Having lived in Auckland for more than five years it's a shade embarrassing to admit to people I've never visited Waiheke Island. Like a Parisian never climbing the steps of the Eiffel Tower or a Londoner avoiding Greenwich - you can't call yourself an Aucklander until you've visited the crown of the Hauraki Gulf.

The reason I was turned away from Waiheke, other than laziness, is its solitude provided by the Gulf creating the impression it's too difficult to reach. This couldn't be further from the truth.

Only 35 minutes by ferry from the centre of Auckland, it's the same time you'd spend to get from the CBD to the shops at Newmarket or a decent beach.

Waiheke may not have designer brands but it has everything else you want, from sandy swimmer-friendly beaches to some of the best restaurants in the world.

Which, to be honest, sounds a lot more relaxing than retail therapy. And if you still want to take the credit card for a spin, there are plenty of shops in the township of Oneroa that will satisfy your cravings.

Arriving at the quaint Waiheke ferry terminal, we are met by our tour guide from Ananda Tours ready to take us around the island.

You can try and do Waiheke on your own by taking the vehicle ferry or using the local buses that trek across the island, but I'd recommend a tour as you can't beat door-to-door service, along with brilliant local knowledge.

The first thing you notice when you arrive is the relaxed attitude of the locals that seems contagious, in stark contrast to the hustle and bustle of the Auckland CBD that you leave behind.

First stop of the half-day tour is Rangihoua Estate to taste some award winning olive oil. The owners of Rangihoua Estate, Colin and Anne Sayles, started making their own olive oil in 1997 after being inspired by the olive trees growing at the nearby Stonyridge Vineyard.

A trip to Tuscany motivated the couple even more as they purchased a commercial olive press in Italy, confident the Waiheke environment would help them produce olive oils that could match, if not better, those of the Italians and Greeks.

After some trial and error it didn't take long for their prediction to prove correct, with Rangihoua Estate olive oils winning four gold medals in 2003 and 2004 at the Los Angeles County Fair (the Oscars of olive oil awards).

Anne was happy to show us around the place with a demonstration on how the olives are grown, harvested and turned into oil finished off with a taste-testing of the end product.

As well as creating their wide range of olive delights, Rangihoua Estate are also busy organising the Waiheke Island Olive Festival which they will host on the weekend of November 21-22 - a chance to celebrate the 2009 harvest with jazz, food, art, wine and of course olives. 

From award-winning olive oil to highly-rated wines as we pop down the road to the picturesque and exquisite Te Whau vineyard.  And when I say highly-rated, I don't mean the local restaurant guide thinks it's good; Te Whau brought the attention of USA Today which rated the restaurant one of the top five in the world.

The location will take your breath away with the beautifully designed restaurant set in an idyllic position, perched on Te Whau Peninsula looking over the Hauraki Gulf.

A story goes that some American tourists were dining at Te Whau vineyard with fine wine and food at hand watching the calm seas as the sun streamed into the restaurant. One turned to the other and said, "It doesn't get any better than this" ... Cue a pod of dolphins.

There was no sign of any dolphins on our day to Waiheke but they weren't needed. The day was perfect enough.

Te Whau is one place you can't go to just once, especially when I didn't get a chance to taste their menu which owner Tony Forsyth, who gave up a job as a CEO of a very successful HR company 11 years ago to build Te Whau, described as 'fresh New Zealand' style food based on simple flavours and fresh local produce.

A quick stop at the local art gallery turns into a longer break than expected as the wide variety of pieces keeps us occupied and amazed. With a big artistic community on Waiheke it's no surprise the quality on display is of a very high standard.

After a few purchases our stomachs get the best of us as we head to Cable Bay Vineyards for lunch, where yet again the perfect spot has been chosen to capture panoramic views back to the city. It's nice to sit, wine in hand, looking back at the CBD where no doubt my colleagues are working hard.

Cable Bay and Te Whau don't only share brilliant settings but the same quality of wine and food as I quickly discover when my plate arrives in front of me.

It would be remiss to visit Waikehe and not try some Te Matuku Bay oysters from the other side of the island, which make a delightful entree.

Then comes the difficult task of having to choose a main with so many mouth-watering options on the menu. In the end I go with the delectable confit duck which helps make me fall even more in love with the island.

I ask Cable Bay events coordinator Carol Schofield how often she visits the mainland, and when she replies about once a month it dawns on me - why would you want to leave here?

Head Chief William Thorpe, whose experience includes Michelin starred restaurants, says the access to fresh high quality seasonal produce on Waiheke allows him to explore his love of peasant cuisine through modern European techniques.

It obviously works with the restaurant, which opened only two years ago, being selected as a finalist in the Cuisine NZ Restaurant of the Year Awards last year.

Of course it's not just the food that makes Cable Bay special but the wine is obviously dear to their heart. This is proven by the wine library hidden below the restaurant with a Bond villain lair feel to it, the perfect place to hold a private function or a candle lit dinner for two. 

After a brilliant meal in an equally great setting it's back on the tour bus and back to the city. It definitely won't be another five years before I go out there again especially since I didn't get to visit the beaches... how about next weekend?


Cameron McMillan traveled on behalf of Crowne Plaza Auckland, Tourism Auckland and The Edge.

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