Dining in Wellington, New Zealand

Local New Zealand produce, sourced anywhere from the hub of the city to remote regions of the North and South islands, continues to win the hearts and accolades of foodies the world over, year upon year.

But the country’s capital, Wellington, remains relatively undiscovered for food tourism, despite its melting pot of culture, cuisine and creativity. Among foodies and tipplers that know the city well, Wellington is a firm favourite for a culinary holiday.

Locally-sourced ingredients are dressed up impeccably at Wellington’s award-winning Logan Brown, the restaurant lovechild of Al Brown and Steve Logan. Along with head chef Shaun Clouston, the restaurant’s tagline is “Restaurants don’t need to be formal to serve fine food”. The sentiment is true but don’t be fooled – the atmosphere in Logan Brown is nothing short of impressive. The bar, which incidentally offers 230 local and international wines, is itself a fish tank – an example of the playful décor of the restaurant. When it comes to food, however, Logan Brown gets down to business. A Saturday night degustation menu, for instance, showcases local seafood (King salmon tartare with avocado, New Zealand wasabi cream and sesame dressing) and meat (Rangitikei lamb rack with milk braised belly, pea and ricotta gnocchi, tomato ragout and mint syrup) that exemplifies holiday dining. A warning: high tea, available weekends, is near impossible to resist, if you happen to bear witness to another table’s indulgence.

Speaking of indulgence, the fact that Boulcott Street Bistro is located within walking distance of some of Wellington’s most tempting bars is only a small part of its appeal. The 20-year-old restaurant has pride of place in historic Plimmer House, acquired by the Bistro’s founders, Lawrence and Chris Green, back in 1991. Today, a table in the beautiful 1870s cottage is as sought after as ever, thanks to a glowing reputation, a no bookings policy and, of course, the creations of head chef Rex Morgan. Menu highlights include Gremolata-crumbed calamari and Fillet Bearnaise, a customer favourite that has consequently remained on the menu for the establishment’s entire two-decade lifespan.

Coincidentally, the setting of acclaimed restaurant The Larder is also an attractive, federation-style house. But if home-cooking was this good, chances are you wouldn’t be dining out. An extensive menu is a welcome characteristic of this charming canvas for head chef Jacob Brown. One feels compelled to sample the breakfast fare, certainly, but the entrées and mains displayed on the dinner menu are difficult to overlook. Roasted potatoes with pork belly and boudin noir, for instance, is sure to be presented impressively. Warm meals are best consumed by the bistro’s open fire, while the day blusters on outside.

For lovers of food and drink New Zealand is a winning holiday destination, and although Aussies claim they would love to visit, only one out of five who say they are coming end up crossing the ditch each year. Air New Zealand wants to get more people to the land of the long white cloud – a place the airline proudly calls home.