Best food and drink when traveling

Hawke’s Bay is the larder of New Zealand: apples, figs, peaches, squashes and, most notably, grapes. Hugging the east coast of the North Island, this is the country’s oldest wine-growing region, and in April the grapes are being plucked: 4700 hectares of vineyards harvesting 45,000 tonnes of fruit. The serried vines begin to glow russet and gold under the autumn sun too.

Still reasonably warm and dry, this is a great time to explore by bicycle. Hawke’s Bay has New Zealand’s biggest network of gentle cycle paths, many of which link wine estates, cafes and cellar doors. Try the flat, off-road 22-mile (36 km) Wineries Ride, which navigates the grape-growing heartland of Bridge Pa, Gimblett Gravels and Ngatarawa Triangle. Napier, with its art deco architecture and Saturday Urban Food Market, makes a good base.

  • Trip plan: Enjoy the historic streets and fine eats of Napier and Hastings. Then follow a couple of easy cycle trails – perhaps one along the coast, another between wine estates.
  • Need to know: There are flights to Hawke’s Bay daily from Wellington, Auckland and Christchurch.
  • Other months: Dec-Feb – warmest; Mar-May – wine harvest; Jun-Sep – winter, cool. Oct-Nov – spring produce, warming up.

 

Discover bazaars, ancient wonders and culinary secrets in peace in İstanbul, Turkey

You might debate which is the greatest treasure of the former Constantinople: the incredible 6th-century basilica-mosque-museum Aya Sofya? Sprawling, opulent Topkapı Palace? The domes, minarets and ornate azure tilework of the Blue Mosque? Wander among them to decide for yourself, by all means – and in April, as things are warming up at the end of the low season, you can enjoy discounts, smaller crowds and more forgiving weather.

But save some time for the greatest legacy the Ottomans left the world: food, of course. Why do you think the Spice Bazaar is so huge and bustling? From simple kebabs to meze feasts and the luscious aubergine (eggplant) masterpiece, imam bayıldı, there are few cuisines that are as indulgent as Turkish. Over the past couple of decades a roster of excellent food-themed walking tours and cookery schools has sprung up in İstanbul, providing the opportunity to combine a spring city break with a culinary reboot.

  • Trip plan: Base yourself in the Sultanahmet district, on the west (European) side of the Bosphorus for easy access to the Grand Bazaar, Spice Bazaar and most historic sites.
  • Need to know: Two points of Turkish etiquette – don’t point your finger or the sole of your foot towards anyone.
  • Other months: Apr-May & Sep-Oct – mild, quieter; Jun-Aug – hot, busy; Nov-Feb – cold, damp.