New Zealand Is the World's Next Hot Food Destination

"I stayed at Wharekauhau, a grande‑dame lodge on a 3,000‑acre sheep station with 17 furnished cottages overlooking Palliser Bay, where the acclaimed kitchen draws heavily on property produce and chef Norka Mella Muñoz (who trained in Chile) served paua three ways — creamed, pan‑fried, and made into sausage — and a grilled butterfish finished with shallot‑and‑caper beurre blanc alongside vegetables from the estate garden." - Jeff Chu Jeff Chu Jeff Chu is an editor-at-large at Travel + Leisure. Travel + Leisure Editorial Guidelines