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Seafood abounds in the north with scallops and oysters farmed throughout the region, though occasional sewerage scares and algae blooms put them off-limits. Snapper and kingfish are available year-round, and marlin and broad-bill swordfish are abundant between January and June.The region prides itself on its local produce, and w
Seafood abounds in the north with scallops and oysters farmed throughout the region, though occasional sewerage scares and algae blooms put them off-limits. Snapper and kingfish are available year-round, and marlin and broad-bill swordfish are abundant between January a
Seafood abounds in the north with scallops and oysters farmed throughout the region, though occasional sewerage scares a
Seafood abounds in the north with scallops and oysters farmed throughout the region, though occasional sewerage scares and algae blooms put them off-limits. Snapper and kingfish are available year-round, and marlin and broad-bill swordfish are abundant between January and June.
The region prides itself on its local produce, and with more skillful chefs arriving in the region, the restaurant food has improved.
People eat earlier in Northland than in the cities, with restaurants filling around 7. Dress is casual—jeans are acceptable in all but the most upscale lodges. From May through September, many restaurants close or reduce their opening hours, some to four nights a week. October sees regular hours resume.
Named after the missionary Samuel Marsden, who planted New Zealand's first grapevines in Kerikeri in 1819, this family-run winery is a popular breakfast and lunch spot and for good reason. The seasonal menu is eclectic and is built around fresh, local produce. On a fine day ask for a table on the terrace. It's also a great place for breakfast, with vegan and gluten-free options available, or a leisurely lunch. The winery offers tastings for $8 (refundable on buying a bottle) and will ship to anywhere in the world.
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