Trans-Tasman Bubble: The island getaway that’s a bit Hamptons, a bit Barossa, and just a few hours away

Aussie travellers love an island getaway, but this particular destination  is not like the rest — it’s gourmet, close to home and utterly beautiful.

Australian travellers love an island getaway, but this is a holiday unlike the ones you might experience in Bali, Fiji, Thailand and beyond.

You get the water views and the picturesque beaches without the uncomfortable overcrowding, the great shopping without the pushy street hawkers, and quaint boulevards with a total lack of hustle and bustle.

On top of that, it’s much closer to home, making a weekend visit realistic and affordable especially with the trans-Tasman travel bubble set to open across the ditch.

Waiheke Island in New Zealand, a short 40-minute ferry ride from Auckland, is one of the tourism market’s best kept secrets.

Its vibe is a mix of the Hamptons in New York — minus the intimidating extreme wealth — and the Hunter Valley or Barossa, thanks to its beautiful homes, stunning landscape and plethora of wineries.

I’m picked up from the ferry by Nicky, my guide from Ananda Tours, who takes my husband and I on a day long gourmet adventure around the island.

About 10,000 people live here permanently, she explains, with a few thousands commuting over to the mainland for work each day. In summer, the population can swell to 35,000 as visitors flock here from across New Zealand to take in the food and wine on offer.

Waiheke Island is visually stunning and a foodies’ heaven.

The Waiheke Island climate lends itself perfectly to winemaking and there are 22 vineyards on the island.

The first winery opened here in 1978, at a time when Waiheke Island was more of a hippie enclave than a gastronomic hub.

There are 22 vineyards now, with the island’s cool climate perfectly suited to reds, especially Shiraz. Or, as it’s known outside of Australia, Syrah.

We try our first at Kennedy Point’s cellar door, perched on top of a peaceful hill with views out across the Hauraki Gulf.

Our welcoming committee consists of Kyla and Jessie, the highland cows who help with the biodynamics that the winery dabbles in. Pete then welcomes us in, explaining that this is Waiheke’s only certified organic winemaker.

The Syrah is a must — it’d be rude not to, despite it being only 10.30am — with its balance of spice and pepper flavours. So too is the Chardonnay, which is fruity with a nice toasty finish.

Pete brings out platters of bread with herb butter followed by a few locally caught oysters.

“Shall we just stay here for the day?” I ask. But Nikky explains that we’re just getting started.

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The Kennedy Point vineyard is Waiheke's only certified organic.

A short drive down the hill is Rangihoua Estate, the award-winning producers of extra virgin olive oil.

We’re shown how it is made, checking out the original and imported Italian machinery, before a taste test of three varieties inside, looking out across the expanse of olive trees.

“I see you’re enjoying it,” our host winks as I throw back my ninth piece of bread doused in the Frantoio blend, which is at first delicious creamy, before switching to a kind of green capsicum flavour.

I’m just being responsible, I explain — lining my stomach for the next vineyard visit.

Sampling the wares at Rangihoua Estate.

And thank goodness I did, because at Peacock Sky I am absolutely taken with their Merlot Malbec blend.

I try it, several times just to be sure, over a sampler degustation of several of the restaurant’s signature dishes, paired to each wine that’s presented.

Gemma, a Perth native, runs the show here and knows the wines inside and out. She’s kind enough to let me sample the Reserve Blanc de Noirs, a delicious sparkling that feels like the perfect way to celebrate a successful day so far.

The stunning location of Peacock Sky Vineyard.

Our final stop is Stonyridge, one of the first vineyards in the island, where we head inside the vine-covered building to find warmth as the afternoon chill blows in.

We head to the cafe deck for a tastings session, complemented by a platter of cured meats, smoked salmon, the softest goats cheese I’ve ever tried and a host of house made condiments and olive oil.

“Try the Larose,” Nikky urges.

The famous Larose 2015 comes at a cost of $75 a glass, so I smile politely and look further up the list for something with a one in front of it.

But Ananda Tours guests can get a generously poured taster for $15, she explains. It’s worth it for the experience but it’s the winery’s own sauvignon blanc that offers a pleasant surprise.

“I usually hate sauv blanc,” I say, impressed by this particular drop.

“Most people say that,” our French waiter replies, explaining that it was partially barrel fermented so it’s not as acidic as others.

The sprawling Stonyridge Vineyard on Waiheke Island.

By the time the bus reaches the return ferry to Auckland, we’re stuffed, happy and ready for a nap.

I almost wish we’d booked one of the island’s many guesthouses so we could take in the looming sunset, which promises to be a stunner, awake for an equally spectacular sunrise, and repeat this whole day all over again.

Although at a cost of just $185 for the full day — including the return trip to Auckland — I decide that it was absolute bargain introduction to this special part of the world.

But now that I know what Waiheke Island has to offer, I hop on the boat and start daydreaming about my speedy return.

The journalist travelled to Auckland and Waiheke Island as a guest of Auckland Tourism, Events and Economic Development