Figaro's shows its the perfect match
Judges had a difficult time deciding on a best wine and food match at the 2014 Marlborough Wine and Food Festival on Saturday, so they picked two winners.
The winning combinations were a pork and pistachio terrine created by Blenheim's Figaro's Cafe matched with the Cloudy Bay Pelorus Vintage 2008, and a Kono oyster with a gazpacho shot and cucumber and sherry pearl, matched with the Tohu Rewa Blanc de Blanc 2011.
Figaro's owner Beck Hill, who created the winning dish with co-chef Raymond Barr, said it was exciting to be rewarded for their hard work. "We tossed around probably four other ideas and we chose it because the earthy flavours of the terrine matched well with the complex notes of the Pelorus," she said.
Figaro's and Cloudy Bay won the competition last year, and the cafe picked up a second and third place in previous years. Cloudy Bay won the award in 2010.
Joint winners Tohu Wines with Nelson's award-winning chef Matt Bouterey said their match had been hammered, selling between 750 and 800 oysters in a few hours.
"Since the second the gates opened we haven't stopped all day . . . we've loved it, it makes all the prep wort while," Tohu events manager Meg Malcolm said.
Mr Bouterey said he had spent about half a day coming up with ideas then another half day putting it together to match the wine. "It's about food and wine, you've got to have wine with food and you've got to have food with wine, so that's the beauty of it."
The competition was judged by organiser Belinda Jackson, Irish chef and judge of My Kitchen Rules Colin Fassnidge, and former Blenheim chef Justin North.
The people's choice match went to The Good Ice Cream Company's Lavender & Manuka Honey Ice Cream paired with Spy Valley's Envoy Riesling 2009.
The Marlborough Express