For the truly adventurous foodie, the ultimate meal is always one that involves a story, a connection to the land and a serious amount of fun. Booking.com has delivered just that, teaming up with Kiwi culinary star, Chef Kia Kanuta, to create a once-in-a-lifetime ‘dive and dine’ retreat. This exclusive experience, named the Kina Cottage, celebrates Aotearoa’s unique delicacy, kina (sea urchin), on the breathtaking Tutukākā Coast.
This unique holiday home escape offers a proper, hands-on adventure that uncovers the distinct flavours of Northland while actively helping the local marine environment — all while enjoying a magnificent dinner. The Booking.com Kina Cottage stay is available for one Genius member and a guest for just $20.11. The price includes the hosted kina diving experience, the bespoke dinner by Chef Kanuta, daily local breakfast and snacks, and return flights and transfers.
Diving for Dinner
Northland’s Tutukākā Coast is famous for its natural beauty and rich Māori culture. However, the region is also tackling an ecological issue called ‘kina barren,’ where a growing kina population strips the healthy kelp forests.
The Kina Cottage experience turns this challenge into a unique, sustainable adventure. Guests start by heading out with Dive Now to sustainably hand-harvest the kina from the pristine coastline. This commitment to sustainable travel is vital for today’s explorer, as Booking.com research highlights that two-thirds of Kiwis (67%) want to leave destinations better than they found them.
The day’s catch then becomes the highlight of a luxurious, multi-course private dinner, prepared by Chef Kanuta himself. Guests can savour their harvest as they uncover the deep cultural connection and stories behind this global delicacy.
Chef Kia Kanuta, known for bringing traditional Māori flavours into modern cuisine, speaks to the meaning behind the project:
“Some of my fondest memories are of school holidays spent gathering kina with my whānau, enjoying them fresh from the ocean. Those experiences shaped my love for ingredients that connect cuisine and culture. Teaming up with Booking.com on the Kina Cottage experience is meaningful to me because it brings together kaimoana (seafood), tradition, and the chance to share New Zealand’s coastal flavours with the world.”
The Ultimate Base Camp
The holiday home itself is a spectacular base for this adventure. The private clifftop cottage is an absolute dream, featuring a vineyard, an olive tree grove, and sweeping ocean views. It even includes a deck perfect for enjoying fresh kina and its own fun mermaid pool, complete with a resident octopus.
This experience confirms what Booking.com discovered in their latest travel trends data: food is a top motivator for travellers. Over 70% of Kiwis choose destinations based on the cuisine, and over half (54%) actively seek out farm/ocean-to-table options when they book a local bach or holiday home.
Todd Lacey, Regional Manager, Oceania for Booking.com, celebrates the focus on New Zealand’s unique offerings:
“Aotearoa’s Tutukākā Coast is one of the world’s most spectacular coastlines, rich in nature, cuisines and culture,” he says. “This sumptuous bookable foodie experience at one of our best holiday homes is a chance to welcome the world into our corner of New Zealand, to enjoy our kaimoana (seafood) at a breathtaking destination. Food is at the heart of many quintessentially Kiwi bach stays, and the Kina Cottage exemplifies this trend amongst travellers today.”
How to Get Your Catch
The Booking.com Kina Cottage stay is available for one Genius member and a guest for just $20.11. The price includes the hosted kina diving experience, the bespoke dinner by Chef Kanuta, daily local breakfast and snacks, and return flights and transfers.
Set your reminder: the exclusive stay will be available for booking on a first-come, first-served basis on 23 October at 12 pm, for a visit between 20-23 November 2025. If you miss this unique package, you can still book the holiday home year-round on Booking.com as the ‘Oceanview Cottage Tutukākā Coast’.
