Wearable Arts fashion show thanks to Southern Clams, games, face painting, music, entertainers, and maybe health and safety might even let us do some fishing this year (seriously though we can’t confirm this, it’s just a dream).


We pride ourselves on providing a small but quality line up of Kiwi and wherever possible local Dunedin music!

Keep your ears out!


Schedule as at 06/2017

This festival we will be matching amazing local cuisine with homegrown wine and beer to offer our visitors a new twist on food and wine from our region.

We look forward to tempting your taste buds!

Schedule as at 06/2017

  • 11.00  Tony Heptinstall  – Otago polytechnic
  • 12.30  Greg Piner (Vault 21)
  •   1.30  Judith Cullen
  •   2.00  Bevan Smith (Riverstone)

We’re a festival for the family, and each year we make sure we have the kids fun times ready! We’ve even had support from the University of Otago Department of Marine Science to provide educators and touch tanks, and we look forward to seeing what they can bring us in 2017.

Schedule as at 06/2017

  • 11.00  KatAnnafiddle
  • 12.00  Juggler Jay
  •  1.00  David Elliot – local author
  •  1.30  Julie Fawcett-local author
  •  2.00  Wearable arts prize giving
  •  2.30  Otago university fire and circus 

Cook, consultant and tour guide; Judith Cullen is well known in Dunedin for her food expertise, and the wonderful cooking classes she held at her St Clair home from 1996-2016.

Judith has a love for simple, seasonal, regional food with big flavours. Judith is also an accomplished gardener and keen traveller. She now splits her time between Dunedin and the small boutique tours she runs every year to; Italy, France, Turkey, Scotland and Normandy. Her tours bring like-minded people together to enjoy the food, wine, history and cultural traditions of the country they visit.

Greg Piner has worked for many leading restaurants and luxury lodges around New Zealand, including; Blanket Bay, Hotel Saint Moritz, Mikano and Millbrook Resort.

Greg is currently group executive chef for Vault 21 and Prohibition in Dunedin. Prior to this he spent 5 years as head chef at Pier 24 Restaurant at Hotel St Clair. Starting his career in Greymouth, he has worked and trained with chefs like; Warwick Brown, Richard Cross and Michael Coughlin at Pier 24.

Since 2011 Greg has been an advisor for DB Breweries. This role has included helping establish the flagship restaurant for Monteith’s Brewery on the West Coast. Greg regularly competes in chef competitions internationally, is a member of NZChef’s High Performance Squad, and an ambassador for Chef Works.

The Port Chalmers Seafood festival 2017  just couldn’t happen without these legendary supporters and sponsors.......