With a unique geography spread across two islands and a food scene filled with farmers, hunters, winemakers and boundary-pushing chefs, New Zealand is a culinary hot spot waiting to be discovered. Setting it apart from other countries is an incredibly passionate community of Māori talents who are infusing wine lists, menus and food experiences with ancient traditions and an overriding sense of manaakitanga – respect, generosity and care for those around them.
To truly understand the magic of traditional Māori flavours and techniques, you must taste them, and there’s no better time to do that than autumn in New Zealand. With harvest time happening in March and April, vineyards are bustling as ripe grapes are plucked and prepared for production. In the big cities, Auckland and Queenstown, cooler temperatures and crisp air perfectly set the scene for days spent savouring wine tastings or enjoying fresh ingredients during al fresco meals.
6 top Māori-led culinary experiences in New Zealand
1. Tawhiti Wines, Hawke’s Bay, North Island
Traditional Māori practices inform every aspect of the winemaking process at Tawhiti, from selecting the right grapes for the environment to using the lunar, or maramataka, calendar to inform planting decisions. Owned and operated by Matua Murupaenga, who’s also a chef and DJ, and his partner, Imogen Weir, this organic-wine label produces just 600 bottles each vintage.
Their first, launched in late 2023, was a Chardonnay pétillant naturel. They have since added a sangiovese Syrah and throw a launch party for each wine release in case you needed another excuse to try this small-batch winery.
Where to find Tawhiti Wines
- Auckland: Pici Restaurant, OOH-FA Restaurant
- Wellington: Puffin Wine Bar
- Christchurch: Frances Nation
2. Huntress Wines, Wairarapa, North Island
This winery’s practices are guided by kaitiakitanga, the principle of guardianship of sky, sea and land – the latter of which, in the Māori world view, is the giver of life. Founder Jannine Rickards’s winemaking is informed by her farming family’s tradition of working with and nurturing the land. Huntress Wines offerings – including a Riesling and Sauvignon Blanc blend, chilled Pinot Noir and hearty Syrah – can be enjoyed with wild foods and fresh, seasonal produce. A perfect way to truly savour the flavours of the land.
Where to find Huntress Wines
- Auckland: Cazador Restaurant
- Wellington: Regional Wine & Spirits, Ortega Restaurant
- Christchurch: Vino Fino, Inati Restaurant
- Martinborough: The Wine Merchants
3. Tūāpae Wines, Waiheke Island, North Island
A short ferry ride from Auckland, Tūāpae is a family-run winery owned by Luke and Vanessa Reynolds. Vanessa’s Māori ancestors have been connected to this area of the country for centuries, and the vineyard is another link to that heritage for her. In their farming and winemaking practices, the Reynolds embrace ki uta ki tai, the traditional understanding that what begins on land will end up in the sea.
As such, stewardship of the land is behind all of their decisions, including hand-picking their grapes. They open their doors to visitors on weekends. Enjoy a tasting of the Māwhero rosé, a fruit-forward blend of Merlot and Malbec, or a savoury Bordeaux blend.
4. Rewi Spraggon, Auckland, North Island; Queenstown, South Island
Whether Rewi Spraggon is expressing himself through carving, music or cooking, creativity is a driving force for him. Known as New Zealand’s Hāngī master, Spraggon is skilled at the ancient Māori tradition of cooking with a pit oven using heated rocks. His interest in food started at a young age; he was inspired by and learned from his mother and her catering business.
You can find his creations – like a pork belly hāngī burger on potato mash or apple watercress salad sandwiched in a focaccia bun – at his food truck, which travels around Auckland and Queenstown.
5. Haylee-Chanel Simeon, Bluff, South Island
You can’t get much more south than Bluff, and Haylee-Chanel Simeon, who was born and raised here, knows the landscape inside and out. The culinary force at Hayz @ The Anchorage, Simeon has created a menu that features southern ocean delicacies created with traditional Māori cooking techniques. It’s all about indulgence here, whether you enjoy mutton bird paté, fresh blue cod or Southland whitebait topped with an egg.
6. Deon Muir, Bay of Plenty, North Island
Deon Muir is one of the country’s best-known rugby athletes—he was captain of Super Rugby union team the Chiefs and of the New Zealand international squad Māori All Blacks. Today, he’s still keeping active but on the water instead of the pitch. Through Muirs Tours, he fuels his passion for the sea, outdoors and local culinary traditions by leading guided tours for visitors of New Zealand’s coastal waters.
You can soak in local lore and learn a variety of fishing techniques on an adventure based out of Maketū or have a sea and land experience that includes guided fishing and foraging, wrapping up with a delicious feast. And if you don’t have sea legs, Muir offers a culture-focused dinner experience that features a cultural tour of landmarks in Maketū and an incredible traditional hāngī dinner afterwards at his home.
