The best food producers in New Zealand crowned
A panel of 27 judges assessed 405 products from 125 producers who entered this year’s Outstanding Food Producer Awards across seven categories.
A dry aged sirloin steak that “cuts like butter” and shows off the innovative style happening at a Hawkes Bay farm has been crowned the Supreme Champion at this year’s Outstanding Food Producer Awards in Auckland on Thursday night.
The Matangi 30-45 Day Dry Aged Sirloin Steak Cutlet was also picked as Paddock Champion for the second year, with judges boasting it: “cuts like butter. Tender, juicy, melt-in-the-mouth. Unbelievable flavour. Exquisite...”
Matangi Station in Hawke’s Bay was bought by Robert Haselsteiner in 2014 – where he joined forces with Jamie and Nicky Gaddum, the farm manager and business manager.
Premium cuts hang in a dry aging cabinet at the Matangi Boutique Butchery and Showroom in Hastings.
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They turned it into a quality-focused boutique meat producer and last year established Matangi Boutique Butchery and Showroom in Hastings showcasing their premium cuts in a dry aging cabinet.
The award for Hero Ingredient Champion went to Conscious Valley Thick Cut Loin Chops, which the judges from dish magazine said was an easy pick.
“The combination of taste and texture was absolutely spot on – the meat was rich, tender and juicy with an earthy sweetness we understand is attributed to the sea-salt swept pastures that the lambs graze on.”
Regular podium finisher, Auckland’s Island Gelato Co, took out the Dairy Champion prize for its Summer Bombe Alaska Cake. Waitangi Seafoods' Blue Cod Fillets, from the Chatham Islands, were crowned Seafood Champion.
Island Gelato Co's Summer Bombe Alaska Cake.
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The chocolate judging panel – who had the hard task of sampling 56 different varieties – gave Lucid Chocolatier's 52% Sourdough, Brown Butter & Sea Salt Chocolate Bar the top prize, saying that it could not have scored a higher mark.
The Boutique New Product Champion went to The Smoke Shed's Bunneys Worcester Sauce while Forty Thieves' Crunchy Peanut Butter won the FMCG Business New Product Champ award. Forty Thieves has grown from making one box of nut butter a day to producing around 10,000 jars every week in its Hibiscus Coast factory.
FMCG Business New Product Champion was won by Forty Thieves, Peanut Butter Crunchy.
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The Drinks Champion was served to Anthea Blush Botanic Spritz, crafted by winemaker Darren Webster. The non-alcoholic pink sparkling is a blend of schisandra berry, rosemary, lemon balm and thyme. Judges said it packed an “intense, lengthy aftertaste. Refreshing with broad appeal”.
Anthea Blush Botanic Spritz won Label & Litho Drinks Champion.
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Last year’s Supreme Champion winner, Christchurch-based vegan bonbon maker, Mind Your Temper, took at the Chocolate Bonbon Champion for its Spiced Orange ‘Hot Cross Bons’ Bonbon. An award given to a product which is tweaked to make it “free-from” a certain ingredient (gluten, meat, carbs etc) was handed to Blue Frog Breakfast Protein Mango, Macadamia & Toasted Coconut.
