“I think it’s the contrast,” says travel writer Nina Karnikowski of what makes New Zealand so special. “One minute you’re hiking through alpine landscapes or breathing in crisp mountain air; the next you’re wrapped in a blanket beside a fire with a glass of pinot noir.”“Winter seems to bring out the country’s most comforting qualities,” she notes. “The cafes feel cosier, the restaurants more inviting, and there’s something deeply satisfying about ending a cold day by the fire with good food and wine.”As someone married to a winemaker, Nina admits her standards for a post-slope drop are high. Fortunately, the local terroirs deliver. “Central Otago makes some of the best pinot in the world, and there’s something pretty magical about sipping a local wine while looking out at snow-dusted mountains,” she says.Nina Karnikowski: New Zealand winter means settling in with a local pinot, crackling fires and the freshest in-season local ingredients. Nina KarnikowskiBeyond the plate and glass, this seasonal shift also alters the rhythm of a trip. “I also love that winter encourages a slower pace of travel,” Nina reflects. “There are fewer crowds, more opportunities to linger, and a greater sense of connection to the landscape.” Whether walking beside a glacial lake or soaking in hot springs under a canopy of stars, she notes there is a rare sense of presence that is simply easier to find in winter. “It reminds you that some of life’s greatest pleasures are also the simplest: nature, warmth, good food, good wine and time spent with people you love.”Grape expectationsFor fellow travel writer Craig Tansley, who has snowboarded New Zealand for at least 20 seasons over the past 25 years, the off-mountain culture is paramount. “Après-ski is important to me – almost as important as the actual skiing or snowboarding – and the area around Queenstown and Wānaka does it very well,” he says. When he wants a day off the board, Tansley swaps his bindings for an e-bike, exploring the wineries and tasting rooms of the Gibbston Valley.“Alan Brady at Kinross Wines was a pinot pioneer here,” Tansley notes. “Kinross is still a favourite for sitting in the wine garden with some excellent food and drink while watching the bungee jumpers launching off the Kawarau Bridge.”Sydneysider Kym echoes this passion for the region’s wine list. “With some of the best pinot noir in the world coming from the Central Otago region, it’s almost impossible to have a bad glass,” she says. “In the south, there’s a real pride among local restaurants, cafes and bars to serve local produce and local wine, which is a lovely way to experience and learn about a region.”For a post-snow tipple, Kym points to Bardeaux as the ultimate hidden gem. “Our go-to small bar has a cosy and welcoming aesthetic, and the staff are so knowledgeable – they introduced me to Domaine Thomson’s rich and earthy Surveyor Thomson pinot more than a decade ago, and it’s still one of my favourite hard-to-find drops.”But it’s not just the wine that gets the adrenaline pumping after hours; the region’s cafe culture is equally formidable. “Coffee is our other great love, so we were thrilled to see a thriving cafe culture,” Kym laughs, adding a quick tip for visiting Australians: “I did learn the hard way that many local baristas make their espresso with a double shot. I was buzzing for quite a while.”Craig Tansley: New Zealand winter means exploration with no boundaries, dirt roads to nowhere, green-lake views and sun-filled patios. Craig TansleyFood for thoughtThat culinary excellence is fostered by the landscape itself, with produce cultivated by volcanic soils, pristine water and pure air.For a dinner that epitomises this, head to Sherwood, Queenstown’s only two-hatted restaurant. Here, the kitchen draws direct inspiration from the surrounding wilderness, ensuring the ingredients, flavours and textures on the plate shift in tandem with the seasons.In Wānaka, Tansley recommends heading to Muttonbird for a dining experience that feels both luxurious and completely authentic. “It’s decorated with old skis on the wall and fly-fishing rods,” he describes. “The menu changes seasonally to showcase incredible local produce, but the lamb’s neck from nearby Royalburn Station is my top pick – it’s so tasty.”This dedication to local execution is drawing attention from global eyes, with the food scene currently awaiting its first-ever Michelin Guide, set to be published this month. Reviewers have spent the past year quietly tasting their way across both islands, putting the country’s premium dining firmly in the spotlight. Among the top contenders for the region’s historic first Michelin stars is Tala, chef Henry Onesemo’s Samoan eatery in Auckland.For something to talk about over dinner, why not extend your winter passions past the snow to the greens? Tansley suggests making Millbrook Resort near Arrowtown your base. “They have two amazing golf courses surrounded by mountains – the scenery is unforgettable,” he says. It also happens to house one of his absolute favourite dining spots. “It’s home to Kobe, a Japanese restaurant housed in a beautiful old cabin with views over Lake Hayes and the Wakatipu Basin.”It is the ultimate end to a winter day: high-altitude alpine views, met with the finest tastes of the land.Discover your winter in New Zealand at newzealand.com.