Amanda Linnell reports on the foodie forays made by New Zealand as it carves out an idiosyncratic culinary niche

Waikanae crab, Bluff oysters, Gibbston Valley Pecorino cheese… peruse any good restaurant’s menu and these names will jump out at you. A reflection of the growing prevalence of locally produced products and perhaps also a sign of a maturing nation proudly developing a taste of its own, many restaurants also now grow their own herbs and vegetables to ensure greater freshness and flavour.

The diversity of cultures in New Zealand means an ever-evolving palate, too. Readily available in supermarkets and local farmers’ markets is a wide range of artisan food products, including floral honeys, jams and preserves, terrines, breads and pastries, organically

grown vegetables, free-range pork, lamb and beef, as well as fresh seafoods such as scallops, whitebait, mussels and monkfish. You’ll also find Italian-inspired sausages, gourmet cheeses, olives and olive oil, all grown and produced by passionate foodies.

Another big shift in recent years has been the rise and rise of Asian foods. In the big cities you can find a cheap noodle or sushi bar on almost every corner. New Zealanders have embraced Asian flavours, with chillies, soy and fish sauces, kaffir limes, coriander and bok choy now regularly found in shoppers’ trolleys. At home these ingredients are tossed into salads, used to marinate chicken and beef and added to Thai-inspired curries for fresh, fragrant flavours.

The country’s chefs have helped lead the new-tastes charge. Michael Meredith, a Samoan who recently won Outstanding Chef at Auckland’s annual Lewisham Awards, one of the biggest events in the city’s restaurant industry’s calendar, believes travel and an openess to new ideas has been imperative to the rising standard of New Zealand cuisine. His restaurant, Meredith’s, is ranked as one of the finest in the country. “We have such a wonderful mix of nationalities living here,” says Meredith. “And that really impacts on what cooks do. They’re not afraid to experiment – sometimes too often – but it makes for world-class cooking,” he says. “We have leading chefs here who have travelled internationally, worked in kitchens around the globe and then come home to work with our amazing local ingredients.”

Chefs like Meredith, who is renowned for his adventurous approach to cooking, are forging ahead to develop a national cuisine that has a reputation for fresh clean flavours. Degustation menus, including dishes like scallops served with a salmon sago, belly of pork with celeriac, and duck with wild mushroom terrines (all thoughtfully matched with different local wines) are growing in popularity, as are locally inspired tapas. These options give chefs – and their diners – a chance to try a range of local flavours and tastes.

Nici Wickes, presenter of the local cooking programme World Kitchen, and restaurant reviewer for the nation’s biggest daily newspaper The New Zealand Herald, agrees. “What New Zealand might lack in heritage, it makes up for by being cutting-edge,” says Wickes. “We are outward looking, so we take influences from many different cuisines. This, combined with our own fresh, seasonal and healthy slant, means that your average restaurant is likely to be of a very high standard,” she says. “The local country café will have baking made from scratch, a pie made with quality ingredients and probably some home-made chutneys and sauces for sale.”

With its local produce and the varying ethnic influences, New Zealand’s distinctive fusion style of food has left the traditional ‘roast and three veg’ by the wayside. In its place, fresh products and innovation are creating a special palette of flavours upon which to place the stamp of New Zealand cuisine. From a simple avocado and green salad, invigorated by fresh limes, to a harvest baked chicken with rosemary, garlic and olives – or slow-roasted lamb served with puy lentils, feta and beetroot – this nation’s food celebrates and reflects its fresh, clean image.

Waiheke Wine Tour

A pleasant 30-minute ferry ride from downtown Auckland, Waiheke Island is a sleepy paradise where the biggest stress you’ll have is deciding which of the award-winning vineyards to visit. (Wine tour companies can make the decision for you, see below.)

Thanks to its unique maritime location and climate, Waiheke is fast building a reputation for producing world-class Syrahs. Indeed, boutique vineyard The Hay Paddock won a gold medal this year at the London International Wine Challenge, while Kennedy Point Vineyard took home a gold at the same competition. Bordeaux blends also reign supreme on the island – try some of the best at vineyards such as Te Motu, Mudbrick and Cable Bay. Stonyridge’s Larose 08 is picked to be cracker if you can get your hands on a bottle. Mudbrick has recently scooped a whole host of awards and launched Velvet in October – a premium wine with a secret blend of grapes. White-winos should pencil in Passage Rock and Obsidian vineyards, which produce highly acclaimed viogniers. For Chardonnay, try Goldwater, Mudbrick and Obsidian; the Pinot Gris at Man O’ War are deelish.

A handful of the over 30 vineyards on Waiheke have first-class restaurants in beautiful settings, while others offer cellar-door sales. The knowledgeable staff at the Waiheke Wine Centre can provide you a good cross selection and arrange shipping.

WAIHEKE ON THE WEB

Ananda Tours www.ananda.co.nz Fullers Ferry and Wine Tours www.fullers.co.nz Cable Bay www.cablebayvineyards.co.nz Goldwater www.goldwaterwine.com The Hay Paddock www.thehaypaddock.co.nz Kennedy Point www.kennedypointvineyard.com Mudbrick www.mudbrick.co.nz Obsidian www.obsidian.co.nz Passage Rock www.passagerock.co.nz Stonyridge www.stonyridge.com

Te Motu
www.temotu.co.nz

Waiheke Wine Centre
www.waihekewinecentre.co.nz