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Festival Hours 10:30am - 6pm, Saturday 10th Feb


Kasey & Karena to cook up a storm in the Culinary Pavilion

Posted by Website Admin on November 21, 2016


We are thrilled to announce that Kasey and Karena will be back in the Culinary Pavilion for the 2017 Marlborough Wine & Food Festival. 

Kasey and Karena are sisters from the small coastal village of Maketu in the Bay of Plenty, New Zealand and were the winners of Masterchef New Zealand 2014.

They have just won the "Best TV Cookbook in the World" at the Gourmand World Cookbook awards 2016 with their Self-published cookbook 'For The Love Of..."

You may have watched them on their TV show 'Karena and Kasey's Kitchen Diplomacy' where they travelled the world discovering different cultures and food and they are also food writers for 'The Herald on Sunday' as well as the food editors for Mana Magazine.

Kasey and Karena's new book 'Hungary' has just hit the shelves so be sure to check it out before watching them cook up a storm of delicious seafood in the Culinary Pavilion.

We are very grateful to have Kono and Kiwa Oysters bring the girls to the 2017 Festival. 

2017 Main Stage Announcements!

Posted by Website Admin on November 07, 2016

We are thrilled to announce that we will be having two head lining acts at the 2017 Marlborough Wine & Food Festival! Hollie Smith and Supergroove will be keeping you entertained throughout the day in the Marlborough sunshine. 

For more information on these fantastic artists, click on Entertainment and Main Stage.

Fun Amongst The Vines Video

Posted by Website Admin on May 14, 2015

Check out our amazing video of the 2015 #marlwinefest! We can’t stop smiling about the fun, good times, smiles and joy enjoyed throughout the day. Not to mention the stunning Marlborough wine, the gourmet produce, New Zealand’s hottest musical talent and the incredibly talented chefs!


The Black Seeds Summer Tour Video!

Posted by Website Admin on April 30, 2015

The Black Seeds were an absolute hit as the headline act at the 2015 festival. The crowds danced to their tunes and the guys created a true buzz on stage. Make sure you take a look at the great little video they created during their time at the festival by clicking on the link below!


Delaney Mes Regal Salmon Recipes

Posted by Website Admin on March 16, 2015

Gin and Beetroot Cured Salmon with Crème Fraiche, Rye Bread, and Crispy Fried Capers


To serve:

  1. Crème fraiche
  2. German dark rye bread, or pumpernickel, lightly toasted
  3. Microgreens, dressed with good quality olive oil and lemon juice
  4. Lemon wedges

For the salmon: 

  1. 1 Side of Salmon (approx 800g-1kg)
  2. 2 Large Beetroot
  3. 250g Salt
  4. 100g Sugar
  5. 1 Bunch Dill
  6. 1 Bunch Tarragon
  7. Zest of 2 Lemons
  8. 5 Juniper berries
  9. 100ml Gin


Peel the beetroot and chop into a few large chunks. Place in a food processor with the salt, sugar, dill, and tarragon, and process until blended together well.

Crush the juniper berries in a mortar and pestle, and add them to the mix with the gin and the lemon zest. Pulse a little more to combine.

Take a large deep dish and line with cling film, but don’t tear it yet. Spread half the cure mixture on the dish, then lay your side of salmon on top.

Add the remaining cure mixture, ensuring the salmon is covered.

Wrap the cling film around the top of the salmon, and seal.

Place in the fridge for approx 48-72 hours. After 24 hours, turn the salmon over, and remove any excess liquid.

When ready to serve, rinse the cure off and thinly slice the flesh, discarding the skin.

Serve with rye toast, crème fraiche, crispy fried capers, lemon wedges, and a small salad. Can be made as an entrée, a brunch, or a canapé.


For the capers:

  1. Oil, for frying
  2. Half a jar capers


Drain the capers and dry on a paper towel.

In a frying pan on high heat, heat the oil.

Carefully add the capers and fry until they go crispy; this won’t take long.

Remove from the pan and place on paper towels.

Serve with the salmon.


Crispy Skinned Salmon with Hazelnut Pesto and Greens

Recipe courtesy of Delaney Mes from

Thank you!

Posted by Website Admin on February 23, 2015

Thank you to everyone who helped us celebrate an EPIC 2015 festival! We had an absolute blast and we hope you did too!

Thank you to all of the participating wineries and foodies and the talented musicians and chefs that came and shared their talent. We’d also like to thank our amazing sponsors, who make the festival possible.

We hope to see you all in 2016 for the next festival – LOCK IT IN! 13th of February 2016!

Ray McVinnie's Hot Sour Steak Salad Recipe

Posted by Website Admin on February 17, 2015

  1. 1 red onion, thinly sliced
  2. 1 teaspoon sugar
  3. 4 tablespoons lime juice
  4. 1 red chilli, thinly sliced
  5. 4 tablespoons fish sauce
  6. 1 teaspoon sesame oil
  7. 400g green beans, cut into 5cm pieces, blanched in boiling water for 3 minutes, cooled under cold water, well drained
  8. 250g cherry tomatoes, halved
  9. ½ cucumber, peeled and sliced
  10. 3 tablespoons grapeseed oil
  11. 400g rump or sirloin steak, fat removed
  12. ½ cup roasted unsalted peanuts, chopped or crushed
  13. mint and coriander leaves for serving


Put the onion, sugar, lime juice chilli and fish sauce into a bowl, mix well and reserve for 10 minutes.

Add the sesame oil, mix well and reserve.

Put the beans, tomatoes and cucumber onto a serving platter.

Brush the steak with the oil and panfry, grill or barbecue until cooked the way you like it.

Remove the steak from the pan and rest it for about 5 minutes.

Slice the steak thinly across the grain of the meat.

Place the steak on top of the vegetables on the platter.

Spoon the onion mixture over everything.

Sprinkle the peanuts and herbs on top and serve.

Serves 4.

Good with steamed Jasmine rice.

Annabelle White’s Summer Fruit Cake Recipe

Posted by Website Admin on February 17, 2015

This is an ideal dessert to bring to a barbecue.  The topping varies according to the season and in the summer the variety of summer fruits available means you can make a different variation each day.  Either way it is so easy, yet looks very elegant.

Best eaten fresh, it is almost like a tart.

  1. 11/4 cups self-raising flour
  2. 3/4 cup sugar
  3. 120g butter, melted
  4. 1 tsp vanilla,
  5. 2 eggs
  6. Approximately 4 cups sliced NZ summer fruit
  7. 2 Tbsp sugar
  8. 1 tsp cinnamon
  9. Icing sugar


Blend the flour and sugar together.  Add the melted butter, vanilla and eggs.  Pour the mixture into a greased, loose-bottomed 24cm cake tin.

Slice the seasonal fruit, leaving the skin on stone fruits (plums, apricots, nectarines – but peel the peaches).  Place the fruit on top of the cake, piling it up and pressing down a little.  Sprinkle with sugar and cinnamon and bake 180degC for 1 hour.

* This is an incredibly easy cake to make and you will be delighted with the results.  For even better results – simply use the same ingredients but cream the butter and sugar, adding the eggs, vanilla and flour last.

Josh Emett’s Cloudy Bay Clam Fideua Recipe

Posted by Website Admin on February 17, 2015


  • 2-3 Tbsp Olive oil
  • 2 cloves garlic
  • 250g thin Linguine, broken into pieces
  • 15 Cloudy Bay Clams – Diamond Shell
  • 150g squid
  • 6 Cloudy Bay Clams – Tua Tua’s
  • 150g monkfish or cod
  • Handful parsley, chopped
  • 500ml Shellfish stock, hot


  • Garlic
  • Olive oil
  • Lemon juice
  • Salt
  • Egg yolk


Place a paella pan on the heat and add the olive oil to cover the base with 3 whole cloves of garlic. Add the linguine and fry turning all the time so they brown without burning. Add the hot stock and bring to a simmer then cook as for a risotto. Add squid, clams and tua tua’s and continue to simmer.

Once the pasta and shellfish are almost cooked add the fish then simmer for a few more minutes until cooked through. Add chopped parsley.

Remove garlic before serving.

For the allioli grind the garlic in a pestle and mortar, then make a mayonnaise as normal with the egg yolk, lemon juice and olive, season at the end. Serve allioli on the side.

Instagram Fashion in the Vines Competition a Success!

Posted by Website Admin on February 16, 2015

Best Dressed ‘Couple’ winner Sammie and Georgia McClung

We are just delighted with the success of our first Instagram Fashion In The Vines Competition. With over 140 entries, it was a fun way of celebrating festival fashion that allowed everyone to get involved without fear of standing in front of judges or going up on stage.

The outfits that were uploaded to Instagram epitomised summer festival fashion and highlight the depth of the gorgeously dressed festival goers. From young to old, the level of fashion at the festival has steadily risen over the years. In collaboration with the festival organisers, local personal stylist and blogger Aoife O’Shaughnessy of AStyle by Aoife judged the entries and said “It was wonderful to see such an array of fabrics and patterns with pastels continuing to make a comeback. The jumpsuit is clearly cemented in New Zealand women’s wardrobes with many fabulous examples at the festival”.

There were so many beautiful entries representing festival style, however some categories were limited because the entrants didn’t upload an image that highlighted their whole outfit or they were in a group photo but entering a single category (i.e. Best Dressed female or Male) which made it difficult for judges to identify who the winner was. There were of course many gorgeously dressed people who didn’t upload an image to Instagram or who missed the appropriate hashtags #fashioninthevines and #marlwinefest on their entry. We encourage everyone to take part next year by taking full images for the correct category and using the appropriate hashtags to ensure their entry can be considered by the judges.

Please view our winners on Instagram here:

Best Dressed ‘Couple’ or Duo - sponsored by Marlborough Medi Spa & beauty and Brancott Estate


@sammiemcclung - these twin sisters were just beautiful. Both outfits are gorgeous. From immaculately groomed locks to perfectly matched accessories, these sisters nailed festival fashion.

Best Dressed Male - sponsored by Matthews Eyewear Eyecare

@alandinan - our winner went to an effort to ensure his outfit was matched from head to toe. We just loved his hat, rolled trousers and super stylish tan shoes. Let’s not forget the braces! We just loved it.

Best Dressed Female - sponsored by No. 4 Boutique

@lorook - our Best Dressed Female winner had stylish yet comfortable festival fashion in mind. Her cute light green sun dress matched with tan sandals and skinny tan belt were the perfect relaxed summer look for the festival. A large straw hat and oversized sunnies ensured she was set for a day in the sun!

We’d like to thank our sponsors for the amazing prizes they donated to our winners this year.

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