When we launced The Only Table in the last issue of Cuisine we hoped it would resonate, but we didn’t expect the wave of response that followed. It confirmed what we suspected: gourmet travellers are craving something more. Not just another off-the-shelf tour, but a deeper kind of experience, a desire to gather around a table they’ll never forget, where connection is sparked, wonder is shared, and New Zealand’s food story comes to life.

“Just last month, I was lucky enough to visit the world’s highest whisky bar, tucked up at Glenmore Station and only accessible by helicopter,” says Kelli Brett, Cuisine’s editor. “It reinforced for me the belief that there are still so many remarkable food- and-drink experiences hidden across Aotearoa. What we’re offering with The Only Table is a rare chance to experience some of the most special food moments this country has to offer.”

Since our inaugural expedition with Simon Gault at Ātaahua Estate, we’ve spent the past few months building the next chapter with a series of curated single and multi-day travel experiences across Aotearoa, offering rare culinary access and immersive storytelling through food. These new expeditions will take us to Queenstown, Clevedon, Waiheke, Hawke’s Bay and Canterbury.

Each expedition will be revealed first in Cuisine and will host just a small group of curious, passionate food lovers looking to connect, taste and explore in a way that leaves them with a story no one else can tell.

“We’ve been scouring the country and asking our tastemakers, ‘What’s the one experience you’ve always wanted to create, and how do we make it happen?’” says Culinary Director Stacey Jones. “The answers have been extraordinary.”

You might find yourself harvesting grapes for the best Bordeaux-style blend on Waiheke, then pressing them between your toes; wandering through a multi-sensory gallery, enjoying a progressive dinner with one of New Zealand’s rising-star chefs; or sitting down to a long-table lunch on the Bridge to Nowhere. It’s immersive, unique and deeply connective.

“But The Only Table isn’t just about the places,” says Stacey. “It’s about the people who bring them to life. Each experience will be hosted by a Cuisine expert who knows how to unlock a moment, not just through what’s on the plate, but through the story behind it. We’ve got some exceptional hosts lined up, including award-winning travel writer Alexia Santamaria and Cuisine wine expert Mary-Thérèse Blair, to name a few.” ■