The Hawke’s Bay Food and Wine Classic is a great time for old friends to meet and enjoy some excellent cuisine.
Photo: Camilla Rutherford
Springs greener pastures make for an abundance of fresh local produce and wine, making spring the ideal season to journey along New Zealand’s many food and wine trails.
Farmers’ markets are a Saturday morning highlight in many regions, and it’s also the time when vineyards celebrate the release of their new season’s wine.
Some of New Zealand’s finest seafood delicacies are at their freshest and best in spring. The king salmon season begins early October so where better to sample from than Mt Cook Alpine Salmon’s Tekapo site which is fed year-round by fast flowing glacial waters and, at 677m above sea level, qualifies as the world’s highest salmon farm.
Only available in spring, there’s also delectable New Zealand whitebait netted from the river mouths of the South Island’s West Coast and served up as a whitebait pattie.
FAWC (Food & Wine Classic) held in Hawke’s Bay is the not-to-be-missed spring culinary festival of the finer arts.
The 2017 edition will run for a 10 delicious days from November 3 to 12 and will include dozens of stand-out food and wine experiences from dinners with the winemaker to long lunches, pop-up destinations and glorious food markets.