New Zealand Is the World's Next Hot Food Destination

"I ate at Giulio Sturla’s Mapu Test Kitchen, a kitchen rather than a restaurant with no set hours or menu where Sturla is the whole staff and cooks from what he finds each morning; dishes ranged from a cracker of vegetables barbecued until ashen topped with dehydrated cherry tomatoes, preserved rose petals and cherry blossoms, blackberries and purple shiso, to porcini aged into a miso‑like sauce paired with crisped blue potato slices and a spinach “cream” made from pine‑nut milk — a meal that felt unfamiliar yet deeply comforting." - Jeff Chu Jeff Chu Jeff Chu is an editor-at-large at Travel + Leisure. Travel + Leisure Editorial Guidelines