Bistronomy

Bistronomy is proof that NZ's regional restaurants can create high-end cuisine just as well as the spiffy eateries in Auckland, Wellington and Christchurch. Finely judged seasonal menus might include lamb loin with sage custard and charred leek, or a blue-cheese omelette with truffle oil and polenta fries. Wines from Argentina to the Esk Valley; interior design from the big-city playbook.