Experiences · Food & Wine
Food & Wine
Some of the finest food and wine in the world - globally recognised. Served in beautiful settings, be they restaurants, patios or the wilderness
The Experience
From top-grade Michelin chefs in luxurious surroundings, to expert foragers showing you how to gather and cook wild food, these experiences are vibrant in New Zealand. We are also proud to acknowledge one of our wine legends, Grant Taylor, (the first man to take the prize for Best Pinot Noir at the London International Wine Fair, who has now wone it four times) as a close friend. Our contacts in the world of food and wine are superlative.
Kai waho,
food in the wild
Tom Loughlin
Māori food, cooked in the wilderness
Tom Loughlin, like many of our key partners, is an old friend. A multi-talented chef, outdoorsman, and search-and-rescue tracker, he embodies a particularly New Zealand kind of capability.
Kai Waho (food in the wild) is his art. He takes you into the bush and cooks using traditional Māori techniques and native ingredients, transforming the landscape itself into a larder and a kitchen.
You eat extraordinarily well in a place with no walls, no menu, and no other guests — only Tom, the fire, and the deep satisfaction of a meal earned in the wild.
Man O’ War
to Craggy Range
Three Cellar Doors
Harvests poured by the families who grew them
On Waiheke Island, Man O' War farms an isolated, wind-scoured eastern coastline at the end of winding back roads — vines planted into valleys named for old shipwrecks, producing some of the country's most distinctive reds.
In Hawke's Bay, Craggy Range sits in the shadow of Te Mata Peak, a family-owned estate whose Bordeaux blends and chardonnay have carried the region's name around the world. Further south, Amisfield in Central Otago pours pinot noir beside an open fire, Lake Hayes and the Remarkables framed in every window.
Because we know the families behind each label personally, you taste not as a visitor working through a list, but as a guest invited to their table.
“Many of these experiences are exclusive to Ahipara, the result of years of trust and collaboration, and simply cannot be found elsewhere.”
Ahipara · Tables You Cannot Book
A Table Of Its Own
Hapuku
Kitchen
At Hapuku Lodge near Kaikōura, where the Seaward Kaikōura mountains drop almost straight into the Pacific, Hapuku Kitchen sets a table that draws on both: fresh-caught seafood and high-country produce on the same plate.
Stay in one of the lodge's elevated treehouses, whale-watching boats visible from the coast below, and the kitchen will build a menu entirely around the day's catch and the season's harvest.
It is a small, particular kind of luxury — a table that exists nowhere else, set in a landscape that exists nowhere else either.
Your Journey Begins
Let us write the
next chapter
Everything you have read here is a beginning, not a brochure. Tell us what moved you, and we will shape a journey around it — bespoke, considered, and unmistakably yours.
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