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New Zealand's South Island restaurants
New Zealand cuisine relies heavily on local, seasonally fresh (and often organically grown) produce: seafood like salmon, oysters, and green-lipped mussels; lamb and venison, and native fruits and vegetables like kumara (a kind of sweet potato), and feijoa (like a smaller, sweeter guava). Asian cuisine has had a big influence here, and the country's Maori culture has its own culinary traditions, like hangi (an earthen, stone-heated pit for cooking fish and meat). At many of the more remote fishing and mountain lodges, guests take all their meals on the premises.
The closest winery to Queenstown (it's about a 15-minute drive north), Amisfield is known for its pinot, riesling, and sauvignon blanc varietals. Tour the...more
The best place to eat in Queenstown is also one of the hardest to find: This tiny, six-table establishment is hidden, speakeasy-style, down a side lane off Camp...more
Widely considered the best restaurant in New Zealand, Herzog sits among the rolling vineyards of Blenheim, on the northeast coast just south of the Marlborough...more
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