Such a notion is encapsulated by chef and restaurateur Al Brown at his casual eatery in the city, Depot. “One of the secrets of operating good restaurants,” he tells me, “is to understand that many people walk into a restaurant filled with anxiety. We fix that by quickly pouring water and bringing them dips.”
It is at Depot that I also meet David Cohen, whose book The RNZ Cookbook is a treasury of the nation’s cuisine. “So I thought pavlova was Australian,” I say, resulting in a withering look that could have slayed Lady Bracknell.
I leave Aotearoa with, cemented in my mind, the flavours of some of the greatest wines I have ever drunk; memories of people of constant conviviality, all keen to know if you like their country; that astonishing scenery; a mix of wonderful food, centred on locally sourced, indigenous produce; and the strong impression that the pavlova is from New Zealand.
Essentials
William Sitwell was a guest of Tourism New Zealand (newzealand.com/uk)
Getting there
Singapore Airlines (singaporeair.com) offers flights from Heathrow to Christchurch and back from Auckland to Heathrow from £1,527.
Where to stay
Olivers Lodge, Clyde, has doubles from £140 (0064 3 449 2600; olivers.co.nz)
Mt Michael Lodge, Central Otago, has doubles from £600, minimum stay two nights (0064 27 950 3422; mtmichaellodge.co.nz)
Kamana Lakehouse, Queenstown, has doubles from £215 (0064 3 441 0097; kamana.co.nz)
Source link : https://www.telegraph.co.uk/travel/destinations/oceania/new-zealand/food-tour-of-new-zealand-farms-restaurants-william-sitwell/
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Publish date : 2023-08-19 03:00:00
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