JTB New Zealand

The quantity and the quality of food in New Zealand are superb.
For dishes that have a distinctly Kiwi edge look out for the lamb (the best in the world!), pork, venison and fresh water fish such as salmon and eel.
As you might expect there is a heavy emphasis on fine seafood. The choice is vast with many warm water fish such as snapper, kingfish, hoki, hapuka and orange roughie. Other seafood delights include crayfish (lobster), oysters (the best being from ¡ÈBluff¡É in the South island), scallops and the famous green lipped mussels.
For a real traditional feast try Maori ¡ÈHangi¡É. Prepared properly and without ketchup you will be amazed at just how good and different fish, meat and vegetables can taste when cooked underground.

New Zealand wines are fast achieving an international reputation for excellence.
Maybe it's the climate and soil that makes the New Zealand wines so good. Perhaps it's the dedication to quality that helps to produce splendid bottle after splendid bottle. Of all the New Zealand wines, Sauvignon Blanc is the frontrunner, but that doesn't mean you shouldn't treat yourself to the other varietals. From the Pinot Noir, to the Riesling, the New Zealand wines are done right. The contrasting settings found in the different regions of New Zealand help the country to produce the variety of wine that it does, and most of the varietals enjoy a slow ripening period. This helps to give them a distinctive bouquet all their own.

The best known New Zealand wine region is Marlborough, which is found on the northeast coast of the South Island. The first vines here weren't planted until 1973, but it only took some 20 years for the region to move it's way to the top. The Sauvignon Blanc from Marlborough is some of the best produced anywhere in the world, and you can enjoy it firsthand at the Marlborough Food and Wine Festival. It's one of the top New Zealand festivals, highlighting a number of gastronomical delights!