Fresh, diverse and delicious, New Zealand cuisine is largely driven by local ingredients and seasonal variations. An island nation with a primarily agricultural economy, New Zealand yields produce from land and sea, consisting primarily of; lamb, pork and cervena (venison), salmon, crayfish (lobster), oysters, whitebait (similar to herring), paua (abalone), mussels, scallops, pipis and tuatua (types of New Zealand shellfish), kumara (sweet potato), kiwifruit, and tamarillo (fruit). Once mainly British-based cuisine (meat and potatoes), New Zealand cuisine is rapidly evolving to be more Mediterranean and Pacific Rim in nature.
On this Trek, we will sample the best of what New Zealand has to offer, enjoying a cooking class by local Kiwi’s, Two Raw Sisters, wine tasting and platters at the award-winning Akarua Wines and Kitchen By Artisan, and dinner at the world-class 5th Street Restaurant in Christchurch and the award-winning Rata Restaurant in Queenstown. In between we will immerse and savor local food and culture, most likely enjoying a traditional Māori hangi and pavlova, the national dessert.