This destination has some of NZ's best food and it's probably not where you'd expect
Whakatāne and the Eastern Bay of Plenty has seen some exciting culinary developments over the years, making it a destination that produces great food straight from the source.
This article first appeared on Stuff.co.nz, April 2025.
There’s a laid-back, unique corner of our country that’s fast becoming a must-visit for food-focused travellers, and it’s probably not where you’d expect. Whakatāne and the Eastern Bay of Plenty have seen some very exciting culinary developments over the last few years, making it a destination that produces great food straight from the source. If eating top-quality produce in beautiful destinations is your thing, this region needs to go immediately on your Autumn travel list.
While you might not immediately consider this part of Aotearoa as a culinary capital, it does make sense that it’s a centre for great kai. The area’s long history of food gathering and growing—stretching back to the earliest Māori settlers—still shapes how food is sourced, harvested and prepared today. With Tangaroa’s (god of the sea) generosity at their doorstep, early Māori were drawn to these waters, teeming with kaimoana - and today’s visitors continue to be lured by the same appeal, as the eternal popularity of the Local Wild Food Festival, proves every year.
They take fresh seafood seriously in these parts, and there are so many ways to enjoy it. For purists, a cruise with Tio Ōhiwa Oysters offers a historical commentary plus hands-on oyster experience on the harbour, complete with shucking, tastings, lunch, and a peek at the oyster processing plant. Then there’s Gibbo’s on the Wharf—a local institution for ultra-fresh seafood straight from the boats. Take some back to your accommodation to cook, or enjoy classic fish and chips right there - with a menu that includes scallops, mussels, squid and more.
Pāua pies are a bit of a local obsession too, with Allthesands Coffee, Arohaina Kai and The Bakehouse Whakatāne churning them out to delighted customers on the daily. And if you’re looking for a sit-down meal with creative flair, head to Fisherman’s Wharf, where chef Paul Patterson serves up seasonal dishes with gorgeous views. With a background that spans Paris, New York and Auckland, plus flying to Glastonbury to cook for celebrities - and even a win at the barbecue world champs in Memphis, he really brings the goods.
For café lovers, Volk & Co stands out for espresso, filter and cold brew coffee, while Moxi nails all-day classics. And it’s not just Kiwi kai. Caterina who runs Yiayia’s Little Kitchen, pops up at markets and events with her plant-based Greek catering. She’s now doing picnic boxes, too, loaded with Greek Cypriot treats she learned to make from her mother. And then there’s Cigol, which serves up modern Korean with a Pacific twist. A huge hit with locals.
There’s plenty to pop in your suitcase or hand luggage if you want to take something back home. Especially if you’re there for the Whatakane Sunday Markets (think small-batch olive oil, brownie bars, sauces, chutneys, and so much more - there are even truffles in season). There are also the Berry Farms and drinks from the wonderful Native Trees Farm, who sell delicious herbal native teas, including Kawakawa lattes and Kūmarahou brews. Pack light.
With the summer crowds gone and accommodation far easier to find, autumn through spring is the perfect time to explore Whakatāne and the Eastern Bay. Fewer people, better availability—and some of the best kai you’ll find anywhere in Aotearoa. It doesn’t get more farm, or ocean, or bush-to-plate than this.
