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Central Otago Stone Fruits (Peak)
December is peak for Central Otago cherries, apricots, and other stone fruit, sold at farmers’ markets, roadside stalls, and used in restaurant desserts. The heat and long daylight make it ideal for fruit-forward snacks between lake activities. Buy direct at a market, then eat them the same day, they don’t travel well in bags. Available at Arrowtown Farmers' Market, Library Green, Buckingham Street, Arrowtown.
Fiordland Crayfish (Early summer peak)
Fiordland crayfish, the southern rock lobster, reaches high availability in spring and early summer, and December is prime for it on seafood menus. Order it as a starter or shared plate, then keep the rest of the meal lighter, the richness adds up quickly. Book a table early, December is a peak month. Available at Fishbone Bar & Grill, 7 Beach Street, Queenstown.
Calypso Gold Kiwifruit and Berry Platter (Summer)
Berries and kiwifruit show up on brunch boards and market stalls in Queenstown’s summer peak. December is ideal because long evenings and lake days make light fruit meals practical, especially when you’re eating on the move. Buy a platter from a market stall, keep it cool, and eat it close to purchase time. Available at Remarkables Market, Remarkables Park, Frankton.
Gibbston Valley Wines (Summer tastings)
Gibbston Valley’s cellar door tastings are a year-round activity, but December brings peak summer terrace weather and a higher volume of visitors. Book a tasting time to avoid walk-up disappointment, then keep the itinerary tight, one winery plus lunch is enough for most days. Arrange a driver or tour operator, there’s no public transport to the wine sub-region. Available at Gibbston Valley Winery, 1820 State Highway 6, Gibbston.
Fergburger (Holiday peak strategy)
Fergburger runs 24 hours and serves oversized burgers that have become Queenstown’s best-known casual meal. December crowds spike sharply around Christmas to New Year, and queues can exceed 30 minutes in peak seasons. Time your visit at 6pm or after midnight to reduce waiting, and consider takeaway to eat on the lakefront. Available at Fergburger, 42 Shotover Street, Queenstown.
Central Otago Riesling (Summer al fresco)
Central Otago Riesling’s crisp acidity is built for warm afternoons and seafood-focused lunches. December is firmly inside the October to March window when these whites feel most natural in Queenstown. Order a glass on a terrace, then pair it with mussels or fish rather than heavier meats. Book weekend winery tables early, holiday demand is strong. Available at Mora Wines & Artisan Kitchen, 7 Buckingham Street, Arrowtown.
Central Otago Pinot Gris and Gewürztraminer (Peak)
By December, aromatic whites are at their most useful in Queenstown because terrace dining and seafood dominate. Pinot Gris brings texture, and Gewürztraminer adds spice, which works with Asian-influenced menus like Pacific Rim shared plates. Order by the glass so you can adjust to heat and activity schedules, and book winery tables early, holiday demand is high. Available at Amisfield Winery & Bistro, 10 Lake Hayes Road, Queenstown.
Salmon (Summer sashimi window)
King salmon is served as sashimi, cured gravlax, or pan-seared, supplied fresh year-round through specialist channels. December is peak for sashimi-style and citrus-forward preparations because the weather pushes lighter meals. Eat it earlier in the evening before holiday crowds, and pair with an aromatic Central Otago white. Available at Rata Restaurant, 43 Ballarat Street, Queenstown.
Green-Lipped Mussels (Summer peak)
Green-lipped mussels are a national seafood symbol, typically steamed with white wine, garlic, and cream. December is inside the summer dining peak (November to March), so mussels make sense as a shared plate on warm evenings. Order them with bread, the broth is part of the point, and choose a crisp white rather than a heavy red. Available at Finz Seafood & Grill, Steamer Wharf, Queenstown.
Fiordland Crayfish (Peak)
December is peak for crayfish availability in Queenstown, thanks to the spring and early-summer season. You’ll usually get it simply grilled or finished with butter and citrus, letting the seafood do the work. Order it when you want a meal that feels tied to southern waters rather than alpine farms. Book ahead, December restaurants run at capacity. Available at Fishbone Bar & Grill, 7 Beach Street, Queenstown.
