SCOTT DONALDSON
Kohatu Flat Rock Café owner Deb Coleman can’t wait to have cyclists flooding back into her café and accommodation lodgings.
Her income dried up following the closure of Tasman’s Great Taste Trail, after last year’s June and July floods. Trail users usually brought in 30 per cent of her income.
Fast forward a year, and it has still been a bumpy ride at times for Deb.
“Running a business by yourself can sometimes be a hard and challenging feat, but always very rewarding, especially with support from not only locals frequenting here but the amazing team of staff I have had over the 2025/26 summer,” Deb says.
“Even travellers from my hometown, Westport, drop in to visit and grab coffees and scones when travelling to Nelson for appointments and essential shopping.”
“Travellers and tourists are essential to my business, and so we make sure they are well looked after.”
Deb’s business was making ice chocolates while the sun shone over the summer peak season, with the Great Taste Trail open from December.
Only for things to quieten down from March-July due to cycle trail detours, along with the fuel crisis and forestry work, which contributed to a quieter and earlier winter season than expected.
According to Deb, with fewer cars on the road and little to no cyclists wanting to travel the extra 30km detour through Golden Downs on high-speed roads, it was very noticeable from March through till now how quiet it had become around Kohatu.
The cafe is located in the centre of three highways, making it more reliant on vehicles stopping for breaks in winter.
The Kohatu Flat Rock Café has changed its menu since last year, with the arrival of Chef Mariana from Southland in May and a new winter menu, to attract customers.
“Mariana comes to us with amazing knowledge and skills as not only a qualified chef, but a baker,” Deb says.
“She has taken over the running of the kitchen and is super talented.”
“Mariana is excited to start making her raw slices for those with allergies to both dairy and gluten. And specialises in celebration cakes.”
The café not only has its popular scones and cake range, but the winter menu features old favourites like creamy mushrooms on focaccia bread.
“Being winter, our soups during this time are also very popular, along with our Kohatu fried chicken and fish and chip Friday nights being open till 7:30pm,” Deb says.
All slices, cakes and pies are made onsite with lots of gluten-free savoury and sweet options.
Pam also likes to support local industries by selling items including honey, jams and books, along with paintings by her barista Jada.
While 2026 has been a mixed bag for Deb, things are looking up as spring draws near.
With the Great Taste Trail likely to reopen shortly and work progressing on the nearby Kohatu Park drift track, the future looks brighter for Deb’s business.
“I am looking forward to future events that should have a positive impact, not only on the café, but Tapawera businesses as a whole,” Deb says.
