Food diary · New Zealand
From famous Queenstown burgers and waterfront oysters to fresh Wānaka salmon and a three course meal aboard the TranzAlpine, these were the best food experiences from our two week New Zealand road trip.
Our two week journey around New Zealand's South Island began in Queenstown and finished in Christchurch, with plenty of sightseeing, skiing and incredible food in between. While the scenery was the reason we booked the trip, the food quickly became one of its biggest highlights. We found everything from cosy winter street food and indulgent Asian banquets to locally sourced dining experiences that told the story of each region we travelled through. These are the restaurants, casual eats and food experiences I would genuinely recommend adding to a South Island itinerary.
In this guide
A banquet style dinner in the heart of Queenstown. Our first memorable meal of the trip was at White + Wong’s in central Queenstown. We chose the Emperor Banquet, which was $99 per person when we visited. It was the perfect way to experience the restaurant, because dish after dish arrived without us having to choose between everything we wanted to try.
The banquet featured fresh kingfish sashimi, Peking duck and rich curries, including a delicious Massaman. It was exactly the kind of warm, comforting meal you want after a cold Queenstown day.
I paired it with the Madame Butterfly, one of their signature woktails, made with Beefeater gin, Chambord, passionfruit and lemon juice. It arrived finished with a soft foam and white chocolate garnish, and felt like a cocktail and dessert rolled into one.
The restaurant itself had a lively atmosphere without feeling overly formal. It is an easy option for a special dinner, a group booking or a date night while you are staying in Queenstown. You can view the banquet menus here.
The ultimate winter street food after skiing. After spending the day on The Remarkables, we wandered through the food stalls near the waterfront and found Tacos Land. On a freezing New Zealand afternoon, the idea of hot birria tacos and ramen was impossible to resist.
The tacos were rich, messy and packed with slow cooked flavour, with the warm broth making them even better in the cold. The ramen was equally comforting and exactly what we needed after coming down from the mountain.
Everything was made using fresh, local ingredients, and there was something so memorable about eating hot street food beside the water while still rugged up in our ski clothes. It was casual, affordable and completely unplanned, but it became one of those simple travel moments we kept talking about afterwards.
The famous Queenstown burger that is worth the queue. You cannot research where to eat in Queenstown without coming across Fergburger. There is almost always a line, but I can confidently say ours was completely worth waiting in.
Dan ordered the Sweet Bambi, made with wild Fiordland deer, Brie, boysenberry and caramelised onion chutney, lettuce, tomato, red onion and aioli. I ordered the Ferg Deluxe, loaded with prime New Zealand beef, streaky bacon, cheddar, sweet dill pickle, lettuce, tomato, red onion, aioli and tomato relish.
Rather than trying to find a seat inside, we carried our burgers down to the waterfront and ate beside the lake with the ducks gathering nearby. It was relaxed, slightly chaotic and such a classic Queenstown experience. The burgers were generous without relying only on their size, the combinations were balanced and the sauces brought everything together.
Do not make the mistake of thinking the Ferg experience ends with the burgers. The hot chocolate from Fergbaker was one of the best winter drinks we had all trip. It was silky, thick and properly chocolatey, rather than tasting like warm milk with a little cocoa through it. The bakery also does pastries and sweet treats, and the Ferg family includes gelato for anyone who still has room.
Fresh oysters, Pinot and a fire by the lake. On our first night in Queenstown we found a beautiful spot at Boardwalk on Steamer Wharf. We cuddled up beneath a blanket beside the fire and ordered a dozen fresh oysters with a glass of Pinot.
Sitting by Lake Wakatipu, surrounded by the mountains and the cold evening air, felt like the perfect introduction to Queenstown. It was one of the quieter food moments of our trip, but also one of the most memorable. No rushing between activities, no trying to fit another destination into the day. Just good wine, fresh seafood and an incredible view.
Steamer Wharf is one of the best areas for waterfront dining in Queenstown, particularly around sunset when the lights begin reflecting across the lake.
A unique lake to plate salmon experience. Hook Wānaka is more than a restaurant. It offers a full lake to plate experience where you can hire fishing equipment, catch a Chinook salmon from one of the spring fed lakes and have it prepared on site. For just $10 you can hire a rod and everything you need to fish, and once you have made your catch the team can cook it while you relax or explore the property.
Even without catching our own salmon, the restaurant was well worth visiting. We ordered whipped goat's cheese served with cranberry bread, followed by a salmon sashimi crudo. The salmon was fresh, delicate and beautifully presented, while the creamy goat's cheese and sweet cranberry bread were the unexpected combination we did not know we needed.
The relaxed setting makes Hook a great stop for couples, families and anyone looking for a food experience that feels connected to the landscape around Wānaka.
The food experience that became the highlight of our trip. The biggest surprise of our entire New Zealand trip was the TranzAlpine journey from Greymouth to Christchurch. We booked the premium Scenic Plus carriage, where food and drinks were served throughout as the train travelled from the West Coast, through the Southern Alps and across the Canterbury Plains.
The experience was designed around regional New Zealand produce, letting us taste ingredients connected to the places we were travelling through. That included Westgold butter from Hokitika, apricots from Central Otago and sea salt from Seddon. Our three course meal was served gradually over the journey, turning the train ride into a long, relaxed dining experience rather than simply a way to get between two cities.
The scenery alone would have made the journey unforgettable, but enjoying each course beside those panoramic windows made it feel completely different to any other train trip we had done. Unlimited beverages were included too, which added to the feeling that this was a full food and travel experience rather than standard train catering.
The food was beautifully presented, the service felt personal, and the regional storytelling made every course more meaningful. Rather than eating a generic meal while looking at the scenery, the food felt like part of the destination.
Patagonia Chocolates, Queenstown. Even in the middle of winter there is always room for gelato. An easy stop while exploring central Queenstown, grab a scoop, a chocolate or a warm drink and enjoy it on a walk beside Lake Wakatipu. Cold weather ice cream somehow tastes even better when the view looks like Queenstown.
Wakatipu Grill and Stacks Pub, Queenstown. Both are convenient options when staying at the Hilton Queenstown Resort & Spa. Stacks was perfect for comfort food after a cold day, particularly the pizza and wings shared around the table. Wakatipu Grill is the better choice when you feel like a more relaxed sit down restaurant without leaving the hotel.
Canopy Restaurant and Frond Bar, Franz Josef. Inside Legacy Te Waonui Hotel, Canopy is a beautiful choice for a slower dinner after a day exploring Franz Josef and the West Coast. The setting feels warm and refined, and Frond Bar is ideal for a drink or a relaxed evening in.
SnakeBite Brewery, Franz Josef. Responsible for one of the most unexpectedly good meals of our trip. The Indonesian nasi goreng and pad see ew were full of flavour, incredibly comforting and honestly some of the best we have ever had. Casual, unfussy and ideal when you want something warm after a long travel day.
50 Bistro at The George, Christchurch. Our Christchurch highlight. The cured tuna was fresh, beautifully plated and a lovely final taste of New Zealand before our road trip came to an end. A beautiful option for a refined lunch or dinner, particularly when you are celebrating the last night of a trip.
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