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Sat, 01 Jun


Omata to Okato

Trail 2

Visit Planta, LWF Rum, KPs Beef Jerky, Maison Aotearoa and Bees R Us and Black Sand Pizzeria for lunch.

Trail 2
Trail 2

Time & Location

01 Jun 2024, 10:00 am – 4:30 pm

Omata to Okato

About the event


[View Trail Photos Here]

Hop on a minivan and visit...

Maison Aotearoa Charcuterie

Bonjour lovers of fine food.  Meet Mike and Julie, who after 14 years in France including Mikes successful rugby career, have returned to NZ with their three daughters to share their finest preserved meat products with you.  They started their business, Maison Aotearoa, as they wanted to be able to share the amazing food they fell in love with and had become so accustomed to eating daily.  So, Mike signed up at L'Université de Bayonne and completed a French degree in the age-old art of preserving meat called Charcuterie.  Mike studied the centuries-old, tried, tested, and loved preserving techniques passed down from generation to generation, and worked alongside French Artisans who had over 40 years of experience.  Now back in NZ, Mike creates three flavours of exquisite Pâté and three flavours of Rillettes (a chunkier type of Pâté).   You will experience the explosion of these divine flavours as you taste them on fresh artesian baked bread while touring Mike's purpose build container and hearing of the high quality ingredients, time and care he takes while creating these delicacies.


Born out of a passion for flavour, Janet Charteris distills, blends, barrels and bottles her rum, in what used to be a farm utility shed.  Based on the family farm in Oakura, the tranquil setting means she is often accompanied by native NZ bird song during her early morning distillations.  Janet's hard work and passion has paid off with a variety of awards for her spirits, including Silver in the London Spirits Awards!!   The LWF Distilling range includes White Rum, Rhubarb, Spiced White Rum, Feijoa and Passionfruit and a cheeky Limoncello.  Janet will love sharing these flavours with you and impart her knowledge on what the important components are in the rum production process.   You'll also learn some tips on how to create the perfect rum cocktails at home - Mojito, Pina Colada or Daiquiri anyone?


Planta, a canned drink which can be described as a cross between Kombucha and sparkling water, is made from the dried and smoked leaves of the Yerba Mate (pronounced Maa-Tay) plant.  This plant, native to South America, has been used for centuries to nourish and sustain people in their daily lives and to boost mental and physical stamina. It’s been said to offer the “strength of coffee, the health benefits of tea, and the euphoria of chocolate.”  On this trail you will meet Cathi Strebinger and Isaac Drought  who have used this magical plant to create a canned fizzy drink out of a need to find the perfect drink pairing to sell at the their Oakura-based food truck called Holy Guacamole.  "We wanted to offer our customers something exotic, healthy and unique, something fun to go with the casual beachside dining experience that’s good for the soul as well as energising and refreshing".  Hear their journey of brewing from their home kitchen, the knowledge gained of food science and the production process, to where they are today - now producing the drink in three flavours; lime and Kawakawa, Passionfruit and Nectarine and Blood Orange and Hibiscus.  They will ensure you have a generous taste of each flavour while hearing their stories and soaking up their love for life and adventure.

KP’s Jerky

Jerky is a good dried meat with heaps of flavour and a pinch of chilli, or for the keen ones lots of chilli.

From a family reunion in Canada and the added experience of “bar- hopping” to try every beef jerky within a 2,000 mile radius, Kevin started his love affair with jerky.  Having tasted good jerky, excellent jerky and jerky that was out of this world, Kevin learnt that the secret was the quality of the meat, best ingredients and homemade spice blends.  Choosing meat with the right grain, the perfect thickness, how it should be cut is important as is the way it is air-dried.  Having taken 20 years to perfect his brine Kevin produces his jerky in small batches to ensure perfection.  Hear more about his beef jerky journey and tates of this flavourfull product that Kevin is so passionate about.

Bees R Us

This is no ordinary bee keeping enterprise. Fiona and Stephen’s operation is a family affair that takes care of the whole process from hive to sealing the lids on the honey pots on their small piece of rural Okato land.  Hear how the family team have gone from one single hobby beehive to now managing hundreds of hives from Urenui all around the coast of Taranaki to Manaia.   Fiona will talk and  tell you why the processing from the hive to the pot is important to them and that the honey stays raw and authentic to every last mouthful.  You will taste the love that goes into every jar and take a look at their beautiful beeswax candles (which smell divine!) that they have added to their range.

Lunch Venue - Black Sands Pizzeria and Bistro 

A Napoletana certified pizzeria with a modern Bistro menu guided by the seasons and local produce.  The fine- casual vibe suits its setting right on the water.   Enjoy your lunch with a glass of wine or beer and take in the amazing coastal view.

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