Nourish - November 2017

If you’re not already convinced,
here are our top 10 reasons why the
Wairarapa is a not-to-be-missed spot.

Cheese
Coming from Wellington, your first
stop is Featherston –  the ‘gateway to
the Wairarapa’. On the main drag
to your left you must stop at C’est
Cheese. Its witty name is just one of its
many charms. Thanks to owner Paul
Broughton, the store boasts delectable
hand-made cheeses for every taste –
some of which he hand makes. Those
he doesn't he sources from artisans
from near and far, including the
award-winning Cwmglyn (pronounced
Coom-glin), a farmhouse cheese that
is made in the northern end of the
Wairarapa in Eketahuna. C’est Cheese
also sells fruit pastes, salami, crackers,
chutney, breads and other delicious
picnic accoutrements, so stock up
before you hit the road.

Fish
For a spot that not all tourists will
know, travel just 35 minutes from
Featherston heading south and you’ll
find Lake Ferry and the local pub.
Famous for some of the best fish and
chips you’ll find in New Zealand, the
view is even better than the food. On
a clear day you can see all the way to
the South Island. If you’re more of a
DIY-er, the Ruamahanga River is one
of the best trout fishing spots in New
Zealand; just make sure you’ve got a
licence (f ishandgame.org.nz /licences).
You can also fish or dive at a number
of coastal locations. Castlepoint and
Riversdale Beach in the north, and
Ocean Beach, Lake Ferry and Palliser
Bay in the south. New Zealand has
strict laws about size and how much
kaimoana (seafood) you can take – so
make sure you check first to avoid a
hefty fine. Paua is the prize most divers
are after, which is similar to abalone

but tastes even better! The locals

recommend you slice it very thin and

cook it quickly in garlic and butter. If

the taste of paua doesn’t appeal, Paua

World (pauaworld.com) in Carterton has

myriad souvenirs, including jewellery,

made from paua shell.

Cooking school

Back in Featherston, Lavender’s

Green Country Cooking School

(lavendersgreen.co.nz) offers a unique

foraging, learning and eating

experience. Locally grown organic

ingredients complement recipes taught

by the delightful Mary Biggs, which

you’ll sample in a four-course meal.

You’ll also get to take home go-to

recipes and a kitchen gift, and if you’re

lucky it’ll be the irresistible lemon

cordial! Lavender’s Green offers an

experience not necessarily had by all

visitors to New Zealand, where you’re

invited to explore plentiful gardens

in order to have a true farm-to-

table meal.

Chocolate

If you hop back in your car and head

north you’ll reach Greytown. Apples

YOU’LL ALSO GET TO

TAKE HOME GOTO

RECIPES AND A KITCHEN

GIFT, IF YOU’RE LUCKY

IT’LL BE THE IRRESISTIBLE

LEMON CORDIAL!

Julian Apse/Tourism

JET Productions/Destination Wairarapa