Queenstown / Central Otago — The Southern Playground

Overview

Queenstown is NZʻs tourism capital, and Central Otago is its culinary engine. The food identity: pinot noir (Central Otago is the worldʻs southernmost wine region, producing pinot noir that rivals Burgundy), venison (farmed and wild), stone fruit (cherries, apricots, peaches from the Cromwell Basin), merino lamb (Cardrona), Central Otago saffron, and the restaurant scene anchored by Josh Emettʻs Rata and Amisfield winery. The extreme terroir (hot summers, cold winters, wide temperature swings) produces food with extraordinary intensity. This is where Garth lived in Queenstown. The Remarkables, the lake, the vineyards, and the food all intersect.

Key Principles

1. Dinner at Rata: Central Otago venison, local pinot noir, seasonal vegetables from the basin. Or: Amisfieldʻs lunch with wine pairings in the vineyard.

Pro Tips

Dinner at Rata: Central Otago venison, local pinot noir, seasonal vegetables from the basin. Or: Amisfieldʻs lunch with wine pairings in the vineyard.

Source

Pacific Migration Trail