When it comes to food, every region of New Zealand has its specialties. Northland has award-winning cheeses and subtropical fruit. Rotorua is the place for a hangi - a traditional Maori feast cooked in an underground oven. Marlborough is the place for scallops and green lipped mussels. Canterbury serves up the very best rack of lamb. And in Bluff, a foodie’s world revolves around the biggest, fattest oysters you’ve ever seen.
The concept of regional specialties also applies to wine. Grape varieties have been chosen to perfectly match the climate and soil conditions of each wine growing area. On Waiheke Island, the stony soils and hot summers are perfect for cabernet sauvignon, merlot and cabernet franc. Gisborne is known as the chardonnay capital of New Zealand. Hawke’s Bay, with its Gimblett Gravels zone, turns out amazing cabernet sauvignon, merlot and malbec. Marlborough is sauvignon blanc country, while Central Otago is excelling itself in the pinot noir department.
When you’re travelling around New Zealand, the best food and wine experiences are found by following recommendations, or following your nose. Enjoy!