Luxury Accommodation New Zealand - Otahuna in New Zealand House and Gardens July 2008
Sunday Star Times March 2010 - Otahuna Luxury Lodge New Zealand
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12 SundayStar ★Times / March 21, 2010 escape / travel New brochure out now! Call us to receive your copy today. This 10 day South America tour has it all! Discover the romance of Buenos Aires, spectacular Iguazu Falls and soak up the sun in beautiful Rio de Janeiro. Tour includes: 9 nights accommodation, breakfast daily, transfers and sightseeing. LATIN RENDEZVOUS 10 days from $1899 * per person LATIN AMERICA ON SALE! Marvellous Mexico! Explore historic Mexico City and the lost world of the Mayans in Chichen Itza then relax in beautiful Cancun. Tour includes: 9 nights accommodation, most meals, transfers and sightseeing. MAYAN HEARTLAND 10 days from $1719 * per person Call: 0800 955 855 Click: mondotravel.co.nz Visit: your Mondo store Orewa • Whangaparaoa • Takapuna • Auckland CBD • Mt Eden • Remuera • Kerikeri • Whangarei • Chartwell, Hamilton • Cherrywood & Devonport Road, Tauranga • New Plymouth • Motueka • Richmond • Christchurch TERMS & CONDITIONS: *Prices are correct as of 15 MAR 2010 and are subject to change without notice. Prices shown are based on low season per person twin share and do not include airfares. Otahuna Lodge CHRISTCHURCH Banks Peninsula TRAVEL / 36 hours [ escape ] Otahuna Monique Farmer leaves behind the children and enjoys the charms of a historic Canterbury lodge. There are more than 120 types of fruit and vegetables grown for the lodge’s kitchen, all labelled for the benefit of guests, and the vegetable gardener takes a big tray to the kitchen daily. Bucolic bliss: Reflecting on Otahuna. Fact file: Where to stay: Otahuna Lodge is at Tai Tapu, about 25 minutes drive from Christchurch. High-season tariffs (October-April inclusive) for two guests start from $1500+GST, or from $1100 from May- September. This includes pre-dinner drinks and canapes, a five-course degustation dinner with matching wine, cooked and/ or continental breakfast and use of all lodge facilities. Ph (03) 329-6333, www.otahuna.co.nz What to do: At Otahuna Lodge – private garden tours, cooking classes, cycling in the grounds or surrounding area, relax poolside or in the hot tub. The lodge can arrange horseback riding, golf, fishing, hunting, wine tours, helicopter trips to the Southern Alps and excursions to Akaroa. In spring, Otahuna has an open day – Daffodil Day – which last year saw 2500 visitors enjoy the one million bulbs planted in the lawn. Groups of 15 or more can enjoy a guided tour of the lodge gardens with advance reservations. The lodge’s dining room. Saturday, 9am: The house is too quiet. It doesn’t sound right without squealing and squabbling. Our kids have headed out the door with friends without a backward glance, and for the first time in three years we’re off on a weekend for two. The mother guilt starts to ease the minute we leave for Auckland airport. 12.15pm: From Christchurch airport we are whisked towards the Port Hills by Range Rover. Twenty- five minutes of pretty countryside later, we sweep up the gravel driveway to a grand old country home called Otahuna Lodge, where Hall Cannon and Miles Refo greet us like lords of the manor. The young Americans have owned this beautiful building (Queen Anne style for architecture buffs) for about three years. It was built in 1895 as the home of NZ parliamentarian Sir Heaton Rhodes and was later a Christian Brothers’ monastery, a commune and a family home, before Cannon and Refo restored it to its present glory. They have done an impeccable job: every room is sumptuously decorated yet not stuffy, and every whim is anticipated. 1pm: We take advantage of the head gardener being on duty on a Saturday to have a guided tour. Steve Marchan shows off his hard work to guests about three times a week and it’s a delightful hour thanks to his contagious enthusiasm. Marchan shares some of Otahuna’s history as we stroll in the afternoon sunshine. In the first two years Rhodes’ gardeners planted 20,000 trees on 1215ha, largely English-style oak, pine and cedar. These days, nine hectares are garden and 4.5 are paddocks, housing sheep and cattle in the lodge’s efforts at self sufficiency. We admire the formal ‘‘Dutch gardens’’, bordered by hedges in a windmill pattern, the organic orchard where trees are laden with pears and apples, and a vast, stonewalled vegetable garden, which would make any home cook green with envy. There are more than 120 types of fruit and vegetables grown for the lodge’s kitchen, all labelled for the benefit of guests, and the vegetable gardener takes a big tray to the kitchen daily. 2pm: A table for two is set in the drawing room turret, overlooking a rose garden and beyond to the pool and spa. Executive chef Jimmy McIntyre serves us a light salad of locally smoked salmon and fresh vegetables from the garden, with a glass of Huia sauvignon blanc. 3.15pm: Refo offers to take the lid off the spa and by the time we change, the water is bubbling away at 38°C, two towels placed nearby. The pool is equally irresistible on such a lovely early autumn day. 6.30pm: Dining at Otahuna Lodge is communal and served in the opulent dining room but if you crave privacy you can elect to dine a deux in the drawing room, or cellar, or pretty much anywhere you want. We meet our fellow travellers in the drawing room for cocktails and canapes, where Cannon introduces everyone and gets the conversations rolling. Otahuna has seven guest suites and tonight four are occupied. Our fellow guests are two American couples and a couple from Switzerland. The majority of Otahuna’s guests are Americans and Europeans; New Zealanders and Australians are more likely to stay over winter when the tariffs are lower. 7.30pm: It’s a sign of how well we’re all getting on that chef McIntyre has to politely tap a glass to get our attention as he introduces each course. It is a five- course feast, each dish accompanied by a different local wine. The sweetcorn in the soup (served with avocado, lime and tiger prawns) is from Otahuna’s garden, ditto the summer vegetables with the free-range organic chicken and red onion tart, and the nectarines and peaches that accompany the lemoncake semifreddo. The Americans agree that it is the best meal they’ve had in New Zealand. 11pm: Thoughtfully, there is a copy of the menu awaiting in our suite, which has been transformed in our absence: fluffy white rugs on each side of the bed, handmade truffles, carafes of iced water, plush curtains drawn. Sunday, 9am: The dining room is perfect for a lavish dinner but would feel too formal for breakfast. The nearby breakfast kitchen is a sunny and welcoming room with a long table in its centre. The kitchen bench is covered with bowls of cereal, fruit salad and yoghurts. The juicer soon whirs into action as guest host Emma Fergusson loads it with oranges and carrots then works the high-tech coffee machine with the flair of an Italian barista. Meanwhile, breakfast chef Adrian Harrison is whipping up a smoked salmon omelette for me and bacon and eggs for my husband. 10.45am: It’s been at least 20 years since I last rode a bike, and I’m a little nervous. My feet could reach the ground on my last bicycle and I don’t recall that crossbar being quite so high. Refo has given us directions for a 6km circuit of the surrounding countryside and as I zoom off between Otahuna’s trees towards the front gate, I hope I look more in control than I feel. But the wobbling soon passes and we spend 90 enjoyable minutes exploring quiet, poplar-lined roads, passing English-style manors and deer farms. At the Raspberry Farm cafe down the road from Otahuna I buy a big box of strawberries for the kids to assuage the mother guilt. 1.20pm: We reluctantly head back to Christchurch airport, thinking how nice it would be to talk about the day’s events with our new friends over dinner. But that would mean another 10km bike ride to work off all that fabulous food.
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Otahuna Luxury Lodge New Zealand situated at the head of a secluded valley on New Zealand’s South Island. http://www.otahuna.co.nz Read about Otahuna Lodge in the March 2010 of the Sunday Star Times
Transcript of Sunday Star Times March 2010 - Otahuna Luxury Lodge New Zealand
12 SundayStar★Times / March 21, 2010escape / travel
New brochure out now! Call us to receive your copy today.
This 10 day South America tour has it all! Discover the romance of Buenos Aires, spectacular Iguazu Falls andsoak up the sun in beautiful Rio de Janeiro.Tour includes: 9 nights accommodation, breakfast daily, transfers and sightseeing.
LATIN RENDEZVOUS10 days from $1899* per person
LATIN AMERICA ON SALE!Marvellous Mexico!Explore historic Mexico City and the lost world of the Mayans inChichen Itza then relax in beautiful Cancun.Tour includes: 9 nights accommodation, most meals, transfers and sightseeing.
MAYAN HEARTLAND10 days from $1719* per person
Call: 0800 955 855 Click: mondotravel.co.nz Visit: your Mondo store Orewa • Whangaparaoa • Takapuna • Auckland CBD • Mt Eden • Remuera • Kerikeri • Whangarei • Chartwell, Hamilton • Cherrywood & Devonport Road, Tauranga • New Plymouth • Motueka • Richmond • Christchurch
TERMS & CONDITIONS: *Prices are correct as of 15 MAR 2010 and are subject to change without notice. Prices shown are based on low season per person twin share and do not include airfares.
Otahuna Lodge
CHRISTCHURCH
Banks Peninsula
TRAVEL / 36 hours
[escape]
OtahunaMonique Farmerleaves behind thechildren andenjoys the charmsof a historicCanterbury lodge.
There are more than 120types of fruit andvegetables grown for thelodge’s kitchen, all labelledfor the benefit of guests,and the vegetable gardenertakes a big tray to thekitchen daily.
Bucolic bliss: Reflecting on Otahuna.
Fact file:Where to stay:
Otahuna Lodge is at Tai Tapu,about 25 minutes drive fromChristchurch. High-season tariffs(October-April inclusive) for twoguests start from $1500+GST, orfrom $1100 from May-September. This includespre-dinner drinks and canapes, afive-course degustation dinnerwith matching wine, cooked and/or continental breakfast and useof all lodge facilities.Ph (03) 329-6333,www.otahuna.co.nzWhat to do:
At Otahuna Lodge – privategarden tours, cooking classes,cycling in the grounds orsurrounding area, relax poolsideor in the hot tub. The lodge canarrange horseback riding, golf,fishing, hunting, wine tours,helicopter trips to the SouthernAlps and excursions to Akaroa.In spring, Otahuna has an openday – Daffodil Day – which lastyear saw 2500 visitors enjoy theone million bulbs planted in thelawn. Groups of 15 or more canenjoy a guided tour of the lodgegardens with advancereservations.
The lodge’s dining room.
Saturday, 9am: The house is tooquiet. It doesn’t sound right withoutsquealing and squabbling. Our kidshave headed out the door withfriends without a backward glance,and for the first time in three yearswe’re off on a weekend for two. Themother guilt starts to ease theminute we leave for Aucklandairport.12.15pm: From Christchurchairport we are whisked towards thePort Hills by Range Rover. Twenty-five minutes of pretty countrysidelater, we sweep up the graveldriveway to a grand old countryhome called Otahuna Lodge, whereHall Cannon and Miles Refo greetus like lords of the manor. Theyoung Americans have owned thisbeautiful building (Queen Annestyle for architecture buffs) forabout three years. It was built in1895 as the home of NZparliamentarian Sir Heaton Rhodesand was later a Christian Brothers’monastery, a commune and afamily home, before Cannon andRefo restored it to its present glory.They have done an impeccable job:every room is sumptuouslydecorated yet not stuffy, and everywhim is anticipated.1pm: We take advantage of thehead gardener being on duty on aSaturday to have a guided tour.Steve Marchan shows off his hardwork to guests about three times aweek and it’s a delightful hourthanks to his contagiousenthusiasm. Marchan shares someof Otahuna’s history as we stroll inthe afternoon sunshine. In the firsttwo years Rhodes’ gardenersplanted 20,000 trees on 1215ha,largely English-style oak, pine andcedar. These days, nine hectaresare garden and 4.5 are paddocks,housing sheep and cattle in thelodge’s efforts at self sufficiency.We admire the formal ‘‘Dutchgardens’’, bordered by hedges in awindmill pattern, the organicorchard where trees are laden withpears and apples, and a vast,stonewalled vegetable garden,which would make any home cookgreen with envy. There are morethan 120 types of fruit andvegetables grown for the lodge’s
kitchen, all labelled for the benefitof guests, and the vegetablegardener takes a big tray to thekitchen daily.2pm: A table for two is set in thedrawing room turret, overlooking arose garden and beyond to the pooland spa. Executive chef JimmyMcIntyre serves us a light salad oflocally smoked salmon and freshvegetables from the garden, with aglass of Huia sauvignon blanc.3.15pm: Refo offers to take the lidoff the spa and by the time wechange, the water is bubbling awayat 38°C, two towels placed nearby.The pool is equally irresistible onsuch a lovely early autumn day.6.30pm: Dining at Otahuna Lodgeis communal and served in theopulent dining room but if youcrave privacy you can elect to dinea deux in the drawing room, orcellar, or pretty much anywhereyou want. We meet our fellowtravellers in the drawing room forcocktails and canapes, whereCannon introduces everyone andgets the conversations rolling.Otahuna has seven guest suites andtonight four are occupied. Ourfellow guests are two Americancouples and a couple fromSwitzerland. The majority ofOtahuna’s guests are Americansand Europeans; New Zealandersand Australians are more likely tostay over winter when the tariffsare lower.7.30pm: It’s a sign of how wellwe’re all getting on that chefMcIntyre has to politely tap a glassto get our attention as heintroduces each course. It is a five-course feast, each dishaccompanied by a different local
wine. The sweetcorn in the soup(served with avocado, lime andtiger prawns) is from Otahuna’sgarden, ditto the summervegetables with the free-rangeorganic chicken and red onion tart,and the nectarines and peachesthat accompany the lemoncakesemifreddo. The Americans agreethat it is the best meal they’ve hadin New Zealand.11pm: Thoughtfully, there is acopy of the menu awaiting in oursuite, which has been transformedin our absence: fluffy white rugs oneach side of the bed, handmadetruffles, carafes of iced water, plushcurtains drawn.Sunday, 9am: The dining room isperfect for a lavish dinner butwould feel too formal for breakfast.The nearby breakfast kitchen is asunny and welcoming room with along table in its centre. The kitchenbench is covered with bowls ofcereal, fruit salad and yoghurts.The juicer soon whirs into action asguest host Emma Fergusson loadsit with oranges and carrots thenworks the high-tech coffee machinewith the flair of an Italian barista.Meanwhile, breakfast chef AdrianHarrison is whipping up a smokedsalmon omelette for me and baconand eggs for my husband.10.45am: It’s been at least 20 yearssince I last rode a bike, and I’m alittle nervous. My feet could reachthe ground on my last bicycle and Idon’t recall that crossbar beingquite so high. Refo has given usdirections for a 6km circuit of thesurrounding countryside and as Izoom off between Otahuna’s treestowards the front gate, I hope I lookmore in control than I feel. But the
wobbling soon passes and we spend90 enjoyable minutes exploringquiet, poplar-lined roads, passingEnglish-style manors and deerfarms. At the Raspberry Farm cafedown the road from Otahuna I buya big box of strawberries for thekids to assuage the mother guilt.1.20pm: We reluctantly head backto Christchurch airport, thinkinghow nice it would be to talk aboutthe day’s events with our newfriends over dinner. But that wouldmean another 10km bike ride towork off all that fabulous food.
