rare fare
fishmongers. The foremost being Premium
Game, the first of its kind in New Zealand
where commercial sales of game is allowed.
In time, this will bring a change to our game
laws to allow more and varied products to
enter our restaurants. New Zealand as a
nation expects full traceability in our proteins
which has brought about focused farming
where heritage breeds and single source
farming have become paramount, as seen
through Flaxbourne Pure lamb.
This phenomenon is not only seen on the land
but from the pristine shores of the sounds.
Marlborough aquaculture is showcased all
over the world through the efforts of Ora
King by New Zealand King Salmon and Cloudy
Bay Clams. Each showcasing what we here in
Marlborough represent through traceability
and sustainability.
From the hills to the sea and everything
nestled in between the vineyards – there’s a
world of organic orchards, stone fruit, nuts
and vegetables available here at the top of
the South. In the valleys where you’ll find
Pinoli pine-nuts down to Murphy’s Black
Garlic producers and Marlborough Garlic right
here in Blenheim.
Producing a
winning dish
From the wild game in the hills to the bounty
of the seas and everything in-between we
are incredibly fortunate to have access
to anything we want to cook right at our
doorstep.
Jason Brown shares details of his
favourite Marlborough producers
2018 Rare Fare winner Jason Brown shares
his passion for our glorious local produce
and the unsung heroes behind them. Former
head chef at Twelve Tree’s at Allan Scott,
Jason now leads the kitchen brigade at Hans
Herzog Restaurant and Bistro…
Jason: One of the biggest and best draw cards
for working in Marlborough as a chef is the
opportunity to work with our dedicated local
suppliers. I have not met a single supplier
who isn’t completely devoted to their craft,
who focus not only on supplying the best
possible products, but handcrafted, hand
reared and pure products.
I know it’s a labour of love for a lot of
producers all over the country and there’s
no exception here in Marlborough. I’ve been
lucky enough to work alongside many of
them to gain a deeper understanding into
what they stand for, what they produce and
how their story contributes to New Zealand’s
overall culinary identity. Bringing into the
forefront an artisan and sustainable culture.
A return to farmers markets, green grocers,
butchers and fish mongers. The realisation
that with a better quality product less is
actually more!
The growth of the artisan cheese producers
in Marlborough is a prime example of
likeminded people working together to help
educate the community. A network which
does not step on each other’s offerings, who
help each other out in times of need and
provide advice and share experiences from
lessons learned. Hellene and Simon from
Cranky Goad embody the artisan approach
to their cheese making. They have created
a phenomenal range of cheeses and helped
evolve our dated approach to regulations.
The Ministry of Primary Industries now
allow not only the import, but production
of unpasteurized cheese as seen by Kervella
cheese makers in Golden Bay.
This pioneering approach is not only seen
through our cheese producers but has
also been adopted by our butchers and
The opportunity to showcase the incredible
produce at Hans Herzog Winery – a
sustainable organic wine producer – is a
dream come true. Really, what more could
you ask for?
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