Kiwi food was once a bland echo of a British Sunday dinner, but these days NZ chefs find inspiration in new-world culinary oceans, especially the Pacific with its abundant seafood and encircling cuisines. Farmers markets are popping up across the country, most with a strong focus on local and sustainable produce. And don’t go home without trying some Maori faves: paua (abalone), kina (sea urchin) and kumara (sweet potato) make regular menu appearances. Thirsty? NZ’s cool-climate wineries have been collecting wine-award trophies for decades now, and the country’s booming and innovative craft-beer scene also deserves your serious scrutiny. And with coffee culture firmly entrenched, you can usually slake any cravings for a decent double shot.