Lodge at Tikana in Southland, New Zealand
So there I was lying in this massive tub overflowing with all kinds of
goodies ‘cause I couldn’t decide between the rosewater bubble bath, the ginseng
and orange blossom aromatic bath soak, the green tea and lime leaf water
infusion disc or the green tomato and seaweed body scrub. I was so stressed out by
the decision, it was a good thing there was the lemon-scented calming oil to
finish off with. Not your usual hotel amenities! Which is an apt
introduction to the Lodge at Tikana in Southland, New Zealand.
Did I mention that while I was soaking, I was also making eye contact with a
family of deer peering in the wide bath-tub-level window next to me?
This luxurious two-story retreat, the only guest accommodations on the property, is part of a working farm which breeds the afore-mentioned deer as well as thoroughbred horses. But let’s get back to the important things. How many lodgings have you stayed in that came with its own wine cellar? Okay, you had a wine cellar, you say. Well, what about your own latte-making machine in the kitchen? Imagine curling up on the couch in your living room with freshly made cappuccino? We’re not talking International Coffees here. Of course, you probably wouldn’t also have a little fawn outside your window. The décor is combination art house and rustic elegance –- steel and stone
flow together between raw timber-framed floor-to-ceiling windows to create an
environment that entices the eye and embraces the soul. A heady escape from
civilization but with surround-sound entertainment and internet hook-up. Picture this. While sipping cappuccino mid-day, I nibbled on cheese and crackers from the fridge; with the Chardonnay, I opted for olives and deli. Keep in mind, this is no hotel mini-bar where you’re charged extra for every indulgence. And indulgences abound. Owners Dave and Donna –- he, a vet; she, a horse trainer –- who also know a thing or two about treating humans, take pampering to a whole new level. Their gourmet meals are 4-store Michelin for both food and presentation. I was so relaxed after my bath I dined in the fluffy, multi-colored robe they provided – though my evening wear didn’t do justice to the beautifully attired table. A candelabra of multi-layered candles oozed ambience, and the silver meal-covers warmed our hearts as well as our food. Chef Donna discussed our preferences for every course ahead of time –- did we want the lamb or the venison tonight? Basted in garlic or encrusted in dukah? I have no clue what that is but it tasted yummy. And would you believe sticky date pudding with toffee sauce? I thought of you with every succulent mouthful. I inadvertently picked an award-winning wine from the extensive collection to accompany the meal. You and I know it was beginner’s luck but I didn’t feel the need to disavow the hosts of my sophisticated taste. Such all-inclusive sumptuousness comes at a price, of course –- a hefty one -- but you’re in New Zealand -– and when is that gonna happen again. For more information, visit www.tikana.co.nz
Until my next destination…
Fyllis Hockman is a Washington, D.C.-based freelance travel writer. She writes regularly for The Washington Times, is syndicated by the Copley News Service, and is a feature columnist for several online travel magazines. Ms. Hockman's travel stories also have appeared in the New York Post, Memphis Commercial Appeal, Providence Journal, Halifax Herald, Boston Herald, Gazette Newspapers, Asbury Park Press, New Hampshire Sunday News, Buffalo News and many other publications. She is the author of AAA Guidebook: A Photo Journey to Washington, D.C. and co-author of the Pelican Guide to Maryland. Ms. Hockman is a member of the Society of American Travel Writers and Travel Journalists Guild.
Fyllis
© 2005
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