Forage and Feast New Zealand with Ben Groundwater

With more bars and restaurants per capita than New York City, Wellington’s reputation as New Zealand’s culinary capital is well-deserved. The city is known for its small-bar scene and we will be kicking off at one of its finest, Graze, run by expat chef Max Gordy. Though this 22-seat neighbourhood venue was once a butcher shop, the only meat you’ll find served here now is hand-caught or dived seafood – in fact the entire menu at Graze is made using ethical, sustainable ingredients, and is the perfect introduction to New Zealand’s new scene. Overnight: Bay Plaza Hotel (or similar)

Meals:  D

Today we have an exclusive experience with local chef and foraging expert Asher Boote, who will take us into the hills of Wellington to discover all that is edible and delicious. After our foraging expedition we will dine on many of those ingredients at Asher’s plant-based restaurant, Hillside Kitchen, a leader in sustainability (and the home of some very tasty dishes). Later, enjoy free time to explore the “windy city”, perhaps taking in Te Papa Tongarewa, a renowned museum that showcases New Zealand’s rich cultural heritage, or riding the scenic Wellington Cable Car from Lambton Quay to the top of Kelburn Hill. Tonight you are free to dine where you wish, maybe exploring one of the many bars along Cuba Street, or calling in for a craft beer tasting at Garage Project. Overnight: Bay Plaza Hotel (or similar)

Meals:  B,L

This morning we head off early for a ferry ride across Cook Strait, landing on the South Island and heading into wine country. Marlborough is known around the world for the quality of its sauvignon blanc, but today we will be diving a little deeper into the region with a visit to an organic winery. At a relaxed, intimate tasting we will sample a range of small-batch wines, before sitting down to a meal of perfectly matched dishes. The rest of our afternoon and evening is free to enjoy in Blenheim, perhaps with a beer tasting, visiting a local distillery, stocking up on local wine, or just strolling the city streets. Overnight: Hotel d’Urville, Blenheim (or similar) Total drive time: approx 1 hour

Meals:  B

The name Kaikoura is Maori for “meal of crayfish”, and today we are going to discover why the name for this coastal town is so apt. After a short drive from Blenheim, 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. On the way back to the wharf we will check the pots for crayfish, before 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 check in at our hotel in Kaikoura for a well-earned rest. Overnight: Sudima Hotel, Kaikoura (or similar) Total drive time: approx 1.5 hours

Meals:  B,L

There’s time to explore Kaikoura this morning before we drive down to Black Estate, an organic and biodynamic winery in the Waipara Valley, for a wine tasting, a few snacks, and the chance to enjoy some of the best views around. We’ll then continue on to Christchurch, where we’ll have a few hours’ free time before we meet in the early evening for 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) Total drive time: approx 2.5 hours

Meals:  B,D

Christchurch knows a thing or two about resilience. After the 2011 earthquakes exposed the vulnerability of traditional food systems, locals here began to rethink their relationship to produce, and this morning we will take a relaxed bike ride to two community gardens to see how those new ideas have taken shape. For lunch today we have 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. Overnight: The Muse, Christchurch (or similar)

Meals:  B,L

We’re heading into the New Zealand Alps today, driving south-west 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) Total drive time: approx 3.5 hours

Meals:  B,D

This morning we meet cookbook author and renowned foodie Philippa Cameron. Pip is also the cook at nearby Otematata Station, where she provides “smokos” (morning and afternoon tea) to the staff. We’ll have a smoko of our own with Pip while she shares stories about life and cooking on a high-country cattle station. Then, 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 seeing out our time together at one of New Zealand’s most exciting restaurants, Amisfield, recently awarded 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