The food and drink scene in North East Valley, New Zealand, reflects the region's commitment to sustainability, local ingredients, and traditional cooking techniques. As part of the broader national trend towards responsible sourcing and celebrating indigenous culture, the area's establishments offer unique experiences that blend Maori culinary traditions with global influences. One notable example is the 26-seat restaurant Moiety, located in a heritage warehouse precinct, presenting a degustation menu highlighting seasonal produce from the surrounding South Island, providing a distinctively local flavor profile. Similarly, No.7 Balmac, a neighborhood bistro in Māori Hill, sources ingredients from its on-site garden and beyond, creating dishes that celebrate the region's agricultural abundance.
For those seeking a more casual dining experience, Side On's sibling restaurant Pizza Bar offers excellent pizzas with ever-changing toppings, complemented by natural wine and craft beer on tap. Additionally, Steamer Basin Brewing in Dunedin's Old Bond quarter produces supreme beers using local farm products and seasonally available South Island hops and malt. The region's commitment to sustainability extends beyond food and beverages. Ebb Dunedin, a boutique hotel with a central location, features an interior atrium complete with trees growing in the space, reflecting the area's dedication to preserving natural elements within urban settings. Similarly, The Sherwood in Queenstown boasts sustainability credentials that match its impressive creative seasonal menus, sourcing ingredients from local producers and nourishing its kitchen garden with organic waste.