3 New Zealand superlodges worth travelling to
At a remote-access lodge in New Zealand you can combine a day of heli-skiing with a coastal pit-stop for lunch, or go fly-fishing followed with a lavish meal prepared by private chefs.
New Zealand has garnered a reputation for delivering unforgettable experiences that only deepen in the retelling. Add premium accommodation in outstanding locations and the allure of holidaying in New Zealand continues to heighten.
And when it comes to overdelivering, the country’s famed superlodges are the digs to beat. At a remote, high-country lodge, for instance, you can break up a day of heli-skiing with a coastal fly-by to pick up the craypot for lunch. At a lakeside sole-use villa, the private chef can create bespoke dining for a group of friends.
Via three South Island lodges, we cover destinations that wrap epic landscapes, exquisite isolation, high-end design, tailored adventures and pampered luxury into one premium package. Each delivers beyond their guests’ expectations to enliven the spirit and elevate the senses.
Mt Isthmus Lodge
Mt Isthmus Lodge reveals itself as an intriguing feature in the landscape. Its copper-clad façade appears at the end of a long driveway, giving no indication of what’s to come. Inside, the timber-lined ceiling is a series of undulating folds that mimic the mountainous landscape. Then there’s the big reveal – Lake Hawea, flanked by towering ranges, fills the floor- to-ceiling windows of the living area. Cleverly, the building is an architectural statement that’s dramatic and engaging, but doesn’t compete with the main event. Like the nearby Lindis, its sister property, Mt Isthmus is a unique piece of design in a remarkable setting. Opened in December, the villa is an exclusive-use property for up to eight guests and designed on a scale that’s akin to a generous home, which adds to the relaxed, intimate feel.
Set on a 2830-hectare station that spans the stretch of land separating Lake Hawea from Lake Wanaka and a 30-minute drive from the township of Wanaka, it’s alone in the landscape with no other human-made structure in sight to interfere with the experience of this exceptional location. The main living area places the blue lake centre stage and slices of mountain views appear through tall windows cut into the copper façade. As the natural light evolves throughout the day, the view and interior subtly shift, slowly revealing different experiences of the landscape and design.
The retreat comes with a concierge and chef who, once their work is done, leave guests to themselves. Chef Olly Le Maitre takes a brilliantly contemporary approach to his food. While he tailors his menus to guest preferences, he enjoys preparing share plates that showcase the prime produce from the region and the clarity of his skill.
You could sequester yourself here and detox from life’s daily stresses or venture out to make the most of one of the world’s best adventure destinations. The region has it all – from heli-skiing and jet-boating to horse-riding and sky-diving.
Falcon Brae Villa
The California-based owners of this hilltop property had been looking for the right slice of New Zealand for years. They found it just outside Nelson, at the top of the South Island, in a 140 hectare site that affords a view of the falcons that soar across the valley, river and surrounding mountains.
Designed by a local architect, built by local craftspeople with native timber and stone, and featuring the work of local artists, this might be the property of off-shore owners, but they are dedicated to staying true to place. The result is art-filled luxury across 720 square metres, with five-metre-high ceilings, a sunken bar, formal dining area, grand piano, media theatre and games room, along with a heated pool and spa.
The Motueka River runs crystal clear in the valley below and can be seen or heard from all the main suites, which accommodate up to six adults, while the kids are catered for in a bunkroom. The villa is sole use and most guests chopper in, taking the scenic flight from Nelson across the Abel Tasman National Park and a string of golden-sand beaches with tropical-blue waters, with views of the densely packed native bush of Kahurangi National Park surrounding Mt Arthur.
There are 18 kilometres of hiking trails on the property, and conservation efforts are restoring much of the former farmland to native bush. More than 50 beehives thrive here and the next big project is an “edible forest” to supply the kitchen helmed by Michael McMeekan, who mastered his trade alongside the likes of Thomas Keller, Gordon Ramsay and Wylie Dufresne. He takes a hyper-local approach with his carefully crafted dishes.
Beyond the property, the Abel Tasman and Kahurangi national parks have the most spectacular scenery, and guided trips are on offer to take in the magic sights. With around 28 wineries, 23 art studios and myriad boutique food producers, the Nelson region is justly renowned for its artisan heritage. Art, wine and food tours reveal numerous local stories and a generous helping of the good life.
Minaret Station
The unspoilt landscape of Minaret Station serves to remind us that only nature truly knows perfection. The sprawling property, more than 20,000 hectares set in an alpine valley on the western shores of Lake Wanaka, is accessible only by helicopter. It’s a natural playground with so many waterfalls that no one has yet found the time to name them, and with valleys so vast you could land a 747.
The experience at Minaret Station Alpine Lodge is remote, romantic and utterly authentic. Arrival by chopper sets the scene – across the lake, into a pristine valley and towards what at first looks from the air like a modest encampment. At more than 900 metres above sea level and cradled by the snowy mountains of the Southern Alps, four chalets are scattered on a gentle hillside in front of the main lodge.
Minaret is family-owned and staffed by people considered extended family – their genius is in an innate ability to read guests and tailor experiences that will be with you for life. The kind of magic that happens here can be a day of heli-skiing paused to chopper out to the coast to pull up the craypot for lunch. You can thrill-seek on the old stock trails by mountain-bike or on foot, drink Champagne on a ridgetop, or go fly-fishing for the elusive rainbow or brown trout.
Taking the day to venture out by helicopter is to come close to experiencing sensory overload. From glaciers and fjords to rainforest and plunging rock faces, the elemental wild West Coast is a dramatic wonderland. Or you could simply sit on the deck of your chalet and watch the hand of the wind work its way across the valley, ruffling the downy tussock in its path. There is no off-button for the natural beauty that appears here from dawn to well beyond dusk. On a clear day, you’ll wake to a painterly pink sunrise, while the night blings with more stars than sky.
The lodge and chalets evoke the unpretentious high-country charm and the food by chef Alastair Wilson focuses on stories connected to the land, with venison, lamb, beef and seafood coming from the surrounding environment.
“For guests to bring a live crayfish or paua back to the lodge and have me cook it for them that night is a real buzz,” he says.
The writer and photographer travelled as guests of Tourism New Zealand.