New Zealand with Elliot Bell

Nau mai, welcome to New Zealand! Our journey begins in Hawke’s Bay. After arriving in Auckland, it’s a short flight to Napier, the seat of the Hawke’s Bay region on the east coast. Hawke’s Bay is the country’s oldest and second largest wine-producing area, famed for its chardonnays and bold, tannic red blends.

Upon arrival, we’ll stop at Mission Estate Winery, the oldest winery in Hawke’s Bay. We’ll enjoy lunch, taking in the sweeping vineyard views from the historic estate where stained glass, old stone, and the scent of nearby vines give the afternoon its atmosphere.

In the afternoon, we’ll embark on an exploration of palm- and pine-fringed Napier alongside a private guide. Art Deco facades complete with Maori motifs, rebuilt after the devastating 1931 earthquake, stand in soft pastel light while stories of resilience, architecture, and coastal life shape the walk.

Feeling radiant, we’ll transfer to our basecamp for the stay here. Once settled and relaxed, we’ll enjoy dinner at the hotel and toast to the adventure ahead.

We’ll start our morning at the farmer’s market. Among crates of just-picked citrus, wedges of farmhouse cheese, warm loaves wrapped in paper, and growers who know the land by instinct as much as profession, the region’s food culture comes into focus.

From there, we head to Clearview Estate for lunch and a tasting with the winemakers, who’ll introduce us to their award-winning Chardonnays and Basket Press Merlot. We’ll stop for lunch nearby before following the Hawke’s Bay coastline to Hygge at Clifton Bay. Here, we’ll taste award-winning Hōhepa cheeses, revealing the richness of biodynamic farming through nutty alpine styles and soft-ripened wheels still carrying the character of the surrounding pasturelands. After, a local beekeeper offers a closer look at Hawke’s Bay honey, from flowering seasons to the careful work of the hives themselves.

After time to rest back at the hotel, the evening closes at Smith & Sheth Oenotheque, where tasting feels more like storytelling than ceremony. Inside a dramatic space that blends barrel hall, studio, and theatre, each pour is tied back to the landscape, the growers, and the quiet decisions that shape the region’s wines.

Today begins on the trails of Te Mata Peak, where a privately guided hike climbs through rolling hills to one of Hawke’s Bay’s most commanding viewpoints. From the summit, vineyards give way to orchards, pastureland, and the distant curve of the Pacific coastline.

At a quiet vantage point along the trail, morning tea is served with time to linger over the view before the afternoon continues at your own pace to enjoy lunch on your own.

Later, we’ll come back together at Craggy Range, for a dinner shaped by the surrounding farmland and vineyards, with the dramatic silhouette of Te Mata Peak rising in the distance once again.

Today we’ll make our way south along the coastline to Christchurch. Upon arrival, 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. 

The day continues onto the quiet hills of the Izu Peninsula at Nakaizu Winery Chateau, where rows of locally grown grapes stretch toward the surrounding mountains. During a private tasting and tour, we’ll learn about the region’s distinct growing conditions and the careful, sustainable practices that shape each vintage.

The rest of the afternoon is yours to enjoy—perhaps 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. This evening, dinner leads us to one of Christchurch’s most respected dining rooms. The tasting menu moves with precision and curiosity, drawing deeply from New Zealand ingredients while maintaining an atmosphere that feels intimate rather than formal.

This morning, we continue our walking exploration of Christchurch. Along the way, 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 bounty of the region and the joy of cooking alongside new friends.

After lunch, we’ll board a traditional punt at The Antigua Boat Sheds and drift quietly along the Avon River as our guide shares stories of Christchurch’s gardens, waterways, and history from the water’s edge.

Tonight, dinner is at our 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. After lunch, 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. 

After checking into our Queenstown accommodations, still giddy from our ride through the sky, we’ll take a luxurious pause to reflect on the day’s learnings and dinner is on your own tonight.

Today we venture beyond Queenstown’s lively streets toward Moke Lake. Beneath steep alpine ridgelines and open grasslands, we embark on a morning hike following an easy loop around the lake, crossing quiet boardwalks and gentle trails where the still water reflects the surrounding peaks with near-perfect clarity. Afterward, a relaxed barbecue picnic is served outdoors, the kind of meal that feels inseparable from the landscape itself. 

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 quiet appreciation for all we’ve experienced.

As evening falls, we gather one last time for a farewell dinner at at Botswana Butchery, where polished service and rich local ingredients create a fitting final evening together. Perhaps South Island lamb cooked until nearly spoon-soft, local oysters served icy and briny, or delicate hapuka brightened with citrus and herbs gathered from the season are on the menu. 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!