FOOD, CULTURE AND A SENSE OF PLACE
Discover New Zealand Through Its Food
New Zealand’s food tells the story of its land, coastline, cultures and changing seasons.
A journey might include a Māori-led cultural dining experience, freshly caught seafood beside the coast, lunch among the vineyards or an evening at one of New Zealand’s MICHELIN-recognised restaurants.
Timeless NZ can include carefully selected restaurants, private food experiences and regional produce within your personalised itinerary—without making every day feel overly planned.
Queenstown-Based | TIA Member | 100% Pure New Zealand Specialist | Local Support
A Cuisine Shaped by Land, Sea and Culture
New Zealand cuisine is difficult to define with a single dish.
It brings together Māori food traditions, Pacific flavours, European influences, Asian cooking and ingredients grown or gathered from an island environment.
Some of the country’s most memorable meals are served in sophisticated dining rooms. Others are found at vineyard restaurants, farmers’ markets, small coastal communities, country lodges and family-run producers.
Our role is to help you find the experiences that belong naturally within your journey.
New Zealand’s MICHELIN Guide
In 2026, New Zealand became the first destination in Oceania to receive its own MICHELIN Guide.
The inaugural selection recognised restaurants across Auckland, Wellington, Christchurch and Queenstown. It included One and Two MICHELIN Star restaurants, Bib Gourmand establishments and other restaurants selected by MICHELIN inspectors.
Essence by ROKI
QUEENSTOWN · TWO MICHELIN STARS
Essence by ROKI became the only restaurant in the inaugural New Zealand guide to receive Two MICHELIN Stars.
Led by Executive Chef and Director of Culinary Paul Froggatt, its tasting menus celebrate premium seasonal New Zealand produce through refined technique and a strong sense of place.
Restaurant awards and menus can change, so we consider the latest information, your personal tastes and how each dining experience fits into the wider itinerary.
Button: Explore New Zealand’s Top Restaurants
Kathy with Paul Froggatt, Director of Culinary at ROKI Collection and Executive Chef of Essence by ROKI, awarded Two MICHELIN Stars in the inaugural 2026 MICHELIN Guide New Zealand.
Seafood From New Zealand’s Coast
With an extensive coastline and cool southern waters, seafood plays an important part in New Zealand dining.
Bluff Oysters
Harvested from Foveaux Strait at the southern end of the South Island, Bluff oysters are known for their distinctive flavour and creamy texture.
They are highly seasonal and availability can be affected by harvest conditions. When available, they appear on restaurant menus throughout the country, particularly in Southland and Queenstown.
New Zealand Crayfish
Known locally as crayfish and internationally as rock lobster, this prized shellfish can be found in several coastal regions.
Kaikōura is particularly associated with crayfish, although availability and pricing vary throughout the year.
Green-Lipped Mussels
New Zealand green-lipped mussels are widely available and are often served steamed, grilled or incorporated into contemporary seafood dishes.
Marlborough and the upper South Island are especially well suited to experiences combining seafood with locally produced Sauvignon Blanc.
Pāua
Pāua is a native species of abalone with an important place in Māori culture. It may be served in fritters, finely sliced or incorporated into more contemporary dishes.
Its distinctive shell is also used in jewellery, carving and decorative art.
Fresh Fish and Salmon
Menus change with the catch and may feature snapper, hapuku, tarakihi, kingfish, blue cod or other regional species.
South Island salmon is another popular choice and can be enjoyed smoked, cured or served as part of a carefully prepared restaurant meal.
Whitebait
New Zealand whitebait is traditionally served in a simple fritter that allows its delicate flavour to remain the focus.
The fishing season is regulated and relatively short, making genuine New Zealand whitebait a seasonal experience rather than something available throughout the year.
From Pasture and High Country
Farming has shaped New Zealand’s landscapes, communities and food traditions for generations.
New Zealand Lamb
New Zealand lamb is recognised for its tenderness and flavour. Chefs may serve it simply from the grill or use it in refined dishes accompanied by seasonal vegetables and local herbs.
Beef
Grass-fed beef appears throughout New Zealand, from relaxed country dining to contemporary tasting menus.
Different regions and producers have their own approaches, so provenance is increasingly part of the dining story.
Farmed Venison
New Zealand was a pioneer in commercial deer farming, and venison remains a distinctive ingredient on lodge and restaurant menus.
Its lean texture and rich flavour work particularly well with mushrooms, berries, root vegetables and Central Otago Pinot Noir.
Artisan Cheese
Small producers around the country create cow, goat, sheep and buffalo milk cheeses.
Cheese tastings may be incorporated into farmers’ market visits, food tours, vineyard lunches or relaxed evenings at a luxury lodge.
Māori Food and Manaakitanga
Food provides an important connection to Māori culture, family and the natural environment.
The Māori word for food is kai, while manaakitanga expresses hospitality, generosity and the care shown to guests.
Hāngī
Hāngī is a traditional method of cooking food using heated stones in an earth oven. Meat and vegetables are slowly cooked, creating a distinctive earthy and smoky flavour.
The most meaningful way to experience hāngī is as part of a Māori-led cultural experience where guests can also learn about the stories, values and traditions surrounding the meal.
Native Ingredients
Contemporary Māori and New Zealand chefs may work with ingredients such as:
Kawakawa
Horopito
Pikopiko
Kūmara
Mānuka
Pāua
Kūtai or mussels
Native herbs and seasonal plants
We favour Māori-led experiences that present these ingredients with appropriate cultural context rather than treating them simply as culinary novelties.
Orchards, Gardens and Artisan Producers
New Zealand’s regional produce extends far beyond seafood and meat.
Central Otago is known for summer cherries and stone fruit. Hawke’s Bay produces apples, stone fruit, vegetables and olive oil. Nelson has orchards, berries, hops and small artisan producers, while the Bay of Plenty is closely associated with green and gold kiwifruit.
Although kiwifruit originated in China, it was developed commercially in New Zealand and has become one of the country’s most recognisable food exports.
Other ingredients and products you may encounter include:
Mānuka and native-flower honey
Artisan chocolate
Extra virgin olive oil
Fresh berries and stone fruit
Small-batch preserves
Locally roasted coffee
Craft beer and spirits
Farmhouse cheese
Freshly baked sourdough and pastries
Producer visits can be included when they fit naturally into your route and travel interests.
Regional Food Experiences
Auckland and Waiheke Island
Auckland’s dining reflects the city’s Māori, Pacific, Asian and European communities.
The city offers MICHELIN-recognised restaurants, waterfront dining and sophisticated tasting menus. Nearby Waiheke Island combines coastal vineyards, private tastings and long lunches overlooking the Hauraki Gulf.
Hawke’s Bay
Hawke’s Bay brings together vineyards, orchards, farmland and coastal produce.
A food-focused stay can include farmers’ markets, winery restaurants, private tastings, Art Deco Napier and accommodation surrounded by countryside.
Wellington
New Zealand’s compact capital has a strong restaurant, café and craft beverage culture.
Its central dining precincts make it easy to combine a memorable restaurant reservation with museums, galleries, waterfront walks and the city’s creative atmosphere.
Marlborough, Nelson and Kaikōura
These upper South Island regions offer a natural combination of wine and seafood.
Marlborough is known for Sauvignon Blanc and the nearby Sounds, Nelson for artisan producers and orchards, and Kaikōura for coastal scenery and crayfish.
Christchurch and North Canterbury
Christchurch’s dining scene combines established restaurants with a growing collection of creative independent venues.
North Canterbury and the Waipara Valley add vineyard restaurants, artisan producers and regional wines within easy reach of the city.
Queenstown and Central Otago
Queenstown now has New Zealand’s only Two MICHELIN Star restaurant, along with several One MICHELIN Star, Bib Gourmand and MICHELIN-selected establishments.
Beyond the town centre, Central Otago offers vineyard lunches, private wine touring, farm produce and dining surrounded by alpine landscapes.
Southland and Fiordland
Southland is closely associated with Bluff oysters, blue cod and traditional southern hospitality.
Fiordland adds dramatic landscapes, luxury lodges and opportunities to enjoy regional produce in some of New Zealand’s most remote surroundings.
Culinary Experiences We Can Include
Depending on your route, interests and travel dates, we can arrange:
Private or hosted food tours
Māori-led cultural and dining experiences
Vineyard lunches and wine pairings
Private chefs and lodge dining
Seafood and coastal experiences
Artisan cheese, honey or olive-oil tastings
Scenic transfers to special dining locations
Food and wine experiences incorporated into private touring
Not every meal needs to be formal. We can balance special dining with relaxed evenings and time to make your own discoveries.
A 14-Day New Zealand Food and Wine Journey
A complete culinary journey can connect several of New Zealand’s most rewarding food and wine regions.
Begin with Auckland dining and the vineyards of Waiheke Island before travelling to Hawke’s Bay for Chardonnay, Syrah and regional produce.
Continue to Marlborough for Sauvignon Blanc and seafood, then finish in Queenstown and Central Otago with Pinot Noir, private touring and carefully chosen dining.
The itinerary can be adjusted around your preferred accommodation, dietary requirements, interests and travel pace.
Taste New Zealand Your Way
Tell us about the foods you enjoy, the restaurants you would love to experience and how important dining is to your journey.
Our Queenstown-based team will combine the right accommodation, private touring, and regional experiences into one personalised New Zealand itinerary.