Go to New Zealand not just for the adventure, but the F&B scene
Experience culinary culture in ways you never imagined
Most travellers think about New Zealand as a place of adventure and majestic scenery.
However, a growing food and drink scene is making the country rise among the ranks of gastronomic destinations to visit.
Here are five must-do's on the culinary trail in New Zealand, as recommended by the Queenstown-based New Zealand Walking Tours.
EXPERIENCE THE GROWING CRAFT BEER SCENE
Although Wellington is more renowned for craft beer and leads the way for trends, Auckland is fast gaining a reputation for craft beer too, and adventure aside, this may be a reason to visit the northern city, according to the New Zealand Herald.
Extend your stay in Auckland by a few days, and stop over at one of the microbreweries for a pint with a side of fish and chips.
DINE ON FARM REARED DEER
Venison has become a popular choice among locals, thanks to the growing industry of deer farming, something travellers may not imagine when journeying through New Zealand.
It has been legalised since 1969. Most deer raised in New Zealand are kept organically and sustainably, usually in large paddocks with high-quality grass and lots of space.
Locals enjoy dining on the loin, which is lean, tender and great for pan frying until medium-rare. It is perfect with a glass of Merlot or Shiraz.
The outskirts of Fiordland National Park around Te Anau are home to lots of deer farms, so venison is widely available at restaurants there.
SAMPLE A TASTE OF 'SACRED' ABALONE
Paua is the Maori name for abalone, a large edible sea snail which is considered sacred and a treasure. The Maori use the beautiful shells (above) of the mollusc to make jewellery and souvenirs.
But did you know that Paua meat is tender and delicious? The texture is similar to that of a large mushroom, though it is rather an acquired taste.
It is cooked for only a short time, usually sautéed with garlic and butter to bring out the best of its flavour. Sample this sacred shellfish in Kaikoura, on the east coast of the upper South Island.
EAT THE TRADITIONAL MAORI WAY
The art of Hangi has been a traditional cooking technique used by the Maori for centuries (above).
A pit is dug in the ground, filled with hot stones, then packed with fish, chicken, meat or root vegetables.
The food is wrapped in aluminium foil (or traditionally in leaves), placed in baskets and lowered onto the hot stones. It is then covered with a cloth and topped with soil to cook for a few hours. The result is an earthy, smoky flavoured tender meat that falls off the bone.
ENJOY A FARM TO TABLE MEAL IN A NATIONAL PARK
Although not a new concept in dining, the quality of the produce in New Zealand makes all the difference.
New Zealand's farmed salmon is among the cleanest in the world. This is because the salmon begins life in some of the world's freshest water, from glacial melt water making its way into rivers, lakes and canal systems.
New Zealand salmon, lamb and beef are not fed steroids or growth hormones, making them 100 per cent natural.
Sample this naturally farmed produce at Awaroa Lodge in the middle of the Abel Tasman National Park, and enjoy the vegetables from their organic garden for the ultimate farm to table experience.
New Zealand bungee pioneer unveils world-first catapult experience
Those looking for thrills in New Zealand are in for a treat.
AJ Hackett Bungy New Zealand has launched a new world-first adventure tourism experience - the Nevis Catapult - in the remote Nevis Valley near Queenstown.
It allows guests to experience up to 3G of force and speeds of almost 100kmh in 1.5 seconds, as they are propelled 150m out across a ravine before dropping suddenly towards the valley floor and experiencing a series of jaw-dropping bounces.
Housed in a pod and between a series of cables, alongside the famous Nevis Swing, the multi-million-dollar Catapult is a unique combination of height, flight and speed using a bespoke high-speed winch system developed over years of research.
AJ Hackett Bungy New Zealand's Henry van Asch came up with the idea when travelling around France during the 1980s with his friend and co-founder, A.J. Hackett.
He said: "I played around with the idea by riding my mountain bike with a bungee cord attached, off bridges."
He noted the significance of unveiling the new experience in the company's 30th year.
"In 1988, we took bungee to the world and put New Zealand on the world adventure tourism map.
"Thirty years on, it is wonderful to still be pushing the boundaries globally," he said.
AJ Hackett Bungy New Zealand is set to reach one million jumps from the Kawarau Bridge Bungy Centre next month.
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