JAFFA's go Bush in Gissy! An adventure at Tangihau Station

Last weekend 8 old friends took a short plane trip to Gisborne on the east coast of the North Island. The hostess Susie, Rosie and I have known each other for about 50 years!!! I had been on farm tour with Susie about forty years ago...which makes a long time between donning gumboots together...and  that last time we were more interested in the surf swells at Mahia Penninsula than farm stock levels, superphosphate prices and the use of farm dogs in the high country!

Tangihau (wailing wind) Station is an historic block of land owned by the Susie's family for generations. Arriving at the homestead we were met by Station manager Dean McHardy and his family. A quick cuppa and intro to the four wheelers we'd be using for the next three days and we were off on our adventure, two up on each bike, bumping over dusty farm roads and tracks high up into the hills.

Entering the Safari Park, a block of bush deer fenced to keep the feral deer in and off the farmland, we finagled our machines up to the hunting hut camouflaged in the bush. Dinner cooked over a raging fire in blackened dutch ovens, red wine flowed and candles lit the night.

Next day we toured the farm, travelling some 67 Ks without seeing the whole near 16,000 acre spread. It was exhilerating to be amongst the hills and animals, thousands of sheep, cattle and deer roaming the mulititude of paddocks. Visiting the deer farm we learn't how velvet is harvested, high up on the top of a hill we raced down the very sloping airstrip and saw the huge vault that holds the super phosphate that is topdressed by planes each year over the hills. Later we stopped at a river camp complete with long drops and fresh water tap, long plank tables and piles of firewood. The river bounds with brown trout and tempted us all to come back and camp on the river flat another day. We saw stands of ramrod straight Robinia's grown for fence posts and the huge farm buildings and yards needed for machinery, shearing and musters.

Claybird shooting was something I did not partake in.. last time I held a gun I nearly accidentally killed a man so I swore never to hold one again. The others all potted a clay or two before we headed back to base for a swim in a brown cool bush dam. Heaven after the dust and heat of the day.

Mark had stayed back, opting to be our chef, and cooked a magnificent venison stew over the open fire redolent with red wine, pepper, potatoes and onions. Before dining Mark and the boys took off on a stealth mission to stalk deer, sadly Al B was having a snooze at the time and missed their exit. Our chef shot his first deer while Al and the girls drank wine and told stories in front of the fire.

All in all it was a great weekend, the weather god blessed us with sunshine, making our final adventure to the Rere rockfall all the more fun. Taking life and limb in hand, said hands grasping a boogie board to ones chest, this bunch of fifty somethings slid down the waterfall to land with a sharp splat in the pool below. Dried off and back in our utes we ended our trip winetasting at Matawhero Vineyards back down in Gisborne before the obligatory fish and chips and a quick flight back to the big smoke.

Wedding at the Chateau, Ruapehu

Our friend Andrew married sweetheart Julia this weekend at the Chateau. Pip was bestman. It was such fun being back at the Chateau and a treat to find their service and food was pretty spectacular these days. 

January is Gone roll on Summer!

Well that was the weirdest January, the weather was autumnal at best but finally we are hotting up in the city and summer seems to be here.

Auckland Anniversary Weekend was spent revisiting old water skiing haunts on the Waikato River down Reparoa way.  Staying in a very nice house at Broadlands just north of Taupo, right on the river, with friends Nicki and John and their three sproglets, we spent our days on the River and nights eating far too well.

 Pip testing the glassy waters on Saturday morning. A little later John dusted off his barefoot skills and tumbled up a few times much to his kids delight.

 At fifty something....OMG....I still managed to heave myself out of the lovely warm water  on Saturday morning to enjoy that fabulous sensation of skiing on glass. A little tentative at first but by Monday I was starting to find my feet again.

Family fun on the river, the kids aged 5 to 11 all took to the water on skis or donut. Pip managed to find a jet ski and rode the wakes as Nicki skied elegantly down the river.

 Highlights were a trip to Paradise, a natural hotwater inlet, were skiers and wave humpers (that's wake boarders) get together at the end of the day for cocktails floating in the hot water. Three families had their dogs floating on lilos or donuts, all had their own methods of storing beverages on the water. Our kneeboard was a floating bar, dispensing Moscow Mules, Corona's and Nachos.

Local livestock holding up the traffic, offroading in the bush, the green green grasslands at Reparoa.

New Year in the Far North

Traveling on New Years Eve through squalling showers and under grey skies we were hopeful at the very least that we would see the sun at some point during the next five days holidaying in the Far North just south of Tauranga Bay in the North Island.Our destination, a bach in the truest meaning, off the national grid, all power from solar and gas bottles and water piped from a meandering stream.

We must have been very good at some point during the year because the sun came out and the weather stayed calm and conducive to a real holiday laid back vibe. New Years Eve was heralded by the pop of champagne corks and THE most fabulous piece of bbqued beef fillet followed by meringues and cream.

Lazy days were filled with walks, swims, kayaking, paua gathering and fishing expeditions. Blueberry pancakes were whipped up for brekkie, lunch was Coronas with ham and tomatoe sarnies, dinners fresh salads filled with herbs and bbqued meats accompanied by fab NZ wines, our fav being Coal Pit Road.

Pohutukawa's in full bloom line the bay, sadly we'd missed the Orcas by mere hours on New Years Eve, though stingrays still cruised the bay giving us a hell of a fright when swimming in the shallows. 

An unique Christmas beside the sea.

Brunch beachside.

After a year of perpetual motion Pip and I opted out of family Christmas and headed north to spend two days on our own, reflecting on the year and starting to recharge our very empty batteries! Our idea was to forage for our Xmas kai and revel in the essence of what it is to have Christmas on a Pacific island, so far removed from northern hemisphere traditions and winter weather which makes sense of all the roasting and feasting that goes hand in hand with the festive season. Joining us were Mcgregor and Chalky, the newest member of the family (belonging to Pip's mum), who managed to get filthy dirty within minutes of hitting the beach!

Christmas morning dawned fine and warm, Pip and cousin Mark hefted a very heavy table off the deck to set it by the creek and beach. As we brunched on our own kiwi verson of huevos rancheros made with eggs from local hens, washed down with NZ bubbles, followed by brownie and divinely creamy Piako yogurt with mango, the orange nasturtium plucked from grasses above the tideline, we felt super privileged to be able to experience such difference.

Later we took out kayaks and collected rock oysters and pipi's (surf clams) for Christmas dinner, I have to make my Dad's pink cocktail sauce to go with an oyster or two (it's a nostalgic taste I love)....my recipe is given a big kick with a good hit of vodka and lemon....the pipi's were steamed and eaten Eastern Seaboard style dipped in melted butter...once again all washed down with more bubbles. The surprising piece de resistance was my take on Maggie Beer's lime, coffee and walnut meringues. I switched the recipe by using coffee, lemon and almonds, dreamy pillows of espresso flavoured crunch sandwiched by coffee butter cream...this time washed down with a bottle of Veuve Clicquot we'd kept all year to drink when we finally felt we could celebrate being back in NZ!

For the coffee, lime and walnut meringue recipe follow this link.
Substitute quantities of lime zest and nuts for lemon zest and chopped slithered almonds if you wish.  Make sure espresso is cold when adding to egg whites, Maggie's tip, fold in the zest, nuts and then espresso at the very end and fold in gently so there are still ribbons of coffee running through the meringue mixture. Bake on baking paper and make quite big dollops. Recipe makes 10 largish meringues. I have doubled recipe without a lot of success, meringues were smaller and less puffed when baked on two or three racks at same time.

Merry Christmas to one and all. x

Rugby World Cup Opening

Opening night of the Rugby World cup Auckland was buzzing. It was a lovely day, suddenly warm. Because of traffic blockades along the waterfront I rode my bike to work. Homeward bound I was hailed by  the very handsome Tamati, TVone weather man extraordinaire and Simon Dallow arriving at the Viaduct to start their nights commentary.! I guess my fishnet stockings might have been a standout but anyhoo after a cheery conversation I peddled on to prepare for our guests. Slow roasting in the oven all day was a ginormous shoulder of pork. My recipe of the season, Nigella Lawson's 'Porchetta', is too die for. Smothered in fennel seeds, fresh rosemary, fresh bay leaves and ground cloves this ancient Roman recipe is served between soft white ciabatta buns.

My version of Porchetta: 

2-5 kg shoulder pork, bones and butterflied. (I have taken bone out myself with sharp knife, butterflied it  you can pound it flat with a meat mallet or rolling pin then stuff  and tie up with string: For larger piece of pork you can increase amounts. Best results with fresh rosemary and bay.

3 tblspn olive oil

1 large onion

3 cloves garlic

2 tblspn fennel seeds

2 large sprigs of rosemary, chopped finely

4 fresh bay leaves

1 tsp ground cloves

1 tsp salt

8 black peppercorns

Ciabatta or other soft white buns. 

With pestle and mortar or in grinder chop all herbs and spices. Heat 2 tblspns oil and fry finely chopped onion until just soft, don't brown it, add all ingredients and fry lightly. 

Take half mix and stuff the meat. Roll up and tie with string.

Rib outside with rest of mix, massage into meat. You can cover with gladwrap and leave in fridge for 24 hours.

Bring to room temp before you cook for min 40 mins. 

Oven at 180, cook meat for 4 hours. if its getting too black at 3 hours cover. Remove from oven tent for an hour. 

With two forks pull the meat apart and pile onto buns. I have made a loose gravy from pan scrapings, sieved it and drizzled over pulled meat. 

Serve with caramelized onions and a smokey bbq sauce on bun.


Its a super simple way to feed a lot of folks and perfect for our party. I greeted guests with a refreshing St Germaine and champagne cocktail.

St Germaine Cocktail

Over ice in a tall glass pour:
1 part St Germaine
2 parts Champagne or local Methode
curl of lime zest
top with soda water 

Highlight of the evening were the Waka (canoes) entering the Viaduct. The precision paddling,heart stirring chanting and glorious displays of feather cloaks, moko and ornate waka prows and paddles brought tears to the eyes of many on our balcony.

Later we had a grandstand view of one of THE most spectacular fireworks displays, equal to the wonderful events we'd seen in New York and Montreal.

Spring on the Volcanic Plateau

Driving through the central north island in spring is just gorgeous. Pips birthday was our excuse to put the city behind us and head for the hills. Literally! Our destination a 50 acre farmlet on the Napier Taupo highway with views to Mt Ruapehu and mirror calm Lake Taupo. Highlights of our weekend were hand feeding two orphaned lambs (now named by me...Rammy Lamb and Baby Lamb! though their  ultimate destination in life is to be lamb chop and lamb roast.....eeerrrrr!) The two are such dear little creatures, I took them for a walk one morning, they skipped along at my heels on the sheep tracks. They learnt how to climb hills and jump down hillsides leapng about just like the other lambs in the very snobby flock who totally ignored our orphans!  Life is very hierarchical in the paddock! especially if your Mum has ditched you for your twin.

Friend Chrissy had set up her cute cottage for our stay and we quickly put a match to the pine-cones and hit the spa pool steaming in very chilly air while the house warmed up.

With Chrissy at the helm of her four wheeler we fed out hay to new born calves and pregnant cows. Each morning we'd collect eggs from the hen house, there is something super special about poaching a warm egg fresh from the nest. Chrissy's Orpingtons are round glossy birds, two cheeky cockerels had just been consigned to the pot just days before we arrived, despatched by my friends the pile of freshly plucked feathers testament to their Good Life philosophy. Chrissy named her 2010 calves Freezer One and Freezer Two!! and was not impressed with me naming our orphan lambies!

Rammy Lamb on left, Baby Lamb on right. Both wear lamb coats to keep warm in the below freezing temps at night.

Skiing at Whakapapa on two gloriously warm sunny days, skiing straight on to the lifts and making the most of the spring conditions reminded me how wonderful Mt Ruapehu is with its towering pinnacles and magestic views out to Mt Egmont and Taupo.

Chrissy Simmen, Taupo interior architect and designer is a fabulous chef as many in the lakes area know from her days as caterer and deli owner. Visiting her lovely home in Taupo, with views back up the lake to the mountain was a pleasure. Spring had sprung in her back garden with gorgeous yellow pansies, taking their cue from the golden Wattles, daffys and gorse on the hillsides, soon to be replaced by masses of red poppies running riot in her veggie garden later in the season.