New Zealand, cont., Part II

Jean my New Zealand friend drove me to the airport to head up to Nelson, close to many famous 'tracks'. It was a pleasure to meet her as she put me up for a good night’s sleep before I would farm it up! The 2 hour flight was short and upon my arrival was greeted by rain and Warren, my WOOFing host for the next week and a half. The accommodations would be better this time, a double bed and even access to the internet. I failed to mention at the last spot, I had to walk a few miles to a pub to check emails!

Warren and Debbie had an organic Farm, gardens, 2 ostriches, 10 chickens and 50 sheep. They were also hosting another person, Hampus from Sweden. Luckily Hampus had a car and we’d take afternoons to explore the area and even had a chance to hike a track. Debbie cooked most meals and the first was Sheep Livers, Hearts, and Gravy. I really thought I liked everything but let’s just say, but this one was hard to swallow!

Debbie and Warren live very simply through their organic garden, trading their eggs for salmon, mussels, paua and other delicacies they can acquire. They sacrificed a few lambs a year and that could last them for awhile, utilizing every inch a.k.a. livers! I would learn to weed pull, prune roses, compost, and fascinating of all, shearing sheep. That’s right, the highlight was rounding up sheep and watching them sheared/shaved. The ‘shearer’ shaved 50 sheep in 2 hours. They looked like new animals without their wool and whole process was amazing. Warren explained to me that this happened about once year to air them out preventing any unwanted bacteria/fungus. Amongst the 50 sheep was one ram, who yes, was the Daddy to all the little lambs. In the whole lot, there were about 6 baby lambs, 15 young lambs (which are best for eating), and 30 sheep (Moms).

I cooked a few meals, Mexican, Thai; utilizing, sugar snap peas, Mesclun greens, new potatoes, carrots, sweet onions, garlic, and herbs from the garden. Hampus made Swedish meatballs one night. The best meal was Leg of Lamb from their herd. The lamb was different, the taste and texture, nothing like in the States. It was not too gamey but incredibly earthy, fresh and tender. Warren and Debbie were nice enough to take us out to their Social Club one evening, where we'd danced the night away to the Blues and enjoyed local New Zealand fare.

Hampus and I got explore Rabbit Island, went wine tasting and hiked the Abel Tasman trail with a few new friends, Jon and Martin also from Sweden. That was my favorite day, although the weather was not the best. Here I was hiking an 8 mile trail surrounded by flora, fauna and beaches, with new friends. On my last day, we drove to the ferry and we’d pass the famed Queen Charlotte track.

At last, I was ready to be on my own and took a beautiful 3 hour ferry ride across the Cook Strait to my next destination of Wellington. I’d spend the evening walking, exploring, and the next morning had a delicious european-esque meal (something I had yearned after 3 weeks of traveling); Lamb sausage on a french baguette with grainy mustard and pommes frites.

Overall, NZ was great but as I have aged, I realize, traveling by myself just ain’t the same anymore! The country is absolutely gorgeous so seeing and sharing it with friends would be ideal from hiking to wine tasting, natural beauty is everywhere! Their produce and ingredients were fresh and abundant but are prepared too simply compared to the US. I yearned to seek creative dishes but didn’t quite get that. The best moments were getting to know people of New Zealand. Their kindness reassured me that there is tons of good yet to be discovered in this world. Many thanks to all of my host familes and people I met along the way!