Chef Monique Fiso worked in New York’s top restaurants before returning home to open the celebrated Māori and Samoan restaurant HIAKAI in Wellington.

Wellington

"There’s another place called Poppies, and they are also making some really delicious wines. If you do have a chance, head for lunch and get their lunch platter with matching wines, which has little bits and pieces they’ve cooked like pork belly, nuts, marinated olives, and it’s all delicious."

Poppies

"Huntress Wines is run by Jannine Rickards, and she is this foraging-hunting force of nature. She’s a very well-respected winemaker who has branched off and started her own line of wines, with very interesting blends, and we've got a couple on the menu at the moment."

Huntress Wines

"Rasa is kind of a Wellington institution and does the most delicious dosa. It's one of those places I like to go after work on a Tuesday."

Rasa Malaysia Restaurant

"Ortega Fish Shack has been going for a long time, with good food and great service, and a really extensive and interesting wine list. They have been running for probably close to 20 years now — you don't last that long without being bang-on professionals."

Ortega Fish Shack

"Dragons does yum cha, if you want to have a slightly different take on brunch. It’s quite close to the waterfront too, so you could go for a walk, pop in for some yum cha, then go for another walk."

Dragons

"Manaakitangatranslates simply as hospitality. It's something we discuss a lot at HIAKAI. But whatmanaakitangameans to me is hospitality in the sense of kindness and empathy towards others, and being welcoming and treating others as family."

HIAKAI