Ohakune and Carrots

Blue Duck Station is a privately owned 7,200 acre station on the banks of the Whanganui and Retaruke Rivers, it is surrounded by Whanganui National Park and is an outdoor enthusiast’s playground owned by farmer and conservationist Dan Steele. The restaurant opened in 2021 and is the brainchild of UK born chef Jack Cashmore who worked for two years alongside a master builder to realise his vision, the result, a lovingly crafted intimate 10 seat restaurant that sits alongside three luxury cabins on one of the highest points of the station. The Chefs Table at Blue Duck Station was awarded Specialist Restaurant of the Year at the Cuisine Good Food Awards 24/25, alongside a 2 hat rating and a score of 18/20. 

Co-owner Dan Steele has farmed the land on Blue Duck Station since 2005. As well as a working conservation farm, the station is also an outdoor enthusiast’s playground offering horse trekking, jet boating, kayaking and more. 

Ben meets Jack and Dan and has a tour of Blue Duck Station (jet boat and kayak to the falls) , Dan chats to Dan and gets a greater understanding it’s history and conservation story, whilst helping Jack forage for ingredients for the Chefs Table menu that evening. the land and community. 

Ben enjoys the degustation menu, taking in the magnificent vista and checks out his high in the sky accommodation 

Ohakune 

Ben visits the township sampling the famous Johnny Nation chocolate eclair. He 

visits “Freddies” restaurant at the top of Turoa Ski field, meets a local carrot farmer Ricky and also visits Carrotland Adventure Park.