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48 hours in Queenstown

Queenstown and Lake Wakatipu 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."

Follow this link for the full article

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