Pushing the emotive potential of food alongside its gustatory delights, the humble restaurant set south of the city centre at Ripponlea regularly rates among the country’s best. Chef Ben Shewry, raised in rural New Zealand, focuses on being attentive to the local ingredients with dishes like potato cooked in the earth in which it was grown, and the curated dining experience – from wine pairings to in-meal breaks to the garden – is extraordinary.

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