The event saw about 20 stallholders create the perfect atmosphere for a sunny and warm winter's day.

Among the crowd were Canberra visitors Bev Evans and Michael Jackson.

The pair said their home city had similar markets but weren't a match to the Port Macquarie event.

"This is just a fantastic event," the visitors said.

"We have our regular Hall Markets which are very similar to this kind of event. But they just don't compare. We love eating well-cooked meat and this is sensational.

"We decided to come up to Port Macquarie to beat the Canberra cold and we thought that we'd come along and have a look at this event.

"This is just fabulous and we are enjoying the beef cook-up."

The pair said they would remain in Port Macquarie for three weeks before heading back to the Canberra cold.

The day wasn't just about creating good food to eat with ten teams competing for more than $3000 in prizes and custom made trophies.

Teams competed in four categories at the Australasian Barbecue Alliance (ABA) accredited tournament.

Competition organiser Adam Roberts described Beef in the Vines as one of the prestige events in Australia.

"It is such a good little contest where we try to find out just who is the best at cooking with beef," he said.

"Some of the best beef cooks in Australia are here today. This is a prestige event.

"The whole barbeque competition thing is a bit of a slow burn.

"Port Macquarie hosted the first barbeque competition using the low and slow cooking technique about five years ago and since then it has spread right across Australia and is now in New Zealand.

"When you hold a weekend competition like this you actually inspire more people to go home and get into slow cooking."

Mr Roberts said Cassegrain Winery was a fantastic venue for an event of this nature.

He said most people got to the venue around lunchtime and into the afternoon to enjoy some great food before relaxing around the park-like winery.

"There are also some people who are enjoying the food before they go around chatting with the barbeque guys too," he added.

Mr Roberts said the secret to slow cooking was simple: plenty of time, a bit of passion and choosing the right meats.

"A good fire is necessary along with even and steady heat and you will turn out some of the best food you can eat," he said.

Among the hot contenders for the top beef cooks were the Angus Reserve Barbeque Crew from the Manning.

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