New Zealand with Ron McKinlay

Nau mai, welcome to New Zealand! Our journey begins in Marlborough. After transferring to our hotel, we’ll cheers to an unforgettable adventure with a tasting at the award-winning distillery, Roots Gin Shack. Though Marlborough is best known for its world-renowned Sauvignon Blanc, a wine that put the region on the global map in the 1980s, gin is deeply influenced by the region’s rich natural landscape and winemaking heritage. With an abundance of botanicals growing in its pristine environment—such as kawakawa, manuka, and wild elderflower—Marlborough distillers craft gins that reflect the terroir much like its famed Sauvignon Blanc.

After our tasting has concluded, we’ll make our way back to hotel, with a stop at a boutique chocolate factory for a sweet treat and an inside look into how their chocolates are hand-made.

Upon arrival at our home base for the next few days, we’ll have the opportunity for a leisurely afternoon before reconvening for a 3-course welcome dinner to celebrate the start of our trip together.

The morning begins with a drive to Picton, where the land folds into the sea in a series of deep, misty inlets. We’ll spend the morning aboard a private cruise, gliding through the Marlborough Sounds, a network of waterways shaped by ancient glacial movement. The air is crisp with salt and pine, and the stillness of the water is only interrupted by the occasional splash of a diving cormorant.

We’ll stop mid-cruise at a salmon farm, where we’ll meet an expert from New Zealand King Salmon, who shares insights into the region’s aquaculture. The Marlborough Sounds provide the ideal conditions—pristine waters, steady currents, and sustainable farming practices—to produce some of the world’s finest King salmon. Back on deck, our tastemaker takes the freshly caught fish and prepares it with local ingredients, the aroma of seared salmon mingling with citrus and native herbs.

Once our bellies are full from lunch, we’ll return to the hotel and the afternoon is yours—perhaps a walk along the water’s edge or a quiet moment with a glass of Marlborough’s famed Sauvignon Blanc is on the agenda.

As the sun sets, we gather at at a local oyster bar for dinner, where briny oysters and chilled wine set the stage for an evening of easy conversation and unhurried indulgence.

Today we head to the local farmers’ market, where the rhythm of Marlborough’s seasons is on full display. Stalls overflow with crisp apples, golden honey, and just-harvested greens. Local cheesemakers offer samples of their briny, aged creations, and artisans chat easily with passersby, sharing stories behind their small-batch olive oils and handmade preserves. 

From the market, we make our way to Allan Scott Vineyard, a family-run estate that helped shape Marlborough’s global reputation for winemaking. Nestled among the vines, the setting invites a slower pace, and over a leisurely lunch, we taste wines that reflect the nuances of the region’s cool climate. The conversation flows, the dishes seasonal, and each sip of Sauvignon Blanc bright with citrus and minerality.

The afternoon takes us to Mahi Wines, where a private tasting offers a deeper look at Marlborough’s wine story. Here, single-vineyard expressions speak to the land’s diversity—flinty Chardonnay, textural Pinot Noir, vibrant Sauvignon Blanc—each telling a tale of soil, sun, and winemaker’s touch.

Dinner tonight is on your own. Might we suggest dinner at Arbour? A beloved favorite where the menu is driven by whatever is best and freshest that day.

Today we’ll make our way south from Marlborough into the rolling coastal landscapes of Kaikoura, a place where land and sea have long shaped both culture and cuisine.

At Hapuku Kitchen, the day’s menu is dictated by the season. We’ll gather ingredients fresh from the farm, from just-pulled root vegetables to wild herbs and orchard fruits, learning how to coax out their best flavors in a hands-on cooking class. The kitchen hums with the sounds of chopping, sizzling, and easy conversation, culminating in a long lunch where each dish reflects the region’s bounty.

After our meal, we settle in for the journey along the coastline to Christchurch, watching as the landscapes shift from windswept shores to the pastoral beauty of Canterbury, the rhythms of the day lingering with us long after we arrive.

Dinner tonight is at the hotel.

This morning, we set out on foot with a local guide, uncovering architecture, street art, and quiet corners where tradition thrives. Christchurch reveals itself in layers—a city of reinvention where history and modernity blend seamlessly. 

During our morning of exploration, we’ll stop at Riverside Market, the air thick with the scent of fresh herbs, just-baked bread, and the briny tang of the sea. We’ll wander through stalls piled high with seasonal produce, chatting with local vendors and selecting ingredients for today’s cooking class. In a private kitchen, we’ll come together to transform these ingredients into a shared meal for lunch—one that reflects both the region and the joy of cooking alongside new friends.

The afternoon is yours to enjoy—indulge in a quiet moment with a coffee, an unhurried browse through Christchurch’s boutiques, or simply a chance to take in the city’s creative energy. Tonight, dinner is at your leisure, a chance to choose our own adventure in this ever-evolving culinary landscape.

Our day begins with a quiet farewell to Christchurch as we board an early flight south to Queenstown, where rugged peaks rise from deep glacial lakes. The shift in scenery is immediate—alpine air crisp with pine and adventure. Upon arrival, we lift off once more.

One of New Zealand’s most awe-inspiring landscapes is Milford Sound’s stunning fjord, and we’ll explore today in the best way possible: by private helicopter. We’ll fly the length of the Sound, past sheer cliffs, old-growth silver beeches and gushing waterfalls, then out to the Tasman Sea, where we’ll land on a wild coastal beach to admire the pounding surf. From there, it’s back up we go, soaring high above snaking rivers, turquoise ice falls, and the snow-capped peaks of Fiordland National Park.

Still giddy from our ride through the sky, we’ll gather for lunch and then take the rest of the afternoon day to unwind and check into our new accommodations.

Back at our hotel, we’ll take a luxurious pause to reflect on the day before reconvening for dinner tonight just a short walk from the hotel. Fire-lit ambiance, locally sourced lamb, and wild venison take center stage for a multi-course feast, replete with thoughtful wine pairings and a few joyful toasts.

Today we venture beyond Queenstown’s lively streets to the sweeping landscapes of The Remarkables Station, a working farm set against a backdrop of craggy peaks and golden tussock grass. Here, we meet the head farmer, who shares the rhythms of life on the land, where merino sheep roam freely and time-honored traditions meet modern sustainability. Walking through the station, the scent of sun-warmed pasture and fresh mountain air lingers—a reminder of New Zealand’s deep connection to its land.

After returning to Queenstown, the afternoon is yours. Whether strolling along the lakeshore, indulging in a final round of Central Otago wines, or simply savoring the moment, there’s a sense of appreciation for all we’ve experienced.

As evening falls, we gather one last time for a farewell dinner at Amisfield Winery, where Chef Vaughan Mabee crafts an unforgettable meal that showcases the absolute best of New Zealand’s terroir. A master of hyper-local, ingredient-driven cuisine, he brings the landscape to the table—wild game, freshly caught seafood, and foraged flavors, each dish telling a story of place. Over glasses of award-winning wine, we celebrate the journey, the flavors, and the memories made along the way.

Alas, our time together in New Zealand has come to an end. After a big final breakfast, we’ll pack up and head to the airport, brimming with a week’s worth of the finest ingredients and landscapes of the world. Until next time!