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Chatham Islands

Your Chatham Islands adventure holiday will be a journey of discovery. You will take a step back in time, to how life used to be.

Called Rēkohu in Moriori and Wharekauri in Māori, the Chatham Islands are the most eastern part of New Zealand.  

On so many people’s bucket lists and over 800 kilometres from New Zealand, the Chatham Islands are an intriguing and unique part of New Zealand’s cultural, geographic and natural history. 

Visit the historic and quirky Maunganui Stone Cottage, the Basalt Columns and Splatter Rock, Glory Cottage and the Flowerpot Bay jail on Pitt Island and the Hapupu National Historic Reserve of 33 hectares of kopi forest to see the Moriori rakau momori (tree carvings).  

Have a meal of deep sea blue cod, hapuka, gurnard wings or crayfish fresh from the surrounding waters.  The Chatham Islands is renowned for its exceptional seafood.

An amazing diversity of landscapes with abundant seafood and marine life, guided tours and local hosts make a visit here welcoming and unforgettable.  

Significant conservation efforts create a home for many rare and endangered species.  Chatham Islanders are passionate with a real commitment to their home and natural environment.

The Taiko Trust protect the Sweetwater Forest for Taiko breeding and conservation, have established the Chatham Islands Albatross Translocation project and continue to improve coastal regeneration.

There are an abundance of nature walks and trails through scenic and conservation reserves.  You're sure to see a cheeky weka or more and on Pitt Island if you're lucky a little Chatham Island tomtit and the largest stand of Chatham Island Nikau.

Visit the Point Munning Seal Colony and on the way there, pop in to see the remains of a Sunderland Flying Boat.

A perfect place for nature lovers, bird spotters, fishing addicts and history buffs.  You’ll need at least a week without a doubt.


Did you know?

Around 1905, buff weka were imported to the Chatham Islands from Canterbury (where they are now extinct). Weka proliferated to such an extent that they are now regarded as something of a pest and are a favourite seasonal food source.