Typically referred to as Pacific Rim, New Zealand’s cuisine draws its unique taste from an array of inspirations – European, Asian and Polynesian food have all played a part in influencing New Zealand’s culinary history. History aside though, perhaps the most characteristic feature of the New Zealand culinary experience is the relaxed and unaffected atmosphere that is so typically Kiwi.

In the summer, the hot weather usually means eating outdoors, either at patio cafes or barbeques where fresh fish, shellfish, venison or lamb are just a few of the abundant options that might be served. New Zealand’s world-renowned wines are sure to on the menu at almost any venue and with over three hundred and fifty wineries in the country, finding the perfect complement to any meal won’t be a problem. The summer months are the warmest and indeed best time for experiencing the culinary delights of the country. Beginning in January, there is a myriad of festivals and events for visitors indulge in the local, regional and national taste experiences.

New Zealand’s top quality, awarding-winning wines are exported across the world and several festivals throughout the summer and autumn months celebrate the distinctive flavor of the country’s wines.

The major wines regions within the country include Gisborne, West Auckland, Martinborough and Hawke’s Bay on the North Island and Marlborough, Central Otago and Canterbury on the South Island.

Harvest Hawke’s Bay hosts one of New Zealand’s largest wine celebrations by opening the doors to twenty-five of its wineries for visitors to explore. The event includes culinary delights, live entertainment as well as exhibitions of local art. The Waiheke Island Wine Festival in Auckland is another lively event filled with wine, gourmet food and live musical entertainment and at the top of the South Island, the Wine Marlborough Festival showcases more than two hundred wines from over forty wineries.

The Wellington region offers several culinary events during the season, including the Organic River Festival promoting sustainable living with a weekend of organic food and wine, workshops and entertainment. The region also hosts The Pinot Noir, an event gathering together some of the world’s most influential wine commentators and producers to celebrate and indulge in New Zealand’s top red wine.

For something even more traditionally New Zealand, visitors can head to the Kawkai Kai Festival on the west coast of the North Island and experiment with modern Maori cooking such as mutton bird, paua, shark liver sausages or try hangi, a process in which food is cooked in a hot earth oven. The numerous other attractions of the festival include kappa haka performances, ta moko demonstrations, live entertainment and art exhibitions. Another festival celebrating New Zealand’s indigenous culture through food and entertainment is the Hokitika Wildfoods Festival on the west coast. Visitors can sample the gourmet versions of several traditional dishes such as worms, seagull eggs, mako shark, emu meat, whitebait, ostrich meat, octopus, eel and mutton bird.

The summer and fall colors of New Zealand offer the perfect backdrop to any meal and between March and May, the colors change to warm gold and reds. The autumn season sees temperatures drop but from the sub-tropical north to the expansive south, the vineyards are in harvest and it’s the perfect time to enjoy the landscape and the explore the scenery. In fact, several festivals during this time of year focus around the color change of the landscape and the harvest time – the Festival of Color in Wanaka and the Hokitika Wildfoods Festival on the west coast are two such festivals on the South Island. Regional food samples are a key ingredient of both and visitors can taste-test everything from huhu grubs to wasabi ice cream.

To sample the very best in seafood, visitors to New Zealand shouldn’t miss the Bluff Oyster and Southland Seafood Festival, a celebration of the Southland delicacy. The annual event includes oyster shucking and eating competitions, wearable art competitions and the Southern Seas Ball, including, of course, a liberal amount of seafood and wine.

After a good meal, the mild temperatures of autumn make it the best time of year to cycle, walk or ride horse back along the historic Central Otago Rail Trail but it’s also not too late to enjoy a swim with the dolphins along the east coast or take in the volcanic Tongariro National Park before the region is covered with the winter snow. The expansive blue skies and long days against the vibrant backdrop of fall colors will make any experience a memorable one.