Sophisticated Living Indianapolis

MAY-JUN 2019

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Miles of well-marked and groomed hiking and mountain biking trails fan out from the resort. I spent several hours each day exploring the varied landscape. ere are steep windswept hillsides that boast a "ruffled" appearance from afar, thanks to the repetitive plod of Angus cattle who seem to defy gravity as they graze on the slopes; the mingling of guttural moos with seabird sirens creates a unique soundtrack. e naked hills transition into dense forest so enchanting you fully expect a unicorn to peek out from its hiding place behind a giant fern. Four private beaches, some easier to reach than others, are dotted with Seussical-like Pohutakawa trees. ere are five PA sites (former fortifications made by the native Maori people) on the estate. If you aren't feeling fleet of foot, there are several electric 4wd Polaris Rangers at the ready for exploring. Other on-property amenities include a sporting clay range; performance-oriented mountain and electric bikes; a lighted turf tennis court; kayaks and paddleboards; fishing from the dock; and farm tours, where you can visit with laughable llamas, adorable miniature pigs, chickens, goats, donkeys, and Blue and Patch, the property's energetic and friendly farm dogs. Venture into the reef waters of Helena Bay on the property's own pontoon boat to fish for snapper, hāpuka, and kingfish. For those wanting to voyage further offshore, the resort can arrange deep-sea charters to fish for marlin, tuna and swordfish. You can bring "keepers" back to the resort for dinner, or follow our lead and enjoy your catch sashimi-style while still on the boat. At press time, the finishing touches were being put on the resort's new private yacht—a Dickey Boats Semifly 45—which guests will be able to charter for everything from a romantic cruise to deep sea diving. As wonderful as all of these accoutrements are, the real star of the show, in my opinion, is the farm and culinary program. Dining at Helena Bay Lodge is a 5-star experience that only guests are privy to. Executive Chef Michele Martino, a native of Puglia, hails from Italy's celebrated Michelin-starred Ristorante Don Alfonso 1890. Chef Martino goes to the garden each morning to inform the menu, which follows principles of the Mediterranean diet; in season, 80 percent of what appears on the menu is sourced on property. "As a chef, our passion starts in the soil. It is the beautiful part of my job, and a dream to be able to decide the menu based on what's ready," he said. He added that even a simple salad can be special when it's made with the right ingredients. Foodie-focused guests are invited to join the chef on his morning garden expeditions. Marsden Winery Visiting Tantalus Estate Winery via helicopter ere are miles of well-groomed hiking and mountain biking trails on property. slmag.net 45

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