Head chef Arnaud calls it ‘nose to tail eating’, making use of every part of the animal so nothing is wasted. People today like their meat packaged up in easy-to-cook cuts like chops, ribs and roasting joints, much of the flavoursome secondary cuts and carcass is thrown away. With a little time, attention, and knowhow much of it is not only edible but delicious. Arnaud
Day 1 – Go on a winery tasting tour
The Marlborough region is New Zealand’s largest wine-making region, so it should go without saying that hopping from cellar door to cellar door is a Marlborough must-do!
Renwick is surrounded by 17 winery cellar doors all within a 5km radius, so hire a bike or jump on a mini-bus tour and treat yourself to some
Only a 12 minute drive from MVH is one of Marlborough’s hidden treasures. This Aviation Museum gives a fascinating insight into the aircraft, engineers and pilots, and their contribution to the world we live in today.
Omaka Aviation Heritage Centre holds nearly twenty vintage aircraft from the Knights of the Sky, Great War Exhibition. These are housed in a 3,000-square meters display area built specifically