By niche
Food creators
New Zealand food content works best told through place: a hāngī cooked in the earth at a Rotorua cultural evening, Wellington's coffee and café culture, Waiheke Island's vineyards near Auckland, and pinot noir in the Gibbston Valley near Queenstown. Seasonal produce and seafood change through the year, so your dates shape the story.
Where do food creators go?
- A hāngī as part of a Māori cultural evening in Rotorua.
- Cuba Street and Wellington's cafés and roasters.
- Waiheke Island's vineyards, by ferry from Auckland.
- Gibbston Valley wineries outside Queenstown.
What should I know?
Tell us about allergies and diets early. Present a hāngī as part of the cultural experience it belongs to, with credit to the hosts. Wine tastings are for adults, and drinks beyond what is agreed are personal extras.
Full day and evening
Full day, about 6–7 hours