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Marlborough Food and Wine Festival

Marlborough Food and Wine Festival

I’m itching to get back to Marlborough for the Food and Wine Festival this weekend.  It’s New Zealand’s original and longest running wine festival held since 1985!

This year I’m cooking Clam Fideua, a dish popular in the Valencia region in Spain.  It’s a seafood dish similar to paella but uses thin, short pieces of pasta instead of rice.  I love cooking this dish for a crowd as it’s so easy to cook, all you really need is a paella pan, and super easy to dish out when you’re ready to tuck in. 

Tickets are still available for this Saturday’s event but you better get in quick!

Cloudy bay clam Fideua


2-3 Tbsp Olive oil

2 cloves garlic

250g thin Linguine, broken into pieces

15 cloudy bay clams

150g squid

6 Tua Tua’s

150g monkfish or cod

Handful parsley, chopped

500ml Shellfish stock, hot




Olive oil

Lemon juice


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 alioli on the side.


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