was unusual at all.
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.
Auckland. This is a dining experience no serious gourmand should miss. Mr Morris more than meets expectations: it reinvents them.
Christchurch. Remarkable wine bar and tasting room boasting an impressively extensive wine list, located in the magnificent Arts Centre.
Wellington. Lively cross-cultural innovation from a trans-Tasman couple.
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.