Woke early with the light and the sound of birds--crazy birds like we've never heard. Our kayaking trip got cancelled due to possible gale force winds so we had a hearty breakfast in the Harakeke room and planned our day.
The prediction for winds could not have been further from the truth. Today turned out to be the most perfect weather ever!! We decided to "tramp" up to Totaranui--a beautiful 3 hour hike along the shore that you can only complete at low tide. We walked through barren bays across thousands and thousands of dried up clams. When we reached Totaranui we took a water taxi back to the lodge. It was strange to see the places we had just walked through so full of water.
We got back just in time to enjoy another amazing lunch on the courtyard. We had a smoked chicken with brie and avocado panini and seafood chowder (Nelson bay's seafood in a creamy veloute sauce). Afterwards we spent the afternoon exploring the property--the wetlands, the glow worm dell, the beach and the organic gardens.
Dinner was an epic feast. We had an appetizer of chicken kaffir lime and ginger mousse wrapped in a crispy spring roll, served with chili and lime dressing. Jeremy was skeptical about that one, but it was amazing...like everything else they serve at the lodge. I splurged and had the grilled crayfish with saffron and lime butter. It was served with sauteed Awaroa misome spinach and citrus infused linguine.
The prediction for winds could not have been further from the truth. Today turned out to be the most perfect weather ever!! We decided to "tramp" up to Totaranui--a beautiful 3 hour hike along the shore that you can only complete at low tide. We walked through barren bays across thousands and thousands of dried up clams. When we reached Totaranui we took a water taxi back to the lodge. It was strange to see the places we had just walked through so full of water.
We got back just in time to enjoy another amazing lunch on the courtyard. We had a smoked chicken with brie and avocado panini and seafood chowder (Nelson bay's seafood in a creamy veloute sauce). Afterwards we spent the afternoon exploring the property--the wetlands, the glow worm dell, the beach and the organic gardens.
Dinner was an epic feast. We had an appetizer of chicken kaffir lime and ginger mousse wrapped in a crispy spring roll, served with chili and lime dressing. Jeremy was skeptical about that one, but it was amazing...like everything else they serve at the lodge. I splurged and had the grilled crayfish with saffron and lime butter. It was served with sauteed Awaroa misome spinach and citrus infused linguine.
No comments:
Post a Comment