Rare Fare showcases local cuisine

What’s the first thing that comes to mind when you think about classic Marlborough cuisine?

For some of you, it could be a Renwick pie from the dairy, fresh salmon smoked to perfection or a glass of Sauvignon Blanc on a summer afternoon.

For others, ‘classic Marlborough’ might mean an armful of fish and chips wrapped in the funny pages. Or a locally made blue cheese, a slice of fresh fig on a cracker with a light drizzle of olive oil and a cold glass of Kombucha.

Whatever your personal taste, one thing’s for sure – Marlborough has an abundance of edible delights. In a province where land meets sea, this is a region that can satisfy all appetites – from vegan and vegetarian, to meat and seafood lovers.

That’s why Feast Marlborough – ahead of the big four-day event from May 10–13 - is celebrating the unique diversity of the region’s cuisine with the announcement of the Rare Fare competition.

The contest is open to all food businesses. It’s not just for superstar chefs, but for any local cooks (with a registered kitchen) inspired by Marlborough’s rich resources.

There will be a number of events announced in the lead up to the big weekend. Feast Marl- borough, which was launched last year during the St Clair Half Marathon is a showcase for the region’s locally made food.

It was a massive success, and with an even bigger event planned this year organisers are inviting lovers of Marlborough food to be a part of the celebration.

Local cooks and chefs will be creating dishes featuring their favourite Marlborough produce and matching it with a locally made beverage - whether that’s a wine, beer, cocktail or nonalcoholic drink.

Finalists will be announced at the Gala Feast on May 10 and the categories include awards for the best dishes and beverage matches above and below the $25 mark. Expert foodies from Cuisine magazine will judge the entries, with the winners to be featured in a future issue.

Fran Nolan, head chef at Vines Village Cafe´ is currently brainstorming a dish that reflects the region’s seasonal produce.

‘‘Fresh figs, local honey and nuts. Some local cheesemakers, maybe some goat’s cheese. And the Swiss Butcher, Peter Koller’s stuff will be in there. He has some nice charcuterie.’’

Nolan said he was spoilt for choice when it came to local ingredients.

‘‘We have an abundance here. Some great suppliers too – we have great seafood, meat and vegetables.’’

‘‘I think the chefs here are really inspired by the amazing seasonal produce. It’s a great place to cook.’’

And like other cooks and food lovers from the region, Nolan is happy that we now have an event like Feast Marlborough to celebrate our food culture.

‘‘Feast Marlborough is great. We have a few thousand-odd visitors come into town and it’s a time for us to step up and show them what we can do here.’’

So, don’t be slack. Get cooking, Marlborough and submit your entries, recipes and photos of dishes to the Feast Marlborough team by March 26 to be in to win.

For more details contact Louisa Leggett at info@feastmarlborough.nz or visit feastmarlborough.nz

DAVID JAMES/STUFF Vines Village Cafe head chef Fran Nolan will be using fresh produce picked from the cafe’s garden as part of his entry to the Rare Fare competition at Feast Marlborough.