Comfort Inn Tayesta
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Travel Blogs from Invercargill
... of going straight to the site we decided to go into town and have a look around. We stopped at the Southland Museum and Art Gallery, which is at the southern end of Queens Park.
Queen's Park is a tourist attraction, and was part of the original plan when Invercargill was founded in 1856. The parks size is 200 acres and located just north of the city centre. It also has an 18-hole golf course, a botanical garden, an ...
... described it as very similar to the rainforests she saw in Maylasia.. These are first in the group of photos. We stopped for lunch at Curio Bay, where there was a very strange campsite, sites were situated between the tall coastal vegetation. Not quite our scene, everyone seemed to be going round barefoot! We then moved onto our second waterfall "McLeans Falls", these are in the second group of falls photos. We ended the day at Invercargill - home of The Fastest ...
... their natural habitat, unfortunately there was only one lonely penguin but there were plenty of sunbathing seals. I took the very windy road to the end of the Otago peninsula to visit the Royal Albatross Centre, the birds have a huge wingspan of about 3 metres.
Whilst in Dunedin, I took the chance to visit the research companies that work closely with Alliance. AbacusBio use diverse research and technology to improve the productivity and quality ...
... sausage, finding it in a most innocuous little butcher shop manned by a guy who looked strangely like the caricature-sheep on his billboard, but much bigger! We bought a pkg of beef sausage to put on the Barbie with our Easter lamb (when we eventually cooked the sausages, we thought our Red Barn ones are way better...maybe they could claim the 'world's best' title from Tuatapere!), and ...
... the initial pinky/red colour changes over time. Three readings are taken from each sample on day 1, 4 and 7 which means a total of 11,700 readings were taken! A few of the samples had started to brown in patches by day 7 which was expected as the pigments in the meat surface are oxidated over time.
It was an early start for Jo and I on Friday as we needed to test the pH of about 500 carcasses before they were processed. Jo warned me that I ...