Win a Dine Dunedin Prize Pack

We have a Dine Dunedin prize pack to give away valued at over $270.
Dunedin cafes, restaurants, bars and hotels are celebrating the city’s food and drink with a 17-day festival – Dine Dunedin.
City venues are offering a myriad of creative experiences to entice locals out over winter and to show the rest of Aotearoa Dunedin cafes, restaurants, bars and hotels are offering world class hospitality.
There are more than 35 events and special menus will run throughout Dine Dunedin and while it’s tough to point out a only a few, we’ll try. Portobello Hotel & Bistro are re-living the harbourside hamlet’s colourful history with ‘Red & Rum’. Guests will catch a boat from the city across the harbour taking in the beauty of the city and peninsula at sunset before enjoying an evening of kiwi cuisine and rum cocktails accompanied by anecdotes of debauchery, misfortune and historical tales about the hotel and surrounding area, retold by some of the pub’s local characters.
2020 is the second year of Dine Dunedin and Director Nicola McConnell says it’s great to see the offerings and experiences continue to grow despite the challenges the year has brought. “This year, more than ever, local Dunedin venues deserve our custom. Dunedin’s dining and bar scene is incredibly vibrant and offers amazing value showcasing locally sourced produce in new and surprising ways and it's a joy to create an opportunity for people to wrap their tastes buds around it!”

Be in to win a Dine Dunedin prize pack including all of the following:
- Seven Course Degustation for two at Dunedin new restaurant at Wains The Press Club, value of $138.
- Two sampler packs of Ocho Chocolate $60
- Family pass for four to visit Ocho Chocolate Factory $40
- Copy of Delicious Dunedin $40
Simply fill out the form below for your chance to win.
Dine Dunedin
dinedunedin.co.nz
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.

