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Comments 0 | Posted by: Global Administrator,
20 years –I can hardly believe it!
A split second decision made in January 1993 for what I thought was going to be a bit of fun for a couple of months. Little did I realise!
So What is it About Poronui?
Many people have experienced the ‘magic’ of Poronui. From my first summer here - whether it was gathering armfuls of fox gloves or discovering ancient trees and treasures - the property had that magical effect on me. I well remember the day Paddy Clark and I walked to the old sawmill site where 40/50 years before teams of men laboured in remote and difficult conditions. I could feel their spirits, it fair made the hair on the back of my neck stand up!
But the ‘magic’ of Poronui to me, is not only the place but also the people. Great people and many characters have been attracted to work, to guide, to visit and to own the property. People become instant friends with many, many remaining life long.
The Beginning for Me
To give you an idea of my ‘day one’ at Poronui. Simon Dickie, then owner of the Lodge picked me up in Napier. Following a visit to one of the fruit and vegie stalls on the side of the road we set off on State Highway 5. Some 1 ¼ hours later we turned into Taharua Road and shortly onto metal road. We soon reached the properties northern boundary, the metal road continued mile after mile, farm gate after farm gate, I think I counted 12 that were closed! We eventually reached the ‘lodge’ – not as I had anticipated I hasten to add. I guess the lack of electricity shouldn’t have been a surprise. Suffice to say, having given me the conducted tour, Simon departed leaving me to cook a leg of lamb for guests due in off the river that evening. I found some wild mint to complete the dish and subsequently discover the mint had been given to us by the
old hermit Punchy Wallace.
The Lodge consisted of three guest rooms, one known affectionately as the ‘honeymoon suite’. The main ‘lodge room’ was where I cooked, baked, we dined, clothes were dried, flies were tied, stories and jokes were told and retold and repairs carried out. We even watched the then very popular movie ‘A River Runs Through It’ huddled round a tiny camera screen (about half the size of an IPad screen) hoping the battery would last for the entire movie. We may have lost something with the screen size but being without electricity for a whole season it was a real treat. Thank you Jim for the entertainment.
The property was undergoing significant change. The planting of Radiata Pine and Eucalyptus Nitens was under way. Scrub was crushed and burned, furrows created with a v-blade on a bulldozer and trees planted each winter. The sheep and cattle station was becoming a tree farm. Fences were removed, wire rolled up, posts removed – the gates to the Fishing Lodge disappeared!
The attractions or challenges depending on your point of view included juggling fridge space for beer, white wine and food, maintaining the tilly lamps, the water supply, keeping rabbits, hares and possums off the herb garden, the BBQ / hot tub combo, placing the weekly order for supplies over the RT (radio telephone) to Simon in Taupo. Then in 1994 poling guided parties in the little punt across the river to fish the upper Mohaka following a big storm when the bridge below the Lodge got washed out.
Being a country girl at heart I embraced the challenges and added many new skills to my repertoire – the most remarkable was removing the back axel from a Land Rover Series 2 single handed with instructions over the phone and a selection of make shift tools! Other skills included skinning and breaking down deer, rabbits and hares and learning to fly fish of course.
So What Has Changed?
Well in 1998 we moved to a new lodge site complete with electricity, phones, hair dryers, dish washer, laundry facilities – pure luxury! In choosing the new site and the design of the building, proximity to the river, morning and evening sun, an open plan main lodge, separate cabins, space, adequate storage facilities were some of the important features. We quickly settled into our new home and returning guests were suitably impressed. We even transplanted some of Punchy’s mint. There were new owners, the Blake Family bought both the lodge business and the property and the tree planting stopped.
Development began in earnest with the building of the Blake House, the Safari Camp, the Stables, the Sporting Clays Range and the fencing for the 3,000 acre game ranch was started. We became connected to the rest of the world by internet!
With a 16,000 acre play ground right on our door step we began to add more activities. The development and enhancement of the facilities and activities has continues with the current owners The Westervelt Company NZ Ltd. Poronui has truly become a world class sporting facility and appeals to avid sports people, business executives, families or those simply looking for a wilderness retreat.
Poronui, the property is currently undergoing another major change and has nearly gone full circle. The Eucalyptus and Pine trees are being replaced by pasture for our deer farming and Angus / Wagyu breeding programme and manuka for our Manuka honey business.
What Remains the Same?
Being part of the journey has been and is very exciting. I have been joined along the way by many who have shared and continue to share the same passion. While the Poronui family grows each year there are many who also celebrate 10 – 15+ years. There must be something in that ‘magic’ – the place and the people.
The Celebration
Many of our regular guests are joining us over the season. It will be a summer of celebrations right to the middle of March to include as many people as possible. The celebrations will take many forms - joining regulars for a day on the river, a hike through the bush, a twilight ride, afternoon tea (cucumber sandwiches, madeira cake and Earl Grey tea) by the lake, sundowners (champagne and green lipped mussels) at Red Hut, a spit roast at the Safari Camp. I’m sure we will think of more…..
What a thrill it would be to celebrate with the whole family. Do let me know if you can make it.
Eve
[Please write to Eve, call her, or post your comments on this page, thanks!]
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Comments 0 | Posted by: Global Administrator,
Al returned for a second weekend with James Millton of Millton Winery in Gisborne. We will not reveal which wine matchings were more perfect than those of last week. We will say the entire weekend was a roaring success and we thank everyone who attended, and our hosts Al and James, for a wonderful end to our 2012 Food and Wine program.
Al Brown and James Millton
Food and Wine Weekend 2012
Scallop Yorkshire Pudding w/ Capsicum Jam & Crème Fraiche
2011 Millton Opou Chardonnay
Kingfish Sashimi w / Oyster Cream
2012 Millton Opou Riesling
Waikane Crab Cake w/ Seared Scampi Tail & Tartare
2010 Millton Te Arai Chenin Blanc
Poronui Sika Fillet w/ Buttered Swede and Horseradish Hollandaise
2010 Clos de Ste. Anne Pinot Noir
Roasted Beef Fillet w/ Wagu Oxtail Ragout, Sautéed Pumpkin Mousse and Cherry Relish
2011 Crazy by Nature. Cosmo Red
Chocolate Brownie w/ Espresso Custard and Billy Scott’s Fresh Strawberries
2005 Millton Essencia Chardonnay 750ml. Individual Berry Selection
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Comments 0 | Posted by: Global Administrator,
The weather gods really did shine on us last weekend. Temperatures on Saturday were early 20’s, a real bonus for this time of year. Guests took full advantage of the weather with a variety of activities. Some set off for the rivers with rod in hand, others took to the hills on foot, the horses went out for their first trek of the season, and the elusive sika deer were stalked.
Saturday was perfect for a picnic lunch at the Safari Camp so we took full advantage of the opportunity and ate our Fisherman's lunch beside the Mohaka River.
The Gala Dinner on Saturday night - wow! I thought the Waikane Crab Cake with the Seared Scampi Tail & Tartare matched with the Mount Edward Pinot Gris ’11 was my favourite - until I tried the Poronui Sika Fillet with the Buttered Swede and Horseradish Hollandaise and the Mount Edward Pinot Noir ’10. I’ll never pass a paddock of swedes again without stopping!
The Espresso Custard - well say no more....
It was certainly a fun weekend. Thanks to Al and Duncan for making it such a success. Rematch October 2013, dates to be confirmed within the month.
Eve.
Al Brown and Duncan Forsyth
Food & Wine Weekend 2012
Scallop Yorkshire Pudding w/ Capsicum Jam & Crème Fraiche
Mount Edward Rose ‘12
Kingfish Sashimi w / Oyster Cream
Mount Edward Dromlin Riesling ‘11
Waikane Crab Cake w/ Seared Scampi Tail & Tartare
Mount Edward Pinot Gris ‘11
Poronui Sika Fillet w/ Buttered Swede and Horseradish Hollandaise
Mount Edward Pinot Noir ‘10
Roasted Beef Fillet w/ Wagu Oxtail Ragout, Sautéed Pumpkin Mousse and Cherry Relish
Mount Edward Muirkirk Pinot Noir ‘10
Mount Edward Morrison Pinot Noir ‘10
Chocolate Brownie w/ Espresso Custard and Billy Scott’s Fresh Strawberries
Mount Edward Ratafia NV
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Comments 1 | Posted by: Global Administrator,
Martin Bosley and Brian Bicknell
Food and Wine Weekend
Caramelised Green Olive
Poronui Venison, Blood and Liver, Onion Soubise, Fried Onions
Coffee-cured Kingfish ‘Pastrami’, Pork Crackling, BBQ Sauce
Te Matuku Bay Oysters
2012 Mahi Marlborough Sauvignon Blanc
House Made Sourdough Bread, Whipped Butter, Marlborough Sea Salt, Herb Salt
Clearwater Koura, Roasted Garlic Custard, Lemon Mayonnaise
Asparagus, Fresh Milk Curd, Lardo, Hazelnuts, Jerusalem Artichoke Puree, Toasted Grains
2011 Mahi Boundary Farm Sauvignon Blanc
Nelson Scallops, Snapper and Prawn Sausage, Pine Nut Risotto,
Warm Sauce Nantua
2009 Mahi Alchemy Chardonnay
Sautéed Curly Tree Whitebait, fished from the Moeraki River aka ‘The Blue’, Poronui Wildflowers, Chive Butter
2008 Mahi Ballot Block Sauvignon Blanc
Slow-roasted Poronui Venison, Venison Tartare, Cauliflower,
Globe Artichoke, Cocoa Reduction
2010 Mahi Marlborough Pinot Noir
Carrot Cake, Strawberry Salad, Pumpkin Reduction,
Sour Cream Panna Cotta
2010 Mahi Twin Valleys Gewurztraminer Granita
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Comments 0 | Posted by: Global Administrator,
At Poronui we are blessed with the opportunity of fishing gin clear wilderness streams. Not only can we see our fish clearly but we are fortunate to also see their reaction to the fly presented to them.
The closed season is the perfect time to put in some hours at the fly tying bench tinkering with the old proven patterns looking for subtle improvements. As a passionate fly tier, I have been designing a lot of new creations this winter to entice even the wariest of trout in the coming season and am looking forward to putting them to the test
We all have our favorite patterns that we know will work but there is a lot of pleasure to be had in trying to create something that will work better !
This pattern is a variation of the original Roadkill designed by the great American fly tier John Foust. It was first shown to me by long time client of Poronui Craig Barrett. With a foam and deer hair body it floats well enough to hang a nymph under without it sinking. Over the last few years whilst fishing with Craig I have seen how effective it can be on New Zealand trout and now carry a good supply of them in various colours and sizes.
Another fly from the Foust stable is the Orange Polychute. Like most parachute flies it works well on selective fish, especially those in the quieter water. I am not sure why bright orange works so well, but like most things in the fly fishing world, if we had the answer to everything we wouldn't keep doing it !
Last season I played around with some prototypes of this yet-to-be-named pattern. It has proved itself well enough to take a slot in the fly box. A general emerger, with most of the fly hanging under the surface, fish have little hesitation in taking it for a natural. As a guide tying all my flies, not only do I design and copy patterns for their fish catching abilities, they also need to be simple enough to be tied at a reasonable rate. This pattern certainly covers all those bases and now is just in need of a name !
A fistful of flies on the bench - not enough to cover the season but a start.......
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