Waipukurau, a town in the Hawke's Bay region of New Zealand, has a thriving food and drink scene that reflects its rich cultural heritage and agricultural abundance. The region is renowned for its excellent food and wine, with over thirty cellar doors and numerous restaurants offering locally-sourced produce and unique culinary experiences. Visitors can enjoy traditional New Zealand dishes like whitebait fritters and kokoda, alongside the growing trend of incorporating Maori food traditions into mainstream dining, led by local chefs like Monique Fiso and Charles Pipi Tukukino Royal showcasing indigenous ingredients and cooking techniques such as hangi meals prepared in underground ovens.
Beyond restaurants, Waipukurau offers opportunities for foraging wild herbs, edible ferns, truffles, and mushrooms during winter. The region is also known for its stone fruits, berries, and apples, enjoyed fresh or transformed into artisanal products like jams, dressings, and chocolates. Hawke's Bay wines are integral to the local food culture, with vineyards like Crab Farm Winery and Mission Estate offering wine tastings and dining experiences in beautiful surroundings. Seasonal events such as the annual Food and Wine Classic celebrate the region's culinary offerings, attracting food enthusiasts from around the globe.