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New Zealand's culinary presentations are regarded as among the best in the world with a diverse range of ingredients utilising the ‘fresh is best’ policy which extends from seafood and prime beef and lamb, to fresh fruit and vegetables.
Here in the Waikato some of the most inspired culinary presentations using sourced-daily fresh produce, is available for the most discerning diner, with imagination and flair very evident in the diverse range of menus on offer.
Innovative and eclectic, the Pacific Rim influence that is peculiar to New Zealand takes its inspiration from regions and countries such as Europe, Thailand, Malaysia, Indonesia, Polynesia, Japan and Vietnam. This unique blend of influences has created a mouth-watering range of flavours and food available from cafes and restaurants nationwide.
The distinctly New Zealand-style cuisine features lamb, pork and venison; salmon, crayfish, Bluff oysters, paua (abalone), mussels and scallops; kumara (sweet potato); kiwifruit and tamarillo and for those with a swet tooth, delicacies such as pavlova, our national dessert, made from meringue and lashings of fresh whipped cream topped with fresh fruit or berries.
Check out this site for more about wining, dining and wineries in the Waikato.
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Waikato and Bay of Plenty Wine Region
The Waikato and Bay of Plenty regions south of Auckland are gathering momentum with steadily expanding vineyard plantings occupying scattered pockets of land amidst rolling farmland. Tauranga features two locally based vinyeards, Mills Reef and Morton Estate which consistently win awards overseas for the excellence of their products.
Wine production is focused mainly on Chardonnay with Cabernet Sauvignon and Sauvignon Blanc occupying second and third place. Our whites wines, particularly Chardonnay and Sauvignon Blanc, have achieved an international reputation for excellence - and the reds are catching up fast!
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