All aspects of sustainability are on display in this year’s New Zealand Food Awards finalists, which include wild venison terrine, beef-and-blue-cheese sausages, and native bush cultured butter.
The 63 finalists include several winners from previous years, including last year’s supreme award winner The Wild Fermentary and artisan award winners Beard Brothers.
There’s also an impressive line-up of new brands and products such as House of Dumpling’s Marlborough King Salmon with edamame and sake, Augustines of Central’s black doris plums in pinot noir, and Aotea Organics’ kingfish salami.
Head judge Kay McMath was pleased to see an increased focus on sustainability this year.
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Along with innovation and excellence, both small and large manufacturers demonstrated these themes in their entries, she said.
“Perhaps reflecting a market need, we received a number of products suitable for vegan diets and many that included benefits such as probiotics.
“All entrants are to be congratulated on meeting the judging demands of these awards. It is exciting to note the creativity that exists in food technology in New Zealand.”
Sisters Kārena and Kasey Bird, winners of NZ Masterchef in 2014, have joined the New Zealand Food Awards whānau as food critic judges.
The New Zealand Food Awards have celebrated Aotearoa’s food-and-beverage manufacturers, focusing on innovation, sustainability and excellence, since 1987.
The awards are open to small and large food and beverage manufacturers, primary food producers, food service providers, and ingredient supply companies.
Massey University vice-chancellor professor Jan Thomas said it was fantastic to see sustainability continue to be a big focus in the finalists this year.
“From food manufacturing processes, packaging and food waste, the finalists have shown a real commitment to one of the pillars of the Food Awards, and an important part of Te Kunenga ki Pūrehuroa Massey University – sustainability.
“The entries continue to innovate, adapt, and mitigate the impacts on the environment, in ways we’ve not seen in previous years.”
Massey’s involvement with the awards stems from the leading role the university plays at the forefront of food-related education and research in Aotearoa New Zealand and globally, Thomas said.
“Massey has set the ambitious goal of being carbon neutral by 2030, as part of our climate action plan.
“The research and engagement activities of our academics are contributing to the development of a low-carbon society, and this is much needed in food production around the world.
“We have agricultural research scientists working on Massey’s farms to explore how to best reduce methane production, and all of this has an impact on how we feed our people in the future.”
The 11 category winners and overall supreme winner will be announced at a gala dinner on October 13.
Finalist and winning products earn the New Zealand Food Award’s quality mark to highlight their technical capability, consumer acceptability, regulatory compliance, and food quality and safety to shoppers and industry.
Product awards:
Artisan award: Aoraki – pōhutukawa hot smoked salmon; Augustines of Central – black doris plums in pinot noir; Beard Brothers – beef-and-blue-cheese sausage; Bellefield Butter Co – native bush cultured butter; Feliz Wholefoods – Vutter; Honey by the Sea – cold mānuka smoked honeycomb; Little Bird Organics – Good Cookie – double chocolate; Mixed Roots – spice blend – nice spice; Poaka Artisan Cured Meats – salami whole – chorizo; The Taipa Salt Pig – natural sea salt; The Wild Fermentary – kefir soda – beet and berry; Wild Delicious Matakana – kimchi original.
Below Zero award: Black Doris – dessert bar – chocolate truffle; House of Dumplings – Marlborough King Salmon with edamame and sake; Little Island – Tropical Nice Blocks; Tegel Take Outs – Louisiana style chicken portions.
Beverage award: Boring – barista grade oat milk; Doe Nutrition – Beauty; Finery Cocktails – 0% grapefruit, cucumber and mint; Good Sh*t Soda – ginger; The Wild Fermentary – kefir soda – beet and berry
Chilled award: Aoraki – pōhutukawa hot smoked salmon; Aotea Organics – kingfish salami; Beard Brothers – beef and blue cheese sausage; Black Origin – wagyu ribeye steak BMS 6-7; Dona Lou’s – goan chouriço; Feliz Wholefoods – Vutter; Kavita’s Kitchen – Thai zing curry paste; Timos – vegetarian filo parcel – Italian risotto; Traiteur European Butchery – wild venison terrine.
Health and wellbeing award: Rebel Bakehouse – gluten-free sourdough and super seeds wraps; Rebel Bakehouse – low-carb max bagels; Wild Delicious Matakana – kimchi original.
Novel award: Good Sh*t Soda – ginger; Kiwigarden – vanilla coconut yoghurt drops; Little Island – Tropical Nice Blocks; Onetai – milk and mānuka honey – original spread; Rescued – lemon and gin cupcakes; Upcycled Grain Project – grain crisps – cranberry and coconut.
Pantry award: allmite gold – yeast spread; Blue Frog Breakfast – macadamia, almond and mānuka honey; Kai Ora Honey – mānuka balsamic glaze; Kiwigarden – vanilla coconut yoghurt drops; Mixed Roots – spice blend – nice spice; Mon’s Flavors – dish delicious; No Rush – freeze-dried raw beef cubes; Rebel Bakehouse – gluten-free sourdough and super seeds wraps; Wise Boys – smoky chipotle aioli.
Primary sector award: Beard Brothers – beef and blue cheese sausage; Bellefield Butter Co – honey and lemon cultured butter; Bostock Brothers – organic free-range chicken; Mt Cook Alpine Salmon – first of season – malossol caviar; Poaka Artisan Cured Meats – salami whole – chorizo.
Product lifetime achievement award: Foxton Fizz – fizz soda drinks; Goodman Fielder – Edmonds baking powder; Whittaker’s – Whittaker’s peanut slab chocolate bar.
Business award: Business innovation award: Bostock Brothers; Epic Coffee; Kōrure; Rescued.
Community award: Food hero award: KiwiHarvest; New Zealand Food Network; The Sustainable Food Co.
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