Revamp for cafe

Surprise planned for Saint Clair revamp

Saint Clair Family Estate

Saint Clair Cellar Door and Cafe will be closing for eight weeks so it can get a fresh coat of paint and an extended kitchen.

Foodie fare

Wychwood Brewery

I regularly attend at least two of the three annual Food Shows and I am delighted that the number of foodie fans attending just keeps increasing.

Slowly does it

Crockpot vegetable gumbo.

Long and slow - what a delicious and easy way to make a meal

Know your onions


Although they're members of the lily family, leeks, onions and shallots have characteristics that make them more distant cousins than siblings.

Science of home-made goodies

Richard Emerson

JAN BILTON - The Marlborough Express

Baking is much more of a scientific experiment than cooking the evening meal.

Rich risottos


Risotto is one of my favourite dishes especially for lunch on a cold winter's day.

Chilly days signal soup season

Marlborough Room at the Jim Fraser Centre

Whether spicy and exotic or simple and home grown, a cup of broth is perfect in cold weather.

Cheese, please

Smoked havarti, mushroom and bacon profiteroles

We are so lucky that New Zealand cheesemakers are constantly producing new tastebud temptations.

Pumpkin seeds leaves owner at a loss

A Blenheim man who has been growing pumpkins for more than 50 years was flummoxed when a giant pumpkin produced a sprouting green seed.

Relish chef shares signature recipe

Stuart Cliffin

Stuart Cliffin, chef at popular waterfront restaurant Relish, takes us through the creation of one of his signature desserts.

Fruit to brighten autumn days


JAN BILTON - The Marlborough Express

Quinces herald the arrival of cooler days

New restaurant's roots are in fresh local produce

CHRIS FORTUNE - The Marlborough Express

The aroma that drifted towards us was piquant and vibrant, the visual appeal was stimulating and appetising and the company that we were in was inviting and stimulating.

Kaikoura No1 for food safety

Kaikoura is leading the country in yet another field - food and drink.

Easter bunny on a pizza

Hell Pizza

A Marlborough wild game supplier has sent 600kg of rabbit off to Hell Pizza

Fruit faves - figs and feijoas

It wasn't until I was in my 20s that I started to appreciate figs. I'd been brought up on the dried variety, which were more like shoe leather than luscious fruit. Now I'm addicted to fresh figs - and this year, thankfully, our two young trees have flourished.

Precious memories add to flavour

The large tree was laden with the sweetest fruit I had seen, hundreds and hundreds of tennis ball-sized dark crimson red fruit.

Easter eats

JAN BILTON - The Marlborough Express

Easter, a time when religious and cultural traditions are observed around the world, is also a time of moveable feasts of traditional foods.

Business venture smokin' hot

Chris Bowater

New owners at Mapua's Smokehouse start another chapter in a 'great Nelson story'.

Just desserts for man with a plan

Chris Bowater

Hard work and a slice of luck has resulted in a Nelson beneficiary landing a supermarket deal for his gourmet cheesecakes.

Chef cooks around the world

Eric Erdle

Chef Eric Erdle has worked in the world's foodie capitals - New York, London, Paris and now . . . Blenheim.

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