Otago and Southland producers are not resting on their laurels, producing new products that are catching national attention and surprising some of New Zealand’s top food industry professionals.
Local producers have featured in the gold medals each year of the Outstanding Food Producer Awards (OFPA) which celebrates its 10th anniversary this year.
This year has been no exception. There are 11 local companies among the 327 medal winners nationwide, receiving 15 gold medals, eight silvers and one bronze following two days of judging by industry professionals in Auckland recently.
The highest-scoring gold medal winners are considered for the Category Champion Awards to be announced at the Champions Party in Auckland on May 19.
"Judging standards are high and our judges are at the top of their game," Gordon says.
"Many of the products I tasted were exceptional, often featuring unique Kiwi innovation and flavours you simply don’t find anywhere else ... One minute I was tasting crayfish, the next a praline chocolate. It was a privilege to see the breadth of talent across every category."
The judging panel evaluated more than 430 products. Seventy-five percent of entries earnt a medal and 35% achieved the coveted gold medal status.
Local producers’ gold-medal products range from honey and whole beef ribeye to chocolates and condiments, catching the judges’ eyes.
Invercargill-based Miele Apiaries received praise and gold for their Sou’Wester Coastal Blend from hives located along the south coast, mixing various native species including mānuka and harakeke as well as clover "to add some sweetness".
Miele Apiaries’ Chris Fraser says the Wildflower honey, which also won gold, is gathered from lifestyle blocks around the outskirts of Invercargill and won silver in 2021.
"This gives a nice blend of pasture and garden nectar sources."
Gore’s Robbies by Mrs Pickles director Josie Robinson has been celebrating her first medal for one of her pickled onion products, The Foveaux Pickled Onion.
"When our 10th birthday rolled around, I felt a deep need to thank the ones I work with. The producers that work just as hard as I do and create top-level produce or product. The Foveaux is for them."
It uses fellow medal winner Miele Apiaries’ honey as well as Southland’s Kiwi Saffron, Auld Distillery Summit’s Reach and, for a final touch, sichuan peppercorns, "whose flavour I fell in love with smelling it for the first time".
Robinson also won gold for her new Cherry Bourbon Rib Sauce, a product that took nine months to develop and only came together when she had the idea to add balsamic vinegar.
"It’s been an instant success, which I didn’t expect. It sells out quickly, with a batch of 40 selling out within five days. This work was the most challenging of anything I’ve previously produced. I am super excited that it worked out and the people have received them with open arms."
Queenstown’s Patagonia Chocolates continued their success at the awards with gold for their new cocktail bonbons, inspired by classic cocktails such as Negroni, Espresso Martini and Old Fashioned, and its Nocciola, a house-roasted Canterbury hazelnut and cocoa spread.
"What is coming is all inspired by our place. Being based in Central Otago, we’re surrounded by incredible produce, and our orchard plays a big part in shaping our flavour ideas. Our latest creations are really a reflection of that, bringing together local ingredients and the character of the region, while showcasing the techniques and attention to detail that define our approach.
“We’re always exploring how to refine flavours and textures, and how to tell a story through chocolate, so each new collection feels both grounded in where we are and a step forward creatively," Patagonia’s Alejandro Gimenez says.
The medals mean a lot for the Patagonia team, Gimenez says.
"It’s incredibly rewarding to have our work recognised at this level, especially by such experienced and discerning judges. These awards give us confidence that what we’re creating resonates beyond our own kitchen, and that our commitment to quality and craftsmanship is being noticed."
Dunedin condiment producer Port Larder Preserves won gold for its Red Pepper Relish which judges described as having "really good texture" and its Peri Peri Sauce which judges say has a "lovely balance of heat/sweet/acid".
Diane Noone says the inspiration for the relish came after an inquiry from a client saying it was difficult to find a good capsicum relish, which encouraged her to experiment.
"The judges’ comments really captured what I wanted the relish to be, which is very encouraging."
"The judges’ comments are encouraging."
Pure South won three golds for its venison 5 rib rack, whole beef ribeye and its hand-picked 55 day aged ribeye.
Gold medals also went to Otago Gold Honey for its Liquid Clover, Southern Clams for its littleneck clams, Tartan Sari for its Coconut and Coriander Chutney and Taste of the Alps for its The Sojourner – Sichuan Pickled Central Otago Cherries.
Other medals include:
Silver: Otago Gold Honey Creamed Manuka Honey; Otago Gold Honey Creamed White Clover; Patagonia Chocolates – Cherry and Pinot Noir Bonbons; Taste of the Alps, The Hunter, Central Otago Cherry Relish; Tartan Sari Sorpotel Curry Paste; Tartan Sari Spicy Chilli Pickle; Augustine’s of Central Gooseberries in Gin; FlourBro Sourdough Cookie; Bronze: PURE New Zealand Ice Cream – Natural Butterscotch
