New Zealand is home to an extraordinary community of artisan food producers, crafting everything from small-batch specialties to premium pantry staples with passion, skill and a strong sense of place. In this edition of Great Taste, we shine a spotlight on some of the makers bringing flavour to Kiwi tables. Whether you’re exploring the country by motorhome, caravan or simply seeking inspiration for your next meal, these are the stories and flavours worth savouring.
A Winning Stop in Motueka
Great journeys and great food go hand in hand. Whether it’s seeking out an acclaimed restaurant in a small town or discovering a new local favourite along the way, often it’s the food we savour that turns a road trip into an unforgettable experience.
If your travels take you through Motueka, be sure to pull up a seat at The Smoking Barrel. The popular eatery has once again claimed national honours, winning the 2026 Monteith’s Wild Food Challenge with its imaginative Forest to the Sea Wild Tasting Board.
Created by chef Josiah Smits, the winning dish is a celebration of New Zealand’s wild flavours and local ingredients. Highlights include a 10-hour BBQ-smoked wild venison short rib glazed with kiwifruit, feijoa and horopito, alongside wild pork and yellowfoot pāua paired with whipped kina and kawakawa butter. Pickled wild mushrooms, kina mayo and Douglas fir pine tip molasses complete the layers of flavour.
Praised for its ingenuity, balance and storytelling, the dish secured The Smoking Barrel the coveted title for a second consecutive year. For food-loving travellers exploring the Tasman region, it’s another compelling reason to stop, savour and discover one of New Zealand’s most exciting dining destinations.
The Toastiest Winter Road Trip
Looking for a delicious reason to hit the road this winter? The Great New Zealand Toastie Takeover is back, serving up some of the country’s most inventive toasted sandwiches until 5 August.
With around 200 cafés, restaurants, bars and food trucks taking part from Northland to Southland, it’s the perfect excuse to build a few tasty detours into your travel plans.
While classic cheese toasties remain a favourite, many venues are taking things to another level with creative fillings featuring everything from whitebait and smoked meats to prawns, raclette, paneer and gourmet local produce.
Part competition, part culinary adventure, the annual event celebrates Kiwi creativity and regional flavours, with each venue putting its own unique spin on the humble toastie. Now in its ninth year, The Great New Zealand Toastie Takeover, created by Cook & Nelson and McClure’s Pickles, is New Zealand’s biggest celebration of comfort food. Each entry must be served between two slices of bread, include cheese (or a vegan alternative), feature McClure’s Pickles and be able to be eaten by hand.
So whether you’re exploring a new destination or revisiting a favourite holiday spot, keep an eye out for participating eateries and discover why one of New Zealand’s simplest comfort foods has become a nationwide winter obsession.
The Kutai Guy: Smoked to Perfection
Few food producers embody the journey from ocean to plate quite like The Kutai Guy. When it comes to showcasing New Zealand’s seafood at its best, The Kutai Guy specialises in transforming premium green-lipped mussels into a range of ready-to-enjoy award-winning products in four distinctive flavours: Natural, Garlic Butter, Sweet Chilli and the bold Pitmaster BBQ.
Crafted in small batches, each variety offers its own unique take on this nutritious seafood favourite. From relaxed entertaining and grazing platters to easy meal additions on the road, The Kutai Guy’s smoked mussels deliver a taste of the Far North in every bite.
Proudly Kiwi, Perfectly Crafted
Monty & Sons is redefining what it means to eat local. Produced in the South Wairarapa from 100% New Zealand-grown durum wheat, it is the country’s first truly homegrown pasta – fully traceable from paddock to plate and crafted with a commitment to quality, sustainability and flavour.
Working alongside local growers who use regenerative, no-till farming practices, Monty & Sons creates award-winning pasta: Fusilli, Radiatori, Short Rigatoni and Trumpet – each designed to deliver exceptional texture and sauce-holding ability.
It’s a remarkable (and delicious) example of Kiwi ingenuity, transforming locally grown grain into a premium product that rivals the world’s best while celebrating New Zealand farming.
A Family Recipe for Success
What began as a mother’s love of cooking has grown into one of New Zealand’s most authentic Indian food brands. Founded by Sobhna and her daughter, the family-run business brings generations of culinary tradition to Kiwi kitchens through its range of handcrafted curry pastes, spice blends, pickles and sauces.
Drawing on recipes and techniques passed down through the family, Sobhna carefully sources, cleans, roasts and blends whole spices to create the rich, aromatic flavours enjoyed in homes across India, the UK and now Aotearoa.
From butter chicken and korma to vindaloo, tikka masala and vegetable curries, the range makes it refreshingly easy to recreate traditional Indian dishes at home.
Made with natural ingredients and a passion for authenticity, Sobhna’s products are a celebration of family, culture and the enduring power of sharing good food.
