Tora Coastal Walk

The Tora Coastal Walk is operated by three local families – the Elworthy’s, The Greenwoods, and the McNeil’s.

Kiri and James Elworthy are 2nd generation Tora farmers on a 650ha sheep and beef property, with four children aged 18 – 28 who have all grown up on the property. All four children have grown up with farming in the blood and the Tora walkers at the back door step.  Whilst the boys are typical rugby playing, hunting and fishing fanatics, they can also turn out a mean lemon tart for 14 people at the blink of an eye.

Andy and Nik Greenwood met in Wellington back in the day, and now have two adult daughters who have flown the coop. They’re based at Greentops, a 650ha sheep and beef farm owned by Jenny and Chris Bargh, that sits on the Tora Coastline.  The property has plenty of native bush, which was fenced off from stock over 30 years ago; now regenerating beautifully it is a highlight for many walkers on Day Three.  The views of the Pacific Ocean from the hills behind their home are spectacular. Andy loves cooking, and has a particular passion for wild caught and foraged food.

Tineke, a third generation local met now husband Stew McNeil 25 years ago when he was commercial fishing at Tora Bay. They married on the beach and had their reception at the Tora Station Woolshed. They live in a cute little house on their bush block, with 350ha of regenerating native bush. The Tora Coastal Walk track runs along their top boundary. They’ve got three children, who all love motorbiking and pig/deer hunting, so the freezer is always full.

Kiri, Tineke and Andy are your hosts, and they prepare the delicious food for the walkers during the duration of your 3-day walk. This includes delicious home baking and meals using fresh local ingredients, such as fruit, vegetables and fresh herbs from their gardens – it’s all about nature’s bounty. Signature dishes, (although it’s hard to pick just a few!) include Kiri’s Lemon Tart – a firm favourite -Tineke’s Pesto Fish, and Andy’s butterfly lamb, cooked on the BBQ and served with mint chimichurri.

What To Bring