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Day 1: Nelson
Wine and Food
We take an early morning flight to the beautiful
region of Nelson arriving mid morning. Travel to our accommodation at
the beginning of Abel Tasman Park taking time to stop at Neudorf Wines.
Neudorf is an outstanding producer of elegant Pinot Noirs the 2005
vintage was especially outstanding. The cellar door is set in a
beautiful natural setting in beautifully restored buildings.
This afternoon we relax at our accommodation,
which is located right on the Beach at Little Kaiteriteri the gateway
to Abel Tasman National Park.
This evening we dine at one of my favourite
restaurants, the Boat Shed Restaurant and Cafe. The Boat Sheds team of
chefs are currently experimenting with Kai Aotearoa (traditional Maori
cuisine) and believe that New Zealand is entering an indigenous food
revolution, which they see as becoming more prolific in restaurants in
New Zealand.
Day 2: Nelson
Abel Tasman National
Park
Today we take time to explore the beautiful Abel
Tasman National Park visiting pristine beaches and bays. Choose from
walking, a boat cruise or a guided sea kayaking adventure. The park
never ceases to amaze me always beautiful even in the rain. Last time I
visited in December we came across a pod of around 200 Dolphins truly
breathtaking.
Day 3: Queenstown
Explore Queenstown
We take an early morning flight to Queenstown
arriving mid morning. We check in to our accommodation the View, a
modern apartment with the best views in Queenstown. We spend the rest
of the morning exploring Queenstown, shop, bungy, jet boat or just
relax in on of the cafes on the shores of the lake.
Tonight we dine at Saffron in Arrowtown. This is
such a delightful restaurant that I just cant keep away whenever I go
to Central Otago. Chef-patron Peter Gawron has developed a
delicious menu, with influences from around the world and New Zealand,
reflecting his personal ongoing culinary journeys of discovery.
Saffron has an excellent list of local wines and an emphasis on superb
local Produce.
Day 4: Queenstown
Wine Tour
First we explore the wineries of the Gibston
Valley.
First stop Chard Farm. Access into this winery has
to be one of the most dramatic driveways anywhere. As you drive into
Chard Farm you have sheer bluff cliffs above you on your left and sheer
cliffs to the right below down to the Kawarau River. Their wines
are just as impressive as their driveway, my particular favorites being
the Tiger and Viper Pinot Noirs.
We take time to visit a couple more vineyards
before leaving the valley.
We continue on further up the valley to
Bannockburn for lunch at Mount Difficulty and taste some of their award
winning Pinot Noirs and Rieslings. I am a big fan of their target Gully
Riesling, which in my opinion is outstanding.
After Lunch we visit Felton Road of Bannockburn.
The Felton Road Cornish Point Pinot Noir is nothing short of stunning,
if you can find a bottle back home grab it and enjoy.
Last Stop Olssen's of Bannock Burn producers of
fine Pinot Noir and Riesling. I am a big fan of their Robert The Bruce
varietal blend of Cabernet Sauvignon, Syrah and Pinotage. The first
thing that jumps out at you when smell the aroma of this
wine is violets, very reminiscent of Rhone Style wine’s that I
have had the pleasure of drinking.
Day 5: Queenstown
Milford Sound
Milford Sound is situated on the West Coast of the
South Island of New Zealand. It is a world-renowned area of
extraordinary beauty. Milford Sound is actually named incorrectly a
sound, it actually is a true fiord, which measures 12 km long and is up
to 320 metres deep. The fiord receives an average yearly rainfall of
approximately 7.5m (300 inches) because it is situated on one of the
world's most formidable coastlines, which is subject to rapidly
changing weather conditions. The weather is famous for its ability to
deteriorate or improve within a very short period of time. At any time
on the visitors may see seals, dolphins, penguins and other New Zealand
native wildlife.
Tonight we dine at The Bath House. This is
probably one of the most delightful locations and restaurants you will
ever find. Situated on the shores of Lake Wakatipu with stunning lake
and mountain views.
Day 6: Mount Cook
Hermitage Mount Cook
Today we travel to Mount Cook and travel
through beautiful and breath taking passes, lakes, cliffs and hillsides
before entering into the Mackenzie Basin where you will see the azure
colored Lake Tekapo. Once inside the park, we will relax at our
accommodation, the world- renowned Hermitage Hotel. Enjoy one of the
beautiful natural paths and gardens that surround the hotel.
This evening we dine in our hotels Panorama
Restaurant. Panorama has an amazing menu as well as breathtaking views
of Aoraki Mount Cook New Zealand’s highest mountain.
Day 7: Christchurch
Geraldine and The
Canterbury Plains
Today you will traverse the vast Canterbury
plains, the largest area of flat land in New Zealand. You will stop at
Geraldine, a country village decorated with pretty flower gardens and
local craftsmen. Visit the local cheese maker, chocolatier or the
internationally recognized Barkers fruit products.
We will stop for lunch in Geraldine before
continuing on to Christchurch. The rest of the day and evening is yours.
Day 8: Christchurch
Christchurch City
The English garden city of Christchurch is
treasured by locals and all who visit. After breakfast, our city tour
begins with a brief orientation and city highlight overview. During
your tour, you will see Cathedral Square, Victoria Square, Thomas
Edmonds former the Band rotunda (now a restaurant) and the Avon River,
Town Hall, the Floral Clock, Law Courts, Provincial Chambers, Christ's
College Museum, Botanical Gardens, Arts Centre, Worcester Boulevard and
the Bridge of Remembrance.
Mid morning we take a punt ride along the Avon
River. We start from the historic Antigua Boat Sheds you will drift
past the quaint Curator's House restaurant, then through Hagley Park
and the leafy Botanic Gardens. The ride goes up past the Woodland
Bridge and the Bandsmen's Memorial Rotunda. Along the river you see a
variety of wildlife: swans, scaup ducks, paradise shelducks, grey and
mallard ducks, eels and trout.
Lunch will be at the Antigua Boat Shed Cafe. You
will have the rest of the afternoon to explore and enjoy the beautiful
city as you wish. Explore Canterbury Museum or take a stroll
though Hagley Park.
This evening we dine at Saggio di Vino. Owners
Lisa and Yommi believe in cooking seasonally, sourcing the freshest
produce from asparagus and berries in summer to oysters and porcini in
autumn. And of course there are the truffles – a rare treat in the cool
winter months and incredibly sought after.
Day 9: Christchurch
Waipara Wine Tour
Waipara is renowned for its Riesling's and spicy
Pinot Noir's. With its predominantly chalky, loamy and enriched
limestone soil, the wines from this region display rich, intense,
full-bodied wines.
Established in 1986, Daniel Schuster Wines Ltd is
a small, quality- focused producer of classically structured wines with
individual character that reflects the unique growing conditions of
their Estate Vineyards. I love Daniels wines they express
everything a good wine should be. They are made to age gracefully but
still quite drinkable now my particular favourite is his Riesling a
variety that just excels in Waipara.
Pegasus Bays intention, is to give their diners a
total food and wine experience. They have an emphasis on freshness and
simplicity, using predominantly locally grown ingredients. The menu is
created around their wine list, with each dish matched with a suggested
wine. Last time we dined at Pegasus we enjoyed the beef with a Pegasus
Bay 1991 Cabernet Merlot blend it was outstanding and an amazing match
with our food.
We spend the rest of the afternoon exploring the
Waipara Valley.
This evening we will dine at the world-renowned,
"Pescatore Restaurant" located in our hotel.
Pescatore has a commitment to excellence and has
won international recognition for its inspirational cuisine and fine
Pacific Rim dinning! I am a big fan of the Evolution Menu a nine
course, degustation gastronomic delight, you will need to loosen your
belt for this. Bon Appetite!
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