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| New Zealand's culinary culture |
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 A flavourful mix of culinary innovation and cultural diversity has helped earn New Zealand's reputation as an exciting gourmet destination for discerning foodies. Fresh and vibrant, New Zealand's wine and food is amongst the best in the world. Talented and innovative chefs combine ingredients freshly harvested from garden, land and sea. Pacific influences, organics and indigenous foods make it unique.New Zealand's cuisine is often described as Pacific Rim, and draws inspiration from Europe, Asia and Polynesia. But its distinctiveness is also in the way New Zealanders eat - generally preferring an environment that is as relaxed and unaffected as possible, in keeping with the laidback Kiwi psyche. Summer usually means eating outdoors in cafes or at barbecues, where fare such as lamb, cervena (venison), crayfish (lobster), fresh fish and shellfish is plentiful. Choose a world-class sauvignon blanc or chardonnay from one of the country's 376 wineries, and you have the perfect complement. New Zealand is a premier new-world wine country, producing award-winning wines that reflect the clean air and sunshine. Top quality wines are exported to cellars worldwide. Leading wine regions include West Auckland, Gisborne, Martinborough and Hawke's Bay in the North Island and Marlborough, Central Otago and Canterbury in the South Island. |
