I have to admit, when I landed in Dunedin (D’NEED’n) in the middle in of winter my first thoughts were… hmmm, bit gloomy… charcoal skies, dropping temps, heavy cloud and misty rain….. Of course that’s precisely what I should have expected, this being the frostier of seasons and Southern NZ being just a tad cooler than Sydney… I had arrived with a disposition that matched the oncoming elements and was not feeling particularly charitable after several jam-packed travel weeks, and one very long drive…
I mean, I have no excuse for even a hint of disappointment. Personally I dig the cooler months ( as regular readers/ fellow travellers will know)… but more so when I’m indoors; rugged up in a blankie and mug of cinnamon laced hot chocolate warming my palms. Or writing, cooking, watching movies with my husband and furchild, sipping Whiskey under the moon… you get the drift. I’m a fair skinned winter’s girl through and through (with enough Scottish, Irish and Scandi in me to explain the attraction, despite being born in a sunburnt country (thanks Dorothea) which has been too hot for me since I was conceived… still not used to it…Plus there’s that whole climate change thing… but that’s a whole other conversation.
Although now proudly multicultural, delightful Dunedin city was established in 1848 by the Lay Association of the Free Church of Scotland – and on this particular day in 2023 it would have been easy to convince myself that I’d somehow passed through Middle Earth during my roadtrip from Christchurch, and crash landed beneath the shadows of gothic church spires and other splendid examples of Victorian and Edwardian architecture… in Scotland itself – not the Otago region of New Zealand’s South Island, as day slipped into night much earlier than I was used to.
Of course I’d judged this book by it’s temporary cover and therefore felt ashamed when I woke to find skies of blue, rolling green fields and a pretty bay studded with fishing shacks.. plus the funky little batches and sunny neighbourhoods which entranced me throughout the days that followed. When I scratched around, even on the least friendly weather days of my trip, I found a fascinating underbelly of wickedly funny, creative, quirky, humble folk doing incredible things.. but who are OVERTLY RELUCTANT to toot their own horns. So I’m going to give that a shot, on their behalf. But before I get to the tasty core of a food-lover’s guide to Dunedin, here’s a little background information.
Perhaps best known as a ‘student town’ (think Otago University, Food Design Institute at Otago Polytechnic and various colleges in one small city!) and for ‘The Dunedin sound’ (a music and cultural movement from the 80’s which helped solidify the foundation of ‘indie rock’ across the globe) this small, walkable city (ok you have to not mind a bunch of steep hills/ or be happy to taxi hop) has plenty to entice a lingering visit….
…or perhaps a more permanent move? Dunedin looks very appealing through this particular lens, just quietly. I say this as a creative running several small businesses, because from what I witnessed, Dunedin acts as a petri dish for creatives of any age, where quietly brilliant concepts, without a lot of competition are encouraged and supported until they are thriving. Those of us in Sydney (or similar corporate-heavy cities) know how difficult it is to develop, sustain and potentially grow a small business whilst living in a stupidly and increasingly expensive city, where it’s easy to be stamped out by much larger companies with a lot more money for advertising and marketing.. and minions. Apologies for swerving off the path of ‘fun things to do in Dunners’.. It’s just something that really made me think during my many meetings with clever peeps doing stuff I don’t think would necessarily survive in Sydney. Not because they weren’t excellent businesses, or concepts, just that it can be hard for your light to shine in the shadow of the giants tussling in the same field.
Let’s return to our regular programming…
WHERE TO STAY
As with my recent Auckland story, it’s a good idea to book somewhere lovely before you start the rest of your planning and I couldn’t think of a better place than the swanky EBB Dunedin – great design, art filled, gorgeous rooms with lots of little extras (the bathrooms really did it for me too) and an excellent little cafe attached with some of the best coffee I sipped during my stay, and believe me – Dunedin knows its coffee. Take a peek (above and below).
Another great option is FABLE, (below) just 1 km from EBB, but a little closer to the harbour and port area. It’s reinvention of an historic hotel-space paints an old-world canvas with a contemporary British colour palate and hints of Scotland (tartan etc)… the plush beddings call for instant relaxation…. It’s super neat and cosy.
Both establishments are stylish, small boutique hotels, conveniently located for wandering town – and with very comfortable rooms (although my friend had an issue with her bed at FABLE which seemed to have partially collapsed and no-one had noticed, but we all have bad days right…?? )
But for me EBB had the edge, at least on this occasion, the staff were extremely friendly and the cafe, although more casual than FABLE’s attractive dining room, really knows what it’s doing. A+ for coffee. Plus I just really dug its overall vibe. One that both calms but has elements of excitement. You know the feeling.. when you are soaking in the tub, in your luxe marbled bathroom flicking over the streaming possibilities, with no arguing over choice ….but then you hear whispers through the door, from the art that lines the halls, inspiring you to get out and see what this city is made of.
FOOD AND DRINK
Now, until the last 7 years or so (according to locals), Dunedin recieved a bad rap for it’s food scene.. and it’s one of the reasons culinary inspired travellers might have chosen to pass it by until recently, preferring to visit other regions where food and wine was better established. However, I was in awe of the number of small food and drink related start-ups here, of which many are owned or operated by ex students of Otago Polytec’s Culinary Arts degree. It seems they were able to kick things off with a powerful swing thanks to, as mentioned above, more reasonable rents, affordable basics and less competition. There’s genuine excitement here. New businesses are definitely given a shot, ideas that you might not flag elsewhere for fear they wouldn’t survive. And when I close my eyes now and think of Dunedin, I see an interesting, intelligent community of doers who’ll proudly take a crack, with style and a smile, and without too much expectation or ego.
WHERE TO EAT
Even walking through the suburbs wintery food aromas swirled around me – the savoury scent of pies and sausage rolls warming in the oven , rich, fragrant lamb and vegetable stew simmering on the stovetop, a basket of of fried fish and chips mingling with salt air… hunger was never far away and neither were great options at which to stop and enjoy a meal.
It should go without saying that if I’ve included it here, I really enjoyed it and think you will too. And yes, that’s code for me saying some entries have considerable detail, and others are very brief but that is not indicative of the quality or experience. It’s a time thing….
Check out their websites for more information ( you’ll laugh about that when you read about my first recommendation ), or check out others’ reviews, or just trust me and go.
This restaurant in the city’s up and coming Warehouse district is as fine dining as Dunedin gets and was an absolute stand out for me – but before you start imagining starched white tablecloths and any hint of snootiness, you need to be assured that Moiety is, despite being very cool in appearance, is relaxed and welcoming and, as I mentioned earlier, lacking ego. So refreshing.
In fact after chatting to the absolutely lovely ( and funny) young chef/owner Sam Gasson (and partner Kim Underwood) I begged him to add a little information to their website about the restaurant’s philosophy/ menu etc or even his and his partner’s names or food background – so travellers could get a sense of the place to entice them to book … but he pretty much replied that he didn’t want to look like a wanker! Soooo very Dunedin to avoid self-promotion in any form, even when it’s a very basic introduction to your business! (apparently the further South you go in NZ the stronger the disdain for talking yourself up… who knew?) .
Looking at the website today ( 18 months later) and nothing has changed… reading almost as though its a little embarrassed to even be taking up space on the web. What you’ll find when you get to Moiety however, is an inviting, streamlined intimate space, where you can sit at the counter by the frequently utilised hibachi , or a cosy table. (hello first hints of Japanese influence).
After reading the menu, you’ll note the chef’s obvious connection to Japan, and I later find out he’s worked in kitchens in Japan previously. Naturally I was drawn to the flavours and the cuisine, which really is his alone, it’s certainly not trying to copy anyone else, it’s fresh, delicious, not overly complicated – it’s just bloody good.
As you eat his food, the Japanese influence becomes even more obvious, even though he’s adamant I don’t describe his food as Japanese, he doesn’t want to define it – mainly because he doesn’t want the Japanese to think he’s being disrespectful or dishonorable to the cuisine, I guess because he didn’t spend 30 years under a master… but mate you didn’t need to. You’ve taken what you learned and seasoned your own style with it.
Like seriously, this guy gets Japanese food which is clear by the way his modern interpretations morph into an honorable homage to tradition, without really trying to achieve that. He’s one of the few foreign chefs I know who are capable of such. He might have been Japanese in another life because to take something and give it a new purpose or perspective is in fact very zen… And funnily enough, it’s also very Japanese not to self promote.
Sugarbabes’ Overload was playing in the background as the meal continued to build to a crescendo. I didn’t know if it was the cocktail or two, but I was sitting there on my own, totally vibing in anticipation of each new exciting dish …. ‘Trains coming, I don’t know it’s destination…. it’s a one way ticket to… ” I didn’t care. I was up for anything from this kitchen. Totally bowled over.
It’s not a Japanese restaurant, but it’s not NOT Japanese. Kiwinese?? Go! And tell Kim and Sam I sent you!
Menu highlights (EVERYTHING!):
Fresh briny Oysters with a) seaweed butter, melted over charcoal – subtle smoke and beautifully sweet with spring onions , b) dressed with ume (plum), apple and sesame – umami bomb
Lovely savoury duck liver parfait with lapsing Sou chin with fermented plum caramel / and freeze-dried mandarin crunch – shattered like fruity cheetohs ! served with fluffy, chewy, nutty sourdough – it’s a bit addictive – I don’t plan to eat it all but …
Slow roasted local pumpkin with Pickled quince, Fermented jalapeños, Sweet n salty Pepitas, pumpkin dashi, yuzu oil, fresh wood sorrel
Slightly Smokey Green Lip Mussels / parsley root foam , activated buckwheat , garlic, parsley root, mandarin oil
The fanciest cauliflower cheese in the world has both deepfried cauliflower and broccoli flower, toasted hemp furikake, smoked cheddar sauce, kim chee puree, crisp kale
Beef sirloin from central Otago – 16 hours sous vide w Nth Canterbury duck fat and shichimi – then over the charcoal. Toasted mushroomy koji, celeriac, mizuna in yuzu vinaigrette, shaved pickled celeriac
Dessert – Charred pear/ Chocolate / crème ice cream , Caramelised white choc powder, Toasted almonds, tiny dollops of crème fraiche adding hint of sourness to cut the sweet working beautifully with the almost piney rosemary syrup
The pics below suffered in the dark, doing nothing for the incredible food sadly, but it gives you a basic idea.
This delightful restaurant is a great example of the warmth and professionalism seen throughout the Dunedin restaurant scene on a real local level – nothing overly fancy, but the food is delicious and just hit the right spot. In the same way I too quickly judged Dunedin on arrival, this place gave me RSL vibes… and I thought, oh here we go, I’m going to be disappointed tonight. But the revelry when we walked in was sophisticated and joyous – people seemed to be engaging with each other – all eyes were on lovers or friends, and on the plates – no one cared about the space itself. And neither did I once we sat down.
A sweet woman immediately came to our table to welcome us and talk us through the menu, order us drinks etc, and when my friend said she wasn’t up for the full tasting menu because she had an unsettled tummy – she immediately organised some chamomile tea. I’ve no doubt she was a fair bit younger than me but her energy was so caring and maternal that I had to stop myself from wrapping my arms around her neat apron and hugging her. She spent the evening providing excellent wine matchings from the well considered, very interesting menu and descriptions of each dish of the ‘trust the chef’ style menu, and generally ensuring we were made to feel at home. Like, it was her own home. She was worried about my friend having to wait too long for a cab after dinner, as St Clair Esplanade is on the very outskirts of Dunedin, so she made an early taxi reservation for us so we could skip away as soon as I’d finished. It was either that, or she was about to ask her daughter, who was also waiting tables that night, to drive us home…. It was only then that the penny dropped that she was the owner. She never mentioned it, or acted like she owned the place… perhaps the fact she was so invested in the customer’s experience should have been a giveaway?. Her husband was our chef. Hats off to you Hannes Bareiter and Melanie Hartman! The food was hearty, but not overly rich, and simply delicious, with broad ranging flavours nodding to Europe, South East Asia and the Middle East, lovingly presented. It’s just a little out of town but well and truly worth the drive. Unless you’re drinking of course… you’ll be wanting that taxi then, but do be reminded that they can take a minute – so perhaps do as we did and book a little earlier than when you are ready to depart.
Highlights included:
Cranky goat cheese with spiced hazelnut crunch, beet, caramelised pear, greens
Tempura Tarakihi (local fish) , Jerusalem artichoke, miso, pickled quince, sesame
Kowhai Grove Ostrich fillet, celeriac purée, granny smith, shiitake ketchup, tapioca cracker
Havoc pork fillet, fragrant spiced pork mince dumpling, butternut, brussels and green peppercorn sauce
Otautau blueberries, yoghurt and peach gelato, with lavender meringue and mousse – fruit tingle to the max!
Oh lordy I enjoyed the food and the boho vibes at this casual joint, located across the road from the fabulous Botanic Gardens. Think fresh Danish cuisine in the form of smørrebrød open sandwiches, amazing porridge concoctions, excellent coffee and house-made schnapps, ADJØ has to be one of the most interesting joints in Dunedin. Weekend evening dining and regular art exhibitions add Scandi-cool cred.
When I turn up at lunch time, after a walk in the beautiful botanical gardens – a must visit, the place is pumping inside and out. The venue is small, so it fills quickly and people are clearly keen to be right here, right now / a definite mix of local residents, hipster students from nearby colleges and people, like me, who’ve simply heard it’s great! And it is .
The young, earthy, effortlessly ‘with it’ staff help me select a few menu items which they pair with house made schnapps in flavours like ….licorice pipe, strawberry elderflower, nettle, coffee vanilla, cucumber dill and roasted chestnut. Do let them decide on the pairing as they nailed it on my visit.
There are plenty of vegan/plant based options including the haggis – made from nutmeg laced lentils – which is surprisingly good !
I very much enjoyed the Frikadeller with remoulade and cucumber salad, the vegan haggis and the pickled eggs as I sipped my housemade rye bread, and also some clean as a whistle chamomile schnapps!
Comforting , super creamy oats made with water – made in pressure cooker with fresh raw apple , cinnamon sugar and almonds is one of their most popular dishes – I’m coming back for it!
The playlist shuffled between the 60s and 90s – spitting out everything from The Cure, to Michael Jackson’s Liberian Girl back to Whitney Houston’s I will always love you – which my brain had on repeat when leaving …
As a city proud of its Scottish ancestry and influence, intimate Bracken restaurant is a fitting way to experience the local dining scene. Serving up modern Scottish cuisine in a degustation style matched with Whiskey if you will! And I did. This is sophisticated comfort food, a little slice of Highland hospitality in downtown Dunedin owned by another friendly couple, hubby being the chef. It was truly like attending a private dinner party, so delectably warm and inviting.
We ate:
Scottish kipper and salmon pate, seaweed, salmon roe and housebaked oatcakes
Beef skink and doughboys
Veggie haggis, neep puree, mushroom, tattie scone, Whisky saffron sauce
Granny McPhee’s marmalade steamed pudding with marmalade ice cream
This is the kind of eatery in which you could too easily spend the afternoon lingering with friends. Tucked away in the hill suburbs of the city, No. 7 Balmac does fantastical things with an applewood smoke grill, dishing up modern bistro fare of eclectic influence and the view makes you want to breath deep. Brownie points for the gorgeously decorated, accessible bathrooms!
It doesn’t get much more Scottish than afternoon tea in a castle and with New Zealand castle perched high atop the Otago Peninsula, you can recreate your highland dreams. Dunedin-style. Wander the castle and enjoy the view from the turret, survey the beautiful 5-star Gardens of International Significance, then enjoy a leisurely high tea in the ballroom beside a roaring fire.
Both the castle tour and the high tea were magical but I did get the feeling the place might be little bit haunted… but that’s not something anyone in NZ, or indeed Scotland, ever seem to want to confirm about their castles or historic mansions, especially those converted to hotels… bad for business perhaps? I would have thought it was a drawcard. Sadly the weather prevented a proper wander through the garden but we made up the time in the excellent gift shop – filled with local arts, crafts and even their neighbour’s gin… see the makers section below.
Nova (permanently closed)
We really enjoyed our last lunch in Dundedin by sharing it with a few new local friends. It was a great way to taste our way through most of A-List Kiwi chef Marcus Verberne’s menu. A proven talent of New Zealand’s international culinary diaspora Marcus had recently relocated to Dunedin to take up the helm at Nova after 20 years working his way to the top in London at the likes of 67 pall Mall, Roast and The Ivy. Sadly the restaurant closed last year -but I wanted to share how great it was anyway as Marcus is now spending his time food and wine consulting. What talent, lucky Dunedin.
This little eatery is known for its delicious all-day breakfast menu and cool décor. Constantly humming with people, Buster Greens serves up some refreshing new takes on old classics such as the fried chicken eggs benny and other tasty gems – there’s lovely refreshing juice combos, hearty smoothies (think peanut butter, oat milk, dates, banana and cinnamon) and great, toasty coffee by Supreme. Sadly that is all I had time /space for this trip. Very popular spot – totally buzzing.
Not only was this one of the best breakfasts I had in NZ, it might have been one of the best ever. I’m not sure whether the weather had anything to do with it. It was one of the colder, darker days I spent in Dunedin and the aromas, and literally warmth on entry was enough to make me want to go back to the hotel to grab my laptop and hang around all day writing. But I had other things to do and see of course…
I lingered as long as I could over Cilbir Eggs and Cauliflower Cheese French toast with cauli pickles. OMG. They were both divine, as was the coffee. Plus, I love that when they took my coffee order they automatically asked whether I wanted it hot or iced, like they do in Japan. Thank you!
I literally ran into this shop (and I don’t run for anyone), fronting an airy contemporary eating space and drooled all over the counter. My host that day had to drag me away as we really didn’t have time to be there but she suggested I might like it, and might have illegally parked for 2 seconds so I could bolt in for a squiz! and bloody oath, I was glad she did. Please go here for me, I didn’t get to eat anything but it looked incredible. They serves a mouthwatering, international array of foods from Euro-influenced fermented breads to panipopo Samoan coconut buns served warm with coconut milk. I hear the fried cauliflower with haloumi and cream cheese on sourdough with curry vinaigrette is a showstopper!
BARS
We really didn’t get to too many bars as everywhere we ate had great food and drinks But these two were crackers!
Woof! Is an eclectic late night bar with carefully curated spaces and a tasty menu of special cocktails, craft beers and wines.
Open from 5pm – great cocktails and interesting modern bistro food. Oysters, croquettes etc. A lovely little hidey hole.
FOOD SHOPS & MAKERS
The old warehouse district is now home to a variety of crafty food types producing a range of excellent, as well as ethical/ sustainable food and drink. Oh, and there’s some serious wall art too.
Bean to bar Ocho Chocolate is worlds apart from the Cadbury’s warehouse which once ruled the roost around here. You’ll know what I mean as soon as you taste these bars made from on premises roasted cacao beans… actually you’ll know before you taste it – the waft of chocolate the greets you on entering the shopfront is insane. Be prepared to snaffle plenty for home and friends as this single-origin chocolate from cacao beans grown in the Pacific ( fair traded and fully traceable) come in divine Kiwi flavours, such as Horipito & Kawakawa, and The Beekeeper’s Bar (made with Manuka honey and real bee pollen). They also do a tasting box which introduces you to the single-origins.
Nearby Dunedin Craft Distillers was the brainchild of two women in their 60’s who were looking to do something to ‘give back’ . They met over a meal with a mutual friend and instantly liked and trusted each other enough to spend 6 months scratching down ideas on paper until their business idea, for making Gin from surplus product from a local bakery, became a reality.
They are two seriously lovely and inspiring women – please go meet them and encourage their great work. The Cacao vodka is just as delish as the gin… so you’ll need to buy both. How gorgeous is the copper still below?
Apparently the Tart Tin started life at the local farmers’ market but it was so popular they had to open a full time shop. Fast forward and they now they have this gorgeous coffee and baked goods joint .. and a book. And yes, I bought it. That’s all you need to know. A tiny shop answering Enid Blyton’s dreams. No need to climb the Magic Farway Tree – just head to Dunedin.
One of Dunedin’s craft beer makers, Steamer Basin Brewery , was so new when I visited that I couldn’t find it on google maps. Actually Google maps actually didn’t work so well in these parts for me generally – so hopefully it’s sorted itself out by now. The gorgeous brewery was a long time in the making – from farmers’ market origins – to their complete refurbishment of a heritage property in a nameless alley (working title Bond St Quarter – that may be official by now? ) just off Bond Street.
As a female wandering solo in a town she doesn’t know in the dark, finding this hidey hole was much more exciting ( read: scary) than it needed to be. A kind young gentleman – also looking for the establishment where he was meeting friends – helped this old lady find her way. Apparently the makeshift sign had blown over. Thankfully I made it in one piece and as soon as I saw the beautiful front entrance of the old building, I knew I was going to like it. I don’t dig beer normally, but these guys ( Dunedinites returned after 20 years in Hong Kong and Sydney) have acquired some serious skills. It was bloody delicious, think gooseberry saison and citron sour… yeah baby. The energy, inside an original bond store, lined in blue stone, was truly special, it is the kind of place you’d feel really smug about finding if you stumbled across it.. And probably want to keep to yourself. It’s got that great neighbourhood you often only hope to find. Yeah, It’s not bad.. ( that’s the Dunedin way of saying ‘it’s bloody good apparently).
Tucked away in a light and airy brick building on the corner of Filleul and Hanover Streets in downtown Dunedin, No. 8 Distillery crafts a range of award-winning boutique spirits and liquors and also holds workshops and tasting sessions. Sample their range of award-winning gins, rums and other delicious drops, made with a recipe passed down by the French distiller’s grandmother. Their Rum is the bomb. And the use of Aotearoa’s native herbs and spices provides an evocative Kiwi accent to their easy drinking gin.
Whilst at Lanarch Castle we had the opportunity to enjoy a small-batch artisanal distillery tasting from their neighbours at the Sandymount who produce a small but stupendous range of gins, vodka and whiskey infused with native botanicals. This is uber-artisinal … you can taste the effort and emotion that goes into making every divine drop. If you can get your hands on any of their range you will not be disappointed.
Dunedin Disruptors
I was very fortunate(and completely stuffed) to sample so many wonderful food and drink establishments during my 5 day stay but had I not spent a day with the amazing and immensely knowledgable Nicola McConnell , recently named as one of Cuisine Magazine’s top 50 women in food and drink, I would not have come away with as clear a picture of the scene, or the people who make up Dunedin’s food and wine community, of which she is an amazing ambassador. (At the time she was director of the Dine Dunedin food festival. ) She’s been heavily involved in several local food festivals and awards and encouraging young, humble food folk to embrace their brilliance.
I learnt so very much from the lovely Nicola, including the vital information that follows:
- The cheese roll is a South island staple. It’s basically sliced white bread, buttered and slathered with grated cheese (sometimes mixed with chopped onion/ or onion soup mix ), rolled into a scroll then popped into a toastie machine or baked. This version is mostly found at school fetes/ fundraisers and local cafes but I also spied some rather gourmet renditions being fought over at farmers’ market cheese stalls in the area. I might have scarfed one or two. The sample below was enjoyed in the garden of Blueskin Nurseries who also sold a range of old fashioned Kiwi treats! Which I was also schooled on by Nicola.
- Dunedin and Wellington have the best coffee scenes in NZ. Now, I can’t testify to that because I haven’t been to every city in NZ, most but not all, but I certainly had brilliant coffee in both cities.
- The Culinary arts degree at the Otago polytec, which started up about 2012, is a fluid and interesting 3 year course which has popped out some truly talented local foodies who are shaping Dunedin’s food culture.
- Another factor influencing the recent leap in Dunedin’s culinary reputation are those who’d left Dunedin pre covid for work or study overseas but had to return when the world closed… bringing their expertise home to open shop.
- The charming village of Mornington is home to one of the best ice cream shops in the universe. Owner Olive, who formally ran front of house at fine diner Nova, opened Patti’s after a US research roadtrip. Business boomed with home delivery service during covid, thanks to her trusty ice cream truck! Her seasonal ice creams are insanely good. I couldn’t tell you how many I tried… but everytime she offered I said ‘yes please!’ without blinking… Flavours include lots of seasonal Otago fruit and ingredients – pear and blue cheese for example (which was amazing) , breakfast stout and candied pecan, Earl grey, local honey, hokey pokey… and they hand roll their cones – plain or cinnamon – which makes the experience even more special.
- It’s worth checking out all the great gourmet grocers with loads of amazing homemade or artisanal food and related products – in and on route to the Hills eg Blacks Road Grocer (and cafe) , The Harvey Street Merchant and The Good Food Co (who roast their own coffee).
- That anything can be fixed with a number 8 wire… ie the kiwi version of necessity being the mother of invention
- That Dunedin is of independent spirit and know how to disrupt! In the very best way.
Final thoughts..
For such a small city to be doing so very well on a culinary front, in a relatively short time frame, is more than impressive. But you can’t truly know until you go – so what are you waiting for? A Zenbu Culinary Tour of NZ perhaps.. ?? Oh, it’s on the agenda… just need more hours in the day.
For more information check out : www.dunedinnz.com/see-and-do
Jane was a guest of Dunedin NZ and supported by Tourism NZ and Air New Zealand. Thank you!
Leave a Reply