New Zealand may be a former English colony, but it's cuisine has come a long way from simple fish and chips. Renowned for its wine, coffee, seafood and meat, the country fuses traditional Kiwi fare with an international influence from nearby Asia and the South Pacific. A growing appreciation of good food, encouraged by local farmer's markets and the TV series New Zealand's Master Chef, means that almost every meal is a 'slow meal' - and the conversation's just as important as the ingredients. Farm-to-table is an important part of the culture here, and you'll find a huge emphasis on local products, farmers and cooks. We establish relationships with winemakers, chefs and regional food guides, so we can cater your itinerary toward the foods and beverages you want to try.
And of course, no trip would be complete without a day or two of fly fishing. As Al Brown (award winning chef) and Peter Cullinane (visionary dairy producer) - both members of BNZFF's 2016 Kiwi One Fly team - can attest, fish always tastes best when you catch it yourself.