A fairytale existence at Bay of Plenty lodge

By MONIQUE BALVERT-O'CONNOR

Kerry Guy apologises for the white tufts that waft in from the cottonwood poplar trees and land on the macrocarpa windowsills. I tell him we can pretend it's fairy dust.

Corny I know, but I deserve to be excused for being caught up in a fairytale-like moment. After all, I'm standing in the Turret Suite of a Bay of Plenty luxury vineyard lodge.

Outside, the brilliant blue of Tauranga Harbour twinkles in the sunlight.

Inside, the turret, like the rest of the Point Lodge, vies for a place in the captivating stakes.

The charming canopied bed is dressed in elegant cream and blue linen and is surrounded by bunches of fresh lavender, a macrocarpa ceiling and walls, with bi-fold windows maximising water and rural views.

The eye-catching river-stone and eco-timber lodge blends perfectly into a stunning landscape. Built three years ago, it features extensive use of non-toxic plantation macrocarpa in the heavy beams and sarked ceilings throughout.

The exterior of local river-stones and cedar provides rustic appeal, while inside, imported stone is a feature on windowsills and around the fireplace.

The romantic Turret Suite - which sits high above the lodge's kitchen, dining and lounge rooms - is one of two accommodation options.

For this visit, we are shown across the tiled courtyard to the larger accommodation quarters of the Chardonnay Suite. Aptly, these rooms overlook a vineyard that produces about 1000 bottles each vintage.

There is also a view of the 29 olive trees, the harbour, and Matakana Island.

Unlike the Turret Suite (coffee and tea-making facilities only) these quarters have a kitchenette and dining room.

This means guests can either cook for themselves, have meals served in their suite, head outdoors with a Point Lodge picnic hamper, or eat in the lodge's dining areas or on one of the decks.

Cooking would never be an option here. The competition is too fierce. Owner-operators Kerry and Anne Guy are food gurus.

Kerry, a former lecturer, is a passionate chef. Anne is the perfect menu adviser as she is a former food technology teacher and author of food books.

Any calorie-induced guilt attacks can be remedied on the complimentary kayaks, laser yachts, body boards, mountain bikes or the petanque court.

A massage is an optional extra.

And if that's not enough, Kerry and Anne will organise other activities.

One Asian guest wanted to learn to sail - Kerry provided the lessons. A Canadian guest had always dreamed of riding a horse on the beach - Anne found a horse.

Oh, and have I mentioned the comfortable beds, complimentary huge breakfast, free wine and olive tasting, a bottle of wine as a departure gift? And, there's a free carwash for everyone.

* Monique Balvert-O'Connor was a guest of The Point Lodge.

Where to find it

The Point Lodge, 444 Tuapiro Rd, Tuapiro Point, RD 1 Katikati 3063, Bay of Plenty.

Email or phone (07) 549 3604, fax (07) 549 3515

What it costs

Normal tariff is $260 a couple, including breakfast, tea or coffee and freshly baked muffins on arrival.

Dinner by request. Prices a person range from two-course meals for $40 to four-course meals for $70, all including wine.

Picnic hampers can be ordered and these cost $20 a person.

There are various specials. See the website for details.

Food

According to their website, fine food is the hallmark of the Point Lodge, and my husband, who prides himself on being a food connoisseur, would be the first to say this is true.

The dinner menu selection includes mains such as Pork Tuapiro with tangelo sauce served with a medley of summer veges; anchovy and almond-crusted lamb-racks with new Tuapiro potatoes accompanied by peas and carrots; grappa-marinated Marlborough salmon with olive and basil pesto, tomatoes and cheese wrapped in garlic chives on a tortilla Tuapiro.

Examples from the entree and dessert menus are just as delicious and creative.

There is a strong emphasis on local produce and much of it is homegrown. Chutneys, jams, relishes, breads, pesto, liqueurs, marmalades, wine, olives and a selection of vegetables and herbs are some of the fine foods created or grown on the premises.

What else to do

If you can bear to eat elsewhere, go for it but maybe take their picnic hamper with you.

It has a tempting array of food comprising pate and crackers, seasoned chicken pieces, bacon and egg tarts, focaccia bread, green salad, plum slice and raw fruit, cheese and crackers, wine and fruit juices.

Surf beaches are close at hand. Waihi Beach is 10 minutes away, and Mt Maunganui beach 40 minutes.

The rural town of Katikati is just down the road.

Tauranga is 35 minutes from the Point Lodge, Rotorua is 1 1/2 hours and Taupo two.