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New Zealand's North Island restaurants
New Zealand cuisine relies heavily on local, seasonally fresh (and often organically grown) produce: seafood like juicy Bluff oysters in season (March to August), salmon, and green-lipped mussels; lamb and farmed venison; and native fruits and vegetables like kumara (a kind of sweet potato), feijoa (like a smaller, sweeter guava), and, of course, kiwifruit. Particularly in Auckland, Asian cuisine has had a big influence; sushi is plentiful, and Asian spices and cooking techniques are used by many chefs.
In this sweet seaside village in the Bay of Islands, where the warm-weather population swells with tourists and "swallows" (better known in North America as...more
Wellington's most atmospheric restaurant occupies a former 1920s bank building, whose high domed ceiling and Corinthian columns now overlook a wooden bar and...more
Visitors aren't likely to find this place by walking past it: It's set on a rather scruffy block at the edge of Auckland's downtown. But as well-heeled locals...more
This bustling, casual bistro just across the Harbour Bridge from Auckland's city center became a favorite just after it opened in February 2006. Chef-owners...more
Native son Peter Gordon burst onto the Wellington scene in 1986, then ran restaurants in London, New York and Istanbul before deciding he wanted to come...more
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