Celebrating with fine food and wine after a good day's ride | Lachlan Gardiner
Celebrating with fine food and wine after a good day's ride  | Lachlan Gardiner
Delicious food and snacks served on every tour  | Lachlan Gardiner
Braemer Station, Lake Pukaki  | Braemer Station, Lake Pukaki

Forage and Feast New Zealandwith Ben Groundwater

This trip will change the way you think about food, and New Zealand, forever.

8 Days from

$4990 USD

Trip Code: BGFF
View dates to BookEssential Information

Extra trip options & supplements

*Prices listed are per person

Single supplement
$1090 USD

Duration

  • 8 Days

Activities

  • Culinary tour

Accommodation

  • 6 nights 4 & 5 star hotels on a twin share basis
  • 1 night at Braemar Station

Meals

  • 2 Dinners
  • 4 Lunches
  • 7 Breakfasts

Difficulty Grading  

/ 10

Trip highlights

  • Travel with food writer Ben Groundwater for a unique deep-dive into New Zealand’s high-end, small-batch, sustainable dining scene
  • Hands-on fishing and cooking class in beautiful Kaikoura
  • Exclusive lunch at New Zealand’s most inventive, avant-garde fine-diner with chef Vaughan Mabee
  • Learn the traditions of Maori “kai” with a walking tour in Christchurch
  • Dine with the founder of Eat New Zealand, Giulio Sturla, at a restaurant with no menu, no wine list, and no rules

Overview

Join Ben Groundwater, Australia’s favourite travel journalist, on an exclusive deep dive into New Zealand’s most exciting food revolution. Beyond its breathtaking landscapes, NZ’s high-end, small-batch, sustainable dining scene is redefining the way we think about food, and this journey takes you straight to its heart.

This is not just a food tour—it’s an immersive, hands-on experience. Catch and cook your own crayfish in stunning Kaikoura, and learn the traditions of Maori "kai" on a walking tour in Christchurch. Dine with Giulio Sturla, founder of Eat New Zealand, at a restaurant where there’s no menu, no wine list, and no rules, letting the freshest ingredients guide the experience.

Then, step into the future of New Zealand fine dining with an exclusive lunch at the country’s most avant-garde restaurant, led by visionary chef Vaughan Mabee. From raw natural landscapes to the artistry of the plate, this is an insider’s look at the people, places, and flavours shaping New Zealand’s next great attraction.

Guided by Ben’s expert insights and local connections, this extraordinary gastronomic adventure will change the way you see food—and New Zealand—forever.

Itinerary

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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

Ready to start your adventure?

View dates to Book

What’s included?

Included

  • Travel with food writer Ben Groundwater
  • 6 nights in 4 & 5 star hotels on a twin share basis
  • 1 night at Braemar Station
  • Showcase dining experiences - 4 lunches, 2 dinners
  • Wine tasting
  • Gin and craft beer tastings
  • 6 breakfasts taken at the hotel
  • Experienced driver/guide
  • Private vehicle transport including trailer for luggage

Not included

  • International or domestic flights
  • Arrival and departure transfers
  • Meals not mentioned in the itinerary
  • Drinks other than tastings noted
  • Optional activities
  • Personal expenses (eg. phone calls, internet, laundry, shopping etc)
  • Travel insurance
  • Visa (if required)
  • Tips

About your guide

Join Ben Groundwater, Australia’s favourite travel journalist, to discover the culinary revolution taking place in one of the world’s great travel destinations, New Zealand. Ben has been visiting the Land of the Long White Cloud for more than 30 years, and knows it top to bottom, from its adventure sports to its wineries, its mountains to its cities. This time, however, he’s thrilled to lead a unique, small-group journey to discover the country’s nascent food movement, where the highest-quality produce is being harnessed by a talented band of chefs and cooks determined to start a revolution. This trip will change the way you think about food, and New Zealand, forever

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