Forage and Feast New Zealand with Ben Groundwater

We begin in the early evening with a walking tour that combines Maori traditions and stories with local food experiences. We’ll follow the Otakaro/Avon River on foot, learning about Indigenous Maori culture and history, while leaving plenty of time to stop to share “kai”, or food, and paired drinks. Overnight: The Muse, Christchurch (or similar)

Meals:  D

This morning we drive north to Black Estate, an organic and biodynamic winery in the Waipara Valley. Here we'll taste a suite of high-end wines, and then sit down for lunch with a backdrop of some of the best views around. We'll then continue on to coastal Kaikoura, where we have a free evening to explore this pleasant fishing town. Total drive time: approx 3 hours Overnight: Sudima Hotel, Kaikoura (or similar)

Meals:  B,L

The name Kaikoura is Maori for “meal of crayfish”, and today we are going to discover why this name is so apt. We’re heading out on an exclusive fishing charter to catch our share of the abundant blue cod and sea perch in the ocean off Kaikoura, before checking the pots for crayfish, and dragging our catch over to Hapuku Kitchen for a hands-on cooking class and meal. Hapuku Kitchen is run by Fiona Read, a local chef who provides truly memorable catch and cook experiences, supplementing her seafood based menus with vegetables and herbs growing in her extensive garden. After a sumptuous seafood feast (with a few local wines) at Hapuku Kitchen, we’ll have a free evening. Overnight: Sudima Hotel, Kaikoura (or similar)

Meals:  B,L

Today we return to Christchurch for a very special experience with local chef Giulio Sturla at Mapu Test Kitchen. Here, Sturla has completely reimagined the restaurant dining experience at his tiny fine diner which has no menu, no wine list, no set opening hours and no rules. Sturla sources his produce ethically and sustainably, and treats it with the skill of a Michelin-starred chef. This meal will be a true highlight. Later, there’s a free evening to explore Christchurch’s nightlife, or have a nightcap at the rooftop bar of our chic hotel. Drive time: approx 2.5 hours Overnight: The Muse, Christchurch (or similar)

Meals:  B,L

We’re heading into the New Zealand Alps today, driving southwest from Christchurch to Geraldine, a charming village set amid incredible scenery. After a gin tasting at Humdinger Distillery, there’s free time to explore the village shops and grab some lunch – we’d recommend House of Hop Brewery. Then, we’re driving into stunning Mackenzie Country to our home for the night on a working cattle station. At the homestead we’ll be preparing our own fresh, locally caught salmon for dinner, with a gorgeous backdrop of Aoraki Mount Cook. Overnight: Braemar Station, Lake Pukaki (or similar) Drive time: approx 4 hours

Meals:  B,D

This morning we continue on through the Alps to spectacular Queenstown and check in to our lakefront hotel. This evening we’ll do a tour and craft beer tasting at Altitude Brewery, before free time to get acquainted with Queenstown and dine at one of its many eateries. Overnight: The Rees Queenstown (or similar) Total drive time: approx 3.5 hours

Meals:  B

Today we’re lucky to dine at one of New Zealand’s most exciting restaurants, Amisfield, recently scored an incredible 19.5/20 by Cuisine magazine, and awarded three hats (one of only five in NZ). Here we’ll meet with Vaughan Mabee, chef, passionate hunter, fisher and forager, before sitting down to enjoy his distinctive, hyper seasonal degustation style cuisine. Amisfield is a winery, too, so there will be plenty of time to sample the local product, plus have a gentle wander around historic Arrowtown in the morning to work up a hunger. We’ll have free time this evening to reminisce about a truly amazing meal, and a fantastic time together discovering New Zealand’s foodie revolution. Overnight: The Rees Queenstown (or similar)

Meals:  B,L

Today we bid a sad “poroporoaki”, or goodbye, as our tour comes to an end after breakfast.

Meals:  B