Great Places to Stay - Lake Alexandrina and Lake McGregor

Lake Alexandrina Campground

217 Lake Alexandrina Road South, Tekapo 7999, New Zealand

One of our favourite Lake Tekapo campervan sites, this is the perfect spot to relax away from the hustle and bustle - simply lie back and gaze at the stars. It’s located right on Lake Alexandrina's lapping waters, just a short 10-minute drive to Lake Tekapo.

It is a shallow lake with distinct indications of glacial origin and is spring fed with an outlet on its eastern shore midway down the lake. The outlet feeds into a smaller lake, Lake MacGregor before feeding into Lake Tekapo described as “Opaque and milky blue” in colour.

Lake Alexandrina is one of New Zealand's Scenic Reserves, a wildlife refuge, and is considered an “Oasis of Life”. It's an absolute delight to fishermen, well documented for its brown and rainbow trout and salmon.  As sail and motorboats are prohibited, rowing boats are the only mode of transport on the lake. 

stargazeThere's plenty to do in the area. Just down the road, you will find Mackenzie Alpine Horse Trekking, the Mt John Summit Circuit Track, and can even make a stop at Tekapo Springs.  The area is fantastic for biking, walking, and stargazing. Simply looking up into the sky is an amazing experience, but if you want to see more, check out Tekapo Stargazing

The campsite itself is very basic. You will find non-flush toilets (bring that paper!), but no showers or running water. You also have to drive down a gravel path to get there so make sure your campervan is up for the job! This campsite runs on a first-come, first-served basis. For more information on camping in Mackenzie Country, check out this website.

LakeAlexandrinaLake Alexandrina

Lake McGregor

LakeMcGregorLupinsLake McGregor is a small, very deep lake surrounded by willow trees which provide good shelter from the prevailing Nor'westerly wind. Lake McGregor is fed from Lake Alexandrina and flows through an outlet creek into Lake Tekapo.

Around many of the small bays, there is a shelf of shallow water that quickly drops off into the depths. Fish usually cruise the edge of the deep water and can be difficult to spot. Consequently, most fishing is done blind using streamers cast and retrieved over the drop-off.

In early mornings and evenings, particularly during the warmer months, there can be good dry fly and nymph fishing around the shoreline. Fishing from an unanchored boat is prohibited.  Fishing with an Artificial Fly and or Spinner is allowed.
At the outlet channel that leads to Lake Tekapo, there can be excellent fishing at all times of the year.


For when you catch that Mouth Watering Salmon – here is a great recipe made with stores that you are possibly likely to have in the motorhome/caravan and if you don’t you should. This recipe is simple and easy to prepare and tastes just awesome. Paired with a fantastic bottle of a NZ full-bodied white wine like an Oak Aged Chardonnay, or a White Pinot Noir, chilled of course, will only enhance the fantastic flavours of this recipe.

Sticky Vietnamese Salmon

Not only is this dish a flavour explosion, but you can also get it on the table in the time it takes to cook the rice! Quick, easy, tasty - the perfect trifecta!

Salmon Recipe


  • 1 t vegetable oil
  • 4 pin boned salmon portions, skinless
  • 4cm-piece fresh ginger, peeled, cut into matchsticks
  • 2 garlic cloves, thinly sliced lengthways
  • 1 long fresh red chili, halved lengthways
  • 100g (½ C packed) brown sugar
  • 60ml (¼ C) fish sauce
  • 2 T fresh lime juice
  • 1 bunch baby pak choy, halved lengthways
  • 2 spring onions, thinly sliced diagonally
  • Steamed jasmine rice, to serve
  • Lime cheeks, to serve


  1. Heat oil in a non-stick frying pan over medium-high heat. Cook the salmon, top-side down, for 2 minutes or until golden. Transfer to a plate.
  2. Add ginger, garlic, and chilli to pan. Cook, stirring, for 1 minute or until aromatic. Add sugar, fish sauce, and lime juice. Stir until sugar dissolves. Reduce heat to low. Return salmon, top-side up, to pan. Cover and cook for 2 minutes
  3. Add the pak choy. Cook, covered, for 2 minutes or until pak choy is bright green and salmon flakes easily when tested with a fork. Uncover and simmer for 2 minutes or until sauce thickens slightly.
  4. Divide among serving bowls. Top with the spring onions and serve with rice and lime cheeks.


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