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Passionate about their food and home, Wellington’s leading producers, winemakers, distillers and chefs celebrate the beauty, bounty and provenance of their region every single day.
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Scott McNeil gathers wild food by season
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From November to April, Scott McNeil from (Three Rivers) Awatoru Wild Food Providores casts his rod and nets into the New Zealand waters off the Kapiti Coast. Seeking the season’s best catch, he supplies many of Wellington’s top restaurants with sustainably caught seafood including tuna, abalone, crab and whitebait. For the rest of the year his small family business sources wild honey, wild venison, lamb and truffles for Wellington menus.
The
"It's so important we have a close relationship with our chefs and producers."
Scott NcNeil
HIGHWATER
EATERY
gathers wild food
by season
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Highwater Eatery
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Little Penang
Ortega Fish Shack
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Hillside Kitchen & Cellar
Egmont Street Eatery
Loretta
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Watch Ben Shewry's journey of Wellington
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Sue Dasler Pottery
Precinct 35
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Wellington Chocolate Factory
WAIRARAPA
PALLISER BAY
WELLINGTON
MARTINBOROUGH
UPPER HUTT
PORIRUA
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Set around a tree-lined square, Martinborough is a favoured weekend destination for Wellington locals with wineries, distilleries and restaurants within cycling distance. Dotted with boutiques, cafes and providores it’s a worthwhile overnight affair.
MARTINBOROUGH
KAPITI COAST
The
Winemaker
Helen Masters makes and dreams of amazing wine
Her passion for wine and the Wairarapa wine region is palpable. Named as New Zealand’s Wine Maker of the Year 2019, Masters makes award-winning Pinot Noir at the small but iconic Ata Rangi vineyard in Martinborough. Her passion for place fuels the wine she creates and the future vintages she hopes to create.
ortega
helen masters
“The world has woken up to the fact that New Zealand makes good pinot noir – but how do we take it to the next step?”
explore the vineyard
reid + reid
chris reid
“Wine making has a sense of place. I’ve been trying to bring that into how I approach making my gin.”
From an assuming weatherboard shed in a vineyard in picturesque Martinborough, Chris Reid and his brother Stew handcraft their own gin in a copper still. Using native Kawakawa, Manuka and Horopito, New Zealand botanicals, their goal to create a quintessential New Zealand dry gin has produced the award winning Reid + Reid gin as well as a vermouth and aperitivo.
Chris Reid brings native botanicals to small batch gin
Distiller
The
hiakai
monique fiso
“When I first started cooking like this I couldn’t believe what I was seeing. I needed to see how far I could take these ingredients”
It takes courage and sheer determination to open your own restaurant using Indigenous ingredients. Fiso’s move from a series of pop-ups to her own restaurant Hiakai in Wellington has earned her awards and accolades in an incredibly short space of time. Acknowledging her Maori and Samoan roots, Fiso has embraced New Zealand ingredients to produce a restaurant and Maori inspired menu that has put Wellington on the world food stage.
Monique Fiso forages and interprets New Zealand ingredients
Restaurateur
The
Tucked into the bay at the southern end of the North Island, Wellington is undoubtedly the New Zealand capital’s best foodie destination. Satisfy your hunger and discover the city and surrounding region’s bountiful produce, innovative chefs and entrepreneurial spirit.
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WELLINGTON CITY
monique fiso
“When I first started cooking like this I couldn’t believe what I was seeing. I needed to see how far I could take these ingredients”
hiakai
monique fiso
“When I first started cooking like this I couldn’t believe what I was seeing. I needed to see how far I could take these ingredients”
hiakai
monique fiso
“When I first started cooking like this I couldn’t believe what I was seeing. I needed to see how far I could take these ingredients”
hiakai
monique fiso
“When I first started cooking like this I couldn’t believe what I was seeing. I needed to see how far I could take these ingredients”
hiakai
hiakai
monique fiso
“When I first started cooking like this I couldn’t believe what I was seeing. I needed to see how far I could take these ingredients”
This beautiful stretch of beaches and marine sanctuary encapsulates the wild beauty of Wellington and surrounds. Walk the driftwood-strewn Waikanae Beach, admire the iconic New Zealand bachs and feel time slow down in the welcoming Kapiti Coast community.
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KAPITI COAST
KAPITI
ISLAND
wild about wellington
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the lodge
chris reid
“I have so many opportunities to forage the various landscapes and create menus that reflect the environment”
From his kitchen at the exclusive Wharekauhau Country Estate, Soper finds inspiration every day from the estate’s kitchen garden, neighbouring producers and local food markets. His menus are a narrative of the Palliser Bay and the Wairarapa region bringing local lamb, beef, honey, greens, eggs and sustainably sourced seafood to the table.
Mark Soper crafts narratives from locally sourced food
Chef
chris reid
“I have so many opportunities to forage the various landscapes and create menus that reflect the environment”
explore
the lodge
chris reid
“I have so many opportunities to forage the various landscapes and create menus that reflect the environment”
chris reid
“I have so many opportunities to forage the various landscapes and create menus that reflect the environment”
explore
the lodge
explore
the lodge
explore the lodge
chris reid
“I have so many opportunities to forage the various landscapes and create menus that reflect the environment”
reid + reid
chris reid
“Wine making has a sense of place. I’ve been trying to bring that into how I approach making my gin.”
reid + reid
chris reid
“Wine making has a sense of place. I’ve been trying to bring that into how I approach making my gin.”
reid + reid
chris reid
“Wine making has a sense of place. I’ve been trying to bring that into how I approach making my gin.”
reid + reid
chris reid
“Wine making has a sense of place. I’ve been trying to bring that into how I approach making my gin.”
reid + reid
HIGHWATER
EATERY
Scott NcNeil
"It's so important we have a close relationship with our chefs and producers."
ortega
HIGHWATER EATERY
Scott NcNeil
"It's so important we have a close relationship with our chefs and producers."
ortega
HIGHWATER
EATERY
Scott NcNeil
"It's so important we have a close relationship with our chefs and producers."
ortega
HIGHWATER
EATERY
Scott NcNeil
"It's so important we have a close relationship with our chefs and producers."
ortega
HIGHWATER
EATERY
Drive the road to the lighthouse at Palliser Bay for beautiful Pacific Ocean views and a chance to see New Zealand’s largest fur seal colony. Palliser Bay is also home to the remote and luxurious Wharekauhau Country Estate, set on 3000 acres of fertile farmland. The lodge’s private cottage suites offer the ultimate in retreat and the estate’s dining a sublime way to appreciate the Wairarapa region’s amazing food and wine.
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PALLISER BAY
PETONE
At the southern end of the Hutt Valley, Wellington’s Petone is an international food hub with over 60 cafes and restaurants within a small strip including local favourite, Comes And Goes café, fast gaining a following for their minimalist interiors and superb food. Petone is also home to the Dowse Art Museum, boutiques and galleries.
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PETONE
explore the vineyard
helen masters
“The world has woken up to the fact that New Zealand makes good pinot noir – but how do we take it to the next step?”
helen masters
“The world has woken up to the fact that New Zealand makes good pinot noir – but how do we take it to the next step?”
explore the vineyard
helen masters
“The world has woken up to the fact that New Zealand makes good pinot noir – but how do we take it to the next step?”
explore
Te Papa
Wellington Night Market
Wellington Botanic Garden
Interislander Ferry
Weta Workshop
drink
Fortune Favours
Husk Bar
Parrotdog
Garage Project Taproom
casual eats
KC Café
Leeds Street Bakery
Gramercy Baker
Starta Break Kitchen
Goldie Milkbar & Eatery
Best Ugly Bagels
Lashings
explore ata rangi
helen masters
“The world has woken up to the fact that New Zealand makes good pinot noir – but how do we take it to the next step?”
helen masters
“The world has woken up to the fact that New Zealand makes good pinot noir – but how do we take it to the next step?”
The
The Library
The Hudson
Charley Nobel
Havana Bar
Hawthorn Lounge
The Puffin
