We stayed the night prior to learning how to make Feta; Ricotta and Camembert cheeses with Pam and Mel the next day. From the moment we stepped inside the lovely farmhouse, we were greeted like precious friends. The bed was extra-comfortable and the linen and bedding of the highest quality. After the most delicious breakfast (cooked and/or continental) (included in the price), we learnt the cheesemaking techniques. Both of us loved every moment and proudly came away with our own block of feta. The $90 cheesemaking course included morning tea and lunch - My husband is still talking about the gourmet food! We were sad to go ......... but it was a special time we will never forget.
We thought this farmstay would be hard to find - but no, although it was dark, the directions were clear. A warm welcome with refreshments met us and the rooms were just lovely - clean, comfy, opening onto the verandah. Our hosts were friendly and interested and helpful in describing the area. The full breakfast was included in the price, a rare treat and making the slightly higher cost more than worth it. We came back for a second night we so enjoyed it.
Pam and Michael were excellent hosts . We were served tea and coffee and cakes when we arrived and warmly welcomed. Our rooms were spacious and the beds comfortable. The property is a small farm and a number of animals around when made the stay interesting.
We chose this as somewhere close to Christchurch after landing in NZ. Oxford is maybe and easy 45 minute easy drive from the airport with Mingary on the outskirts of the town - definitely a rural location. A very warm welcome from Pam and Mike and a very comfortable room. Friendly hospitality without being intrusive and a lovely setting looking over the hills with the sheep and miniature horses.
We had a wonderful time at Mingary Farm; we stayed four nights and would have liked to stay more. Our room was comfortable and sunny during the day, we used the hot tub under the stars, we had wonderful walks around the property! What we liked most though it was the interesting t farm our we did together with Mike, the host. He showed us how to milk a cow and then Pam gave us cheese making lessons. Wonderful! Pam, which is a great cook and have deep knowledge of self-sufficiency - taught us how to make feta, butter, ricotta! Next time we will come back to learn how to make camembert and mozzarella, all with cow's fresh milk. The lessons were so interesting, she showed us the way of making cheese very clearly, phase by phase... and now I am able to make my own feta!!! And it is so tasty! It was one of the best experiences I had in New Zealand and I would recommend it to anyone!…