Diving Report - June

The water is still a toasty 17 - 18 degrees at the Aldies - unheard of for June - and it is super blue and clear as well.

Back on the coast we’ve been having some epic diving for crayfish! Si and I snuck out on Provider to get some crays for a Saturday avo BBQ and were not dissapointed at all! Two dives and we had more than enough for an amazing meal for our guests.



An overnight adventure to Slipper Island

Good friends of ours Meg and G, owners of Tairua restaurant Tairua Beach Club, recently got married, so we gave them an overnight getaway experience on Slipper Island for their wedding present. This is a trip we can put together for anyone wanting a really nice island experience, epic scenery, and and bit of fishing, eating seafood.

We left midday and settled in to our cabins on Slipper Island. Only 15 minutes from Tairua, yet it feels a whole world away, like you’ve arrived somewhere like Fiji!

We packed a few drinks and nibbles on Provider and shot out to the Aldies to grab some dinner! We snuck a few livies down and Meg and G soon had their first ever kingfish! They were stoked!

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Time to get a few paua!

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We dined well back at Slipper Island base that night on fresh paua (abalone), kingfish sashimi, and kingi and paua fish cakes! Yum!

The next morning we explored the island. The lighthouse walk at Slipper is one of the best short walks I’ve done in New Zealand, with epic views over Crater Bay out to the Aldermen Islands, 360 degree views back to the coast to Tairua, Whangamata, up to the Mercs and out to Mayor island. This is a truly special part of New Zealand every one should check out. Let us know if you are keen to come and take part in a Slipper Island adventure with us soon.


Scallop Diving at the start of the Coromandel scallop season

If I had to choose my favourite seafood, scallops would have to be right up there. You can’t beat them raw, fresh out of the ocean ala naturale!

It is always exciting when the season opens on 1 September, and as has been tradition for a few years, a bunch of us head up to Opito Bay and have a mini scallop festival of our own.

This year we found them fat as and in good numbers

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It is a bit of a tradition to cook up a storm on opening night, this year it was scallops three ways - scallop and pineapple ceviche, scallop roe fritter topped with ala naturale scallop, plus in garlic butter in their shell. Nectar!

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My daughter Bella has recently done her PADI Open Water dive course with Dive Zone Whitianga, and she was keen to have her first crack diving for some scallops, so we looked a little closer to home, and while they were not as thick, we got a nice feed. It was awesome to see Bells enoying her diving and helping me gather a feed of scallops - it doesn’t get much better!

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