It’s not every day I escape to a five-star version of paradise. Here, my private quarters are an entire suite of deliciously airy rooms opening out to a manicured terrace and pool. My dressing room has an avenue of storage space, my zen-toned shower room has its own private vista and there is a gloriously proportioned bath.
For the next few days my world-weary suitcase and I are staying at Falcon Brae Villa, an exclusive eyrie perched amongst three of New Zealand’s most beautiful national parks – Kahurangi, Nelson Lakes and the Abel Tasman National Park.
Everywhere, there are wrap-around views of regal mountain ranges and steep forested valleys. Several different strands of bird song entwine on the breeze that drifts in through double-height windows. Skylarks soar and native tūı̄ and korimako call to each other across the landscape.
The villa is the newest addition to a host of luxe destinations across New Zealand. Whether private – with the indulgence of sole occupancy – or lodge-style, each is distinctive in design and personality. On offer are tailor-made itineraries, world-class cuisine, and exclusive, spectacular locations; from private beaches to secluded alpine hideaways.
The Falcon Brae style of luxury is intentionally understated. Think high-end ranch meets Swiss ski resort, tempered by the New Zealand-based architects and interior designers chosen to anchor the villa amongst the location’s unique vernacular. The swooping roofs and ceilings reference the arching wingspan of the villa’s avian namesake, while textile tones draw in the surrounding tawny gold tussock, deep emerald pines and tanned farmland.
Denne historien er fra April 2021-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra April 2021-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.