We’re staying in a very old-fashioned motel right in the CBD as I mentioned yesterday, but I want to remind myself of our stay with a photo of this……..

It can get very cold here, and to warm us we have a bar radiator with a fan. I must add though that we are very comfortable. The two-bedroom unit with kitchen and sitting area is bathed in sunshine during the morning and for most of the day, and is spotlessly clean. For $150 AUD per night it is a bargain.

After breakfast I headed off on a walk to Bob’s Reserve, supposedly a 30 minute walk each way.

I passed the marina and spotted the catamaran we later had our Seafood Odyssea Tour on after lunch.

After walking across the Coathanger footbridge, which you can see just behind the boats, I found the starting point for the walking tracks and followed the signs pointing to Bob’s Reserve. First choice was whether to go via the Upper Track or Lower Track. I chose the upper one and had some great views.

The walk became steep in places and I did not spot another person the whole way. I was rewarded with a beautiful view from the reserve. I could not find any information about where the name came from however.

I was keen to find out where the start of another track (Snout Track) was in relation to Bob’s Bay Reserve, and with the help of Google and some determination, I walked up some pretty steep stairs and eventually found what I was looking for. I also met two other women who were had driven to the car park and were just getting ready to walk to the Snout.

Our big excursion today though was to take a cruise in Queen Charlotte Sound – which is the easternmost of the main sounds of the Marlborough Sounds. The weather was perfect.

We were taken past one of the many green lipped mussel farms and were told about the process to grow them in the protected bays in the South Island.

Green-lipped mussel spat — usually the size of a match head or even smaller — attaches to drifting seaweed and washes ashore on Ninety Mile Beach all year round but in bigger quantities from August to December.

The tour included a glass of local Sauvignon Blanc, some freshly-cooked green lipped mussels, and a sample of freshly-caught, farmed salmon. The skipper pulled into a sheltered cove and proceeded to BBQ the salmon.

The way he cooked the salmon was quite different to how Mick would do it, however Mick is going to try this technique. The skin was so crunchy.

There were only seven other people on the cruise, one of the advantages I guess of travelling out of season.

It was a great way to spend Mother’s Day afternoon.

Later, we ventured out for some dinner to the local Indian Restaurant. We were lucky to get a table as all the locals, who seemed to be our age or older, were there.

Tomorrow might have to be a rest day!!