Tastebuds Will Travel

Guardian reporter Emma Johns and friend spent a two-week culinary tour of New Zealand “exploring the local flavours before attempting to recreate them ourselves.” From fine-dining in Wellington to cooking lamb fillet off a cliff in Arthur’s Pass: “One great incentive to roam, on any New Zealand road trip, is the extraordinary proximity of its different landscapes. A few hours drive can take you almost anywhere, from the coastline to the snowline; you can eat prawns for breakfast on the beach, lunch on farmed venison on the plains, and drink your sundowner atop a 3,000ft mountain.”