This is an extract from an interview done with our founder that talks in part to the creation and development of Waimarino:

You’re a kiwi but have lived in Australia for the last 20 years, what brought you back?

My family all still live here so I was coming back regularly for visits. As time went by I started to see New Zealand differently, started to see those mountains I use to look past. I guess you could say I now see New Zealand through a different lens. When you live here you can forget how lucky you are to be in such a stunning environment. It might also be part of getting a bit older, you just appreciate things more.

You’ve had tourism business before but not recently so what made you return to tourism?

It was about 3 years ago and I was staying in a cool lodge in Byron Bay in Australia called The Atlantic. I found myself enjoying it more than most other accommodation I’ve stayed in and when I looked at why I realised it was due to connection. When we’re young and travel as backpackers it’s all about connection, who you meet and the time shared. As we get older and seek out beautiful accommodation it often comes at the sacrifice of connection. Most hotels have no atmosphere, sterile lobbies, and no warmth to their design. The Atlantic was a group of old houses that had been renovated and the rooms were where you stayed but the kitchen and dining areas remained. It’s these areas you might bump into another traveler, share a story from your day’s outings, that sort of thing. I met an interesting architect and we ended up going on an early morning surf trip together to find some waves. In the evenings the lodge opened a bottle of wine and set an outdoor fire. It was so simple yet so often not done at hotels and resorts.

You’ve got two projects on the go, the new hotel in central Wanaka and this stunning location in Queenstown, they appear quite different?

They are I guess but there are also a lot of similarities, both places have areas of connection. The Wanaka building has been designed around a courtyard which has two outdoor fires, a petanque pit, and a pizza oven. The idea behind this was that guests treat this space like it's their backyard. We roll pizza dough and put it out for guests in the evening. There’s no charge for this we just want to get people out of their rooms and give them an experience. They can pick herbs from the garden, take some of the smoked trout or cured meats we have, and make themselves a pizza. It’s really simple but it's tactile and I think that’s really important.

I love the fact we have some stunning luxury lodges that show off New Zealand. That said the design and fit-out of most of these are quite old school and I love contemporary modern design. When I came across this property I thought there was a chance to do something really special, more contemporary I guess.

Will it have the same courtyard type experiences as Wanaka?

The size of this property opens up even greater opportunities, we are establishing a large vegetable garden here along with a small orchard. This will allow us to not only give guests incredibly fresh produce, we actually want them to come and spend time in the garden and understand why the food is so special. The premium villa guests even have the option of creating their own meal in the villa as those villas have pretty amazing kitchens.

Can guests just help themselves to the garden?

I guess but we try and guide them a little, we give them a small menu to choose from, the chef then meets with them takes them around the garden and our stores then takes them through a recipe suggestions. Again just getting hands-on. 

I’ve heard you're also building a micro-distillery here?

Yeah, just something small, it's driven by that tactile element. I find so many trips we do we often just observe or are guided. I like to take part so much like the garden we will produce our own gin and vodka. 

I read somewhere guests get to make their own gin?

That's correct we invite guests to spend time with our distiller, to learn the process or making artisan spirits then the guests can infuse their spirit with herbs from our garden, they can then take that bottle with them or we can send it off to a friend as a special gift. 

The two lodges seem like a massive undertaking, you’ve got other business interests so why take on this extra work?

To be honest it doesn’t feel like work. I've sold out of my other business now so this is my passion. We had a day the other day where all the team got together to do some planning, an agency hosted it to get an understanding of our brand, what we stood for that sort of thing,  what came out of it was I just love hosting people and I guess they are right, I love nothing more than hosting a dinner party so I guess these projects are just dinner parties on steroids ;>)

My Why

Sorry I missed you earlier, I haven’t touched my phone for days.

I’m glad you suggested this trip, thank you.

The air flows differently, it’s as if it dances softly across my skin and the cool water of the lake has elevated my senses. I’m breathing deeper.

The trees seem to sing, they whistle with such eloquence at night. I’ve never slept so soundly.   

My mind is clearer, I’ve found that space to create again. I can’t wait to get back to the studio. 

It’s as though the lake and the mountains are cradling me here. I needed this, I needed to experience this peace. I feel a new connection to I think I truly am... 

This place has changed me, or maybe I’m just feeling more like my true self again … whatever it is I just wanted to tell you I’m so happy.

More Than I Imagined

It’s been a while. I’m sorry about that. You know how it is, life just seems to happen... 

I’m in New Zealand, I’ve finally made it to those mountains, thought it would never happen right. This morning I jumped in the lake, I think I found the same pier you showed me in that photograph of you and Uncle Stuart. It’s funny I think I am about the same age you were in the picture. You didn’t mention how bloody cold the water was… jeepers it was fresh but as I left the water I thought, I haven’t felt this alive in a long time. 

It’s taken me 10 years, but I have finally learned how to use my “out of office” reply. I wish I’d done it sooner. I wish you could be here with me.

You were right about this place, I’ve never felt so small and so in awe. I know you will appreciate this… I feel like I want to put a wide lens on my eyes to take in as much as possible. 

This morning I woke up to the sound of birds in the trees and it reminded me of our camping trips when I was a boy. That sound, it’s like nature's lullaby. The air even smells the same, fresh and sweet. Look at me, getting all emotional, it’s this place Dad, I’m recalling so many misplaced memories. Things are beginning to make sense again, I don’t know how to explain it.  

I am experiencing all of my senses differently here, it’s as if they are all coming back online. The chef here at the lodge took me into the garden yesterday and we picked giant red tomatoes from the vine that he was using for the evening's menu. I recalled that rich earthy smell. He bit into one like it was an apple, and laughed a little as he did it as if he was experiencing pure joy, so I did the same… I’m not sure I have ever tasted a tomato like that. It felt like I was being mischievous for some reason… it was some amazing...

The staff here organised a local guide to take me out fly fishing today, you should have seen where this man took me it was like a scene from a movie, you would have been absolutely blown away, I’ll bring you a photograph for your room. We caught a few trout - it was almost too easy. The guide Brian was your type of guy, he pulled out a flask of whisky and two glasses whilst still in the river. I had a drink for you.  

I’ve just got back to my villa, they had the fire lit on the deck before I arrived. I’m sitting back with a wine looking out to the most incredible view of the lake and the mountains. I have this strange and unfamiliar feeling of peace. I hope it never leaves me.  

I wish you were here Dad. I’ve felt like I’ve been living this trip for the both of us. Thank you for sharing all your stories with me over the years. I’ve remembered them all since I’ve been here. You lived a big life dad, and I want to do the same, I’m going to do the same. 

I’m looking forward to a drink with you when I get back, it’s long overdue. 

This is what it feels like to really be alive…isn’t it.

A Letter Home

Paul: Mate you’re going to kick yourself, we have just had the most insane day!

Luke: I was kicking myself the moment I cancelled. I don’t want to hear about it.

Paul: Too bad. We were up before sunrise and headed out to the airstrip where we were picked up in a beast of a helicopter. They had all our gear organised. Took us out the back to some premium powder and dropped us at the top. Seriously some of the best skiing in my life!

Luke: Ughh. Stop it! Did you get some pics?

Paul: Yeah they filmed us coming down, the footage is insane, I’ll send it over. When we hit the bottom they picked us up again and we flew out to Dart River and we did the jet boat, Richie screamed like a girl the whole time. We took the long way there and flew out over Milford sound, felt like we were in Jurassic Park, this place is seriously crazy. 

Luke: I’ve always wanted to see that place...

Paul: We got Adam to do the bungee. Mate, I almost wet myself laughing! He was the last to do it and the guy had to pry his fingers off the rail and push him, we were giving him a hard time about it but he loved it…

Luke Geez, you guys had a full-on day. What’s on for tonight? 

Paul: We just got back to the lodge, we’re going to head down to the distillery and have a drink before dinner. They’ve got a fire going It’s a pretty epic.

Paul: Yeah it’s called Still Waters – Waimarino is Moari for Still Waters, hence the name, it’s a little micro-distillery where they make their own gin and vodka using the glacier water. Richie is already down there infusing his own gin with some of the herbs from the garden. 

Luke: Ya killing me… Tell him to bring some back.

Paul: Next time mate you’ve seriously got to come, and we’ll do their lakeside fire dinner. The chef does an open fire on the lake's edge and cooks the whole meal over the coals. If you come on the next trip I reckon we go trout fishing in the backcountry and get the chef to smoke what we catch over the fire.

Luke: You’re on, have a ball mate, see you when you're back, cheers

Just Say "Yes"

Sarah: “I don’t think I’m ready to leave,”

John: I know I feel the same, what’s happened here?

Sarah: I’m not sure but I haven’t felt like this in as long as I can remember.

Sarah: Its better than good, I feel lighter, I didn’t tell you but I’ve started drawing again, I haven’t done that in years. This time, this place, its changed me…

“I don’t want to lose what we have found here… Can you remember the last time we felt like this?

John: Yeah but that seem’s so long ago, it feels like that first camping trip we went on after we first met.

Sarah: Your right, wow that does seem like so long ago. Why don’t we do this more often?

John: We got into a rut didn’t we, we said we never would but this has shown me we did.

Sarah: I know we did, I've been wanting to say something for a while. I’ve been feeling flat and when you suggested this trip I thought maybe this is the chance we needed...

John: I haven’t laughed so much in ages, the helicopter, the bungy where all amazing but my memories wont be those moments. I’ll remember us skipping stones. I was treadful, that dinner around the fire, oh and that sunset walk…

 Sarah: For me it will be jumping off the wharf, that water was freezing but I felt so alive… oh and the afternoon in the row boat.

 John: I’m sorry babe we lost our way, I’m sorry I haven’t been at my best lately…

 Sarah: don’t be sorry babe, be that amazing man I feel in love with, be the person you’ve been this last week. I know work has been tough but look what’s inside you, you’re the most passionate person I know, you can do anything…

Promise Me

Hey Chef, I think I’ve died and gone to our mutual idea of heaven. 

Since the day I arrived I’ve wanted to sit down and write to you, I find myself struggling to come up with the words to express this place I find myself in. 

It’s not just the mountain air or the incredibly blue lake I get to stare at from the restaurant all day, I’m building dishes and creating menus the way we used to talk about, the way it should be. Long gone are my days of dealing with chain suppliers. I am not exaggerating when I say I know where every single piece of produce comes from. I either picked it myself from our kitchen-garden and orchard here on the property or from our farm in Cromwell, both of which I have taken charge of. We are planting for the seasons, it sounds so logical but the results seem so vastly different. I’ve also connected with some amazing local farmers and now have a fisherman mate that literally brings me his catch each day. He even helps us in the kitchen twice a week. It feels like the family we had when you took me on as an apprentice.

No two days are the same. Yesterday I visited one of the local Venison farmers just a little further up the lake. He managed to get me on a horse, as we rode out to his herd he enlightened me on how the start of the winter season affects the types of grasses that sprout, how seasonal shifts mean the animals are digesting different minerals in the grasses, and how these things affect flavours in the meat. I‘ve never met anyone more passionate about grass, but there is obviously a method to his madness, what he produces is like nothing I have ever tasted. It’s as if the meat softens when we cook it. Oh and forgot we only cook over the coals. Fire is flavor they say and we burn a manuka wood here that has an incredible sweet smoke.

I know you’re a fish-man… you have to come here and try our trout. Our lodge guests can go out with a guide and catch it themselves. I’ve been out with them a few times, there is nothing more romantically primal than catching your own fish then smoking it over coals on the edge of the lake. 

We have built a bit of a reputation locally for growing the best fruit and vegetables, I’ve given myself a little pat on the back for that one although I’m told it has nothing to do with me, we just have the most incredibly rich soil here. 

The proverbial icing on the cake that I know you’d love is… I regularly prepare guest's meals outside, on the lake edge over a fire. It’s everything we used to talk about. It’s real tactile cooking, simple fresh produce, touched lightly and cooked over the fire, don’t tell the owner but I’d work here for free.

Your passion for food and the art of giving the diner an experience got lost at my last job but I just wanted to write and say thanks. You taught me what sharing with guests was truly about, this place has reminded me why I got into cooking. We didn’t talk much when we worked together but I want you to know you taught me something I will always be grateful for. Your respect for produce, your care for your team and your passion for lighting up the faces of your guests… You’re a special man Frank and I hope one day you can come and visit.

Always your sous-chef, in the kitchen and life. 

Hey Chef, I think I’ve died and gone to our mutual idea of heaven.

Waimarino

All Musings

My Why

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More Than I Imagined

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A Letter Home

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Just Say "Yes"

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Promise Me

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Provenance

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