Kaikoura

Best for whale watching

 

executive summary by darmansjah

‘Kaikoura’ is literally translated as ‘to eat crayfish’ in Maori, our biggest indication that this final stop – before driving back to Christchurch for our flight home – will involve lots of action at sea. Teeming with a rich source of diverse marine life, throngs of locals and tourists alike come here for whale watching activities, swimming with playful dolphins, fishing, seal-sighting on rocks south of town, and of course, digging into sumptuous crayfish feasts.

As part of our self-drive luxury road-trip, we make a turn for Wings Over Whales, an exclusive whale watching experience onboard a high-winged plane. Deep trenches off the Kaikoura Coast make favourable feeding spots for whales, where Managing Director john Macphail first set up the company back in 1991. Pilot Pete Fantham takes us up to the skies this afternoon, taking time to do a brief introduction of the different whale species and their diving habits, before finally showing us a pictorial whale chart – so se can identify the sperm whale, the most commonly sighted cetacean, “And if you’re really lucky,’ he adds, “ you might just get to see a blue whale, the largest mammal on earth”.

Strapping into the eight-seater Gippsland GA9 Airvan, we take off, turning in a grand loop across the undulating triangles of stunning snow-capped mountains that is the Southern Alps, with Pete tuning in to his radio for potential whale sightings. Before I know it, Pete’s voice is suddenly blasting through the speakers in sheer incredulousness.

“To your left!” I can’t believe it, that’s a massive blue whale right there!”

Within seconds, the mammal dives back in, and we continue circling the waters where we spot a pack of dolphins dipping playfully in and out of the waters, before finally returning back to land 25 minutes later. Pete informs us later that even the locals only get to see blue whales twice a year, since they surface to breathe for just nine seconds each time, before diving off for hours on end, emerging later at a completely different spot. This piece of news brings a smile to my face, a truly perfect end that will mark the beginning of many kiwi road trips to come.

Where to eat; Hapuku Lodge & Tree Houses Helming the kitchens is Chef Fiona Reed, a former contestant and top 15 finals of Master Chef New Zealand. All food served are made from scratch, using ingredients grown fresh within the lodge grounds. Our picks: goat’s cheese, the whole grilled Kaikoura crayfish that is wider than two hands put together, and Fiona’s in-house recipe for a melt-in-your-mouth dark chocolate pudding. Dining options are available for lodge guests only (from US$444).

Add a personal touch to your trip with some time spent with a native Maori, easily done with Maurice Manawatu Te Ra who owns Maori Tours kaikoura. A family business since 11 years back, learn about ‘hongi’ – touching noses with each other in appreciation of the gift of life; enjoy the pepperly kawa kawa tea, a blood-purifying brew which represents the life force of the Maori; and a fascinating trip into Puhi Puhi Valley where Maurice will point out the New Zealand fern, fire-starting trees, and even the grubs in a specific log that tastes like peanuts when eaten raw (from US$102).

For more information on Kaikoura, log on to kaikoura.co.nz

TEKAPO

BEST FOR PICTURE – PERFECT REFLECTION

executive summary by darmansjah

  

To be honest, I’ve never really given a thought to self-drives up till now, and thus far, our New Zealand ride has proven to be nothing more than glorious. Roads are easy to navigate, signs are clear and planted well in advance to any impending curves or dips, and although I’m probably seeing more sheep than humans (it’s a 12 to one ratio!)-I’m beginning to understand Peter Jackson’s desire to bring the fantasy of J. R.R. Tokien alive. Of rolling pastures, intense forestry, snow-capped peaks and alpine lakes, my newly found friends Kiwi-born Toscha and Australian Duncan whom I met on the trip probably sums it up best. 

“We watched LOTR and just thought ‘okay that’s the show that put  us on the world map, the places must all be heavily digitally enhanced.’ Then one day we landed in Christchurch and went straight to the mountains and realized, ‘hey nothing’s changed at all!’”

Cruising along, I ask Shona where her favorite South Island haunt is and without skipping a beat she declares, ‘Lake Tekapo’. And although my job has exposed me to numerous pictures of the aforementioned lake, nothing could have prepared me for the real deal. Like a postcard-perfect picture with the majestic Southern alps opening up the curtains to reveal the main show, Lake Tekapo is flawless perfection, a testament to God’s handicraft in the beginning of times. I gingerly make my way across the uneven rocks towards the crystal clear turquoise waters, which are peaceful and breathtaking all at once. To the side is the Church of the Good Shepherd, built in memorial of the mostly farming pioneers of the Mackenzie country. An active church with regular Christian services, many who have visited also choose to return for their wedding ceremonies, or have their baptisms conducted as well.

Enjoy a refreshingly energizing soak in a hot pool at Tekapo Springs, boasting superb views of Lake Tekapo, after which you can opt for a rubdown at the Day Spa, or take a spin at the outdoor ice rink

If you love your salmons fresh, head to Mt Cook alpine Salmon’s Farm, a 20-minute drive from Tekapo township where you can join farm tours, fish feeding sessions and get your hands on some of the freshest farmed salmon sourced from the Tekapo Canal.

For more information on TEKAPO, log on to tekapotourism.co.nz

Where to eat PEPPERS BLUE WATER RESORT located right opposite lake tekapo, this is a great place to ge lunch settled while stopping on the way to and from Wanaka. Sourcing fresh ingredients locally, Rakinui Restaurant gets salmon from High Country Salmon and free-range pork and venison from Pleasant Point Butchery – all within an hour from Peppers. Our favourite tummy warmers; seafood chowder, beer-battered fish and chips sloshed down with a thick iced mocha (from US$7.30).