Inspired Trip to New Zealand

Nau mai, welcome to New Zealand. Our journey begins in the heart of Marlborough, a region where rolling vineyards stretch toward the horizon and the air carries the crisp scent of citrus and fresh herbs. After settling into our accommodations, we’ll raise a glass to the days ahead at Roots Gin Shack, an award-winning distillery that weaves native botanicals—kawakawa, manuka, wild elderflower—into gins that reflect the essence of this landscape. Though Sauvignon Blanc made Marlborough famous, its gin carries the same sense of place, shaped by the land and its bounty.

A visit to a boutique chocolate factory follows, where the hum of tempering machines and the rich aroma of cocoa set the scene. Here, we’ll sample handcrafted confections and gain insight into the artistry behind each bite.

The afternoon allows for a moment of leisure before we reconvene for a three-course welcome dinner, a celebration of the flavors and friendships that will unfold over the next week.

The morning takes us to Picton, where the land fractures into the sea, forming a labyrinth of misty inlets. Aboard a private cruise, we glide through the Marlborough Sounds, the hush of the water broken only by the occasional call of a cormorant or the splash of a leaping fish. Salt air mingles with the resinous scent of native bush as we make our way to a King salmon farm, where an expert from New Zealand King Salmon shares the intricacies of aquaculture in these pristine waters.

On deck, our host transforms the freshly caught salmon into a dish that speaks of the region—its richness balanced with citrus and the earthy depth of native herbs. A leisurely afternoon follows, an opportunity to wander the shoreline or linger over a glass of the region’s signature Sauvignon Blanc.

As evening settles, we gather at a local oyster bar, where briny Pacific oysters and crisp white wines form the perfect prelude to an evening of easy conversation.

You’ll have this morning free to relax, unwind, and explore at your leisure. This afternoon, we make our way to Allan Scott Vineyard, a family-run estate instrumental in shaping Marlborough’s global reputation. Beneath the canopy of old vines, we linger over a seasonal lunch, each glass of wine revealing the nuanced minerality and citrus backbone that define this region’s terroir.

The afternoon offers a deeper dive into winemaking at Mahi Wines, where a private tasting highlights single-vineyard expressions—flinty Chardonnay, expressive Pinot Noir, Sauvignon Blanc that hums with vibrant acidity.

Tonight, dinner is set among the rolling vineyards of Marlborough, offering a tranquil dining experience grounded in place and season, distilling the regions bounty into dishes that reflect the region’s rhythms. The talented chef team showcases the finest local ingredients, thoughtfully prepared and finished with a subtle kiss of smoke from the Mibrasa oven—bringing depth and character to every dish. It’s a refined yet relaxed setting where flavor and landscape come together beautifully.

Heading south, the road traces the coastline to Kaikōura, where the scent of salt and seaweed drifts inland, and mountains rise abruptly from the Pacific.

At Hapuku Kitchen, the day’s menu is dictated by the season. We gather ingredients straight from the farm—earthy root vegetables, just-laid eggs, fragrant wild herbs—before stepping into the kitchen to transform them into something extraordinary. The rhythm of cooking unfolds with ease: the chop of a knife, the sizzle of olive oil, the low murmur of conversation. Lunch is slow and indulgent, each dish a reflection of the region’s bounty.

The afternoon carries us along the coastline to Christchurch, where rolling hills soften into the pastoral beauty of Canterbury. Dinner tonight is at the hotel—a chance to unwind and reflect on the day’s journey.

A walking tour reveals Christchurch as a city of reinvention, where historic architecture stands alongside bold contemporary design. Murals stretch across old brick facades, street markets pulse with energy, and gardens spill over with native blooms.

At Riverside Market, the scent of warm bread and fresh herbs fills the air as we weave through stalls brimming with seasonal produce. Here, we gather ingredients for a private cooking class, where we’ll transform our market finds into a lunch that speaks to the flavors of Canterbury.

The afternoon is unstructured—perhaps a quiet moment in a café, a stroll through the city’s boutiques, or time spent absorbing the creative energy of Christchurch’s streets. Dinner is left open to explore the city’s dynamic food scene at your own pace.

An early flight takes us south to Queenstown, where the landscape shifts dramatically—craggy peaks rising from deep glacial lakes, the air crisp with pine and adventure.

From here, we lift off once more. A private helicopter carries us over Milford Sound, tracing the sheer cliffs, tumbling waterfalls, and dense silver beech forests that define this breathtaking fjord. A landing on a remote coastal beach offers a moment of stillness before we ascend again, soaring above winding rivers, luminous blue icefalls, and the jagged ridgelines of Fiordland National Park.

Back in Queenstown, the afternoon invites rest before we gather for dinner at a nearby restaurant. Firelight flickers against the walls, local lamb and wild venison take center stage, and each wine pairing is chosen with precision—a fitting close to a day of high-altitude exhilaration.

The morning takes us beyond Queenstown’s lively streets to The Remarkables Station, a working farm set against a backdrop of golden tussock and rugged peaks. Here, we meet the head farmer, who shares the rhythms of life on the land, where merino sheep graze freely and sustainability is woven into tradition.

The afternoon unfolds at leisure—perhaps a final tasting of Central Otago’s celebrated Pinot Noir, a quiet lakeside walk, or an unhurried moment to take in the grandeur of the surrounding mountains.

Our final evening brings us together at Amisfield Winery, where Chef Vaughan Mabee crafts an unforgettable meal that distills the essence of New Zealand’s terroir. Wild game, freshly caught seafood, foraged herbs—each plate is a story, a celebration of place and season. Over glasses of award-winning wine, we toast to the journey, the flavors, and the memories made.

A final breakfast offers one last taste of New Zealand’s rich culinary landscape before we part ways, carrying with us the lingering impressions of misty fjords, windswept coastlines, and tables filled with the warmth of good company. Until next time.