Spring on The Coromandel
There is no bad time to visit The Coromandel; spring is a just a little quieter.
The locals are preparing for summer, but the influx of holiday-makers feels a long way off. The native forest comes alive at this time as Manuka and the elusive Rata turn the green hills white, and ringing with cheeky Tui calls. The spectacular Rewarewa flower is worth seeking out on a forest walk and many of the forest giants bloom more discretely. The waterfalls and streams are generally in good show, and the sounds of the forest awakening signal the departure of winter.
This resurgence of life is also noticed in the sea. As the waters begin to warm, spawning time approaches, and kingfish return to shallower depths, attracting keen fishers in search of fun. A different kind of “spring break” entirely. Scallop season opens, and Coromandel seafood is front and centre at a number of events, and certainly features on menus at this time of year. The Coromandel is also known for its green-lipped mussels and Pacific oysters, all part of the homegrown food and produce abundant in this region.