This boutique hotel offers a new owner the opportunity to combine a healthy and diverse lifestyle with an interesting and profitable business which naturally scales down during winter, allowing for a holiday.
Each of the five beautifully appointed suites has been subtly themed, providing individual charm as well as comfort. In the heart of the lodge is a spacious, recently renovated farmhouse kitchen enjoying garden and orchard views. A large woodburner with wetback heats the water for a series of radiators around the house, ensuring year-round warmth.
Organically managed, the four-hectare property provides the ability to live from the land with honey, fruit trees, berry patches, vegetable gardens, olives and grazing for sheep, cattle and horses. The small Chardonnay vineyard with a careful selection of clones produces a succulent house wine thoroughly enjoyed by guests from all around the world.
A range of useful ancillary sheds and buildings offers space for projects, hobbies, storage and accommodation for staff. Other facilities on the property include a petanque court, croquet lawn and small gymnasium overlooking the swimming pool.
This extraordinarily diverse and unique lifestyle is ideally located on State Highway One, less than a five-minute drive from central Blenheim and 15 minutes from numerous winery cellar doors, restaurants and the airport.
Offers from $2,500,000 plus GST (if any)
Speed reductions on around 700 Auckland roads will be decided this afternoon.
Some of the dangerous roads considered for the reductions include Dairy Flat Highway, Whitford Rd, Hobson St and Karangahape Rd.
People are divided on whether reductions should be enforced. What are your thoughts?
350 g Turbot - Filet no skin or bones
4 Oysters - out of shell roughly chopped
1 Shallot - brunoises
1 Chives - finely cut
1 tsp Mayonnaise
Pinch Lemon Zest
2 Egg yolks
100 g Butter - clarified
1 tbsp Vinegar
100 ml White Wine
600 ml Chicken Stock
150 gr Peas
125 gr Butter per 500 ml liquid.
Filling - Fish
Mix oyster, shallot, chives, mayo and zest. Put into pipping bag. Portion the fish into 90 gm pieces, preferably triangles. Cut a pocket into the pieces and fill with the oyster mix.
Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.
Break the beans out of the pods by pushing it through the shell. Blanch the beans for 10 seconds and squeeze the inner bean out of the skin.
Sautee shallot in a large based pot. Deglaze with the wine, then add stock. Bring it to boil and add the peas and bean pods. Cook for 2 mins and strain. Spread the green stuff on the tray and cool it down. When cold, blend it all. Strain and season. Add 125 g butter per 500 ml.
Bake the fish at 80 degrees for 16 minutes.
Add the beans and peas to the hollandaise with a bit of fine cut chives.
Spoon the hollandaise in the base on a large serving bowl.
Put the fish on top and garnish with pea feathers.
Hi Neighbours, Auckland Transport has brought in most of the 700 speed limits cuts it had proposed in rural and city and town centres. A new survey shows strong public support for the safety move. Do you back it ? Read the article below.
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