Recently coveted by Nigella Lawson for the pristine environment and panoply of produce, it’s the native forest, white-sand beaches and postcard-worthy turquoise water forming a protected micro climate, that makes Waiheke so unique. Boasting superior winemaking conditions, connoisseurs have the chance to explore some of the most unique artisan vinos available in New Zealand, from shiraz to lesser-known viburno. With local produce in abundance, visitors can try just-shucked briny oysters; rich peppery olive oil and the pretty green-lip mussels New Zealand is known for.

Despite recent new ownership, the charming Oyster Inn remains unchanged, a quaint seaside retreat in the main village off Onoerea beach. Light-filled, whitewashed rooms are just the ticket for an overnight stay – both homely and comfortable. With a seafood-focused restaurant showcasing local catches, dinner on the deck is perfect summer fare when it comes in the form of lightly battered line-caught gurnard served on a delightful crunchy golden bed of thrice-cooked chips. Relaxed service, ocean views and local Te Matuku oysters in abundance make this venue a must-visit on the island.

Among citrus trees, vegetable crops and old-world grape vines, Poderi Crisci vineyard transports you straight to Italy’s Amalfi coast. A long lunch on the vineyard showcases a locavore menu of classic Italian dishes like big spoonfuls of stratciatella served on sweet end-of-season tomatoes, finished with a thick lick of peppery olive oil from the Poderi Crisci grove. A silky nonna-style lasagne alle melanzane, layered with garden eggplant and smoked mozzarella, should be closely followed by a big scoop of tiramisu.

Rich, bold Syrahs, Malbecs and Bordeauxs are hand-harvested at organic vineyard Awaroa. A co-operative of six partners, the vineyard produces premium small-batch wines operating with a biodynamic ethos. Winemaker Danu Seith-Fyr says the vineyard set out to make “wines that are true and clean, with less interference.” The Dan, the vineyard’s sought-after take on a Grange, is certainly testament to this, selling out before it even makes it to the shelves.

At Factory Ceramics, locally sourced clay is the base for pastel-hued pieces inspired by the coastal landscape, with each being individually hand-cast by local artisan Peter Baigent. Looking for a creative pursuit on your getaway? Ceramic classes are also offered for those who have more time on the island.

Cross the water to Auckland, and you’ll be lucky enough to find No. 29 cold-pressed olive oil on your table in city hotspots like Amano and The French Cafe. The small-batch olive grove of just 200 trees began as a passion project of husband and wife team Grahame and Prue Taylor, but has evolved into an award-winning elixir that’s a highlight of the island’s produce. The smooth, glossy oil has just the right balance of pepper, creaminess and a tiny bit of bite. Seek out a take-home bottle at Island Grocer or the Waiheke Wine Centre.