Eating (and Drinking) Through New Zealand
By: Jameson Fink
Published: March 8, 2011

Greetings, Foodista, from New Zealand. I've just left the Marlborough region, home of this country's most famous wineries and HQ for the grape that put New Zealand on the wine map: Sauvignon Blanc. While I certainly had my share of delicious, refreshing, zesty Sauv Blanc, I have also enjoyed an expansive variety of wine, delectable food, and spectacular scenery.
I was fortunate to stay at Marlborough Vintners Hotel, where the accommodations were not only aces, but the restaurant was the epitome of local and seasonal. The photo at the top is from their garden, a literal stones-throw from the kitchen.

These were the tomatoes I enjoyed each morning atop some thick toast with stupendous-quality ham and swiss cheese. I think I could eat this for breakfast everyday for the rest of my life.

So after filling myself with a delicious breakfast it was time to take leave of my idyllic (and far too temporary) home at the Vintners Hotel, and off to Seresin Estate for some excellent Pinot Noir:

And a nice view:

What's cool about Seresin is that they do more than grow grapes; it's also an active farm. They informed me that due to all the wine I drank, I'd have to earn my keep by milking their cow. No problem!

All that work made me powerfully hungry. Headed to Wairau River Winery for a palate-cleansing beer and a lamb and mint kofta salad with beets, chickpeas, feta, toasted pita, mint, and yogurt.

Finally, I think I found the perfect dish for New Zealand Sauvignon Blanc: grouper with crisp green beans, fennel, charred tomatoes and an herb/microgreen salad. I enjoyed/devoured this at the Oakridge Resort in Wanaka.

Foodista, will you understand if I never come back?