News and media

Sunday Star Times - May 10th 2009
Travel Bug Review

"Worth every penny of its five Stars. Bill and Claire meet you on arrival and welcome you to this beautiful facility. To wake to the lapping of the water on the foreshore and look out to the bay that is 50mtrs from your door. Enjoy the superb food either in the lodge or served in your Villa or on the deck, prepared by the chef.
Be assisted by the unobtrusive service at all times and be able to retire to your privacy or enjoy the fabulous Lodge comforts. And be able to row 150mtrs into the bay and catch snapper was an event in itself. A special place for a weekend that will be forever remembered and enjoyed." Rod and Kirsty Giles.

---

New Zealand Herald – Tuesday 18th July excerpts from Travel Section – Maureen Marriner

‘Lets keep it that way’ Maureen Marriner visits Bland Bay where dolphins and orcas rule in pristine surroundings.

“When I found it on a map it seemed like an appendix on the backside of Northland but those who knew the place said it was fantastic.
At 4 hours from central Auckland it is not a day trip but is within reach. Just off State Highway 1 on the Old Russell Road, we came across the Gallery & Café at Helena Bay.
It was a prime stop for lunch and had a fantastic view across folded hillsides covered in bush to the Pacific in the distance, and the a Gallery with a stunning collection of New Zealand art.
Further on take the turn off to Whangaruru North and you are in Bland Bay or Tuparehuia-surely a better moniker.
Up a small hill, we pause on the top for the most fantastic view of Bland Bay on the right and Whangaruru Harbour on the left.
We were staying at Pawhaoa Bay Lodge, built 20metres from the edge of the harbour.
The owners Bill and Claire Hurst began camping at the Bay with their family 30 yrs ago and opened a five-star Qualmark Lodge 3 years ago. Claire whips up 3 course meals that would not be out of place in a five star restaurant in the big smoke.
The sounds of birds, lapping water and the breeze are interrupted only a couple of times a day by cars crunching on gravel behind the lodge.
The hills on the other side of the road are DoC land where bush is regenerating from farm land and birdlife is increasing. Calls of the little brown kiwi can be heard in the evening.
The Harbour and isthmus are the historic home of Ngatiwai and the area is dotted with pa sites. Although most are on private land, a pa on Kirikiri headland has open access.
On calm nights, the chatter of fishermen can be heard 2kms away on the other side of the harbour. Over there, at Oakura Bay, charter boats offer dive and cruise trips to the Poor Knights Islands and promise snapper, kingfish, hapuka ,terakihi, shark, marlin or tuna.
Back over the hill, Bland Bay is a 2km curve of white sand (sometimes surf) beach and south of the main beach, towards the end of the peninsular is great for snorkelling or diving.
In the afternoon we headed back to the mountains, on foot this time. It was great tramping country. We headed first across farmland, then into bush-thankyou DoC for direction markers.
It wasn’t a difficult walk, but I was gald of my hiking boots on the way up and Manuka trunks for Tarzan like swings on the way down.
There were many ups and downs as we headed for a trig station, skirting two spectacular bays on the way and crossing a swamp board walk on the way back.
The next da,y tides precluding oyster gathering we walked the length of Bland Bay. Pristine. Breathtaking. Untouched. All that and more……

---

“While most Travellers to the Bay of Islands take the main state highways, our keen seeker of fresh seafood finds there’s a lot to be said for going the long way around” Excerpts from New Zealand Autocar-April 2006, Donna Blaber.

“There’s nothing that tastes so good as a fish you have caught yourself and eaten within an hour…..
The Rexton and I find ourselves driving north via the Old Russell Road, a route renowned for it’s superb scenery and top fishing locations. Now completely tar-sealed, it also provides a stress free cruise through to the Bay of Islands.
Through the tiny villages of Punaruku and Ngaiatonga to the turn off for Tuparehuia, via which we reach the pretty horse shoe shape of Bland Bay, with it’s myriad scattered Islands. At the beaches north end is the landmark Whakaturia Pa, one of the best preserved in the region. On the flat isthmus, the archaeological remains of an artesian well and system of irrigation channels still bear witness to its associated crop gardens.
Across the narrow neck of land is the bulbous –shaped head of Whangaruru North head Scenic Reserve- and our destination, Pawhaoa Bay Lodge. Hosted by Bill and Claire Hurst, this 5 Star property is situated on landscaped grounds amongst lush tropical gardens. Bill and Claire planted in 1995, shortly after it’s purchase subsequently building the cedar-and-kwila Lodge and villas. Finally in 2003 , the pair made the life style move from Auckland to Pawhaoa Bay.
I’m shown to my room one of two in the main lodge building- and then Bill takes me on a guided tour of the garden, pointing out plants of particular note , including a Poor Knights Lily and beautiful Bali Hibiscus. There are towering Queen Palms, Washingtonias and Butias, fruit trees of every description and a raised vegetable garden with masses of herbs and in season veges.
From the garden a lichen covered gateway leads to a grassy area where several kayaks are lined up and ready to go. I grab a life jacket and haul a kayak into the tranquil harbour for a late afternoon paddle. My course takes me into Tuparehuia Bay and around Motuti Island, where I chase a school of darting silver fish all the way back to my starting point.
Claire often packs picnics for guests, who paddle up the harbour to quiet inlets and bays or else seek their own private cove.
At 7pm we gather for pre dinner drinks just steps away from the beach in one of several spacious outdoor living areas, then retreat to the open plan lounge-and- dining area for dinner, an appetising affair created from fresh, local (and often organic) produce. The entrée is a light hazelnut-and-feta salad with garden salad leaves, baby beets and a red wine vinaigrette. It’s followed by a whole baked beef eye fillet, which has been thinly sliced and served with a tomato, garlic, and caper and anchovy salsa. Accompaniments include new baby potatoes and kumara with fresh herbs and a salad of broccoli, orange and olives with a citrus dressing. And just when I was thinking it couldn’t get any better, Claire served up her speciality Pawhaoa Chocolate Passion for dessert.
Conscious of my early morning fishing expedition, I retire early, but wake to more feasting. This time it’s in the form of delicious home made toasted muesli, stewed home grown fruits, freshly baked bread, garden preserves and Californian scrambled eggs with feta and lots of fresh basil all washed down with espresso atomic coffee made from Claire’s pride and joy, a commercial machine……….”

---

Cuisine Magazine, July 2004 - "Paradise Found" by VW
Bill and Claire Hurst reckon they’re in paradise and anyone who visits their particular piece of the Northland coast would find it difficult to argue. The splendid Pawhaoa Bay Lodge is the culmination of a long-held dream for the Auckland couple. They have been visiting Bland Bay, about 40 minutes south of Russell, for close to 20yrs before the opportunity finally arose to buy a 0.4- hectare coastal section at Pawhaoa bay on the beautiful Whangaruru Harbour. Now, their superbly appointed, architect-designed Lodge sits a few metres from the waters edge, enjoying the luxury of peace and quiet, surrounded by a mature subtropical and native garden established long before the building commenced.

Guests can stay either in the lodge itself, and enjoy meals prepared by Claire, or cater for themselves in one of two adjacent villas. Two couples can be accommodated in the Lodge, and each Villa has super king-sized double bed (or twin) and one roll out single.

Claire hasn’t trained as a chef, but she’s been a keen cook (and Cuisine follower) for many years and her dishes show considerable flair. Many of the ingredients come from the couples sprawling vegetable garden or are sourced from local producers. Rock oysters can be gathered near by, and fresh or smoked sea food features regularly on the menu, depending on availability. The lodge’s small but select wine list covers the country, as well as reflecting the best of Northland.

Activities include kayaking, bush walking, swimming, fishing, diving and bird watching (a DoC sanctuary nearby is home to a large variety of bird life).

---