High-End Kiwi Cuisine, Coast To Coast: The Itinerary Defining New Zealand’s Culinary Golden Era
Vicki Young
Freelance Sub-Editor | Urban List NZ
Tāmaki Makaurau may have kicked off New Zealand’s high-end dining renaissance, but the movement is nationwide. From the fire and ferments at Rothko, dining at the ‘Top Of The World’ at Chef's Table At Blue Duck Station, alpine degustations at Amisfield to luxury dining in Southland’s fiord—this is Aotearoa’s edible itinerary recognising the chefs, regions, and restaurants redefining Aotearoa cuisine.
Aotearoa New Zealand is a destination worthy of a special journey, and for the first time, that’s now being globally recognised and awarded with the arrival of the MICHELIN guide.
From locally-sourced produce to award-winning wines—it’s time to put Aotearoa under the spotlight, showcasing the magic that happens when multi-cultural culinary creativity meets incredible produce grown in Aoeteroa thanks to 100% Pure New Zealand, we’re shining a light on some of the best must-eats across the motu.
Here is our culinary itinerary for the ultimate feast in Aotearoa, from North to South. For more on why Aotearoa is the dining destination to add to your holiday radar, visit here.
Skip to the region you want to explore here.
Northland & Auckland
Welcome to the top of the country, where road trips roll into beach dips and long lunches stretch into golden hours. From Auckland’s slick waterfront eateries and to Northland’s seafood shacks, farm-gate gems, and sleepy coastal town, this is your gateway to sunshine, surf, and seriously good kai.
Sage Restaurant
46 Otamarua Road, Russell
Situated at Paroa Bay Winery, soak in breath-taking views of the sea at Sage restaurant. Kaimoana is sustainably fished and line-caught, while produce is sourced from local suppliers and the on-site garden—the menu showcases locally grown and sourced ingredients with a nod to the supplier names and distance from Sage too. Executive Chef Daniel Fraser and the team champion the best of Aotearoa kaimoana—from his signature Fiordland crayfish risotto to slices of Ruakākā haku (kingfish) in vibrant basil oil, pickled grapes and tapioca crisps.
Paris Butter
166 Jervois Road, Herne Bay, Auckland
Paris Butter chefs and co-owners Nick Honeyman and Zennon Wijlens, along with their team, are using innovative and modern culinary techniques to highlight New Zealand ingredients over 6-8 courses on their Evolution Menu (plus the option to pair with local or international wines). With a creative take on travel memories, kitchen memories and childhood nostalgia—like their beet caramel and truffle spin on “Milo” ice cream. Dishes are elevated and flow with the seasons. Their sell-out dinner collaborations with both local and internationally renowned dining establishments are one-of-a-kind, exciting, and what they describe as a chance for the chefs to have fun.
Ahi
Commercial Bay Level 2/7 Queen Street, Auckland Central, Auckland
Image credit: Ahi | Instagram
Chef Ben Bayly needs no introduction. When he’s not at the pass, you’ll see him showcasing food producers from all across the country on the TV series, A New Zealand Food Story. He draws inspiration from those ingredients, which are then featured at his flagship restaurant, Ahi, in Commercial Bay. Meaning “fire” in te reo Māori, Ahi symbolises Chef Ben’s cooking philosophy utilising flame to bring out flavour. The menu nods to ingredients from all across the country. Vegetables come from Ahi’s regenerative agricultural garden in Patumāhoe, South Auckland. Choose from à la carte options like wild-shot red deer or woodfired crayfish, or trust the chef with A New Zealand Food Story set menu. Ahi is currently popping up at W Shanghai - The Bund as Ahi Shanghai this November.
Tala
235 Parnell Road, Parnell, Auckland
Tala means “story” or “tale” in Sāmoan and forms the basis of what Tala is all about—tales of Sāmoa, using familiar ingredients that build on Chef-owner Henry Onesemo’s childhood food memories growing up in Sāmoa. The tasting menus—fāgogo, referring to traditional Sāmoan storytelling, or Chef’s Journey—take diners through a contemporary Sāmoan journey with modern dining techniques and a nod to tradition cooking with fire, with their signature banana-wrapped chicken cooked Sāmoan umu-style. Grab a seat by the pass and experience a taste of hospitality, fa’a Sāmoa (the Sāmoan way).
Lillius
19 Khyber Pass Road, Grafton, Auckland
Image credit: Lillius | Vicki Young
Chef-owners and husband and wife team Fraser McCarthy and Shannon McCarthy are the duo behind Lillius—with Chef Shannon stepping out from behind-the-scenes and into the kitchen this year while Fraser was out with an injury. Lillius is an intimate dining experience—lush and soft, royal blue velvet banquette seating lines the rendered concrete walls, with pops of yellow from the chairs opposite. The chef is steps away in the open kitchen.
The menu at Lillius changes every month, showcasing snapshots of Aotearoa through each season. Ingredients that some may not be familiar with are used and introduced to diners in a way that’s welcoming and, most importantly of all, delicious. Their dishes show the longstanding and close relationships they’ve built with their suppliers over the years, as well as their impressive culinary talents honed from working in top restaurants. They’re celebrating 8 years later this month since they opened their doors and have a special menu planned with them both in the kitchen—for this one day only.
Metita
The Grand by SkyCity, 90 Federal Street, Auckland Central, Auckland
Image credit: Metita | Instagram
This is the third venture from Chef Michael Meredith, a stalwart in the hospitality scene. Those who were in Tāmaki Makaurau in 2007 will fondly remember Meredith's, known for their innovative degustation menus. Metita, his latest venture with SkyCity, is named after his late mother, and is a celebration of Pacific flavours.
The menu draws on familiar flavours from Chef Michael’s childhood growing up in Sāmoa, yet presented in a modern way. Cue, Chef Michael’s take on pisupo (corned beef) à la steamed bun—glazed with lardo, a brush of soy, and topped with caviar. Palusami (taro leaf and coconut cream) appears in a vibrant purée, underneath a 55-day-aged, hand-picked cut of beef scotch. This is an introduction and detailed study of Pacific flavour that your taste buds don’t want to miss.
Onslow
9 Princes Street, Auckland Central, Auckland
Image credit: Onslow | Vicki Young
Another Tāmaki Makaurau hospitality icon is Chef Josh Emmett—and Onslow is a culmination of Chef Josh’s culinary journey from London to New York and back to Aotearoa. Treats include eclairs of the savoury variety—filled with Chatham Islands crayfish in an eggy, spiced bisque (a signature snack), which reminds me of an elevated egg sandwich and lobster-style roll.
The menu showcases Aotearoa produce from start to finish, from Kemureti (Cambridge) duck breast to Southern Station wagyu in Ōtautahi, Christchurch. The salmon trolley with Stewart Island’s Big Glory Bay salmon is a must, and don’t skip on dessert—we’re here for Aotearoa citrus in sorbet form or a fleeting Riwaka truffle and Jerusalem artichoke ice cream.
Aryeh
20 Seaview Road, Piha
Image credit: Aryeh | Vicki Young
Drive out West Auckland and experience a taste of Aotearoa, beachside at Aryeh. Celebrating the best of what Aotearoa has to offer, Chef-owner Lucas Parkinson brings a snapshot of Aryeh’s neighbourhood and beyond with their tasting menu.
From line-caught fish with Piha ice plant to a smoked Clevedon heirloom tomato and puffed Canterbury pearl barley combo that was reminiscent of liquid pizza, personified—Chef Lucas and the team bring exceptional culinary technique to highlight Aotearoa produce from each season. The sides shine just as bright as mains, with caramelised Ohakune carrots and salad of the day dressed with pickles and preserves of the moment. Don’t forget to try their ‘fush & chups by the beach,’ cooked in tallow from Aotearoa beef.
Book Here
Rothko
40 Omaha Flats Road, Matakana
Image credit: Rothko x Serai collab | Vicki Young
Chef Neil Sapitula has given a new era to Rothko Restaurant since coming on board late last year. He’s bringing fire dining—open flame cooking with multicultural flavours, ferments and a whole lotta Filipino soul. He’s leading the charge in Aotearoa with a fermentation station, the first of its kind with Filipino-forward ferments and Aotearoa produce. With flavours like burong kanin and kingi liver XO, chicken odobo doughnut with fermented otago cherries, and grilled Aotearoa eel, it’s full of Filipino flavour remixed into a modern Aotearoa setting.
Hamilton & Ruapehu
Hamilton’s food scene has levelled up, think riverside dining and fine-dining heroes worth the detour, while Ruapehu brings all the alpine energy. One minute you’re sipping natural wines in the Waikato, the next you’re locally-sourced plates amongst the clouds.
The Green
Made Sheds, Level 2/401 Grey Street, Hamilton East, Hamilton
Image credit: The Green, A Chefs Table | Instagram
Inspired by Waikato and overlooking the Waikato River, The Green is an 8-seater chef's table in Hamilton. With a tasting menu changing daily showcasing the best of Waikato suppliers and growers. The restaurant team consists of Chef Karl and sommelier Drew. Having returned from overseas (Chef Patron of Old Dowton Lodge Restaurant in Ludlow, England) and working in Aotearoa (Executive Chef at Huka Lodge), Karl opened The Green two years ago, with their booking waitlist currently up to March 2026.
Flavours are fresh, and combinations are unique, yet work so well together—think Aotearoa trevally with Thai-style green buttermilk granita, or Granny Smith apple with parsnip for dessert. The menu is a thoughtful study in flavour and texture, and a love letter to the beautiful produce coming out of the Waikato region.
Chefs Table at Blue Duck
4265 Oio Road, Whakahoro, Retaruke, Ōwhango
Image credit: The Chef's Table at Blue Duck Station | Vicki Young (Photography by: Jack Woon @jackwoon.nz)
The Chef’s Table at Blue Duck Station—fondly referred to as the restaurant at "the top of the world"—opened in 2021. With incredible views of the surrounding hills amongst the clouds, it is only accessible via ATV. Zoom past the sprawling mānuka bush and resident cow traffic—until you reach the restaurant at the very top, surrounded by native bush and the clouds.
The menu encourages you to trust the chef's style with 10+ courses—utilising produce from the veg gardens, and foraging by Chef Jack Cashmore, which dictates the menu every day.
It’s a snapshot of the changing landscape and season. Highlights include mushroom “biscuits,” mānuka-flamed wagyu, hot bread, a salad like no other, kabayaki-style eel wrapped in nasturtium, an inventive cheese course and hay cream poured over apple pudding tableside. Read the full experience here.
Hawkes Bay
Hawke’s Bay is all things vineyard-laced valleys, Art Deco charm, and farm-to-table dining that hits different when you’re this close to the source. Come for the wine and stay for restaurants that turn the freshest produce into meals you will remember far beyond your trip.
Craggy Range
253 Waimarama Roadm Havelock North
Image credit: Craggy Range Restaurant | Instagram
Returning to Aotearoa after a decade abroad, Chef Casey McDonald joined Craggy Range as the new head chef of the restaurant in 2017. The restaurant has breathtaking views of Te Mata Peak, and guests can now dine at the flagship restaurant or at The Loft—an intimate, dinner party-style feel that seats up to 36 guests, featuring food that Casey loves to cook for friends at home.
The menus showcase produce from Hawkes Bay and around Aotearoa—unpretentious cooking that’s delicious. Drool over flavours like crispy duck skin, black-peppered strawberries, and sourdough crumpets topped with crayfish. Main courses highlight Aotearoa from land (spring lamb tartare) to sea (slow-cooked pāua with greenlip mussels) and there’s even a dedicated vegan and vegetarian menu too. And don’t leave without trying Chef Casey’s famous potato focaccia bread.
Kapati Coast & Wellington
The Kāpiti Coast dials up the slow-living vibes with beachside boutique producers and dining expriences, while Wellington brings the big-city flavour punch. Craft beer temples and chef-driven dining all packed into a wildly walkable capital. Trust us, this duo is a food-lover’s dream run.
50-50
22 MacLean Street, Paraparaumu Beach
Image credit: 50-50 | Instagram
50-50 is Chef-owner Helen Turnbull’s vision of modern Aotearoa cuisine, with what she describes as culinary tweaks, using techniques and flavours from around the world to showcase the beauty of Aotearoa produce. Having worked in kitchens overseas in Japan and UK, Chef Helen returns to Aotearoa with her restaurant, 50-50 in Kāpiti Coast.
With six or nine course menu offerings (and a dedicated vegetarian degustation menu), the current menu features new season produce like asparagus (with feijoa-spiced salt) and kaimoana from Tora Collective (poached in yuzu). Expect creative pairings with texture, flavour and all while showcasing locally-sourced, foraged and grown (from her own garden, too) produce.
Logan Brown
192 Cuba Street, Te Aro, Wellington
Image credit: Logan Brown | Instagram
This Wellington institution, housed in the former National Bank, is renowned for its exceptional table service, complete with an expeditor managing dockets and the old bank’s dumbwaiter ferrying desserts up from the pastry kitchen below. The restaurant’s signature pāua ravioli, a menu staple since its opening in 1996, reflects its commitment to culinary excellence.
Industry veterans like Steve Logan and Executive Chef Shaun Clouston share their expertise, ensuring each dish tells a story. The regularly updated menu, displayed in the cabinet outside the building, showcases Aotearoa on every plate—from Fiordland venison and lemongrass-confit pork belly with crayfish sausage and date hoisin, to line-caught hāpuku (groper) paired with a smoked eel and fennel doughnut.
Book Here
Jano Bistro
270 Willis Street, Te Aro, Wellington
Image credit: Jano Bistro (from my 2020 archives on the pass) | Vicki Young
The yellow cottage on Willis Street has been a cornerstone of Wellington’s hospitality scene for over a decade, home to Jano Bistro. As the restaurant celebrates its 11th year, Chef co-owner Pierre Alain Fenoux continues to craft dishes that reflect the seasons and the diverse landscapes of Aotearoa. Named after Pierre’s grandfather—affectionately nicknamed Jano—the restaurant carries a legacy of culinary curiosity: as a child, Pierre foraged mushrooms, snails, and crayfish with his grandfather, tending the garden and helping his grandmother transform the day’s harvest into meals.
Under the guidance of Pierre and co-owner Diana, Jano Bistro has become synonymous with a deep respect for hospitality and provenance, highlighting the story behind every ingredient and using every peel and scrap to build layers of flavour. Standout dishes, like the butternut and hazelnut creation that transforms humble ingredients into something almost meaty in texture and richness, exemplify this approach. Booking ahead is essential, as this intimate spot continues to offer a distinctly special dining experience.
Book Here
Rita
89 Aro Street, Aro Valley, Wellington
There’s something undeniably charming about cottages in Pōneke, and this 100-year-old restored workers’ cottage feels like stepping into a friend’s home. Named after Chef co-owner Kelda Haines’ grandmother, Rita offers an intimate and welcoming atmosphere, with the large text “this heavenly place” accentuating the light, neutral and sage-green interior.
Each day, chefs and co-owners Kelda Haines and Paul Schrader craft the evening’s three-course set menu, celebrating local, seasonal produce at its peak. Complemented by an upstairs larder of pickles and preserves, the experience feels personal and thoughtful—especially when guests receive a handwritten note detailing their order, with recommended add-on sides to enhance the meal.
Book Here
Te Tauihu-o-te-Waka, Marlborough
Te Tauihu-o-te-Waka is where big skies, glassy sounds, and sun-soaked vineyards collide. Marlborough may be world-famous for its sauv, but the region goes way deeper—think artisan producers, ocean-fresh kai moana, and winery restaurants that know exactly how to show off the landscape on a plate.
Harvest Restaurant Blenheim
776 Rapaura Road, Rapaura
Image credit: Harvest Restaurant | Vicki Young
Located inside the beautiful Marlborough Boutique Hotel, this ex-convent transformed into a luxury accommodation site with a restaurant by Angela Dillon, who purchased the space in 2016. With floor-to-ceiling glass panels that open up to a wraparound deck and lush green gardens, you can’t help but perch yourself out in the sun with a glass of wine in hand—and a glass of sav at that.
The climate of Marlborough makes for a signature Sauvignon Blanc, the region famously known for those crisp, tropical flavours. Feast on juicy Mills Bay mussels (the literal size of your palm) and ribbons of courgette from the dedicated restaurant garden, which dictates the dishes from Head Chef Wieland Matzig and the team—it’s a real labour of love from garden to plate.
Book Here
Arbour Restaurant
36 Godfrey Road, Blenheim, Fairhall
Image credit: Arbour | Vicki Young
For high-end dining amongst the vines, treat yourself to a degustation dinner of dreams at Arbour—a sole chef experience created by Chef-owner Bradley Hornby with business partner and co-owner Liz Buttimore. The six-course feast is thoughtfully prepared with local produce from their gardens and local suppliers. Everything on the menu is hyper-local, with everyone pitching in at the restaurant. Local fisherman Troy’s hapuka was prepared three ways and dressed with sun-kissed tomatoes grown by Bradley’s partner, Michelle.
Book Here
Canterbury
Canterbury is where alpine drama meets paddock-to-plate abundance. Christchurch’s comeback continues with cool new openings, and globally inspired eats, while the region’s small towns deliver the best in scenic dining and wineries framed by snow-capped peaks. It's the. ultimate full feast-with-a-view package.
Inati
Te Uruti, 48 Hereford Street, Christchurch Central City, Christchurch
Image credit: Inati | Instagram
Opened by Chef Simon Levy in 2017, Inati means “to share” in teo reo Māori. The menu is designed around sharing plates for the table according to Earth, Land, Sea and Nectar (as well as options for larger plates). From their signature duck trumpets with blackberry jam, to savoury dessert flavours like porcini mushroom with sage ice cream—Inati is a must-visit when heading to the South Island.
Book Here
Sugarloaf at Flockhill
Great Alpine Highway, 73 Craigieburn Valley, Lake Pearson
Image credit: Sugarloaf at Flockhill | Instagram
Just a 90-minute drive away from Ōtautahi is Sugarloaf at Flockhill Lodge. Having just opened in December last year, the menu is driven by Head Chef Taylor Cullen—with a no-waste ethos, honouring produce grown from their own garden on-site (where most of their produce comes from, and shapes the menu) with over 30 varieties of fruit, vegetables and herbs. Produce is picked fresh daily, preserved for the next seasons, foraged by the sea and caught sustainably—to capture a menu that’s uniquely Aotearoa high-end dining.
Book Here
Black Estate
614 Omihi Road, Waipara
Image credit: Black Estate | Instagram
A visit to Waipara isn’t complete without stopping at Black Estate Wines, where guests can enjoy a thoughtfully curated range of organic and biodynamic wines alongside a menu of local, organic produce crafted by Chef Olle Le Maitre and his team. Highlights include the Damsteep Riesling, which pairs beautifully with the current seasonal offerings—think dry-aged Akaroa salmon accompanied by a leafy salad dressed in green goddess. Dessert is not to be missed, with standout creations such as fennel sorbet served with caramelised white chocolate and hazelnuts.
Book Here
Mapu Test Kitchen
8A London Street, Lyttelton
Image credit: MAPU Test Kitchen | Supplied (Photography by Jarrard Johnstone @jj.takes.photos)
Chef Giulio Sturla runs an intimate test kitchen in Lyttleton—with only six guests at a time. If the name sounds familiar, you may remember his restaurant Roots, which closed in 2019. Mapu operates as his creative outlet—an experimental kitchen—where you can make a reservation, either at the test kitchen (a room where Roots used be) or try your luck getting a booking at chef collaborations across the country with other restaurants.
Chef Giulio is a keen advocate for Aotearoa hospitality, having found and started Eat New Zealand—a food movement, bringing together chefs, producers, media, academics and food leaders from all around Aotearoa to raise awareness on Aotearoa’s future of food. Join Chef Giulio on his culinary experiments and book yourself a seat at his table. Be sure to check out his edible garden while you’re there too.
Book Here
The Lindis Lodge
1490 Birchwood Road, Ahuriri Valley
Image credit: The Lindis | Instagram
Make your way to this snow-capped mountain oasis. With the menu from Head Chef Guillaume Laurent (previously Senior Sous at Sage Restaurant in Paroa Bay Winery), The Lindis Lodge is one for the list. Located in the peaceful Ahuriri Valley, it’s a spot of modern luxury with stunning architecture and pods that reflect the skies. Book your getaway and a place that will definitely take your breath away, plus breakfast through to dinner (and pre-dinner drinks and canapès) are included too. With two Michelin keys from this year, The Lindis Lodge is definitely one for the Aotearoa bucket list.
Otago & Southland
Down south, things get deliciously rugged. Otago brings the historic gold-rush charm, cool-climate wine, and country pubs with surprisingly elevated menus, while Southland leans into its cult-classics pulled straight from the sea and land. Underrated? Extremely.
Amisfield Restaurant & Cellar Door
10 Arrowtown-Lake Hayes Road, Frankton, Queenstown
Image credit: Amisfield | Instagram
Amisfield is easily one of the most memorable Aotearoa dining experiences. Capturing the essence of its place, Central Otago, with elevated culinary techniques and showcasing the best produce Aotearoa has to offer in new, experimental ways that push the definition of high-end dining to another level. From an exploration of tawaka (poplar mushroom native to Aotearoa) being smoked with the māmāngi tree from where it was growing from, to a showcase of Aotearoa kaimoana (including tender baby pāua), local game pūtangitangi (wild paradise duck), wild red deer eaten outside by the fire, to show-stopping desserts (in the form of a pūtangitangi duck head, and kawakawa huhu grubs). Get the additional Taste Of The Wild charcuterie menu, with wild game that’s been perfected over the last ten years—diners get to try blackfoot pāua, wild bull kelp and boar fat salami, wild boar mortadella and Pūtangitangi salami amongst other specialty items served tableside by Head Chef Vaughan Mabee himself. Having been ranked 99th in the World’s Best 51-100 restaurants this year, among a number of global accolades, the team are putting Aotearoa cuisine on the global map.
Book Here
Moiety
The Terminus, 42 Queens Gardens, Central Dunedin, Dunedin
Image credit: Moiety | Instagram
Proudly Ōtepoti, Dunedin, Moiety celebrates the region’s cuisine with a contemporary, playful approach. Opened in 2018 by Chef Sam Gasson and partner Kim Underwood, who manages the front of house, the casual 26-seat restaurant is tucked into Dunedin’s historic warehouse precinct. Guests can enjoy snacks individually or opt for the five-course “just feed me” menu, featuring inventive flavour combinations such as duck liver and lap cheong parfait or last season’s strawberry caramel on sourdough. With a few dishes rotating every few weeks, the menu encourages diners to explore something new. Their latest dessert—BBQ asparagus with miso marshmallow, lemon curd, and buckwheat praline—reflects a creative, modern take on Aotearoa flavours. Moiety remains a hidden gem in Ōtepoti, offering a distinctly contemporary dining experience.
Book Here
A Kitchen Dinner Experience by Chef Ethan Flack
Various locations, Invercargill
Image credit: Kitchen Dinner Experience by Ethan Flack | Vicki Young
Chef Ethan Flack’s Kitchen Dinner Table in Waihōpai offers a dining experience deeply rooted in Southland produce. Having returned to Aotearoa after a culinary stint overseas, Chef Ethan draws inspiration from the region’s farmers, growers, and producers, celebrating their ingredients in every dish served at his supper club dinners, dessert nights, and pop-up bakery events. Each menu includes a map of Southland highlighting the origins of the featured produce, underscoring his commitment to local sourcing. The Kitchen Dinner Table provides an immersive way to experience Southland’s flavours, making it a must-book for those seeking a distinctly regional culinary adventure.
Book Here
Queenstown And Fiordland
‘A Taste of Murihiku’ with Chef Tom Hishon
Queenstown is all thrill-chasing and treat-chasing—adrenaline by day, sleek cocktail lounges and world-class dining by night. And when you are looking to experience the 'real' New Zealand, Fiordland takes you off-grid in the best way possible, trading noise for waterfalls, wild landscapes, and hearty high-end eats that pair perfectly with a day in the wild.
RealNZ x Altitude Business Class Tours, Queenstown to Milford Sound
High-end cuisine, but on a luxury boat. Chef Tom Hishon (co-founder and chef at Kingi, who recently stepped away from Kingi last month to focus on other projects like this, and also co-owner of Daily Bread Bakery, and wild food company With Wild) is bringing his connection to the Southland on Real NZ and Altitude latest business class tours on luxury boat Sinbad with a bespoke menu crafted for this offering. Launched late last month, the menu highlights Fiordland wapiti (elk), tītī from remote Mutton Bird Islands, Southland eel and sustainably-farmed blackfoot pāua from Bluff—guests can enjoy the best of high-end Aotearoa cuisine while exploring the full length of the stunning scenes of the fiord with champagne in hand. Bliss.
Book Here
For more on why Aotearoa is the dining destination to add to your holiday radar, visit here.
Main Image credit: The Chef's Table at Blue Duck Station | Vicki Young (Photography by: Jack Woon @jackwoon.nz)
Editor’s note: This article is sponsored by Tourism New Zealand proudly endorsed by The Urban List. To find out more about who we work with and why, read our editorial policy here.