So we have talked about traditional New Zealand food being a good roast, a pie and a sausage roll and fish & chips. Of course there is absolutely nothing wrong with any of that and it is still very much part of the mix but nowadays you can also eat some of the finest food you will find anywhere in the world.
Creative, innovative chefs and good cooks can take full advantage of the highest quality ingredients imaginable. New Zealand's wide range of climates means that virtually every fruit and vegetable can be grown, even olives, oranges and lemons.
Year round lush pasture makes for superb meat and dairy and with clean oceans all around, the fish and shellfish is outstanding.
If I was thinking about my perfect meal then I’d start with a seafood platter of hapuka, smoked kahawai, paua, crayfish, Nelson scallops, green-lipped mussels and a handful of raw Southern Glory oysters from Stewart Island.
For the meat course I’d always choose some wild Fiordland venison with kumara (sweet potato) mash and I’d skip pudding myself and have crackers and a bit of Kikorangi Blue from the cheeseboard.
The great thing about eating in New Zealand is that standards and expectations are high so you can expect to eat well virtually everywhere.
And when it comes to eating out, here are a few of our favourites:
Depot in Auckland - casual and informal shared plate style
Logan Brown in Wellington - very fine dining
Herzog Winery in Marlborough - informal bistro, exquisite degustation menus and superb wine
Rata in Queenstown - Michelin quality
The Redcliff in Te Anau - relaxed atmosphere, live music and beautifully cooked wild food
Mrs Clark's Café in Riverton - try the Cowboy Beans for breakfast!
Take a look at some of New Zealand's more unusual foods on our love it/loathe it blog.