Quince cottage overnight

Mine hosts Cally and Wendy are as delightful as is my accommodation with its cottage atmosphere, bed of many pillows and charming décor detail.

Their large rural property, a boutique B&B near Millers Flat, is an ideal stop on the Clutha Gold Trail running almost 80 km from Roxburgh Dam to Lawrence. It is also ideal for those in need of a little pampering following a few hours of pedalling.  

Cally says two cottages on the property were upgraded when they knew Clutha Gold Trail was going to be a reality. ``We were delighted when we knew it would go past our gate,’’

I ask is Quince Cottage is benefiting from the trail?

``Absolutely,’’ says Cally. ``And it is getting better.’’

Wendy is a competent DIY guru and Roxburgh school teacher.

Cally, also a teacher, has taken four months off to work full time on the property which includes a well-tendered vegetable and herb garden. ``Mowing the grass takes me up to five hours. It gives me time to think up new schemes.

``With people arriving daily we have got to keep it tidy.’’

A previous venture was Dunedin’s Glenfield House B&B.

They established the business, hosted private dinner parties, and ran it for 12 years. 

Wendy perches on a railing of their Loggia semi-outdoor dining space where she can see across to the cycling trail. She says they inherited established trees when they arrived. 

``We’ve just added to them. The property has sort of evolved.’’

A laburnum tree is glorious in the evening light. It displays bright yellow blossom and pods. Their poisonous seeds and have been implicated in murder mysteries.

A Quince Cottage point of difference is the dinner option.  Cally is dinner chef. Her sumptuous three-course meal would qualify as fine dining. I suggest she might do well in MasterChef.

She laughs, ``No not for me but I love the programme. 

Our first course is prawns and Thai salad.

All greens are from the garden. The variety of herbs, amongst others, include Vietnamese mint. Bok choy leaves, especially white stalk at end. The dish is garnished it with a typical Thai dressing. Mains comprises Lamb back straps. They are accompanied by a Wild rocket and parsley sauce, beetroot chutney and chili and crab-apple jelly.

Dessert is a Ricotta and lemon cake. The indented top is filled with lemon honey.

Cally says she likely got her culinary skills from her mother but has had lots of practice

as well. She worked as a chef in an English pub.

``Cooking is just part of this creative thing I’ve got.’’

Next morning’s breakfast is also beautifully presented.

I could have chatted to Cally all day but have to get along the trail.

I enquire where Cally and Wendy could go for a holiday that would eclipse their wonderful Otago home.

``Oh we have a place in Italy,’’ says Cally.