World famous in Nelson


Appleby Farms says that they make “Cow to cone” ice cream.

True that.

The milk in their ice cream comes from two family owned Nelson farms. It heads straight from the milking shed to their own creamery 15 minutes down the road.

A2 milk, which some people (especially the A2 Milk Company people…) claim to be better for you than A1 and has benefits for folk with lactose intolerance.


They started selling their ice cream from a kiosk at Nelson airport – “they” being one of the farmers – and it took off in a big way.

Air New Zealand got them into their Premium Lounge in Auckland and now they’re in good supermarkets all around the country.

Flavours like Bad Boys and Berries (boysenberries from just down the road) and Double shot Ipanema with coffee from Dan and Emma at Sublime Roasters

But there’s one flavour you can only get in one place and that’s hokey pokey.

Which you can only buy at Hamish‘s at Port Mapua.

Lucky us…



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Western Entrance


Back in the day (1860-ish) when Mapua was called “Seaton Township”, the port area was known as the Western Entrance (to the Waimea Inlet).

The Eastern Entrance (or Blund Channel) doesn’t lend itself to maritime navigability one bit – you have to squeeze through between Best and Bell (hold your nose – it’s the location of Nelson’s sewage oxidation ponds) islands and then go either south of Rough or north between Rough and Rabbit.

Either way, you’ll have to duck your head to get under the causeway.

Screenshot 2019-02-17 at 15.56.36

Best performed in a kayak at high tide.

Best to avoid it at all costs, actually.

Just watch out for the bar at the Western Entrance, though.

Dennis Crawford got standed out there once – claimed his boat was tired and wanted to lie down until the next high tide….

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That time of year…..

It’s not that people aren’t generous for the rest of the year – they are, to a fault: witness the thousands of dollars worth of hay being donated from around the country to farmers affected by the big fire here –  – but at this time of year, you’ll hear a hint of desperation in their voices.

“We’ve got HEAPS of plums/apples/tomatoes/zucchini (especially zucchini.). Are you SURE you don’t want some?”

Our overproduction is currently limited to spinach and Swiss chard (looks like silver-beet in Technicolor, Sam from across the road accused his mum of feeding him rhubarb leaves…) and we’ve got a couple of grateful recipients.

Until they hit peak spinach and don’t answer text messages…

Klaus and Julia Fetscher of Alberta’s at Port Mapua don’t have that problem.

Just pile the stuff on the counter and watch it disappear.

Refill as necessary….

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Ah, that’s better…

Thought I was in a Foreign Country for a bit, but I got blown a few yards down the road yesterday evening and this morning was cool, wet and dreary.

That’s more like it.

Ta, Welly…

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So this is Wellie…

Wellington invariably disappoints.

Cam says how great it is to have breakfast at the Maranui Surf Club and watch the breakers crashing in.

Yeah right


@davidslack says he “sometimes gets the feeling landing at Wellington …of being followed by enemy aircraft”

Not a breath of wind.
(Although I *have* experienced lateral movement in a 737 once on hold for takeoff…)

Hoping for a 10 metre swell with southerlies on the InterIslander.

Standards are slipping….

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Flip Clogs

Around here, folks reckon that Jandals (Japanese Sandals…) were the world’s first flip-flops.

Punching above our weight and all that….

(It was actually a Frenchman who invented them, a Monsieur Phillope. Phillipe Phillope.)

Which has nothing to do with this story.

Abel Tasman was the first European to set eyes on Aotearoa in 1642 and then there was a gap of over 500 years until a major Netherlands influx in the 1950s.

I went to school with Riethmeyers and Kuipers and we have a hoard of Boswijks as friends, but Foxton – on SH1 between Wanganui and Whellington – knocked my socks off.

First off, you’ll see a windmill, housing a shop jam packed with Dutch treats.

Then the Dutch Oven cafe. Which is ORANGE. Inside. Outside. Only thing on the menu is … juice.

Then there’s Te Awahou Nieuwe Stroom, an $8.6m cultural centre, with a library on one side of an open light-filled space and a Dutch-Kiwi museum on the other.

I don’t know who curated it, but it’s one of the finest pieces of story-telling that I’ve ever seen, tracking Dutch influence from Tasman to the present day.

And a big HT to Rick Rudd of Quartz gallery and museum in Whanganui for nudging us in the right direction

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“I visited New Zealand…..

…but it was closed” wrote (I think) J. B. Priestly in the 1960s.

He’d be impressed by Whanganui, even these days.

The best cafe in town opens 2 days a week, one of the 2 fish restaurants is closed for most of the month because “Sorry, chef is out for fishing” and most of the interesting artisans and galleries do a Thursday-to-Sunday stint.

But Rick Rudd, a highly acclaimed ceramicist who has converted a small apartment block into Quartz, a ceramics museum of New Zealand studio pottery, opened up for us, as did Emma Camden, glass artist and owner of the Tree gallery.

But Whanganui is a definite Good Place for a visit, especially if you like eggs.

Fish and chips? You get 2 fried eggs.

Crumbed oysters? 2 fried eggs.

Fish burger? Filet of tarakihi, a slice of cheese, beetroot (well, yeah, it is New Zealand..).

And an egg…

“I think the chef’s wife works for a poultry farm” said the waitress…..

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