In Nelson Tasman, we are blessed with a consistently sunny climate, which when combined with our fertile soils and passionate artisan producers creates something of a force to be reckoned with. Our fare is both wholesome and authentic, and the depth of flavour in our wines, ciders and craft beers have earnt us a place on the world stage.
The first trick to tantalising those tastebuds is to put your trust in a tour guide who knows the regions cuisine hotspots like the back of their hand. As the minivan travels down our quiet country roads, revel in the views of the picturesque Waimea Plains, renowned for producing aromatic and fruity wines, before stopping off at Seifried Estate for a tasting at their cellar door. Then, continue on into the depths of the Moutere Valley, where a wealth of extraordinary tasting experiences await. For nestled amongst the softly rolling hills and valleys live the Moutere Artisans community, renowned for their creativity in producing delicious local fare from the gravel threaded clay soils that bless the area. From chutneys and jams, to strawberries and olives, wines and ciders, to sheep’s cheese and mushrooms, the abundance of artisanal talent in the Moutere is every food-lovers dream.
Conclude the days adventures with a cold glass of beer at one of the many Sprig and Fern taverns dotted around the region. As you savour the taste of locally grown hops blended to perfection by a team of passionate brewers, you’ll understand why the Sprig and Fern was one of the founding partners in New Zealand’s craft beer revolution.
On day two, take some time to explore the culinary excellence of the region at your own pace with a Great Taste Trail adventure. Set out from your accommodation shortly after the morning sun has made its appearance, hiring a bike from one of the local bike shops nearby. As you weave around the Monaco Peninsula and Waimea Estuary, you’ll be treated to picturesque views of Tasman Bay and the Western Ranges, dusted with the shadows of a rising sun. Meanwhile, a short detour after reaching Rough Island will take you to the Hoglund Art Glass Gallery, one of the only places in the world with artists skilled in glassmaking using the complex Graal technique.
As you continue on your bike toward Rabbit Island, follow the signs leading to the Mapua Ferry, which is the key connection to your next foodie adventure. Docking at the Mapua Wharf, you won’t know where to turn, because culinary experiences will surround you in every direction. But the first port of call after all that exercise has gotta be some Bad Boys and Berries icecream, made from a unique blend of A2 cows milk and locally grown boysenberries. The rest of the afternoon can easily be filled browsing the eclectic array of cool-store galleries on the wharf, before settling those evening hunger pangs at one of the waterfront restaurants, wine bars or takeaway destinations.
See below for the list of operators featuring in this itinerary ↓