Tuki

The converted-stable restaurant now opens to a covered deck for a panoramic valley view over terraced spring-fed ponds teeming with trout. Catch one if you can, or let Rob Jones net, fillet and cook one in little more than a jiffy. If you don’t fancy fresh or smoked fish, feast on the farm’s own angus beef or Tukidale lamb, all served simply, with local potatoes and garden salad.