Your journey begins with three vibrant nights in Auckland, where New Zealand’s culinary spirit immediately comes to life. Here, you’ll savor a memorable Farm‑to‑Plate luncheon, gaining insight into the country’s deep agricultural roots as you enjoy fresh, hyper‑local ingredients prepared with thoughtful care. A playful and delicious Ice Cream Masterclass adds a sweet twist to your time in the city, complemented by a series of remarkable meals and immersive food experiences that highlight Auckland’s creative culinary scene. Traveling south, you’ll step into the rich cultural traditions of a Māori village before enjoying an overnight stay in Rotorua, where geothermal wonders and storytelling deepen your connection to the land. The adventure continues with nights in Christchurch, home to a signature vineyard experience and a fascinating visit to a salmon farm, offering a closer look at the region’s celebrated artisanal producers. Your final three nights unfold in stunning Queenstown, where visits to a lamb farm and a local winery introduce you to the flavors of the Central Otago region—balanced perfectly with free time to explore, relax, and soak in the breathtaking alpine views.

Auckland – Guided Walking & Shopping tour

Discover the legends, learn about the arrival of the Maori, the impact of colonisation, the major landmarks, local art and diverse culture of New Zealand’s largest city. This fascinating 3-hour excursion will include a refreshment stop, an artisan cheese tasting and a spot of shopping.

Origine is a Kiwi-styled bistro and sister restaurant to Ahi, it is also the birthplace and the inspiration behind Chef Ben Bayly’s TV show, A New Zealand Food Story.

Located in the heart of downtown at Auckland’s newest shopping and dining precinct, Commercial Bay with breathtaking views of the Waitemata, Harbour Bridge and the heritage-listed Auckland Ferry Building. The upper mezzanine with its own dedicated bar makes for a perfect vibe for this evening.

This evening’s menu offering is curated by Chef Ben Bayly and celebrates the passionate suppliers and growers from across New Zealand who help bring magnificent food to your table.

An early check-out from our hotel and we journey south by coach to Rotorua, famous for its geothermal landscapes as well as its rich indigenous Maori culture.

We will stop for a Māori cultural experience and traditional lunch at the enchanting world of Te Pā Tū – The ‘Gathering Place’, formerly a Māori Village that is a cultural haven nestled in the serene forests.

This unique destination offers an immersive experience depicting the rich tapestry of Māori, history, and traditional style cooking a Hangi (earth oven) prepared with fusion cooking techniques and local Māori ingredients now found in food that is prepared for the modern palette.

To complete our day filled Māori cultural connection, we will move on to get up close and view the largest natural active geysers in the Southern Hemisphere. The Pōhutu Geyser is New Zealand’s most prolific geyser naturally erupting skyward over 15 times during the day, it is awe-inspiring and is a sight to behold.

Later in the afternoon we will check-in at our accommodation Pullman Rotorua located in the city and overlooking the lakefront.

Rotorua is not only known for its geothermal wonders and cultural heritage, it’s only apt that the culinary scene is also deliciously diverse. This evening, we will take a short walk to dinner at the Terrace Kitchen a stylish eatery that blends classic heritage and modern style, known for sustainable, nose-to-tail cooking curated with locally sourced produce.

We complete check-out and depart to Rotorua airport for our flight to the Christchurch located on the South Island of New Zealand.

Christchurch is the largest city of the South Island and is known as New Zealand’s “Garden City” for its beautiful parks, the Avon River and architecture that blends seamlessly with English-style colonial and modern. It also serves as an excellent hub for exploring the South Island’s natural wonders like the Southern Alps and Akaroa. It is famous for its resilient, vibrant arts scene, innovative street art, and thriving food scene.

Afternoon arrival in Christchurch and check-in to our accommodation – The Hotel Montreal

This evening, we take a short walk to dinner at King of Snake restaurant an award-winning restaurant serving modern Euro-Asian cuisine in a stunning contemporary setting with panoramic views of Cashel Mall, the Bridge of Remembrance, and the Willow lined banks of the Avon River.

Dinner will feature shared plates of carefully selected offerings of signature dishes.

This morning our adventure takes us on a journey to the home of the finest King Salmon in the world.

We will travel by coach to Banks Peninsula and the deep waters of Lucas Bay in the Akaroa Harbour, the result of an Ancient Volcanic Caldero millions of years ago.

A boat journey across the harbour to the Akaroa Salmon farm for a private viewing and meeting with Nik Mavromatis from Akaroa King Salmon to gain first-hand knowledge about the aquaculture practices and production of the Akaroa King Salmon in New Zealand. They are the world first King Salmon farmer to implement the Blue Impact feed program from Biomar – to become a net-positive seafood producer whilst lowering the carbon footprint.

We return to shore and transfer to lunch at Caldera Vineyard Estate overlooking idyllic village of Akaroa.

Here you will sample the delicious Akaroa King Salmon prepared especially for you, fresh from harbour to plate.

This evening, we will take a short trip to dinner where we will be hosted by Celebrity Chef Darren Wright, lamb and beef ambassador at Alliance Group NZ (distributor of Lumino Lamb).

Darren will showcase his culinary cuisine at Burj restaurant.

This morning, we check-out from our hotel after breakfast and journey to the picturesque foothills of Inland Canterbury for a morning tour of Quartz Hill Station, producers of the world’s finest Lumino lamb.

The farm offers a fascinating glimpse into the diverse agricultural practices and here you will meet Georgie and Dan Harper, owners of the station, and Dan will share insights in the role he plays in the diversification of his agribusiness, showcase not just lamb but Venison and Beef and some of the secrets of the 15year development and why the farms produce is a favourite of chefs worldwide.

A light lunch onsite prior to departing to Christchurch Airport for our flight to Queenstown.

Afternoon flight departs from Christchurch to Queenstown.

Arrival in Queenstown late afternoon.

Queenstown – located in the South Island of New Zealand nestled by spectacular alpine scenery and Lake Wakatipu. It is the most photographed and most loved by moviemakers for its most amazing locations, of recent times famous for the Lord of the Rings & Trilogy. It is also the gateway to award-winning vineyards boasting full-bodied pinot noir and aromatic whites. The vibrant ever-evolving food scene is a true reflection of its people, its produce, and the spectacular landscape surrounds.

From local flavours created by celebrated chefs and culinary creators,’ you are invited to slow down, savour the moment, and enjoy the true taste of place.

Arrive and transfer to check-in to our accommodation – Millbrook Resort

This evening will be a relaxed get-together for cocktails and lite bites at Millbrook Resort

Today’s Wine Adventure will be a visit to Gibbston Valley the world’s southernmost wine region that produces Chardonnay, Sauvignon Blanc, Pinot Gris and Rose, but its greatest fame is for its Pinot Noir which has repeatedly won international acclaim. We will take an exclusive behind-the-scenes tour will elevate your wine experience ‘beyond the Cellar Door’. The wine experts will provide an insight to the winemaking process and how the top drops are handcrafted from the ‘Grape to the Glass’.

Wine Tours at both Gibbston Valley & Kinross Vineyards.

Dinner this evening will be at Aosta restaurant in the nearby historic village of Arrowtown.

Award-winning New Zealand chef, Ben Bayly, was inspired to blend the robust flavours of Northern Italy’s Aosta Valley with the fresh flavours of Central Otago. Subtle French influences give a nod to the Franco/Italian Heritage of the Aosta Valley as they weave their way through the food adding refinement to his mountain inspired cuisine.

Day free to explore…. Queenstown city or Arrowtown for some shopping and enjoying the vista of this beautiful city or simply enjoying the facilities the Millbrook Resort has to offer such as Golf or Spa.

This evenings Farewell Dinner is at Ayrburn – one of New Zealand’s most unique and spectacular hospitality precincts. This 60-hectare working farm built in 1864, has been meticulously restored creating a seamless collaboration of history, architecture and curated culinary cuisine.

Our private dining venue will be The Barrel Room lined with ageing wine barrels and immersed in an atmosphere of sophisticated opulence. A perfect setting for our finale feast of your culinary journey in New Zealand.

Departure day – Check-out from Millbrook Resort

Transfers to Queenstown airport for your scheduled flights.