Back in 2013, Gus Hayden was working as a chef in Wānaka when he saw an ad for spray-free apricots in the local newspaper. He bought a couple of banana boxes full, looked up preserving on the internet and got to work.
"I gave them out to friends and family and everyone was pretty blown away by them so the following year I just went back and took everything my grower had."
This year, Hayden gave up cheffing and went full-time at his award-winning preserves business Augustines of Central.
Gus Hayden from the Wānaka preserves company Augustines of Central Photo: Outstanding NZ Food Producer Awards
Hayden says he went with apricots for his first preservation project because they're the easiest to work with.
"I chose apricots because you don't need to peel them. The skin is very soft and it sort of melts away when they're cooked. They don't have a clinging stone, a freestone, so when you halve them you're not pulling the pip out of flesh like you do with plums and peaches."
Augustines of Central produces a range of preserves now, including pickled asparagus, strawberry & rhubarb Jam and the award-winning apricot and date chutney. (This year they'll also release a Black Doris plum & heritage apple chutney and a black peach & tomato chutney.)
Preserving is a lot of work, Hayden says, which is part of the reason people have stopped doing it.
"It's a lot of organisation making sure everything is all lined up and ready to go because when that fruit hits, it's all on."
Photo: Supplied
Soon, the Augustines operation will relocate to Gus's parents' 50-acre nature reserve in Dunedin where they'll begin growing their own gooseberries, rhubarb, apples and plums.
"Living in Wānaka is great and it's beautiful and sunny but we wanted to be able to grow our own product really and do a real plant-to-table experience.
"Mum and dad have this amazing slice of paradise in Portobello and they're excited to have me and my partner down there to start something up - a farm store, eatery, food destination, whatever you'd like to call it, really.'
Recipe: Preserved Apricot and Whipped Feta Bruschetta with Mint
This is an easy recipe for a starter to share with friends and family. We invite you to make it your own and play with ingredients that are in season or what you have available.
Photo: Supplied
