Just as the climate changes from south to north in New Zealand, so do the speciality foods of each region.
In more upmarket restaurants, menus often reflect pride in the regional produce. Chefs celebrate fresh locally grown fruit, vegetables, olive oils, meat and locally caught fish, and often credit their
suppliers on their menus. Cafes offer more casual fare and occasionally pay homage to local producers.
Specialities to look for on menus in the Far North and the Auckland region are avocados, nuts, citrus fruits and Asian vegetables, as the subtropical climate allows them to flourish.
North Island fish differ from southern catches with fresh snapper, hapuku, tarakihi and flounder common. In the colder south there's more emphasis on groper, sole, brill, blue cod and turbot.
High-quality lamb and beef can be found in Hawke's Bay, Taranaki, Wairarapa, Canterbury and Southland, and Cervena venison, a low-fat, healthy red meat, is mostly raised in these regions, too.
It makes sense that fruit thrives in most of New Zealand's wine-growing districts, as grapes need similar growing conditions, and travellers will also find some great local food matches with the speciality wines of each region.
Farmers market stall-holders will willingly point travellers in the direction of restaurants and cafes that champion and use local produce.
Our favourite New Zealand eating experiences:
Amisfield Winery & Bistro: Stunning Central Otago architecture combines with excellent pinot noir and delicious tapas-sized plates at Amisfield. Relaxed but sophisticated, it regularly wins the "Best Winery Restaurant" gong from authoritative Cuisine magazine.
Cooper's Beach: Dig up pipi from the sands of Northland's Coopers Beach and cook them up on a beachside barbecue.
Kai Kart: This tiny caravan in Stewart Island turns out fish and chips of the highest order. Kick off with some mussels (the owners run a mussel farm, so freshness is guaranteed), then move on to the best blue cod you'll ever have.
Kepler Track: Two-minute noodles and tea from an enamel mug, with a five-star vista of lake and mountains from Luxmore Hut.
Kiwifruit in Motueka: The Motueka area is one of New Zealand's key kiwifruit growing areas. Along the roadside in season (October is good), you can pick up a ripe dozen for about a dollar.
L'Arte: Beautiful home-made delights dished up in a splendidly colourful mosaic cafe and sculpture garden in Taupo.
Lady Jane's Ice Cream Parlour, Rotorua: Legendary Lady Jane's offers New Zealand's greatest range of icecream - Tip Top, Kapiti, NZ Natural, Kiwi, Frosty Boy and Movenpick. Make mine a triple scoop with nut choc-dip, thanks.
Maketu Pies: Hard to beat when plucked straight from the factory-shop warmer and enjoyed on a park bench on the foreshore, pastry flakes flying on a salty breeze.
Tasting Room: Sure, it's a Monteith's brand-bar with the usual "urban hunting lodge" trimmings, but on a freezing Wellington evening, how can you beat a smoky handle of Monteith's Black Beer and a hot plate of beef Wellington?
Waiheke Island: Look back at Auckland City from the balcony of Mudbrick restaurant, enjoying the Hauraki Gulf panorama, the island vibe and the fine dining.
* This is an edited extract from Lonely Planet's South Island by Charles Rawlings-Way, Lonely Planet Publications, $39.99.
Enjoy the architecture, as well as the wine and food, at Central Otago's Amisfield Winery and Bistro. Photo / Supplied
Just as the climate changes from south to north in New Zealand, so do the speciality foods of each region.
In more upmarket restaurants, menus often reflect pride in the regional produce. Chefs celebrate fresh locally grown fruit, vegetables, olive oils, meat and locally caught fish, and often credit their
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