Walk. Talk. Eat. Repeat. The Ponsonby Road Food Tour is now running

Looking for a standout gift for the foodie in your life? Or planning a trip to Auckland this summer?
Discover the heart of Auckland’s hospitality scene on The Big Foody’s Walk. Talk. Eat. Repeat. Ponsonby Road Food Tour — a three-hour walking adventure through one of the city’s most iconic and stylish neighbourhoods. Now operating, this intimate tour (10 people maximum) is designed for both curious locals and international guests, showcasing Ponsonby’s rich food scene, vibrant culture, and creative spirit.
Culinary explorers will savour artisan ice cream, bold Italian flavours, fragrant Asian-inspired bites, and Ponsonby classics, while meeting the passionate people behind the plates. Along the way, participants can also dip into boutique fashion houses and perfumeries for a full sensory experience of what makes Ponsonby Road such a standout.
Operated by Elle Armon Jones from The Big Foody, the company organises public and private food tours in Auckland, Wellington, and Dunedin. Elle says she has been working on adding this new tour for more than 12 months and is delighted to now have the Ponsonby Road Food Tour as part of her offering.
“We’re absolutely thrilled to be bringing The Big Foody to Ponsonby. This neighbourhood has such a rich, delicious history, and we can’t wait to showcase the incredible owner-operators, flavours and stories that make Ponsonby Road one of Auckland’s most iconic food destinations.”
The Ponsonby Road Food Tour operates Tuesday–Saturday, 11am–2pm.
The cost is $225 per person — all tastings and stories included.
For more info visit thebigfoody.com
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.

