Arguably this is New Zealand’s richest region, from Mahunga in the north to Turakirae Head, east of the mountain chain. Apart from the cool wet steep lands of the mountain spine, this is dry country, dominated by great rivers and the terrace lands they have built. Along its length are pockets of wonderful fertility, perfect for orchards, fat lamb, cervena and beef finishing, plus some market gardening and vineyards. The coast lacks the protected waters of other regions but offers an abundance of varieties and there is game in the mountains and rivers.

Contemporary, distinctive regional foods include: wild red deer, goats and trout, paua, crayfish, bluenose, hapuku, tarakihi, orange roughy, lamb, beef, asparagus, stone and pip fruit, walnuts and wine (syrah, cabernet sauvignon, merlot, gewürztraminer, chardonnay, riesling, pinot noir, sauvignon blanc).