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The Totara Lodge Shoot is run in conjunction with the neighbouring Harakeke Shoot, both owned and operated by Simon Dickie. These two shoots cover a combined 6,000 acres and there are currently 28 named drives.
A full day's sport usually includes just five drives; two before 'elevenses' which are taken in the field, a third before a leisurely lunch back at the shoot room and then a fourth and fifth and final drive after lunch. The emphasis is on providing great sport and giving guests the opportunity to relax and not be rushed or ordered.
"Shooting is not just about the bag at the end of the day, but also the enduring memories created by the best shot you have ever taken, the jovial chat amongst friends, the fine hospitality of your host and the conviction that a good day in the field is second to nothing else".
The quality of the shooting is obviously important but bad hospitality can ruin a day. There is no risk of that at Totara Lodge Shoot where your host Simon Dickie and his girl friend Adi have both had a lifetime of experience in the service industry hosting international guests.
For most, freshly brewed coffee and croissants is the perfect start to the day both to excite the mind in anticipation of great sport in the field with friends and to quell the nervous tension in anticipation of that first shot.
The end of the first drive heralds a celebration to the birds; sloe gin if you have shot well and deserve a toast; and if the shot pattern and pheasants didn't connect regularly, then the best remedy is probably also in a bottle --- drink a little cognac and relax!
Delicious elevenses are a wonderful English shooting tradition; served in the field late morning after the second drive and offering French onion soup or mulled wine,, a full bar service complete with ice cold drinks from the refrigerator in the back of the host's Range Rover, along with enough specially made bratwurst, home made chutneys and other tasty morsels to bring every one back to a reasonable equilibrium.
Lunch is a casual affair in the shoot room exclusively for the guns and their guests.
Appetisers of barbequed prawns and baby lamb racks with all the accompaniments
are served on the deck with a crisp sauvignon or unoaked chardonnay. The main event is always game with Adi's wild duck and kumara pie being the current favourite washed down with a good chewy claret. An alarmingly indulgent dessert to follow and some of this country's finest cheeses with a not too showy port but a good Cuban to finish.
The shoot day ends only when the requested number of birds have been shot and are picked-up. Unlike some shoots in New Zealand, Totara Lodge Shoot only counts those birds that are in the game cart at the end of the day. Usually there are extra birds shot and where the bag booked is exceeded there are no additional charges.
