Surrounded by the wilderness, time seems to stand still in our remote alpine valley. The sweet scent of burning pine escapes the chimney as the stars spark to life in the sky, making for the perfect backdrop to unwind. For those craving the familiar feeling of a North American ski holiday, Minaret Station awaits, ready to greet you with a warm kiwi twist.

Our food story is simple, uncomplicated, and elegant. We don't do foams, gels, soils, or anything unrecognizable. We do not utilise printed menus as we focus seasonally.

Minaret Station was recently showcased on TVNZ’s latest series, Lap of Luxury. This unique television series highlights some of the most incredible destinations across New Zealand and Australia

Once spring has arrived to Minaret Station you will find some of the station’s hardest workers nestled along the farm’s manuka forests, the honey bees. Beehives have been brought to Minaret Station for about 25 years in partnership with Alpine Honey. In the early days, Alpine Honey collected organic clover honey from the high country clover pastures, but in more recent years they have started working with Alpine Helicopters to fly beehives into Minaret’s manuka forest.

The weather has finally started to settle as we move into the peak of summer with lush days within Central Otago. We have had the pleasure of embarking on some incredible adventures over the Christmas and New Years’ period with our guests from the Alpine Lodge. It has been a busy start in 2021 as guests take full advantage of our Minaret Station Experiences.

Minaret Station provides its guests with one of the world’s most unique holiday experiences. Whether a kiwi local looking to explore new corners of your backyard, or an international guest planning your adventure once borders reopen again, we are here to inspire in your dream phase.

Navigating through the rollercoaster of a national lock-down certainly provided challenges but also a renewed sense of determination. In the midst of this time our team put pen to paper and was committed to weathering the storm and continuing to share the unique experience of Minaret Station for years to come.

Head Chef Alastair Wilson shares one of his favourite recipes from a trip he and Nick took to Fiordland several years ago to do some routine maintenance. When Al asked Nick what they would do for lunch Nick instructed him to bring some tip-top rolls, sriracha sauce, mayonnaise, and lettuce “We will throw something together in the mountains.” And this incredibly simple yet delicious recipe was born. Follow along as Al shares his Fiordland secret. Share your results with us!

Minaret Station’s Head Chef Alastair Wilson shares his simple tricks for creating the perfection venison from your own kitchen. It’s the subtle details that matter as you enhance the flavour profile of your meat. Follow his five simple steps to achieve a Minaret Station quality dish to share with your friends and family.

ANZAC biscuits, a long-standing tradition and a symbol of remembrance for those who have fought and died for our country. The tradition began when wives and groups would send these biscuits to soldiers abroad as the ingredients did not spoil during transportation.