New Zealand may be a former English colony, but it's cuisine has come a long way from simply 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.
Beginning with the freshest ingredients and understanding the supply from farm-to-table is an important aspect of modern Kiwi cuisine. In many places around the country (Northland, Auckland, Marlborough, Martinborough, Hawke's Bay, etc.) you will find an emphasis on local products from nearby farms.
Through years of established relationships with winemakers, chefs and regional food guides our team is best positioned to cater your itinerary toward the foods and beverages you want to try.
Alas, when all is said and done, no trip would be complete without time on the rivers and a good fly fishing experience. As award winning chef Al Brown and Peter Cullinane, visionary dairy producer, both can attest fish always tastes best when you catch it yourself. We know because both are members of our sponsored Kiwi team at the infamous Jackson Hole One Fly tournament!