MARVEL AT Marlborough

A GOOD DRINKS’ STATION IS THE SECRET TO DOING A HALF MARATHON

Culinary creativity, art and theatre converge at Feast Marlborough. This four-day festival is set amid stunning autumn scenery, with the vineyards awash in amber.

This year, it also coincides with the Saint Clair Vineyard Half Marathon, which boasts a mostly flat course across 22 vineyards and a plethora of live music and drinks stations along the way. I must admit, it was with such hedonistic ideas in mind that I signed up for the run.

Arriving in Blenheim on the Thursday afternoon, we were welcomed to our accommodation with a platter filled with some of the region’s best produce: Charcuterie by The Swiss Butcher, Cranky Goat cheese and Manaaki chutneys, “made by the Aunties” of Omaka Marae.

Billed as a “multi-sensory dining experience”, The WK Gala Dinner came with an enticing dress code: “Red carpet − no limits”. The five-course meal, which took place at Blenheim’s Arbour restaurant, was designed by Bradley

Hornby to reflect Marlborough’s landscape. We savoured delightful dishes such as The Coast (crayfish tails, pickled surf clams and coastal greens), with local wines in front of a big-screen backdrop of amazing work by photographers and live performances by local musicians. Singer-songwriter Sarah Brown was my favourite act of the night, with her honey-sweet voice and plucky presence on the guitar. We ate off plates handmade by Marlborough Community Potters (these could be bought and I took a beauty of a set by Sara Scott home with me).

The next night, after a day of wine tastings and filling the tum at the Street Feast, an early night was just the ticket.

Saturday morning’s run, my first-ever half marathon, featured a fun vibe, excellent organisation, a great course and a bottle of St Clair bubbles for everyone who crossed the finish line. The bubbles had to wait, though, as the first thing I wrapped my lips around, while soaking in a muchneeded spa, was a glass of Giesen’s single vineyard Ridge Block Pinot Noir.

The legs somewhat back to normal, on my final night I took my seat in Cloudy Bay’s beautifully designed private accommodation and event space, The Shack, where guest chef Mark Southon cooked a delectable meal to showcase the region’s “black gold”. This is garlic grown by Marlborough Garlic, that was roasted at a low temperature until black, chewy, smoky and sweet, then harnessed skilfully by the chef in every dish including dessert. Pure Marlborough perfection.