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Nestled in the heart of Hawkes Bay‘s wine country is Mangapapa Petit Hotel, a luxurious lodge lovingly restored to resemble the time when it was home to Sir James Wattie and his family. Originally built in 1885, the property was modified and converted prior to Sir James and his family taking up residence in 1950. The Watties sold it in the late 1980s and, with careful planning in keeping with its heritage, the colonialstyle house was converted and refurbished into the luxury lodge it is today. The colonialstyle weatherboard house has a grand portico balcony overlooking a fairylit umbrella tree with a seat built for two. A veranda wraps around the upper story giving breezy viewpoints of the eight hectares of manicured lawn and gardens brimming with roses, trees and orchards. As we approach the lodge down a long driveway flanked with apple and peach trees, we start to feel as though we really had got away from it all, with the advantage of being in a spot central to this wonderful region. There are eight hectares of orchards which guests are welcome to wander and pick a delicious apple right from the tree. On the left as we approach the main lodge is Lady Wattie House. This beautiful building surrounded by its own private, landscaped rose gardens, transported us to times of Olde England. Lady Wattie House includes two executive suites and a conference area. In total there are five executive suites and seven lodge rooms, all individually decorated and named. Verona, for example is Italian, while Mason is distinctly French. The staff like guests to feel that Mangapapa, a member of the Small Luxury Hotels of the World Group, is a home away from home. There are plenty of areas to relax: a shaded bench by the petanque, upstairs on the balcony looking out over the orchards, sitting by the pool in summer or soaking in the spa pool during the cooler months. A smiling staff member greets us at the door with a friendly welcome. After we sign in, we are shown around the various amenities and guided to our room. During the afternoon we are able to choose from a spa and sauna or body and facial treatments from the lodge‘s beautician. After taking time out to relax and enjoy the beautiful surrounding area, we are enticed by predinner drinks in the lounge before embarking on a fourcourse dining experience. The dinner menu by executive chef Jason Bourk and sous chef Lee Warrington changes daily to incorporate seasonal influences. Our meal begins with a tempting appetiser, followed by a choice of three entrees, four principal dishes, a wide range of New Zealand cheeses and fresh fruit, and for the finale, a choice of three stunning desserts. We end the evening with a romantic stroll under our fairylit trees before retiring to our cosy suite. Our bed, with its snowy white damask linen and soft colours, is particularly welcoming. Throughout our stay the staff at Mangapapa are so obliging that we switch completely into luxury mode. The attention to detail is meticulous, from the sugardusted shortbread on our arrival to the personalised menus at dinner. | 
