One of New Zealand’s most epic wilderness experiences is set on 65,000 spectacular acres of private farmland in the remote Fiordland.

What is difficult to picture before you’ve been to Annandale is that the “working farm” part is neither gimmick, petting zoo nor tourist attraction. Owner Mark Palmer dreamed of owning a farm first and foremost, and that is what drives the revenue. Depending on the season, there are some 7,000 sheep and 700 cattle here, which are bred for wool and meat sales. Wherever you go—either hiking or four-wheel driving—you encounter herds of animals dotting the Annandale pasture, located high above the ocean, with large rolling hills and dramatic cliffs that plummet into the sparkling water below.

Guests arrive at the Homestead, a lavishly restored manor house that is surrounded by glorious gardens and overlooks Pigeon Bay. This was the original villa that Palmer, a Kiwi who is based in Texas, restored and outfitted for his family. It’s a sumptuous centerpiece, complete with an infinity pool, gym, tennis courts and several massive gardens—all accessible only to guests renting this four-bedroom villa. Instead of placing the three additional Annandale villas alongside one another on the same bluff however—that would have been too easy—Palmer added two of them in utterly secluded coves and the third, a romantic charmer for two, on top of a hillside surrounded by pastures.

The latter, called Shepherd’s Cottage, occupies a restored, historic home, and its single bedroom has beautiful views towards the sea. It’s as quiet as can be—after all, even this villa is a 30-minute drive from the Homestead.

The true showstoppers on property, however, are Scrubby Bay and Seascape, both designed by award-winning Auckland architect Andrew Patterson. Scrubby, about a 45-minute drive from Homestead, is a low-lying, cabin-style villa with three master bedrooms and a bunk room for the kids, as well as a pool, hot tub, massive living room and fully outfitted kitchen. The wood-paneled doors all slide open so that interiors and exteriors blend into one continuous place.

Seascape, a cove over but seemingly worlds removed, is a couples-only haven. With its mix of slate, concrete, pine and an abundance of glass, it looks like something James Bond and Sir Norman Foster co-designed. The open-floor living room-kitchen-bedroom is framed by massive, floor-to-ceiling windows, leading to a terrace that fronts a bay that is entirely yours for your stay. The rectangular gas fireplace—opened by the push of a button —separates a comfortable, al fresco sitting area on one side from the sunken hot tub on the other, and every inch has uninterrupted views. It’s a stunning, contemporary hideaway, but once the care taker's car that dropped you here has disappeared up the steep rocky driveway, you are keenly aware just how far from “civilization” you are —staying here is almost like high-end back-country camping.

Make that very high-end back-country camping. When guests arrive, the stainless steel fridge is stocked with dinner, the next day’s breakfast and a nice selection of wine. This is how Annandale has, for now, solved the logistical challenge of distance and in-villa dining. Chef Paul Jobin pre-prepares multi-course meals and labels them with preparation directions. If this sounds like airplane food, it isn’t. On the night we visited, we dined on Moroccan chicken pie dressed in wild watercress oil. Next up was a 30-hour-cooked lamb shoulder with a smoked kumara puree, seasonal vegetables and a crisp salad (homegrown, of course). And for dessert, chocolate pecan pie with an avocado ice cream and rhubarb coulis.

The best addition to dinner, however, are the views and feeling of complete seclusion and privacy – the coves of Seaside and Scrubby Bay and the hillside of theShepherd’s Cottage are yours alone for the time you stay there. Indagare Tip: The “we cook, you serve” concept is innovative, chef Paul’s cuisine is absolutely delicious and the directions are as straightforward as an be – but people who do not cook at all back home might still find executing the meals a bit challenging. At Scrubby Bay, Seaside and the Homestead, having the chef come to your villa to prepare the food sur-place is also possible.

In New Zealand, a Kiwi’s “bach” is the equivalent of an American's cabin in the woods. The Bay of Many Coves resort was conceived as a collection of hillside baches, nestled on a steep incline in the stunning Marlborough Sounds. The wooden structures, which range from one- to three bedrooms, have polished wood ceilings, wooden deck terraces and large window walls that slide open. Views from the bed and comfortable living rooms are beautiful – the soothing waters of the Charlotte Sound and the gently rising, lushly green hills that make up this special northern part of New Zealand’s South Island. The sounds’ coves are studded with small lodges – the multi-day Queen Charlotte trek is one of the country’s most popular – but the Bay of Many Coves Resort is the only five-star (it’s also part of New Zealand’s Luxury Lodges collection).

Run by Murray McCaw and his wife, Elaine, the resort is situated around a marina and includes a café, casual lunch and fine dining restaurant, a small pool area and a spa housed in a structure so lofted that it appears to be a treehouse. Steep pathways snake around to the eleven baches, which are closely clustered, though none share walls. The rest of the property’s 100 acres extend out and – mostly – up, and guests are treated to some challenging hiking right on property (the Lookout Point hike is a popular one, thanks to the rewarding view towards Picton and the Cook’s Straight).

If you look at the Bay of Many Coves resort on a map, it might appear as if you can simply walk up to join the Queen Charlotte’s trek, but in reality, the climb is so steep that the resort discourages this. Rather, guests are picked up by one of the many water taxis cruising the sound and dropped directly at the trek for a multi-hour hike (armed with a packed lunch), then gathered back at the end of the day. Other day trips include fishing tours, visiting the local farms for mussels and salmon, or arranging an eco-tour of nearby Motuara Island, home to blue penguins (the world’s smallest).

But even hyper-active types have a tendency to quickly settle into the resort’s laid-back rhythm. A stay here is about enjoying the incredible natural setting – since inception, the resort has planted some 13,000 native trees, and a walk quickly turns into horticultural exploration. The water of the Queen Charlotte Sound seems to change colors all day long – from flat grey in the mornings and the piercing sparkle of midday to hazy afternoons and early evenings with light that looks straight out of a Vermeer painting. Even go-go-go New Yorkers might find themselves completely content sitting on their terrace with a book and a glass of Sauvignon Blanc. Early in the morning, the symphony of bird song borders on a Disney movie – New Zealand birds are known for making up for what they might lack in the looks department with absolutely spectacular voices.

The comfortably outfitted rooms come equipped with kitchenettes, stocked with teas and coffee, as well as snacks, beer and wine. But while the set-up might inspire ideas of self-catering, the cuisine at the resort is so memorable that most guests choose one of the inclusive meal plans. Chef Francisco Sabando originally hails from Chile, but years of working across New Zealand have created in him a remarkable touch for showcasing the local bounty – salmon, blue cod, lamb, venison – in new and innovative ways. During a recent meal, nothing was overcomplicated: ceviche of local scallop had just the right spice; king salmon came pickled in beet roots, intensifying its crimson color; and loin of venison was served with a touch of chocolate jus and dried blackberries. Most guests opt for the wine-paired tasting menu at least one of the nights – the sommelier and chef work closely together finding the perfect, mostly New Zealand, vintages to complement the food. The pairing of an aged Giesen Auguste Sauvignon Blanc with a rustic ostrich tartare was a particularly bold and fitting choice.

Meals are served in a glass-paneled dining room that looks across the bay as the sun sets and the moon rises. The best part is the walk back up to your room after dinner – the air is sea-scented, the hillside unfolds dark and imposing, and the quiet is absolute.

If Hapuku Lodge, one of New Zealand’s most renowned, feels a little like stepping into a childhood dream, that’s because it is. Growing up in Wellington, owner Tony Wilson was passionate about building treehouses with his brothers, and so this lodge grew from the idea of creating a permanent way of waking up surrounded by branches and leaves. The Swiss Family Robinson–style structures – there are five – look cool on pictures but not until you’re standing in one can you fully appreciate the whimsy.

The boxy, wooden rooms are elevated on high stilts and marvelously framed by native New Zealand trees and vegetation (for every guest who checks in, the lodge plants a native tree). Clad in wooden slats and branches, the houses blend into the vegetation to a point – remaining freestanding enough so that views around them are uninterrupted. And what views they are. The back of the room, outfitted with two rocking chairs and a wood-burning fireplace, overlook the pastures and fields of Hapuku’s deer farm, while the front of them, housing a stunning bathroom with floor-to-ceiling windows, look toward the blues of the sea. And even though the treehouses are relatively close together, the design and landscaping makes for privacy.

Interiors are bright and cheerful, with loads of tree references, including a green-painted ceiling, wooden slabs as headboards, even branch-shaped handles on the furniture. A small balcony affords great star-gazing opportunities, as does the large Jacuzzi bathtub. The floor plan is open, so the bathrooms leads seamlessly into the bedroom which culminates in the sitting corner with the fireplace. Two of the Treehouses also have a downstairs bedroom, a great choice for families.

For those traveling with a family, know that the Hapuku treehouses are surely the accommodations kids will remember the most during their New Zealand trip. And everyone will appreciate the lodge's wonderful cuisine and the fact that friendly manager Chris Sturgeon is passionate about the Kaikoura area and can happily make recommendations on what to see and do during a visit, including where to see baby seals, go sea kayaking and embark on fishing excursions.

Set in the rolling hills outside Christchurch, Otahuna is an elegant country house retreat. When Americans Hall Cannon and Miles Refo purchased the property, the largest historic house in all of New Zealand, they kept many of the period details, but updated rooms with modern comforts like iPod docks and oversized bathrooms with soaking tubs. With only seven suites, each unique, Otahuna feels very much like a private home.

The lodge is blessed with an extraordinary chef and he and his team spend their days dreaming up new delights: freshly baked rosemary focaccia, house cured prosciutto, hand rolled pasta. One reason everything is so delicious is that so many of the ingredients come from the orchard and potager behind the lodge, where they grow more than 120 varieties of fruits, vegetables, nuts and mushrooms, including heirloom tomatoes, kaffir limes, mulberries and porcinis. Meals are eaten family style in the light-filled modern kitchen or the formal dining room. The staff is very attentive, and guests feel wonderfully spoiled.