A bucket list destination, Wanaka is an adult wonderland of lakes, glaciers, mountains and rivers nestled in the south island of New Zealand. Breathtaking powder days are spent above thick plumes of cloud, shredding up the local skifields Cardrona and Treble Cone, while nights in town are all about whisky and brewski’s in front of the fire. An old-meets- new-world food scene could mean a lush French degustation dinner or sexy share plates of local produce, but most importantly will always mean central Otago wines. And the view…well you’ll have to get there yourself to believe it.

Nestled throughout the Wanaka hillside, Release properties offer a range of luxurious self-contained holiday retreats, boasting unparalleled panoramas of the Southern Alps. Floor-to- ceiling glass windows at super luxe Clutha Place offer a snapshot of the stunning view across lake Wanaka. The kitchen of your dreams is stocked with locally grown and made artisanal produce, from Pembroke Patisserie pastries (save the almond croissant for your morning coffee), to a dark, mushroomy local sourdough from The People’s Bread Co. and smoky free-range bacon. Stock up on Central Otago pinots and curl up in front of the fire to enjoy the colourful changing sky. For more see: Release Wanaka

The only way to arrive – literally – for lunch at Minaret Station, is in style via helicopter. Hover over the rolling South Island high country, a landscape of glacial valleys bursting with Manuka trees and acres of snow-kissed tussock. A private lunch at the lodge is a bespoke menu of daily changing alpine and station produce. On our visit, fresh coastal crayfish caught by the chef is fried in a spiced tempura batter, while local delicacy, paua (abalone), is made into a delicate veloute with a salty burst of sea brine. Station-reared venison is incredibly tender, served with plump roasted cherries and a rich, gamey jus. For more se: Minaret Station

Premium local produce is in no short supply in Wanaka, from Cardrona Merino lamb, to fragrant Meyer lemons and pints of unpasteurised milk. Chefs Ben Harris and Nico Bousquet from The Landing dress up a gelatinous slow-cooked beef short rib with smoky charred onions and a thick smear of hummus. An earthy and ripe Burn Cottage central Otago pinot washes down a petite bowl of sunflower seed risotto, rich in umami, served with fried Brussels sprouts and thick shavings of Parmesan. For more see: The Landing

At dusk, pubs lining the promenade overflow with brewski-loving skiers, but hard-to- find cocktail bar Lalaland is the after-dark watering hole of choice among the locals and in-the- know tourists. A fruity seasonal cocktail is usually served on tap, but don’t leave without trying a dirty gin martini made with the excellent (and by excellent I mean strong) local Cardrona Distillery gin. For more see: Lalaland

Nestled in the centre of the labyrinthine Crown Range, handcrafted single malt spirits are distilled from pure alpine water ferried straight from the Cardrona Mountain well at Cardrona Distillery. The distillery produces a clean and fresh artisan vodka, a fiery handmade gin that’s all too easy to drink and a fragrant orange liqueur, while patient single malt whisky ages in barrels behind stonewalls. For more see: Cardrona distillery

Indulge in the seven-course tasting menu at the quaint modern French Bistro Gentil. A sexy amuse bouche of duck liver parfait encased in a delicate, savoury tuille forms a clever cigar dipped in Parmesan ash. French Brode Galeux d’Eysines pumpkins are plucked from the kitchen garden and married with a fragrant vadouvan oil and spiced grains for a rich, wintry soup. Onomastic wine machines add theatre to the experience, and offer a chance to savour a range of old and new world vintages. For more see: Bistro Gentil

Unparalleled in its aspect, the vines of the picturesque Rippon winery sit comfortably on the warm north-facing escarpment, protected by the mountains and nourished by the lake waters. Leathery gewürztraminer vines and tannin-laden pinot noirs are at home here, chosen for their ‘survival of the fittest’ relationship to the land and its carefully nurtured soil. A signature cherry-hued pinot goes the distance, with a long, textural finish and balanced phenolics, but don’t leave without stocking up on a few cases of the Jeunesse young vine Riesling, the perfect summer slug. A place of community as well as a vineyard, the family-built hall on the property serves as a space for town meetings, pop-up restaurants, funerals, weddings and is host to a biennial music festival that draws hundreds of visitors to Wanaka. My next trip’s already in the diary. For more see: Rippon

Get your caddie readied to carry the tacos at local institution Burrito Craft, where modern Mexican meets the great outdoors for the trifecta of golf, beer and spicy burritos. At this food truck set next to a mini golf course, slow-roast lamb tacos come with pickled red cabbage, chunks of feta and salsa verde, or opt for smoky fried fish tacos with chipotle, hot sauce and spring onions. BYO beers (or a Rippon pinot, if you prefer!), over-order on tacos and settle in for an evening of putt putt under the mountains. For more see: Burrito craft