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New Zealand Food Tour

CHRISTCHURCH, THE MARLBOROUGH REGION AND NELSON

Roots Restaurant Lyttelton New Zealand food tour

Christchurch NZ

Smokey T Christchurch NZ Food tour

wairapa new zealand Greystone winery

Brew Moon Brewery

sauv blanc cellar door

NZ

Arbour restaurant new zealand

saffron milk cap mushroom

Golden Bay

Thursday 5th to Wednesday 11th March 2020

Christchurch, Nelson and Blenheim

The Nelson and Marlborough regions are a food and wine lovers paradise. With stunning scenery this region runs along the top of the South Island and is home to the largest wine region of New Zealand.

It also boasts of being the sunniest area in the country which is perfect as we’ll be enjoying the long golden beaches, untouched forests and rugged mountains – this outdoor paradise is begging to be explored by land, water and sky. Get ready for an adventure!

This tour is co-hosted by Elle Armon-Jones from The Big Foody Tours – she’s a gal who is well connected in the food world in NZ and keeps us amused with her quick humour, local knowledge and love of life.

Itinerary

DAY ONE

Dinner at Roots Restaurant in the gorgeous port town of Lyttleton. One of the best eateries in New Zealand, owned and run by chef Giulio Sterla. Winning Restaurant of the Year 2016 in the Good Food Awards, Giulio is an acclaimed chef from South America who bought his Californian wife to New Zealand from where they had been based in Spain.

Soon after the earthquake hit Christchurch and with Christy pregnant, Giulio had to make his restaurant work.

With no frills and fancies to distract from the menu, the food on your plate is a seasonal work of art curated to portray the history of the cuisine in the country. Giulio’s food showcases the very best of the region whether foraged, home grown or sourced from local farmers markets.

Meals included: Dinner

DAY TWO

Our day is taken up exploring Christchurch city. We meet the chefs who bounced back after the destructive 2011 earthquake and discover how the hospitality scene played a huge part in the reconstruction of the city. In the wake of the earthquake sustainability and building for the future became a strong theme running through the restaurants and cafes in the city. Looking after the natural resources and removing waste is high on the agenda. With pop up stalls around town, speakeasy bars and food trucks galore, the city is quirky and filled with hidden culinary gems.

Our lunch is prepared by one of those hospitality professionals, who took a concept and ran with it, becoming one of the most talked about chefs in the country.

After lunch you have the afternoon free to explore the city centre or join us for a vineyard visit out to the fringe of the metropolis.

It’s a casual dinner on the cards at one of the city’s eateries for dinner and an early night so we can all be primed and ready for an exciting day three!

Meals included: Lunch & Dinner

DAY THREE

Get your boots on! We’re heading an hour north to the Waipara region for a day of foraging, learning, cooking and exploring. Bring your walking shoes, a camera and notebook – this is a day not worth missing out on.

We begin the day on a permaculture property where everything has a purpose including the dog! We’ll tour the vegetable gardens and fruit plots discovering how the family has run a successful CSA (community supported agriculture) business for over a decade supplying 20 to 30 families with boxes of fresh food.

Then we split into teams and head off with a local guide to forage the local area for ingredients for lunch. Teams will go to the high country, the ocean, the river and the forest bringing the bounty back together to prepare our lunch. We’ll meet the local truffle dog who will try and find us something special to have with our meal.

After lunch we’re off to explore the vineyards and cellars of North Canterbury, providing a unique opportunity to get beyond the cellar door, and further than most visitors ever get! We’ll meet the family producing some of the best craft beer in the country and finish our incredible day with some wood fired pizza before making our way back to the city.

Meals included: Lunch & Dinner

DAY FOUR

We’re on the move! It’s up early for our flight to the capital of wine in NZ. We’re heading to Marlborough where 75% of the country’s wine is produced and 75% of that is Sauvignon Blanc. Our afternoon is spent messing about in the vines!

We’ll visit some of the local artisans in the region and gather some ingredients for a picnic in the vineyards. We couldn’t visit Marlborough without tasting some of the regions famous Sauvignon Blanc in some of the iconic vineyards. We learn why the Marlborough climate is considered to be the best in the world for producing the distinctive flavours of SB’s.

You have the evening to yourself to enjoy Blenheim town or relax and have a quiet night……but we will point you in the right direction of some delicious dinner.

Meals included: Lunch

DAY FIVE

The Marlborough Sounds are simply spectacular and we’re spending our day on a boat! First we’ll visit the mussel farms that produce New Zealand’s incredible green shell mussels, then we’re off to a salmon hatchery to find our why our salmon is fast becoming some of the most sort after by chefs around the globe.

We’ll lunch in a picturesque spot beside the water before heading back to our accommodation.

You’ll have a couple of hours in the afternoon to relax and enjoy the area before we head out to dinner at one of New Zealand’s best – Arbour Restaurant. Owners Liz and Bradley are the darlings of the hospitality industry in Marlborough, firmly putting it on the map as a great destination for New Zealand cuisine.

Meals included: Lunch & Dinner

DAY SIX

We’re off to Nelson and the centre of New Zealand. Our first stop is the Artisans of Upper Moutere.

We visit a mushroom farmer who left Europe but brought their love of fungi to New Zealand. We’ll meet the makers of sheeps cheese and stunning olive oils before winding our way down to the beautiful Mapua Wharf for a late lunch in the sunshine and craft beer tasting at the brewery.

It’s time to check in to our accommodation and a short walking tour of the city for those who would like to join in.

We meet for a casual dinner at one of the wine bars owned by friends who produce beautiful wine in the hills behind the city.

Meals included: Lunch & Dinner

DAY SEVEN

Golden Bay is considered one of the most beautiful places in New Zealand. We start our day with breakfast at the amazing Toad Hall – a fabulous cafe where the produce comes in from the garden and the ice cream is to die for!

The Nelson region is biggest exporter of seafood in New Zealand so we head out to meet one of the companies at the forefront of seafood export and head behind the scenes in their factory on the waterfront.

In the afternoon, for those who are feeling adventurous, we’ll head out in canoes with a local guide and some fishing line to make our way round to Golden Bay. For those who prefer “terra firma” you’re off to the local market to collect some goodies for our beach picnic!

We’ll conclude our amazing six-and-a-half days together with a BBQ Picnic in the golden sands, clinking glasses as the sunsets on another extraordinary New Zealand Food Tour!

Meals included: Lunch & Dinner

Ready to Pack Your Suitcase?

Link for New Zealand 2020 Registration Form and Terms.  Click on  highlighted text, print and complete the form. Return to us by one of these methods:

  1. Scan and email to anthony@mattersoftaste.com.au
  2. Take photo and text to 0409 969 920
  3. Mail to Matters of Taste Cooking School, G03/19 Ogilvie Road, Mt Pleasant, WA 6153

Tour price includes all experiences featured on the itinerary, meals and group land transport during tour. You book and pay for flights and accommodation – use those air miles! Please call Anthony on 0409 969 92 if you have any questions or would like to know more about logisitcs, he’d be delighted to chat.

This itinerary is preliminary, all tour experiences are subject to natures seasonal weather and any change in operation of local businesses/suppliers by 2020.

Many thanks for considering this tour, we hope you can join us.


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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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