48 hours in Queenstown

After years of trial and error, Robert Upe revisits Queenstown in a hypothetical 48 hours, sampling the best.

Our favorite part of the itinerary, naturally--

"Dinner at The Bunker in Cow Lane. It has log fires and fine dining. A Kiwi delicacy is the Bluff oyster, excellent when combined with a Kiwi sauvignon blanc. Bluff oysters are from the Foveaux Strait at the bottom end of the South Island and are harvested between March and August. If you don't fancy a sauvignon blanc, a local wine to try is actor Sam Neill's Two Paddocks label. He lives and makes his wine close to Queenstown and specialises in pinot noir."

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