Discovering Mt White Station
- Maree Carson
- 3 days ago
- 3 min read
One of the best parts of starting this new chapter with Driftwood has been getting first-hand experience of the unique places, people and stories that we’ll be sharing with our guests. I’ve travelled coast to coast through the Southern Alps many times before, exploring off the highway as I went. But while developing our newest tour for Driftwood, I was really surprised by how much I had yet to experience…
Mt White Station was one of those surprises. I’d hardly heard of it before, yet it’s one of the largest privately-owned farms in New Zealand. Tucked away between Christchurch and Hokitika, it’s easy to pass by on the highway without realising how much is out there beyond the turnoff. After the tarseal gives way to gravel, it's still a 45-minute drive to the homestead — a journey that unfolds like a scenic film reel.
The braids of the Waimakariri River glinting in the sunlight, snow-capped Southern Alps in the distance, and wide, open views kept me pulling over for photographs at every bend.
Arriving at the authentically restored homestead, the owners greeted us over a hot cup of honey-sweetened coffee. It was an easy “yes” when they asked if I wanted to learn where that honey comes from. I was expecting a bit of show and tell, but when I was offered a white overall and funny-looking mesh hood, I knew I was going to get the full experience.
There’s so much that goes into putting a jar of honey on the shelf. With the beekeeper right beside me, I was able to take a little sample of honey. Stirring it into my coffee the next morning, I realised the warm cuppa in my hand was just the latest of a string of small, but very real connections to this special land and the people who work there.
Farming is still the heart of Mt White Station, and after an early breakfast, I joined the staff in their daily work, mustering sheep down from the high country. The chorus of barking, baa-ing and the shepherd's instructions, the smell of stirred-up earth and thousands of sheep - it was a lot to take in, but being immersed in the moment made me feel like I was a part of life on the land.
Every meal relied heavily on station produce. After the morning’s muster, a hearty farmer’s lunch of cheese rolls and fresh bread kept us going into the afternoon. That evening, the station’s private chef prepared Mt White lamb with vegetables grown in glasshouses just behind the homestead. Feeling full and satisfied, we capped the day with a pleasant walk around a nearby lake before retiring to the shearers’ quarters — our exclusive accommodation on the station.
Mt White Station is a special place that few get to see. The only way is with an organised group, and we’re excited to share the landscapes, people, and stories with you. Time at Mt White is just part of our brand-new Canterbury High Country & West Coast Tour — and I can’t wait to welcome you along for the journey.
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