HOSPITALITY

AUCKLAND. At buzzy, sophisticated Azabu the Japanese-Peruvian (Nikkei) food is inspired and beautifully executed, with chef Yukio Ozeki delivering a fun and interesting menu.

AUCKLAND. Antoines represents the very best of a distant era where formality is the norm, waiters wear ties and aprons and serve, with silver-service flourishes, classically prepared dishes at tables with starched white cloths and napkins.

Canterbury. Leave behind the unassuming upper Cranford Street strip mall, and sidle through the bistro and bar to reach a dramatic, glamourous dining space with ruched wall coverings, black cord room dividers and glittery chandeliers.

North Otago. As it’s surrounded by water on three sides, fishing boats berth alongside Fleurs Place and carry the catch straight to the kitchen. If it’s brand-spanking fresh fish you want, you can’t wish for better.

Canterbury. Climb the stairs (yes, there are 27 of them) to this popular, bustling space. Arched windows, white-tiled walls, room-length blackboards and bench seating set the scene for Emma Mettrick and Paul Howells’ lively and engaging restaurant, though the casual ambience belies exemplary service front of house.

Velvet-upholstered armchairs, quirky, meat cleaver door handles, lush wallpaper and lots of fireplaces – great for an Otago winter – make Botswana Butchery a very welcoming spot on the Queenstown waterfront.

Head chef Mario Rodrigues delivers a modern French affair at Bistro Gentil.

North Otago. Standing alone in the countryside just south of the Waitaki River, Riverstone Kitchen is definitely a destination worth seeking out.

Order the ‘Just Feed Me’ option for the whole table and you’ll sample three Italian-inspired smaller dishes, a main, two sides and a dessert – all of which adds up to a substantial feast.

Consistently busy, consistently fresh, Queenstown’s Fishbone has been a constant for years in a fast-changing region.