Originally published in the November issue of Robb Report as “The Dish Down Under”

Farm-to-table is nothing new in New Zealand, where long-standing agricultural traditions are finally translating to world-class cuisine. 

It was a crisp May morning, and I was sitting patiently in a New Zealand traffic jam. To the left of the winding dirt road, rolling hills tumbled into one another like golden-green waves until they disappeared suddenly into the shimmering horizon of Pigeon Bay. To the right, a steep…