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NEW ZEALAND FOOD & BEVERAGE AWARDS & COMPETITIONS NEWS:

Bakels New Zealand Supreme Pie AwardsBay of Plenty baker a four-time winner
(28 Jul 10) Bay of Plenty baker Pat Lam has underlined his reputation as a champion pie maker by taking out the Bakel Supreme Pie Award for the fourth time in the competition's 14-year history. His bacon-and-egg special was last night named the best of the record 4336 entries this year. Lam, of Gold Star Patrick's Pies in Rotorua, won the supreme award in 2003 with a mince and cheese pie, and in 2004 and again last year with a gourmet meat pie. Chief judge Dennis Kirkpatrick described Lam's feat as "testimony to an outstanding baker." "To take out this coveted award four times is quite exceptional," he said. "A completely different configuration of judges from other years and he does it again." The fact that the number of the entries, which came from 386 bakeries, was the highest ever added weight to the achievement. The entries were initially judged according to 11 categories, and Lam also won silver in gourmet fruit and bronze in gourmet meat. Other family members also got among the accolades. One brother, Lam Ho, won two golds; his other brother, Mark Lam, got a bronze; while sister-in-law Fiona Duong ended up with a gold and a bronze. More at www.stuff.co.nz.



Regal Smoked Salmon PastramiNZ Salmon nets Aussie award
(26 Jul 10) New Zealand’s Regal Salmon has hooked another prestigious international award. Hot on the heels of its success at the iTQi awards in Belgium, Regal Smoked Salmon Pastrami has landed the meat and smallgoods award at the 6th annual Food Magazine Challenge Awards in Australia. The Awards recognise and reward industry leaders in their drive for ‘best practice’ food and drink processing in Australia and New Zealand. They also acknowledge those brands that most successfully demonstrate product innovation and excellence. NZ King Salmon chief executive Grant Rosewarne says the accolade is testament to the brand’s ongoing efforts to meet consumer needs in innovative ways. “Pastrami and salmon is not the sort of product you’d ordinarily expect to come across in the supermarket chiller. We constantly strive to surprise and exceed consumer expectations and globally, food professionals seem to agree that Regal Smoked Salmon Pastrami does just that.” Mr Rosewarne says the award is tribute to the company-wide efforts of NZ King Salmon staff both in New Zealand and across the Tasman. “It’s fantastic that Regal Pastrami has been recognised as the best in its category, and it shows that Australians are cottoning on to Regal’s superior flavour and versatility,” Mr Rosewarne says. The judges said: "New Zealand King Salmon demonstrated an innovative approach to working with salmon, creating a unique product which offers consumers a new variety in small goods products. “This, combined with the company’s strong focus on sustainability, and the development of an award-winning export product, makes it a worthy winner.” Regal Salmon Pastrami is produced in Nelson. It comprises fresh premium King salmon which is cold smoked then crusted with a classic New York-styled Pastrami crust of three cracked peppers. It’s then sliced into thin smoked salmon pastrami slices. Regal Smoked Salmon Pastrami is versatile and easy to use and is not only great tasting but also an excellent natural source of omega-3 and essential amino acids. Australia’s Food Magazine Challenge Awards are open to all companies that have food or drink processing in Australia and New Zealand. There were six finalists in the meat and smallgoods category with Regal’s Salmon Pastrami the only one from New Zealand. At the prestigious iTQi Superior Taste Awards in Brussels in May, the product was described by the international judges as “stylish, well textured, beautifully coloured and very tasty” with “well integrated flavours of pepper that enhance the preparation”.



Retail Meat New ZealandMeet our best young butchers
(19 Jul 10) The top five young butchers and five butcher apprentices from around the country have been found in the hunt for New Zealand’s best young butcher for 2010. After competing in regional finals around the country, the finalists will compete at the Grand Final in Auckland on 24 August. With a past winner and a past runner up in the mix, the competition will be fierce for the prestigious title of Alto Young Butcher of the Year. The inaugural RMITO Butcher Apprentice of the Year category is also proving a tight competition, with the regional winners fighting off more than 30 entrants across the nation.
The finalists are:
Alto Young Butcher of the Year: Alesha Ross, New World Victoria Park, Auckland (past runner up); Calum Sutherland, New World Westend, Rotorua (past winner); Kym Whale, Preston’s Master Butchers, Wellington; James Brears, Fendalton New World, Christchurch; Robert Holdaway, New World Centre City, Dunedin.
RMITO Butcher Apprentice of the Year:Alana Empson, New World Waiuku, Auckland; Damien Hanley, New World Hillcrest, Hamilton; Shea Demanser, Bay Cuisine, Napier; Steven Watts, Ellesmere Butchery, Leeston; Rueben O’Connell, New World Alexandra, Alexandra.
The event, organised by Retail Meat New Zealand (RMNZ), is sponsored by Alto, Retail Meat Industry Training Organisation (RMITO), Beef + Lamb New Zealand, Cabernet Foods, Hellers, New Zealand Pork, Tegel, Wilson Hellaby, Dunninghams and Kerry Ingredients.



2010 Liquorland International Wine Competition2010 Liquorland International Wine Competition trophies announced
(2 Jul 10) 17 trophies plus Champion Wine of the Show and Champion Producer were announced in Auckland last night at the culmination of the 2010 Liquorland International Wine Competition. Of the 17 awards, New Zealand received twelve, Australia four and France one. Within the New Zealand count, seven were awarded to Marlborough and one each to Hawke’s Bay, Waiheke, Gisborne, East Coast and Central Otago. Commenting on the results, Chief Judge Mike DeGaris said, “The overall quality of entries was significant and these trophy winners are all outstanding examples.” Liquorland Merchandise Manager, Andrew Bartley commented, “This is a very exciting time for Liquorland as the announcement of these results coincides with the launch of our new livery.” He continues, “These significant activities continue to endorse our position of adding value to both our customers and the wine industry.” Champion Wine of the Show was awarded to Villa Maria Single Vineyard Keltern Chardonnay 2007; a wine the judges agreed was superb for its seamlessness, balance and flavour profile. With almost 20% of the gold medals as well as four trophies, Champion Producerwas also awarded to Villa Maria, yet again proving their expertise across a wide range of wines and regions.
The complete list of trophies is as follows:
Villa Maria Single Vineyard Keltern Chardonnay 2007Champion Wine of the Show Villa Maria Single Vineyard Keltern Chardonnay 2007 (pictured)
Champion Producer Villa Maria
Champion Methode Traditionnelle Daniel Le Brun Methode Traditionnelle Brut NV
Champion Champagne Champagne Duval-Leroy Fleur de Champagne Brut
Champion Varietal White Montana Showcase Series Gisborne Arneis 2009
Champion Viognier Vidal East Coast Viognier 2009
Champion Gewurztraminer Johanneshof Marlborough Gewurztraminer 2009
Champion Pinot Gris Ribbonwood Marlborough Pinot Gris 2009
Champion Riesling Sanctuary Marlborough Riesling 2008
Champion Chardonnay Villa Maria Single Vineyard Keltern Chardonnay 2007
Champion Sauvignon Blanc Saint Clair Sauvignon Blanc Pioneer Block 19 Bird Block 2009
Champion Sweet Wine Forrest Botrytised Riesling 2009
Champion Rose Jules Taylor Rose 2009
Champion Varietal Red Weeping Sands Waiheke Island Montelpulciano 2009
Champion Merlot Beresford Highwood Merlot 2008
Champion Cabernet Sauvignon Yalumba The Signature Cabernet Sauvignon Shiraz 2005
Champion Pinot Noir Thornbury Central Otago Pinot Noir 2008
Champion Shiraz Wolf Blass Grey Label Shiraz 2008
Champion Fortified DeBortoli Show Liqueur Muscat



Supreme Award winner - Tip Top Creamy Yoghurt Ice Cream StrawberryIce Cream Awards recognise excellence and innovation
(28 Jun 10) The 2010 annual NZICMA New Zealand Ice Cream Awards were presented at a special Awards dinner at the annual NZ Ice Cream Manufacturers' Association Conference held in Tauranga last month. For the first time in it’s 14 year history, the Supreme winner was a low fat product (97% fat free). Tip Top Creamy Yoghurt Ice Cream Strawberry, made by Fonterra Brands (Tip Top) Ltd, was described by the judges as very smooth and creamy in texture with a natural strawberry flavour. The year's Awards received 228 entries, from large manufacturers to small ice cream parlours. Chief Judge Kay McMath and her team of five judges, using international judging criteria, took two full days to judge the large number of entries split over 11 categories. 21 Gold medals were awarded, and 75 silvers. As well as winning the Supreme Award, Fonterra Brands (Tip Top) Ltd also won the Best in Category for Standard Ice Cream with Inclusions, with their Tip Top Boysenberry Ripple Ice Cream, and the Kids Choice Category with Tip Top Goody Goody Gum Drops. Best in Category, Premium Ice Cream was awarded to Mint Choc Magic made by Wendy’s Supa Sundaes. New Zealand Natural (Emerald Foods) won Best in Category, Premium Vanilla, with New Zealand Natural Gold Pure Vanilla, and Emerald Foods also took out Best in Category, Export Ice Cream, with their Killinchy Gold Lychee and Passionfruit. Jamie Mew of Auckland's Valentino's Gelato took out the Best in Category, Open Creative, with his Yoghurt and Lemon Curd gelato. Best in Category, New Packaging was awarded to Kiwi Ice Cream Company Ltd for their ice cream birthday cakes with Barbie decorations for girls and Pirates for boys.
See photos from the Awards dinner and presentations, here at www.nzicecream.org.nz/awardsgallery10.htm.



The Chip GroupChip Group chipper about Awards win
(25 Jun 10) The Chip Group, which was set up to improve the nutrition of hot chips, was officially recognised for its work when it was presented with an Excellence Award by the New Zealand Institute of Food Science and Technology (NZIFST) last night (Thursday 24 June 2010). The annual Awards were established by NZIFST to recognize excellence and leadership in innovation and quality in the New Zealand food industry. Glenda Gourley of The Chip Group was presented with The Orica Chemnet Excellence in Leadership Award and The Chip Group was named as runner up of the NZIFST Excellence in Service Award for innovation and customer service. Glenda Gourley said she was delighted to accept the award on behalf of the Group as it provided 'independent endorsement' of the hard work done by the Group in recent times. "We've been providing a considerable amount of support and resources to chip shop owners and chefs to help them make better quality chips. Among other things, this has included the launch of the Industry Standards (NZ) for deep fried chips, introduction of online training to help people cook chips according to the Standards, running the Best Chip Shop Competition, and production of various promotional materials.
Glenda Gourley, The Chip Group"We are particularly pleased with our progress as we have encountered a couple of barriers along the way including the diverse range of operators and chefs working in the industry and prevalence of chip shop owners who have English as a second language. "However, we took a practical approach to overcoming these and worked closely with a diverse group of people to develop the Industry Standards." Glenda said feedback to date had been positive with chip shop owners and chefs both saying that the online training was both practical and relevant. "It's been a great year for the Group and chip lovers," Glenda said. "Chips are a firm favourite amongst the New Zealand public, with kiwis consuming approximately seven million serves of chips each week. With that in mind, people who cook chips play a big part in providing better quality chips to the public simply by the way that they cook them. If we can help support chip shop owners and chefs to achieve that through the provision of cooking tips and advice then we are meeting our objectives." Glenda said many industry suppliers had also been very keen to be involved with the Group. "A range of industry suppliers, many of whom are competitors, have collaborated with us to work towards improving the quality of New Zealand's food supply. This support is invaluable as it allows The Chip Group to better represent the industry and demonstrate that the whole industry can be part of the solution." The Chip Group has also received funding and support from the Ministry of Health. "We'll continue to build relationships within the industry and consult with the Heart Foundation, industry suppliers, chip shop operators and chefs to further refine our strategy."



Lois DaishNew Zealand food writers honour Lois Daish
(23 Jun 10) Wellington food author, journalist and restaurateur Lois Daish has been elected a Life Member of the New Zealand Guild of Food Writers. She is the third life member to be elected after former Women’s Weekly Food Editor and author Tui Flower and a past Guild President and retired food writer Sue Wakelin. Ms Daish is a founding member of the Guild which was established in 1987. Life membership includes recognition of length of membership, services to food communication and service to the Guild. A former food columnist for 23 years at the NZ Listener, Lois Daish is also the author of four cook books, has worked in radio, and owned several cafes as well as a couple of restaurants in Wellington. NZ Guild of Food Writers President Lauraine Jacobs, who will present the special award at a high tea celebration at the Museum Hotel in Wellington this Friday (25 June), regards Ms Daish as her New Zealand food hero. “Lois is an inspiration to many other food writers. She has always cooked and written with sincerity and simplicity, and empowers people to cook well every day. “I remember an outstanding meal she prepared at her restaurant for Guild members during a Wellington conference. It was the essence of spring with lovely fresh seasonal produce. I can still remember the tastes,” Ms Jacobs says. “Her contribution to the New Zealand food scene has been outstanding and she is a most fitting candidate for life membership of the Guild.” Ms Daish says her elevation to life membership was completely unexpected. “I agree that it’s important for organisations such as the Guild to retain experienced advocates and I am delighted to have been honoured. Now that I’m winding down a bit it will certainly help keep me connected with the world of food and of writing.” Ms Daish is an advocate of fresh, simple food and loves the clarity of flavour and the brightness of colour in the raw materials New Zealand cooks have available to work with. Currently she has been writing endorsements for a number of new cook books and helping amateur cooks as well as working with several restaurant owners, including some she used to employ. She has had an interest in cooking since she was a child and came to writing when she worked as a journalist in the 1970s. Ms Daish’s first restaurant was Number 9 in Bowen Street and she also owned the Mount Cook Café and the Brooklyn Café – with which she is most closely associated.



Regal King Salmon, warm crab and gruyere tart, and fennel, citrus and baby beet saladKiwi chefs win Trans-Tasman showdown
(17 Jun 10) The two nations’ minnow status mean it’s unlikely New Zealand will have the opportunity to get its football revenge against the Aussies on South Africa’s World Cup fields. However our top chefs went a long way this week to rebuilding our competitive self-esteem against our trans-Tasman cousins – thanks in part to New Zealand’s superior salmon species. The New Zealand International Culinary Team cooked its way past its Aussie counterparts in a trans-Tasman gastronomic showdown at the Fine Food NZ exhibition in Auckland on Tuesday (15 June). And Regal King Salmon could just be the dish that brought home the gold. The “Battle of the Tasman” was part of the Gourmet Pacific Challenge featuring the New Zealand Chefs Association senior culinary team against a team of top Australian chefs. While the judges are not releasing the score line, according to one Kiwi competitor it was a close-run thing. Defence force chef Lance Corporal Stephen Hogan says the result was “much better than a draw”. Both the Australian and New Zealand teams were awarded gold medals in the competition, but the New Zealanders won on points. “The teams are judged 60-40 on taste versus kitchen work on each of the four courses. I’ve been told we creamed them on the taste and flavour side of things as far as the entrée and main are concerned but it was much closer on the cheese and dessert side,” Corporal Hogan says. The Kiwi team’s four courses comprised an entrée of Regal Smoked Salmon, a pork dish, a cheese course and dessert. The salmon entrée featured gin-marinated, pressed hot smoked Regal King Salmon with caponatta and avocado and a warm crab and gruyere tart accompanied by fennel, citrus and baby beet salad. The Kiwis’ secret weapon could well have been the salmon, Corporal Hogan says. “King Salmon is a species not found in Australia and it has a superior taste, colour and texture to the more common Atlantic salmon farmed across the ditch. Perhaps that was the difference.” Regal King Salmon Marketing Manager Stephen Gibson congratulated the team and complimented the Kiwis on a good job. “We’ve been scoring a few over the Aussies lately, especially on the salmon taste tests. Even their own chefs are backing NZ King Salmon and our salmon is a runaway success at the Sydney Fish Market, the world’s second biggest. “So well done to the New Zealand team – and we admit to being biased when we say it may have been our salmon that swayed the judges.”
Photo: NZ Wining Dish: Kiwis prove culinary prowess with their entree of Regal King Salmon, warm crab and gruyere tart, and fennel, citrus and baby beet salad



BrewNZ Beer Awards and Beervana, 27-28 August, Wellington Town HallBrewNZ Beer Awards and Beervana 2010
Friday 27 August & Saturday 28 August, Wellington Town Hall, Wellington, NZ.
Brewers from around New Zealand will be showcasing their finest beers at Beervana - an event which gives the public a first hand opportunity to meet local brewers, try award winning beers and festive brews released especially for the show. With limited tickets allocated to each session, this highly popular event focuses on offering people a quality tasting experience and beer-related seminars. Beervana follows on from the BrewNZ Beer Awards, New Zealand’s premier beer competition, now in its ninth year and growing every year. The award winners will be announced in Wellington on Thursday, 26th of August, the night before the opening of Beervana. At Beervana, the public will have the chance to sample some of these award winning beers and to meet the brewers behind them. The BrewNZ Beer Awards and Beervana are run by the Brewers Guild of New Zealand which represents more than 50 brewers around the country, ranging from small brewers up to the two largest brewers DB and Lion. The Guild’s Chairman, David Cryer, says that the huge growth in awards entries last year, up 75% to over 350 entries, reflects the popularity and growth in premium craft* brewing. “Consumers are increasingly choosing premium craft beers, despite them usually selling at a premium price, with an 11 percent increase in premium craft beer sales over the last year. While the sales value of premium craft beer is up, it appears that individually we’re actually drinking less, with total alcohol consumption having fallen by 3.3 percent,” says David Cryer. “What’s happening is that consumers are becoming more discerning about what they drink, opting to savour and enjoy a well crafted beer, with greater variety and complexity of taste.” Tickets to Beervana are $30 which include the first drink, with $25 tickets for group bookings of ten or more - available at www.ticketek.co.nz. New World is the major sponsor of Beervana 2010.
More info at www.beervana.co.nz.



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2010 Nutritionist Development Award
Customer-driven product wins foodservice award
(17 Jun 10) Professional chefs dream of frozen products that taste great after thawing, come in the correct portion size and cut costs in the kitchen. Add the fact that it was developed after listening to a specific customer’s needs and that’s the award-winning formula behind NZ King Salmon’s 190g Frozen Salmon Fillet Portions. Frozen Salmon Fillet Portions has taken out the Best New Foodservice Product at the Fine Food New Zealand Awards 2010 in Auckland. The award judges described Frozen Salmon Fillet Portions as being “for today’s fast-paced kitchens” and as “perfect for the restaurant and catering environments”. Its “benefits include no wastage, ease of use, fixed cost, reduced labour, consistency and convenience”. NZ King Salmon marketing manager Stephen Gibson says convenience is simply achieved by taking each portion from the freezer for the day it’s required. “Thaw the portions in a chilled environment and they can last for a further four or so days in this state. Savings are achieved through no labour cost for cutting and preparing as would be the case if a whole or fillet was purchased. “The consistency of portion cuts means even inexperienced kitchen hands can produce the correct size. Standardised recipes and procedures can be confidently followed for quality consistent meals where costs can be easily calculated,” Gibson says. The thermoform technology enables a fresh product to be blast frozen with the air and atmosphere extracted. The thawed portion loses none of its appearance from the day it was frozen. “The colour, texture and look are as if the product was straight out of the portioning machine. And because the salmon is high in omega 3 oils, the product remains moist and will not dry out or be affected by freezer burn,” Gibson says. NZ King Salmon says Frozen Salmon Fillet Portions perform equally as well as non-frozen options. “Customer feedback has showed that not even the most regular salmon eaters can tell the difference. The fact that we’ve won a contract supplying the product to a large American restaurant chain is evidence of its value, effectiveness and quality,” Gibson says. The cost of the frozen portions compared to the fresh chilled portions is the same to the customer once labour savings are factored in and the product has a 12 month frozen shelf life. Once it is thawed it lasts up to five days at below four degrees. NZ King Salmon already had the portion machine technology and the thermo-former technology and was able to product Frozen Salmon Fillet Portions for a specific customer. The product is accessible from all major hospitality industry distributors.



Retail Meat New ZealandButcher's knife skills put to the test
(17 Jun 10) Young butchers nationwide are sharpening their knives and honing their skills in preparation for the Alto Young Butcher of the Year competition. All qualified butchers, 30 years old and under are eligible to enter the main competition, sponsored by Alto, Retail Meat Industry Training Organisation (RMITO), Beef + Lamb New Zealand, Hellers, New Zealand Pork, Tegel, Dunninghams and Kerry Ingredients. New entrants to the profession can also compete in the RMITO Butcher Apprentice of the Year, running alongside the main category. Competition organisers, Retail Meat New Zealand, has upped the ante this year with a study tour to the UK up for grabs in the Young Butcher category, and an Australian study tour for the Champion Apprentice. Retail Meat New Zealand President, David Baines, says this competition has become a coveted award in the meat industry. “With a history spanning three decades, the Young Butcher of the Year competition has a legacy of great butchers and those competing take the contest very seriously, says Baines. “The Apprentice category is an exciting new development this year, encouraging those just entering the trade to aim high from day one.” The first step to the title is winning one of the regional competitions. These regionals will be on 6 July in Dunedin, 10 July in Christchurch, Wellington and Hamilton and 17 July in Auckland. The winners from the regionals then go onto the grand final in Auckland on 24 August. Contestants will be marked on a written exam, interview and cutting test to find New Zealand’s ultimate Young Butcher and Butcher Apprentice. Entries close on Friday 25 June. www.retailmeat.org.nz



Ruakokoputuna Extra Virgin Olive OilTop award for Kiwi olive oil
(15 Jun 10) A Wairarapa olive oil has muscled aside international brands to win a top award in Los Angeles. The Kiwi producers entered the Los Angeles Country Fair Olive Oils of the World competition and were judged alongside 318 oils from 19 countries in the international section. A total of 477 oils were in the competition. Ruakokoputuna Olives estate, near Martinborough – which won two gold medals at the competition in 2006 and three the following year – has just picked up a Best of Class along with a gold and a silver medal. They take its haul to 20 international medals since its first oil was produced just five years ago. It was the only New Zealand entry to get an International Best of Class. Ruakokoputuna, owned and operated by Wellington photographer Mike Wilkinson and partner Wendy Fisher, was the only producer at the fair to get such a medal haul. Mr Wilkinson said the awards, in which other New Zealand producers also walked away with medals, proved Kiwis oil producers could punch well above their weight. More at The Dominion Post.












Kiwi brewers enjoy taste of success
(31 May 10) There's an ongoing discussion within the beer fraternity as to whether or not the Australian International Beer Awards is the world's largest international beer competition. What's not in question is that this year's AIBA attracted a record number of entries – 1170, from 243 breweries, across 34 countries – and that Kiwi beers did exceptionally well. Eighteen New Zealand breweries submitted 67 entries and achieved a grand total of 48 medals as well as two of the 15 best-in-class trophies that were up for grabs – a remarkable success rate. Looking at the trophy winners first, perennial high achiever Emerson's won its usual raft of medals, including a gold and best-in-class trophy in the wheat beers category for Emerson's Weizenbock, a warming, malt-driven brew in the strong, dark, German style. Look out for this year's release from the Dunedin brewery in the shops very soon. The other Kiwi best-in-class trophy was for packaging and went to Scott's Brewing Company of Kelston, Auckland. Although the brewery is noted for its gluten-free Scott's Pale Ale, this particular award was for the six-pack box in which the beer is sold. Other gold medals went to Christchurch brewers Harrington's for Strongman Lager, a potent (6.5 per cent), hoppy golden lager, and to the Cock & Bull – the Auckland-based pub chain – for Monk's Habit, an aromatic amber ale. More at The Marlborough Express.



AngusPureAngusPure scores another success
(23 May 10) It’s official, the tastiest steak you can buy is an AngusPure. This comes as the brand takes away the prestigious title of Supreme Brand at the recent Steak of Origin 2010 Challenge. The Angus breed, which AngusPure is derived from, has continually dominated the awards since inception eight years ago; making it into the finals at every event and taking home the big win more than five times. AngusPure Chairman, Tim Brittain says this record is no mean feat considering the brand is still relatively young. “We take pride in the consistency achieved with AngusPure and this win further cements our position as a market leader. Consumers have very quickly learnt they can trust our products to be tender and tasty every time,” says Brittain. This year’s win came through food service providers Chef’s Choice who supply AngusPure to restaurants. Products with the AngusPure brand are guaranteed to be New Zealand grown, grass-fed and have achieved standards set by the New Zealand Beef and Lamb Quality Mark. AngusPure Partner, Guy Sargent says people are really supporting the product. “AngusPure has become synonymous with quality; the public know if they buy AngusPure they won’t regret it. That’s why it’s going so well,” says Sargent. AngusPure is sold at retail level through selected Foodstuffs stores nationwide, or through their website www.anguspure.co.nz.



Tip Top Creamy Yoghurt Ice Cream StrawberryTip Top Creamy Strawberry Yoghurt comes out tops
(21 May 10) For the first time in it’s 14 year history, the winner of the New Zealand Ice Cream Awards is a blend of low fat yoghurt and ice cream which is 97% fat free. Tip Top Creamy Yoghurt Ice Cream Strawberry, made by Fonterra Brands (Tip Top) Ltd, had all the flavour of fresh strawberries and cream with all the healthiness of low fat. The yoghurt and ice cream blend was described by the judges as very smooth and creamy in texture with a natural strawberry flavour. Not only great to taste, but good for you to eat !! This year's Awards received 228 entries, from large manufacturers to small owner operators of retail outlets. Judging was undertaken during the last week of April at the Massey University Albany campus, in the Food Technology Department. Chief Judge Kay McMath and her team of five judges took two full days to judge the large number of entries split over 11 categories. The judges used international judging criteria with each ice cream being awarded the maximum possible marks of 100 and from this points were deducted for various imperfections in each of 4 areas:
Appearance defects
Body and texture
Flavour defects
Melting defects
As well as winning the Supreme Award, Fonterra Brands (Tip Top) Ltd also won the Best in Category for Standard Ice Cream with Inclusions, with their Tip Top Boysenberry Ripple Ice Cream, and the Kids Choice Category with Tip Top Goody Goody Gum Drops. The NZ Ice Cream Awards were announced at a special Awards Dinner held in Tauranga last night at the New Zealand Ice Cream Manufacturers' Ass'n annual conference.
See the full list of 2010 NZ Icream Awards winners and medallists, plus photos from the Awards dinner, at www.nzicecream.org.nz.



Meat & Wool New Zealand Steak of Origin Far North steak named best in NZ
(19 May 10) A Limousin/Angus steak from Whangarei has beaten off 400 entries to be named the nation’s tastiest steak in the 2010 Meat & Wool New Zealand Steak of Origin.
Sisters, Kathy Child and Yvonne Hill, winners of the 2010 Steak of OriginSisters, Kathy Child and Yvonne Hill’s steak was crowned winner after a fiercely-contested final tasting by BMX World Champion, Sarah Walker, ex-All Black and host of Live sport’s On the Field, Richard Loe and Jamie Mackay, of Radio Sport and Newstalk ZB’s The Farming Show, together with top chefs Hester Guy and Graham Hawkes. The Steak of Origin, sponsored by Pfizer Animal Genetics, is in its eighth year and champions the pinnacle of New Zealand’s home-produced beef. Sarah Walker says she was thrilled to be a judge. “I’d never turn down a chance to eat the best steaks in the country! They all tasted brilliant; it was hard to select a winner,” she says. The Grand Champion sisters have taken home the Meat & Wool New Zealand Steak of Origin trophy, the original competition shield reinstated after its use from 1949 – 1999, and a cheque for $6,500. The Supreme Brand Award went to Chef’s Choice in Wanganui with their AngusPure steak. The winning Processor was awarded to Auckland Meat Processors. The full results of the final are as follows:
CLASS 1: BEST OF EUROPEAN BREED
1st: Tony & Glennis Thompson, Waipukurau (Simmental) processed at Silver Fern Farms, Hastings
2nd: Natalie & David Roberts, Whangarei (Limousin) processed at Auckland Meat Processors/Wilson Hellaby
3rd: Peter & Sue McWilliam, Masterton (Gelbvieh) processed at Taylor Preston/Ken Wilson Meats, Wellington
4th: John & Sarah Hammond, Kaitaia (Simmental) processed at Silver Fern Farms, Dargaville
CLASS 2: BEST OF BRITISH BREED
1st: Forbes & Angus Cameron, Ashhurst (Angus) processed at Land Meat NZ Ltd, Wanganui
2nd: Tim Wilding, Parnassus (Angus) processed at South Pacific Meats, Christchurch
3rd: Chris & Karren Biddles, Te Kopuru (Angus) processed at Auckland Meat Processors/Wilson Hellaby
4th: John Morrison, Marton (Ezicalve Hereford) processed at Taylor Preston/Ken Wilson Meats, Wellington
CLASS 3: BEST OF CROSSBREED & OTHER
1st: Kathy Child & Yvonne Hill, Whangarei (Limousin/Angus X) processed at Auckland Meat Processors/Wilson Hellaby
2nd: Mike van der Hoeven, Te Awamutu (Hereford/Wagyu X) processed at AgResearch, Ruakura, Hamilton
3rd: Colin Brown, Cambridge (Piedmontese/Simmental X) processed at AgResearch, Ruakura, Hamilton
4th: Clem Smith, Eketahuna (Murray Grey/Angus X) processed at Land Meat NZ Ltd, Wanganui
CLASS 4: BEST OF BRAND (RETAIL)
1st: Magills Butchery, Te Awamutu (Hereford Prime) from Graelyn Farms
2nd: Ellesmere Butchery, Leeston (Piedmontese) from farm of Charlie Stephens
3rd: Harris Meats, Cheviot (Angus X) from farm of Rex Miller
4th: Chef’s Choice, Wanganui (AngusPure) from farm of Nikki Williamson and Rob Purdie
CLASS 5: BEST OF BRAND (WHOLESALE AND FOODSERVICE)
1st: Chef’s Choice, Wanganui (AngusPure) from farm of Rob Johnstone
2nd: Westmeat/Riverlands, Eltham (Angus) from Holesworth Paringahaw
3rd: Progressive, Southmore (FarmPure Certified Premium Angus) from farm of Dave Redmond
4th: AE Preston & Co Ltd, Wellington (Angus) from farm of Rotopiko Trust
www.beeflambnz.co.nz/competitions/competitions-index.html



New Zealand Nutrition Foundation and Kellogg New Zealand - Nutritionist Development AwardAward helps Nutritionists strive for excellence
(14 May 10) The New Zealand Nutrition Foundation and Kellogg’s® are seeking entries for the annual Nutritionist Development Award. Now in its 16th year, this award has helped more than a dozen leading Kiwi nutritionists achieve academic and professional excellence in their specialist field. The annual award enhances the knowledge and skills of newly-qualified nutritionists within New Zealand; the winner receiving a prize of $5,000 to fund attendance at an overseas conference or course to assist career development. Sue Pollard, CEO, New Zealand Nutrition Foundation, says this award offers significant benefits for New Zealanders. “In a world of information overload, the availability of accurate and appropriate nutrition advice is essential. This award supports local nutritionists to fulfil this need.” Last year’s award winner, Jenny Bowden, a nutrition consultant and journalist, will use her winnings to do just that by attending the International Society of Behavioral Nutrition and Physical Activity conference in the US in June. “I’m keenly aware nutrition knowledge alone is not the answer to our health problems,” says Bowden. ”People will continue to eat what they eat unless we address the psychological, social and cultural barriers that stand between them and a perfect diet.” Applications must include a 1000-word paper describing how they believe they can contribute to improving the nutritional status of New Zealanders. Entries close at 5pm on July 2nd with the winner announced at the New Zealand Nutrition Foundation AGM on August 26.
For more information or copies of the attached pamphlet (which includes the entry form) go to www.nutritionfoundation.org.nz or contact: Sue Pollard, New Zealand Nutrition Foundation, Phone (09) 489 3417 or Email sue@nutritionfoundation.org.nz.



81 strike gold at the 2010 Liquorland International Wine Competition
(11 May 10) A total of 81 gold, 180 silver and 559 bronze medals were awarded by a panel of local and international judges at the 2010 Liquorland International Wine Competition held last week in Marlborough. 61 of the gold medal-winning wines were from New Zealand (75%), while 17 were from Australia (21%). France and Italy received one gold each, for a Champagne and a Montepulciano respectively. Marlborough dominated the New Zealand gold medals with 35 awarded while Hawke’s Bay in second place received 13. Marlborough’s success was across the board and included Methode Traditionnelle, Sauvignon Blanc, Pinot Gris, Chardonnay, Riesling, Gewurztraminer and Pinot Noir. Commenting on the results, Competition Director Belinda Jackson said, “The overall quality of wines entered continues to improve with less and less wine faults evident and more focus on fruit quality and winemaking practices.” Judges included eminent Australian wine judge, Tim James and McWilliams Chief Winemaker, Corey Ryan. Chief Judge was wine consultant Mike DeGaris. Local judges were Jane Skilton MW, Simon Nunns, Warren Gibson, Jeff Clarke, Jim Harre, Simon Waghorn, Anna Flowerday, Sam Kim, Cath Oates and Jane Boyle.
Click here for the full list of 2010 Liquorland International Wine Competition Gold Medal winners



New Zealand King SalmonNZ salmon stars at International Taste Awards
(11 May 10) Three New Zealand salmon products have been judged by international taste awards experts as being ‘exceptional’ with a further three called ‘remarkable’. Nelson-based New Zealand King Salmon (NZKS) entered six products in the International Taste and Quality Institute (iTQi) Superior Taste Awards in Brussels and each was awarded either the maximum three stars or two. NZKS’s Regal brand achieved two 3-star awards and three 2-stars (details below). The company’s Seasmoke brand gained the third three-star award. Three stars are awarded for ‘exceptional’ products with 90 per cent and more total marks while ‘remarkable’ products achieve two stars and score between 80 and 90 per cent. Judges for the April awards are selected from within the 12 most prestigious European culinary and sommeliers associations and all the products are blind tasted solely on their own merit. NZKS CEO Grant Rosewarne says the awards represent huge endorsement for the two brands in key markets. “We are delighted to gain prestige endorsement of our products from members of 12 of the most famous European culinary associations. The awards reflect well not only on our brands but also the pure New Zealand brand we are so closely associated with. “Only a small number of products tested each year are recognized with the three-star award – in fact, this year only 129 of 902 products entered achieved that status – and three of those were ours. Based on customer and consumer feedback we have always believed that we had an outstanding product in terms of taste and quality. “This independent evaluation by European culinary experts certainly confirms our beliefs,” Mr Rosewarne says. “And from a personal point of view, it’s pretty amazing and remarkably rewarding to see your brand logo featured next to those of Carlsberg and Coca-Cola, Schweppes and Unilever.” In a communication notifying NZKS of its success the managing partner of iTQi Christian de Bauw warmly congratulated the company on its “remarkable achievement”. “Your company and your team should be particularly proud to market products that are so valued for their superior taste,” Mr Bauw said. “Being the first New Zealand food products to achieve three star status is a unique result and (represents) a unique opportunity to differentiate yourself.” NZKS is awaiting full evaluation reports from the awards organisers complete with comments from the judges. The company has been invited to attend the Superior Taste Award Ceremony in late May in Brussels to collect its certificates and medals. The full list of winning NZKS products is:
Seasmoke Cold Smoked Sliced SalmonSeasmoke Cold Smoked Sliced Salmon – 3 Stars
Regal Hot Smoked Salmon – 3 stars
Regal Hot Smoked Mixed Peppers and Spices Salmon – 3 stars
Regal Fresh Cuts Salmon Loins – 2 stars
Regal Salmon Pastrami – 2 stars
Regal Cold Smoked Sliced Salmon – 2 stars
In the Superior Taste Award products are blind tested solely on their own merit (not compared). The focus is on the intensity of gustatory pleasures. Criteria scored are first impression, appearance, aroma, texture, flavour and retro-olfaction and are commented on by each judge. NZKS is permitted to use the award labels on its products for three years. Now in their sixth year, the 2010 iTQi Awards attracted 902 product entries from 60 countries. No stars are awarded to products that don’t reach the 70 per cent threshold for one star. iTQi website: www.itqi.com/en/superior-taste-award/crystal-award.html



Marlborough on the MenuMarlborough on the Menu wins Golden Ladle
(6 May 10) New Zealand authors Jan Bilton and Belinda Jackson have won a prestigious international food media award for a book about wine and food matching in Marlborough. Marlborough on the Menu celebrates the food and wine of the internationally-renowned wine-producing region. It won the Le Cordon Bleu World Food Media Awards category for Best Food / Drink Guide Book. The awards were announced at a gala presentation in Adelaide Australia on Monday night (May 3) with winners from as far afield as the USA, Europe, Asia and Australasia. More than 700 entries were received for the competition, which was judged by an international panel of 60 jurors. A professional food writer, Ms Bilton provided the recipes featuring the best of Marlborough’s natural ingredients which were matched by Ms Jackson with wines from 14 of the region’s many wineries. Marlborough on the Menu is Jan Bilton’s 26th food-related book and was first published in December 2008 with a reprint late 2009. She says the competition’s ‘Gold Ladle’ is a wonderful tribute to the natural resources of a remarkable New Zealand region. “We moved to Marlborough three years ago and we simply love it here. While Marlborough’s ability to produce world-beating wines is well documented the foods of the region are a little less well known. “I continue to be amazed at the variety and selection and even unusual foods on offer. It’s the first time I’ve worked with Belinda and we had great fun cooking up the recipes and then matching the wines with the food. “We feel honoured to receive the award but it really is Marlborough’s to claim,” Ms Bilton says. Grant Rosewarne, the CEO of Nelson-based NZ King Salmon says Ms Bilton and Ms Jackson’s honour is truly deserved. “This duo has been a great advocate for our beautiful and bountiful region and Jan is a great supporter of the foods we produce here. Visitors love the book as do quite a few locals I might add. “Jan and Belinda are due our heartfelt thanks for a wonderful tribute to Marlborough,” Mr Rosewarne says. Le Cordon Bleu World Food Media Awards Jury Chairman and Tasting Australia Festival Director Ian Parmenter says the standard of entries in this year’s competition was extraordinarily high. “The international judges were faced with an enormous task. However, they were consistent in their agreement on the winners.” Marlborough on the Menu took six months to put together and features a “choice selection of easy and appealing recipes and food and wine matches” according to its sleeve. The book was self-published by Ms Bilton’s company Irvine Holt Enterprises co-owned with her husband Michael Ryan, Mr Ryan edited the book and also wrote much of the text while Ms Bilton styled all the food and took the majority of photos. Marlborough on the Menu has sold around 5,000 copies, many to visitors to the region who no doubt are enjoying a reprise of their visit to the tip of the South Island in kitchens around the world, Ms Bilton says. Examples of recipes and wines are Pinot Noir Poached Salmon featuring Regal Salmon fillets and Highfield Pinot Noir and Venison & Udon Noodle Stir-fry matched with Nautilus Pinot Gris. New Zealand featured in four of the 21 awards handed out at the Le Cordon Bleu World Food Media Awards in Adelaide. Auckland photographer Aaron McLean won Best Food Photographer for Cherries With a Twist while the Best Drink Magazine went to Cuisine Wine Country. Margaret Brooker won Best Children’s Book with It's My Turn To Cook.



It's My Turn to CookMum and daughters whip up a tasty little world winner
(6 May 10) A cookbook that started as a way for Wellington food writer Margaret Brooker to spend more time with her daughters has scooped an international award. It's My Turn to Cook landed a "golden ladle" for best children's cookbook at the Le Cordon Bleu World Food Media Awards announced this week in Adelaide. But it's not all cupcakes and sprinkles, she says – the book includes fare for sophisticated palates, with everything from kedgeree to spanakopita. The book got off the ground when Ms Brooker, a Food Safety Authority manager, was working on another project. "I was feeling a bit guilty that I'd spent so much time closeted away doing that," she said. "I said, `How about when I've done this one, then we do something together?"' Her daughters, Alexandra and Charlotte Stephen, who were 10 and 8 when the book was written in 2007, became her collaborators. They cooked all the recipes and read Ms Brooker's instructions to make sure they were child-friendly. The recipes run the gamut from chocolate mousse and guacamole to full meals such as roast chicken and Moroccan lamb. There are also guides to the basics of cooking, such as chopping an onion, as well as food safety tips – an obvious addition, given her background. Ms Brooker is a graduate from Leiths School of Food and Wine in London and the author of five cookbooks, including the Food Lover’s Guide to New Zealand and the Cook’s Bible of Ingredients, she also contributes a weekly “Food File” column to the Dominion Post, and has a full-time job as lawyer for the NZ Food Safety Authority. About 700 publications entered the awards and 24 received "golden ladles", including New Zealand's Cuisine Wine Country guide for best drink magazine and Aaron McLean for best food photographer. More at The Dominion Post.



They will all be screaming for ice cream at Kids’ Choice award
(28 Apr 10) With more than 220 entries to choose from, a group of 14 pupils from View Road Primary School in Waiuku will have their taste buds screaming as they judge the “Kids’ Choice” award for the New Zealand Ice Cream Awards hosted by Massey University’s Food Technology laboratory at the Institute for Nutrition and Human Health on the Albany campus today. Now in their fourteenth year, the awards have grown to 12 categories covering a range of options from low fat gelato and sorbet through to premium chocolate and vanilla and the unusually-named category ‘ice cream with inclusions’. A new packaging category, judged by Senior Lecturer Tom Robinson, will cover products introduced during the previous 12 months and will be evaluated on elements of design, innovation, graphics and labelling. Judging will also take into account the environment impact of the packaging and its compliance with the New Zealand Packaging Accord. Chief judge Kay McMath has been involved with the awards for the past 5 years and enjoys the children’s honest feedback. “The kids do not hold back in scoring ice creams that meet their approval or declare those that are not so popular,” she says. Ice creams are scored on a scale where 1 = Yukky and 9 = Yummy and this year the selection ranges from pineapple lumps with pineapple lump gelato to an all-natural and halal rich chocolate ice cream with chocolate ripple. “Given the fact that many of these ice creams have been developed by past Massey Food Technology graduates, the link to the University is a great opportunity for New Zealand ice cream manufacturers to have their products tested in an objective environment,” says McMath.



2009 Air New Zealand Wine Awards2010 Air New Zealand Wine Awards to be held in Auckland
(22 Apr 10)
New Zealand Winegrowers yesterday announced that Auckland, the country’s largest wine consumption market, will play host to the 2010 Air New Zealand Wine Awards dinner in November. The Awards dinner, which will see New Zealand’s top wine makers and industry figures gather together in celebration of top quality wine production, will be held at SKYCITY Convention Centre on Saturday 20 November. Chris Yorke, Global Marketing Director for New Zealand Winegrowers, organisers of the prestigious awards, said that with the crucial role Auckland plays in the New Zealand wine industry, it is a fitting venue for this year’s Awards. “Not only does Auckland have a rich winegrowing history, but it is now the largest local market for wine consumption, and is a trend-setting location for both wine and food,” Mr Yorke said. “Auckland is also the commercial base for many of New Zealand’s largest wine companies and is home to many of our loyal sponsors, so we’re excited to be staging the awards there this year.” Judging will also take place in Auckland, at Mount Smart Stadium from 1-3 November. Attracting entries from wineries from New Zealand’s ten key winegrowing regions, the Air New Zealand Wine Awards is New Zealand’s most prestigious wine awards competition. The competition’s top prize, the Air New Zealand Champion Wine of Show Trophy, is hotly contested. 18 additional trophies are also up for grabs including the Bell Gully Champion Sustainable Wine Trophy. The wine is judged on three factors: colour and clarity, aroma and bouquet, and taste and general impression. Based on these factors, a panel of local and international judges award elite gold, gold, silver and bronze medals. Sustainably produced wines are awarded pure elite gold, pure gold, pure silver and pure bronze medals. “It’s a rigorous judging process that is designed to ensure we deliver the top quality wines that the Air New Zealand Wine Awards are renowned for,” Mr Yorke said. “When consumers select a wine with an Air New Zealand Wine Awards sticker, they know they are purchasing one of New Zealand’s best.” Entry details will be sent to New Zealand wineries in August with entries closing on 17 September.



Marlborough on the Menu a top contender at World Food Media Awards
(14 Apr 10) Authored by food writer Jan Bilton and wine expert Belinda Jackson, Marlborough on the Menu — a comprehensive showcase which matches the region’s fine foods and wines — has been nominated in the prestigious 2010 Le Cordon Bleu World Food Media Awards in the category of Best Food/Drink Guide Book. The book is a top contender for a Gold Ladle at the Awards presentation at the Intercontinental Adelaide, on May 3, 2010. Ian Parmenter, Chair, Le Cordon Bleu World Food Media Awards said, “This nomination by jury members of more than 50 eminent industry professionals from around the world, represents the belief that the entry is among the highest achievements in this field over the last two-and-a-half years.” The awards administration widely promotes nominees and winners' successes through food and wine media outlets around the world. Marlborough on the Menu is published by Irvine Holt, a company co-owned by Jan Bilton and husband Michael G. Ryan.



Global Baker - Dean BrettschneiderGlobal Baker - Dean Brettschneider shortlisted for Best Soft Cover Recipe Book
(14 Apr 10) Global Baker - Dean Brettschneider has been nominated under the category Best Soft Cover Recipe Book in the prestigious 2010 Le Cordon Bleu World Food Media Awards. Global Baker - Dean Brettschneider, Dean's fourth book (a seventh is already in the pipeline), shares recipes for bread, pastries, cakes and desserts that reflect his broad international experience. There are also extensive instructions on techniques and ingredients, and decoration tips. The text is accompanied by stunning photography by Aaron McLean. One hundred and eighty one food media nominations across 21 categories were announced on Monday, from more than 700 entries from around the globe. In the world's most comprehensive awards for food and drink media professionals, new and established stars of the global food and drink media join a decade-long roll call of talent vying for Gold Ladles, trophies for which are awarded as part of Tasting Australia in Adelaide, South Australia. Nominations for the 2010 awards are led by entrants from the United Kingdom, USA and Australia and Canada with nominees from Singapore, Belgium, Malaysia, Hong Kong, France, Spain, New Zealand, Ireland, Germany, Greece, Slovenia, South Africa, also vying for the prestigious gold ladles. Gold awards will be presented from the field of nominees during an awards ceremony to be held on Monday, May 3 at the Intercontinental Hotel, Adelaide. Throughout its 14 year history, these awards have attracted more than 5,000 entries in categories for food and drink photographers, restaurant critics, TV food and drink shows and segments, recipe books, health and nutrition publications, magazines, and websites. Past winners have included newcomers as well as household names in the world of food and drink publishing. As the only international awards to celebrate excellence across such a broad range of categories, Le Cordon Bleu World Food Media Awards provide a unique forum for food and drink media to put their work up against their peers in a major international competition. The jury panel was made up of 50 respected food, wine, beer, media and publishing professionals from around the world, with strong credentials in their field of expertise, and include food and wine writers, television presenters/producers, educators, recipe book authors and magazine food editors. Commenting on the entries, Jury Chairman, Ian Parmenter, said: "Once again our international jury has been scrupulous in their judging and I thank them for their conscientious work. Le Cordon Bleu is also to be thanked for their whole-hearted support of this unique event". The full list of categories and nominees can be seen at http://www.worldfoodmediaawards.com/nominees.html.



2010 Young Bread Baker of the Year, Adam McLean2010 Young Bread Baker of the Year
(7 Apr 10) Judging for the top young bread baker in New Zealand took place in Auckland recently with Adam McLean, of Quality Bakers Auckland, winning the NZ Association of Bakers' award of 2010 "Young Bread Baker of the Year". In winning this award, Adam demonstrated to the judges an ability to excel in three key areas: practical baking, theoretical knowledge of baking technology, and presentation of research into key process and law changes that have occurred in the NZ baking industry over the last 50 years and their significance to the industry. As winner of this year’s award, Adam will have the opportunity to broaden his industry knowledge and experience through a $10,000 research grant. The "Young Bread Baker of the Year" award is sponsored by the NZ Association of Bakers and is designed to promote excellence in people emerging from their training.
Photo: The 2010 Young Bread Baker of the Year, Adam McLean, receiving the award from Mr Laurie Powell, the Chairman of the NZ Association of Bakers.











Mondillo, Bauer feature in Royal Easter Show Wine Awards
(25 Mar 10) Last Saturday night, at the Royal Easter Show Wine Awards 2010 gala dinner, after picking up the Trophy for Champion Pinot Noir, the tiny Bendigo, Central Otago vineyard Mondillo swept aside 1517 wines from around the country as its 2008 Mondillo Central Otago Pinot Noir was named Champion Wine of Show. The Royal Easter Show awards are regarded as New Zealand's oldest, most respected wine competition. Mondillo Vineyards owners Domenic and Ally Mondillo were at the glittering black tie event hosted by Vic Williams at Auckland’s ASB showgrounds to collect their trophies. “Things just got better and more exciting as the evening progressed,” said Domenic. “Firstly the gold medal, then receiving the trophy for Champion Pinot Noir was pretty awesome. But to receive the ultimate accolade as Champion Wine of Show was extraordinarily flattering. “It is amazing for us to be recognised by the industry. Mondillo wine is a true reflection of the hard work of our passionate vineyard crew and the team at Quartz Reef. While Mondillo Vineyards is a small and relatively new vineyard, Domenic Mondillo is no ‘new kid on the block’. A viticulturist and veteran of 29 vintages who has grown wine in Central Otago for the past 18 years, he and wife and business partner Ally Mondillo established Mondillo Vineyards on three sunny terraces at Bendigo in 2001. The vineyard has produced six vintages, the first in 2004, each picking up awards and delivering a loyal global following. The Mondillos believe site selection is critical to great wine and that their ‘extremely special’ 12 hectares in Bendigo combine with minimal human intervention to create beautiful wines. The multi trophy winning champion wine is currently being served on Air New Zealand international flights to business class passengers, is sold in top restaurants around Queenstown and in the USA including The French Laundry, and is served at some of the country’s best events by Ruth Pretty Catering.
Rudi Bauer, Quartz Reef2008 Mondillo Central Otago Pinot Noir was made at Quartz Reef winery in Cromwell. Quartz Reef is headed by Rudi Bauer who was awarded the coveted title of Winemaker of the Year for the second time, in the Royal Easter Show Wine Awards 2010. He won the same award in 1999. Mr Bauer, who is Austrian-born but has been working in New Zealand since 1985, had also been one of six people worldwide nominated for this year's Winemaker of the Year award at the Der Feinschmecker Wine Awards in Germany, often known as the "wine Oscars". Mr Bauer moved to Central Otago to make the region's first gold-medal-winning pinot noir at Rippon Vineyard in 1991. He then worked in Canterbury for several years before returning to Central Otago to form Quartz Reef at Bendigo, near Cromwell, in 1996, specialising in pinot noir, pinot gris, and methode traditionelle.
The full list of trophy winners can be see here: www.wineshow.co.nz



Liquorland International Wine Show launches second wine industry Scholarship Programme
(23 Mar 10) After contributing $80,000 to wine industry research projects over the last five years, the Liquorland International Wine Competition is set to run the Scholarship Programme again. Donating the money raised from auctioning unused bottles of wine remaining after the judging of the Competition, funds have so far been supplied to the Auckland Wine Science Programme and to the Marlborough Wine Research Centre. Liquorland Merchandise Manager Andrew Bartley explains, “This is a very simple and effective way to contribute to the development of the New Zealand wine industry.” He continues, “We also feel we have a responsibility to the industry with regards to the surplus wine from competition entries – this activity means everybody benefits.” Liquorland will again pledge $80,000 over the next five years of the competition to various research projects. These can be wide-ranging from small grants for students or funding visiting scientists to specific research projects. The only criteria are that the activity proposed must benefit the New Zealand wine industry. To determine how the funds are awarded Liquorland is now inviting interested parties to submit a paper of no more than 1,000 words outlining how they would use any allocated monies. The submission must include the following:
Name of the organisation
Amount of funding requested
The specific activity the funding is required for
How this activity will benefit the New Zealand wine industry
Proposed timing of this activity
Name of individuals responsible for the activity and for how any awarded funding would be spent
Submissions must be received by Monday 31st May 2010 to Director of the Liquorland International Wine Competition, Belinda Jackson at belinda@liquorland.co.nz .
The committee to decide which submissions will benefit from the funding will comprise Belinda Jackson, Andrew Bartley (Liquorland Ltd) Stuart Smith, Chairman of New Zealand Winegrowers and Dominic Pecchenino, Chair of Research, New Zealand Winegrowers.
For any further information, call Belinda Jackson, Competition Director on 027 444 8 666



New Zealand Ice Cream Awards14th Ice Cream Awards - entries open
(16 Mar 10) The New Zealand Ice Cream Awards, instituted in 1997, are being held again this year with judging to take place in Auckland from Monday, 26th April 2010. The specific objective of the Awards is the raising of standards and promoting the quality of New Zealand Ice Cream. The results will be announced at the Annual Conference in Tauranga on Thursday, 20th May 2010. We are again having separate categories for Low Fat, Gelato and Sorbet and these three categories cater for those products that do not meet the Standard or Premium Ice Cream formulation guidelines. Last year’s Supreme Award was actually won by a Licorice Gelato manufactured by Takapuna Beach Café & Store in Auckland. The Vanilla Ice Cream judging is divided into Standard and Premium Categories which allows Premium Vanilla Ice Cream to be judged separately from other Premium products. The Standard Vanilla Ice Cream category will include products that contain between 10%–10.9% milk fat content, and the Premium Vanilla Ice Cream category will contain not less than 11% milk fat and may contain vanilla additions. The ‘Open Creative’ category once again has two sections, Ice Cream and Gelato/Sorbet, and is open to any individual, restaurant, hotel or catering establishment that produces and serves these products on the premises. Entries in this category should not be available for sale in any retail outlet. Entries are also expected from the Research and Development departments of the manufacturers and suppliers. Last year Fonterra Brands (Tip Top) Ltd’s Creamy Chocolate & Raspberry with a Hit of Chilli ice cream won the award for Best in Category. The Packaging Category will be for new packaging introduced in the previous 12 months and will be judged on the elements of design, innovation, graphics and labelling. Judging will also take into account the environmental impact of the packaging and its compliance with the New Zealand Packaging Accord. This category will include both novelty and takehome packaging. Kay McMath is the Chief Judge and has been judging the Ice Cream Awards since 2002. Judging will take place at Massey University in Albany at the end of April and the Association acknowledges the support of Massey University for the use of their facilities. The ’Kids’ Choice’ category will again be judged by local children and the Packaging category will be judged by Tom Robertson, a Senior Lecturer in Packaging Technology at Massey University. Last year the Ice Cream Awards had 208 entries and the Association is expecting similar numbers this year. Each Category will be sponsored by an Associate Member of this Association. The categories and sponsors of the 2010 New Zealand Ice Cream Awards are:
1 Standard Vanilla Ice Cream - Sensient Flavours and Colours
2 Standard Chocolate Ice Cream - Fonterra (NZ) Ltd
NZ Ice Cream Awards - Best in Category3 Standard Ice Cream with Inclusions - Invita NZ Ltd
4 Premium Vanilla Ice Cream - Danisco New Zealand
5 Premium Ice Cream - Chelsea Sugar
6 Open Creative - Formula Foods
7 Kids Choice - Salkat
8 Export Ice Cream - Waldrons Confectionery
9 Gelato - Huhtamaki
10 Sorbet - RD2 International Ltd
11 Low Fat - Hawkins Watts Ltd
12 New Packaging (launched in prev. 12 months) - Alto Food Packaging.
The closing date for entries is WEDNESDAY, 14th APRIL 2010.
Entry Forms and Rules are available at www.nzicecream.org.nz/awards.htm, or from: The Executive Secretary, New Zealand Ice Cream Manufacturers’ Assn (Inc), PO Box 9364, Wellington 6141. Telephone (04) 385 1410; Fax No. (04) 384 3980; Email info@nzicecream.org.nz; Website www.nzicecream.org.nz.



Richard and Mary EarleThe Earle Travel Fellowships in Technology, closing 8 May 2010
(16 Mar 10) The Earle Travel Fellowships, awarded by the Richard and Mary Earle Technology Trust, are for the support and encouragement of young food technologists and professional engineers. They aim to increase knowledge and skills through overseas experience, from which the Fellow will return with enhanced ability to improve technology in New Zealand. The development of creativity and the generation of new product or process ideas for practical application are important elements in the concept of the Fellowships. The Fellow will study or gain practical experience overseas in either:
• product development and innovation management, or
•process development in bio-processing or food processing.
In 2010, one Fellowship of up to $10,000 will be awarded; (the amount may be increased to $15,000 under special circumstances). The Fellowship is tenable with other awards, but account will be taken of the aggregate circumstances of the individual and of the desirability of using available funds to the best advantage. The Fellow will be overseas for a maximum of three months within twelve months of the Fellowship being awarded. They must agree to return to New Zealand and work for at least one year in New Zealand. The applicants must be under 40 years of age, and employed in one of New Zealand’s technological industries (products or services), or an associated research organisation, and New Zealand citizens or permanent residents with at least three years proven residence in New Zealand immediately preceding the year of selection. Applicants must be professional members of either the New Zealand Institute of Food Science and Technology or IPENZ. In considering each Fellowship application, the Fellowship Committee shall take into account:
• practical relevance of the proposed trip to New Zealand technological industries (products or services)
•possible outcomes of the trip for innovative technologies and exports
•company’s/research organisation’s support for the trip
•ability and previous experience of the candidate
•creativity and innovative ability shown by the candidate.
The closing date for applications is Saturday 8 May 2010.
To download an application form please visit http://www.ipenz.org.nz/ipenz/Education_Career/Earletravel.cfm



Champions of Cheese AwardsBlue cheese takes top award
(5 Mar 10) A first-time entry has taken the top prize in this year's Champions of Cheese Awards. Fonterra Brands' Mainland Special Reserve Creamy Blue cheese won the top award for blue cheese, as well as the overall Champion of Champions award. Master Judge Russell Smith describes it as having a beautiful sweet, nutty flavour "and was technically a superbly-made cheese with very even bluing throughout". Mr Smith says the winning cheese is beautifully balanced and would stand out anywhere in the world as a superb blue. He says the blues made in New Zealand are superb and it is appropriate that the supreme award went to the best of the blues. "The overall standard and experimentation of the cheeses produced here is increasing at a rapid rate." Pukeatua Peak's Maungatautari goat cheese won the Champion Artisan Cheese Award for smaller producers. The judges describe it as a hard cheese and one of five goat's milk cheeses sold under the Pukeatua Peak brand at nearby markets in the Waikato and to selected restaurants. More than 430 cheeses were entered in this year's competition and were judged in 19 categories. Full list of winners here. More at NZ Herald.



Meat & Wool New Zealand Golden Lamb Awards (Glammies)Best Lamb - Glammies finalists announced
(3 Mar 10) The finalists for the Meat & Wool New Zealand Golden Lamb Awards (aka the Glammies) have just been announced. After scrupulous testing by Carne Technologies, the 20 most tender lamb rumps will now face the ultimate taste test at the Upper Clutha A & P Show in Wanaka on 12 March. The finalists for this year’s Glammies, sponsored by Pfizer Animal Genetics, are: Class 1 – Dual Purpose KI & KE Dunlop, Winton (Greeline) processed at Alliance Group, Mataura Paul McGill, Masterton (Romney) processed at Cabernet Foods B & L Murray & Murray Rose, Lawrence (Romeny/Perfintex) processed at Alliance Group, Mataura Murray & Jan Wards, Gore (Textra) processed at Alliance Group, Mataura Class 2 – Dual Purpose X Terminal RS & RC Black, Riverton (Coopworth/Texel) processed at Alliance Group, Mataura RW Gibson, Cromwell (Merino/Southdown) processed at Ashburton Meat Processors Bill & Beth Gordon, Garston (Romney/Southdown) processed at Alliance Group, Mataura Phil Reid, Gore (Romney/Texel) processed at Silver Fern Farms, Finegand Class 3 – Composite/Crossbreed X Terminal Joanne Bowmar, Wyndham (Romney Texel/Texel) processed at Alliance Group, Mataura Robert & Rosemary Gardyne, Winton (Perendale Texel/Texel) processed at Alliance Group, Mataura Mark & Sue Lawrence, Oamaru (Romney Texel/South Suffolk) processed at Alliance Group, Smithfield Helen & Hugh Winder, Feilding (Texel Cross/Texel) processed at Land Meat NZ Ltd Class 4 – Terminal Malcolm & Sue Day, Dipton (Wiltshire) processed at Alliance Group, Mataura Peter Irvine, Timaru (Texel) processed at Alliance Group, Smithfield Sarah Rodie, Amberley (Texel) processed at Harris Meats David Walsh, Featherston (Texel/Composite) processed at Cabernet Foods Class 5 – Retail Countdown North Island (Fresh Zone) Harmony Foods (MacKenzie) Harmony Foods (MacKenzie Organics) The Neat Meat Company (1st Class) Putting their palates to the job for this year’s final will be the Topp Twins and former All Black Richard Loe, alongside legendary chefs Michael Coughlin and Graham Hawkes. For more information please contact Kim Doran at Beef + Lamb New Zealand, on 09 489 0874 or kim@beeflambnz.co.nz or visit the competitions link on www.beeflambnz.co.nz



Liquorland launches 2010 International Wine Competition
(2 Mar 10) Entries open this week for New Zealand’s most established international wine competition. Previously known as the Liquorland Top 100 International Wine Competition this year’s event sees some fresh developments triggered by the need to meet consumer requirements while operating in a changing market place. The activity has been split into two key elements – the Liquorland International Wine Competition and the Liquorland Top 100. The first is a stand alone wine competition while the second is the Liquorland Top 100 promotion comprising up to 100 award-winning wines available in Liquorland stores nationwide. Liquorland Limited Merchandise Manager, Andrew Bartley explains, “These developments give us more flexibility at retail level, allowing us to put a greater focus on our customers’ needs. By meeting, and hopefully exceeding their requirements, we are in turn enhancing the sales opportunity.” A summary of the key changes are as follows:
· Judging will be at the beginning of May with retail activity starting in June.
·There are no longer any minimum volume requirements in order to enter.
·There will no longer be an embargo on the medal results.
·The competition will award trophies for champion New Zealand regional wines e.g. champion Hawke’s Bay wine, champion Marlborough wine and so on.
Competition Director, Belinda Jackson endorses these developments. “We are delighted with this progression and know that adapting to current market conditions will strengthen our offer to both the wine-loving consumer and the wine industry.” The Liquorland International Wine Competition is open to all wines available for sale on the New Zealand market, with the view to provide a benchmarking opportunity for the wine industry. The new show dates are 5-7 May 2010 in Blenheim at the Marlborough Convention Centre. Entry criteria is being sent to all producers and distributors or for more information please contact Competition Director Belinda Jackson on 027 444 8 666 or via email belindaj@liquorland.co.nz



Steaks high in search for top sirloin
(24 Feb 10) The prestigious title of 2010 Steak of Origin Grand Champion is now up for grabs. Farmers have less than three weeks left to register their entries in the popular event which acknowledges excellence from pasture to plate. The Meat & Wool New Zealand event, run by Beef + Lamb New Zealand and proudly supported by Pfizer Animal Genetics, attracted almost 350 entries last year. Meat & Wool New Zealand Chief Executive, Dr Scott Champion, says the Steak of Origin competition recognises farming excellence and makes a direct link between the beef produced on farms and the product enjoyed by consumers. “Farmers are increasingly taking this opportunity show how their skill in the paddock creates great tasting beef on the plate”, says Champion. There are five classes available for farmers, wholesalers, foodservice and retailers to enter. With a total of $11,000 up for the taking, as well as the bragging rights of being named the Steak of Origin Grand Champ, there are no excuses not to enter. The sirloins will go through rigorous testing to decide the winner. Analysis begins at Carne Technologies where they are measured for marbling, pH and cooking loss percentage. Semi-finalists are then confirmed by a tenderometer, a mechanical ‘tooth’ that bites down on the steak to determine its tenderness. A tasting panel in Christchurch will then sample the top third of entries to decide the finalists. The last hurdle is the final held at the Beef Expo held in Feilding on 18 May. Here the finalists are tasted by a group of chefs and celebrities to ultimately decide the winner. The competition is supported by processing plants across the country including: AFFCO, Alliance Group, Ashburton Meat Processors, Auckland Meat Processors, CMP Kokiri, Ken Wilson Meats, Land Meat NZ, Ruakura Abattoir, Silver Fern Farms, South Pacific Meats, Taranaki Abattoir, Taylor Preston, Wilson Hellaby.



Three NZ wineries get Five Star pinot noir classification
(19 Feb 10) Ata Rangi, Felton Road and Mt Difficulty are the only wineries to have been given Five Stars in the Third Great New Zealand Pinot Noir Classification. The classification, which is based on a rolling average rating of the five most recent vintages, was revealed following the biennial Pinot Noir Conference, held in Wellington. See the complete list at www.matthewjukes.com. The creation of a New Zealand wine classification has recently become a hot topic following the request for yet more recognised Geographical Indications to be created within the country. However, British wine writer Matthew Jukes and Australian wine writer Tyson Stelzer have been producing the Pinot Noir Classification for five years and publishing it for three. Jukes said: “It quite simply showcases the excellence of the category and it is the first of its kind on the planet.” Speaking of the usefulness in having such a hierarchy, Jukes added that the list was created: “To help the trade and consumers decide which are the finest producers of New Zealand Pinot - bearing in mind that only 10 years ago there were only a handful of players and now there are 130-ish, of which around half make it onto this list.”
Mt Difficulty winemaker Matt Dicey said wine appreciation was always a "subjective beast" but it was great to get recognition from widely read critics. The micro-climate of Bannockburn, which is slightly warmer than other Central Otago grape growing areas, promoted a full-bodied pinot with an abundance of natural tannins, Mr Dicey said. Recognition of the estate pinot over five vintages was important because the 120ha winery strived for consistency, he said. Mt Difficulty exports about 15 per cent of its wines – pinot noir, riesling, sauvignon blanc and chardonnay – to the UK and 15 per cent to Australia. Felton Road winemaker Blair Walter said many of the vineyards around Bannockburn were well established and Felton Road was one of the first Cromwell basin plantings. The 32ha vineyard is planted with 70 per cent pinot noir followed by chardonnay and riesling varieties. (The Southland Times)



Clevedon Valley Buffalo Yoghurt'Mind-bogglingly good' Buffalo yoghurt wins 2010 Cuisine Artisan Awards
(17 Feb 10) Just three years after importing 18 pregnant water buffalo from Australia, a Clevedon couple has won the ultimate food accolade - being named by Cuisine magazine as producers of New Zealand's best artisan product. Helen and Richard Dorresteyn's Clevedon Valley Buffalo Company is the supreme winner in the 2010 Cuisine Artisan Awards, sponsored by Caffe L'affare, for its Clevedon Valley Buffalo Yoghurt. Judges said it was an outstanding example of European-style yoghurt and had a wonderful texture and creaminess, offset by a pleasing tang. The yoghurt's exceptional quality is largely due to the distinctive properties of buffalo milk, which contains about twice the solids of ordinary cow's milk. As a result the velvety thick-set yoghurt can be made with no additives required - just the milk and culture But it's also due to the tenacity of Helen and Richard Dorresteyn, who first began milking their new herd just three years ago. They focused on mozzarella cheese, seeking guidance from Italian cheesemakers, before having enough milk to start producing their "mind-bogglingly good" yoghurt on a commercial scale. Getting the right answers to their questions and perfecting their products hasn't always been easy, says Helen. "It's been a very tough few years." But recognition of their yoghurt's excellence by Cuisine magazine has made all the effort worthwhile. Cuisine Artisan Awards head judge Fiona Smith said the buffalo yoghurt was chosen from a short-list of 36 products, which judges taste-tested in December. "This was the second year of the Cuisine Artisan Awards and judges were really put through their paces to select a supreme winner," she said. "Last year we were impressed by the quality of the entries; we were even more impressed this year. "From specialty ice-cream to artisan breads, from fresh snails to p"ts and pickles, the entrants covered a wide range of products and were all superb - New Zealand's artisan food producers are getting better year by year."
2010 Cuisine Artisan Awards South Island contestants dominate this year's Cuisine Artisan Awards, producing eight of the 12 top products, including the two runners-up, which both come from Canterbury companies. One runner-up is New Zealand Artisan Wild Thyme Honey - one of several single-source, single-variety honeys made by Christchurch-based J. Friend and Co. Judges commended this honey, made from wild thyme growing in rugged Central Otago, for being beautifully blended and keeping what can be the overwhelming taste of thyme in check. The other runner-up is Addmore Products' Elderflower Cordial, produced in Geraldine, South Canterbury. One judge described it as "cordial for grown-ups", while another suggested it could be used to brush over a just-baked cake. Other finalists included Kohu Rd Golden Syrup Ice Cream, from Auckland; Ringawera Spiced Lavash, from Waiheke Island, Auckland; Karikaas Natural Dairy Products Unsalted Cultured Butter, from Loburn, North Canterbury; Mariano's Spanish Goods Fresh Chorizo, from Christchurch; Horseradish New Zealand's Mandys Horseradish, from Christchurch; Rachel Scott Bread's Ciabatta, from Amberley, North Canterbury; Proper Food's Proper Crisps, from Upper Moutere, Nelson; Picot Productions' Pic's Really Good Peanut Butter, from Nelson; The Damson Collection's Damson Paste, from Hawkes Bay. Artisan producers make handmade or individually crafted products, generally on a small scale and often according to traditional practices. Frequently they sell their produce through one or more of New Zealand's 50 farmers' markets. To qualify for the Cuisine Artisan Awards businesses must produce food or drink products and have an annual turnover of less than $5 million to 30 September 2009. Caffe L'affare marketing manager and judge Jessica Godfrey said the standard of the entries reinforced the specialty coffee producer's belief in the quality of New Zealand's artisan producers. "Our country has a vibrant community of small local producers who are driven by a passion to use only the highest-quality ingredients to make the best-possible products," she said. "The foods that we tasted for judging represent the highest echelon of those products, and the winner is truly the crme de la crme." Profiles of all the award-winners and finalists feature in the March issue of Cuisine, on sale from 22 February. Food lovers have the opportunity to meet the artisans and taste their winning products at Auckland's CheeseFest event next month (Langham Hotel, March 3). Winning artisan products will also be available for tasting at Auckland's Farro Fresh store on 4 March, from 12 noon to 2 pm.



The Topp Twins will taste, judge and help select the tastiest lamb in the countryTopp Twins to add glamour to Glammies (9 Dec 09)
The Topp Twins will taste, judge and help select the tastiest lamb in the country at the 2010 Golden Lamb Awards (aka Glammies) during the Upper Clutha A & P Show in March. Veterans of the A & P show scene, the Topp Twins will sample the 20 finalists alongside leading New Zealand chefs Graham Hawkes and Michael Coughlin. Across the country, farmers and butchers are currently selecting their premium lambs in the hope of being named the 2010 Glammies Grand Champion or Champion Meat Retailer. Meat & Wool New Zealand Chief Executive, Dr Scott Champion, says the event is a chance for farmers to showcase this premium product in the paddock to plate competition. “The Glammies are increasingly anticipated by farmers, industry and the public and we are pleased to be able to provide a vehicle for recognising and rewarding excellent tasting lamb”, says Dr Champion. Finalists in the Meat & Wool New Zealand competition, run by Beef + Lamb New Zealand and sponsored by Pfizer Animal Genetics, will be selected through initial tenderness and yield analysis at Carne Technologies. The top four in each category will move on to the final on March 12 at the Upper Clutha A & P Show in Wanaka. For an entry form or more information contact Kim Doran at Beef + Lamb New Zealand on freephone 0800 733 466 or email kim@beeflambnz.co.nz or visit the competitions link on www.beeflambnz.co.nz



Lowburn Ferry Pinot Noir 2008Lowburn Ferry Pinot Noir Double Gold in Sydney Show (25 Nov 09)
Lowburn Ferry Pinot Noir 2008 from Central Otago, has won a coveted Top 100 Award in addition to a Blue-Gold at one of the world's most exceptional wine shows. The Sydney International Wine Competition is unique among international wine shows in that the wines are first judged on wine quality before being judged alongside food. Only wines that score high enough to be awarded a Gold Medal in each judging qualify for the unique Blue-Gold (or double Gold) Medal. The 100 wines which score the highest number of aggregate points in both judgings are then given The Top 100 Wine Award. Trophy winners from the Sydney International Wine Competition 2010 will be announced in February. The boutique Sydney International Wine Competition's main aim, through its website top100wines.com and e-Newsletters is to offer consumers an objective selection of superior wines of varying palate weights, enjoyable immediately, to complement appropriate food. To do this, its international panel of judges select the top twenty percent of a capped 2,000 international entries and arrange them according to palate weight. This permits the Judges to further assess these finalists in a second phase judging, against wines of similar palate weight but more importantly alongside a dish with flavours that these wines are likely to complement. This final test, with appropriate food complexing the judges' palates, is probably unique, amongst the major international wine shows of the world. Lowburn Ferry co-owner Jean Gibson said the timing of winning Blue Gold in the Sydney competition was perfect as the brand was just beginning to gain profile across the Tasman with distribution in NSW and SA, and plans to expand markets in Victoria and Queensland. The success also coincides with the release of this wine in the NZ market. Previous vintages of Lowburn Ferry Pinot Noir have also received international acclaim, gold medals and five star reviews; and the very first vintage (2003) won Champion Wine of the Show at the NZ Winegrowers Bragato Wine Awards in 2005. Lowburn Ferry is a family owned vineyard dedicated to the production of high quality Pinot Noir wine. It was established in 2000, nestled on a sheltered north facing terrace in the Lowburn Valley beneath the Pisa Range in Central Otago. "The Vineyard is unusual for Central Otago" says Viticulturist Roger Gibson "in that long term management of the property over more than 100 years has allowed organic matter to build up in the soils, complementing the natural supply of nutrients derived from schist parent material. The resulting healthy soils have excellent biological activity which enhances the terroir of the site." Jean and Roger Gibson enjoy a hands-on approach to managing the vineyard which is both practical and scientific. Roger is a specialist in soils and plant science (Master of Applied Science, first class honours) and has worked in research and education; Jean holds a degree in Horticultural Science from Massey University.



The Doctors’ Riesling 2009The Doctors’ celebrate again (24 Nov 09)
The Doctors’ Riesling has again triumphed, winning another trophy at the Air New Zealand Wine Awards. The Doctors’ Riesling 2009, received the Champion Open White Wine Trophy at the prestigious awards ceremony held in Christchurch. Last year The Doctors’ Riesling 2008 received the Hort Research Champion Riesling Trophy. Forrest Wines, also scooped an impressive five medal haul at this years show including elite gold medals for the John Forrest Collection Chardonnay 2004 and Doctors Riesling 2009, and gold medals for Forrest The Valleys Wairau Gewurztraminer 2008, Forrest Botrytised Riesling 2008 and the Newton Forrest Estate Cornerstone 2007 from Gimblett Gravels, Hawke's Bay. Dr John Forrest, Owner/Winemaker, was overjoyed at the results “For a small family business like ours to achieve this level of success is just amazing, we only make a very small percentage of the total New Zealand wine production, but I feel we have over delivered winning 5% of the total gold medals awarded” The Air New Zealand Wine Awards is now recognised as the country’s premier wine awards and this year 1,655 entries were received from around New Zealand. The trophy winning wine is named after, Doctors John and Brigid Forrest, the wines in this range are all about innovation and excellence. New varietals to Marlborough, alternative winemaking techniques and select fruit parcels all combine to make special wines under this unique label. Wines available this year under The Doctors’ label are; the relatively unknown varietal Arneis, the popular 8.5% Riesling, an experimental lower alcohol Sauvignon Blanc, a late harvest Sauvignon Blanc and a unique sparkling Syrah/ Malbec.



Couper’s Shed Hawke’s Bay Pinot Gris 2009First Couper’s Shed wine bolts into the limelight as trophy winner (23 Nov 09)
One of the oldest buildings in Hawke’s Bay inspired the latest wine release from the region – a wine that won its first trophy and first gold medal, only weeks after the official launch. Couper’s Shed Hawke’s Bay Pinot Gris 2009 won its first trophy announced at the Air New Zealand Wine Awards 2009 held on Saturday 21st November, with the newly released Couper’s Shed Hawke’s Bay Pinot Gris 2009 being awarded the Champion Pinot Gris trophy. Winemaker Tony Robb, who was crowned Winemaker of the Year at this year’s Royal Easter Show, chose grapes from a signature vineyard in Hawke’s Bay for the trophy winning wine. On receiving the award Tony commented “Couper's Shed is a new range of wines and I can't think of a better start than by being awarded a trophy such as this.” The Couper’s Shed range also includes a Hawke’s Bay Chardonnay and Marlborough Sauvignon Blanc from this year’s harvest, and a Hawke’s Bay Syrah and Hawke’s Bay Merlot Cabernet from the 2008 vintage. The wine ranges' spiritual home is a Hawke’s Bay icon, Couper’s Shed on the slopes of Te Mata peak. In its early days, this rustic old woolshed was the site for local festivities at the end of the shearing season. Today, the shed is surrounded by vineyards, but it’s still a place where the people who work the land come together to share nature’s bounty. In keeping with their premium status, the Couper’s Shed range of wines will mainly be available through restaurants, as well as some from specialist wine retail outlets including www.glengarry.co.nz. The recommended retail price for the white varieties is $19.95 and for the two reds $22.95.



Martinborough Pinot Noir takes top honours (22 Nov 09)
The Julicher Pinot Noir 2008, produced by Julicher Estate in Martinborough has taken out the top title at the 2009 Air New Zealand Wine Awards, claiming the Air New Zealand Champion Wine of the Show Trophy. This is the first time in the competition’s almost 30 year history that a Martinborough Pinot Noir has claimed the top trophy. The last time any Martinborough wine was awarded the Champion Wine of Show trophy was in 1989. A Central Otago Riesling - Olssens Annieburn Riesling 2009 – was named top sustainable wine, taking out the Bell Gully Sustainable Wine Trophy. Chair of judges Steve Smith, Master of Wine (MW), said Pinot Noir was one of the standout varietals of this year’s competition, and it was fitting that this varietal claimed the top trophy. “We have had two extremely good vintages in a row of Pinot Noir with over 300 wines entered in the 2009 competition - the most ever entered,” Mr Smith said. “The Julicher Pinot Noir 2008 is a true example of New Zealand Pinot Noir at its best, featuring a deep brooding black cherry colour, dusty plum and autumn forests on the nose. This is the first time the Pinot Noir pioneers of Martinborough have claimed the top trophy, and it is truly deserved.” He said the Olssens Annieburn Riesling 2009 is also a world-class wine that left a lasting impression on the judging panel. “It has a beautifully intense nose of flowers, lime and spearmint leaves and delivers a brilliantly juicy start to the palate.” Thirty-eight elite gold medals, including two pure elite gold medals (awarded to sustainably-produced wines) were also awarded to wines from eight of New Zealand’s ten key winegrowing regions at this evening’s Awards dinner in Christchurch. Elite gold and pure elite gold medals recognise gold medal-winning wines that are truly outstanding. “This year we awarded the most elite gold medals ever awarded in the history of the Air New Zealand Wine Awards. All wines are judged against rigorous international standards so this result is a true testament to the quality of New Zealand wine.” Chardonnay was awarded eight elite gold medals, the most awarded to any single varietal this year. “Chardonnay was the true star of the white wine classes this year receiving 18 gold medals, including the elite gold medals. These are very exciting world-class wines,” Mr Smith said. Organised by New Zealand Winegrowers, the Air New Zealand Wine Awards is the country’s most prestigious wine competition. This year’s Awards attracted 1,655 entries from New Zealand’s ten key winegrowing regions. Air New Zealand is a long-time and proud supporter of the New Zealand wine industry and has been a partner of the Air New Zealand Wine Awards for more than 20 years. “As the national airline of New Zealand, we are committed to showcasing the very best our country has to offer to the world,” said Air New Zealand Deputy CEO, Norm Thompson. Each year Air New Zealand serves more than 6.5 million glasses of wine onboard its flights, making the airline the largest single server of wine in the country. All results are available at www.airnzwineawards.co.nz. The 2009 Air New Zealand Wine Awards were held in Christchurch on Saturday night at the Christchurch Convention Centre, attended by 670 guests. Guests enjoyed the trophy-winning wines accompanied by a six-course dinner designed by Air New Zealand’s team of Consultant Chefs including Rex Morgan from Boulcott Street Bistro in Wellington; Peter Gordon from dine by Peter Gordon and Bellota in Auckland; and The Providores and Tapa Room in London; and Geoff Scott from Vinnies Restaurant in Auckland.
The full list of 2009 awards winners is here: www.airnzwineawards.co.nz.



2009 Air New Zealand Wine AwardsRecord gold bonanza at Wine Awards (11 Nov 09)
A record number of gold medals have been awarded in this year’s Air New Zealand Wine Awards, with 102 gold medals awarded across 14 wine varietals. This is the first time in the competition’s almost 30-year history that more than 100 gold medals have been awarded. In the 2008 competition 91 gold medals were awarded. The full list of 2009 awards winners is here: www.airnzwineawards.co.nz. Pinot Noir was the varietal awarded the most gold medals this year, receiving 19 medals, followed by Chardonnay and Sauvignon Blanc, receiving 18 and 13 gold medals respectively. Organised by New Zealand Winegrowers, the Air New Zealand Wine Awards is the country’s most prestigious wine competition. This year’s competition saw 1,655 wines entered from the country’s 10 key winegrowing regions. As well as the record gold medal haul, 251 silver medals and 387 bronze medals were awarded by the 26-strong judging panel. The 112 ‘pure’ medals, which are awarded to sustainable wines, is nearly twice the number awarded in 2008, signalling the New Zealand wine industry’s increasing commitment to sustainable wine production. The total is made up of 10 pure gold medals, 38 pure silver medals and 64 pure bronze medals. (58 ‘pure’ medals were awarded in 2008). New Zealand Winegrowers global marketing director Chris Yorke said reaching 100 gold medals is a significant milestone for the competition. “The Air New Zealand Wine Awards sticker is extremely well recognised as a sign of quality and guides wine buying decisions for consumers nationwide and internationally,” Mr Yorke said. “All wines entered are judged against international standards and this year New Zealand wineries have produced more gold medal-winning wines than any other year. The results are an international endorsement of the quality of our wine. “The classes that New Zealand is renowned for, such as Sauvignon Blanc, Pinot Noir and Chardonnay have continued to perform at an extremely high level, and other styles such as Gewurztraminer and Dessert Wine are impressing the judges more and more each year.” Air New Zealand’s Deputy CEO, Norm Thompson, said the significant increase in pure medals awarded this year is extremely encouraging. “Air New Zealand is dedicated to showcasing New Zealand wines internationally, and is the largest single server of New Zealand wines in the country,” Mr Thompson said. “It is important for New Zealand’s winegrowers and producers to be seen as leading the way in sustainability. It can be a significant point of differentiation on the international market.” Chris Yorke agrees that it is important for wine producers to focus on their environmental credentials, and this is reflected in it being a major focus for the awards. “Pure gold, pure silver and pure bronze medals for sustainable wines were introduced three years ago and we’re always looking for ways to make the Awards programme more sustainable,” Mr Yorke said. “This year the Air New Zealand Wine Awards has successfully achieved carboNZeroCertTM certification.” The trophies, including the overall Air New Zealand Champion Wine of the Show Trophy, the Bell Gully Champion Sustainable Wine Trophy and the Elite Gold medal winners will be announced at the Air New Zealand Wine Awards Dinner, which will be held in Christchurch on Saturday 21 November.



Cookie Time wins top supplier award (11 Nov 09)
Cookie Time has won the Overall Grand Prize at the Grocery Retailers' Association national supplier awards. The Grocery Retailers' Association (NARGON) has over 500 retail members, all of whom are owner-operators of New Zealand grocery stores, from the largest supermarkets to the smallest dairies. Members vote to find the best grocery supplier in the country. "Considering we're measured against multinationals with resources far greater than ours, it's particularly pleasing to come out on top," said Cookie Time General manager, Lincoln Booth. In addition to collecting the overall Grand Prize, Cookie Time also took away a Gold in the Best Small Supplier category. Judging criteria includes new product development, paper trail, in-store support, distribution efficiency, orders delivered on time & in full, and head office relationship.
Christchurch-based Cookie Time started in 1983 and quickly grew to become New Zealand's leading cookie brand. The company's multi award-winning One Square Meal brand launched into USA earlier this year. The Grand Prize win at NARGON tops off of what Mr Booth describes as a "phenomenal year" for Cookie Time. Second place in the Overall Grand Prize category went to Coca Cola Amatil, and in third place was Cadbury's.





The Great New Zealand Sausage CompetitionBest Sausage won by Best Bacon-maker (4 Nov 09)
A mango and chilli chicken sausage made by Peter Timbs Meats in Christchurch has been judged the Supreme Award Winner in The Great New Zealand Sausage Competition. The winning sausage was described by chief judge Kerry Tyack as a deserved winner in 2009. "This sausage was a superb combination of chicken, mango and chilli resulting in a sweet and spicy sausage with huge palate appeal. This sausage had the X factor," says Tyack. "It was deliciously aromatic and was generously full of authentic meat taste, given a dash of extra character via the addition of chilli and mango. "The judges felt it was an exciting entry with plenty of mealtime applications and a broad appeal." An amazing result for Peter Timbs Meats as the company also won Bacon of The Year in the Lesnies 100% New Zealand Bacon Competition in September this year. Mango and chilli chicken was one of 12 gold medal winning sausages in the competition. Retail Meat New Zealand General Manager Gary Beecroft says he was very pleased with the high standard of entrants in this year's competition, which was judged at the end of October. "It was another fantastic event with quality, professional judging that brought out the best sausages on the day." More at TVNZ and at www.stuff.co.nz.



New Zealand Gourmet Oil Competition announces 2009 winners (4 Nov 09)
On Monday 2 November, judges from around the country tasted 53 oils from 35 producers at the New Zealand Gourmet Oil Competition. They awarded 4 Gold Medals, 11 Silver Medals and 21 Bronze Medals. Creekside – Koroneiki (Extra Virgin Olive Oil), produced by Creekside Olive Estate in Marlborough, was voted by judges as Best in Show. Creekside will receive the Best in Show Trophy and a 12 month subscription to Australian & New Zealand Olivegrower & Processor plus a 2009 Australian and New Zealand Olive Industry Directory thanks to Ryan Publications. Extra virgin olive oils from around the country earned top spots in the competition. Creekside – Koroneiki was also awarded the Best Extra Virgin Olive Oil and the Best Walnut Oil went to Uncle Joes, Marlborough. The competition celebrates the success, quality and variety of New Zealand’s gourmet oils and was judged by food industry professionals including Cuisine Magazine Deputy Food Editor Ginny Grant, Senior CPIT Tutor of Professional Cookery Bill Bryce, Sam Marchant and Jamie Bennett of Christchurch Farmers Market plus leading chefs and industry identities Chris Fortune, Jonny Schwass, Michal Haines and Ngaire Baker. Judging was completed in blind tastings by flights. “Judges like consumers are quick to separate what they like and do not like. Taste does not require a degree in scientific analysis but the ability to look for good flavours and aromas that New Zealand is famed for producing”, added Fortune. Judges agreed that the standard of olive oils has improved and is consistently higher through the various categories although there were fewer stand out oils. “The best oils had excellent bouquet and flavour, were well balanced and had lingering finishes. The Best in Show was a delight with its wonderful aroma, light flavours and rounded finish,” commented Grant. The New Zealand Gourmet Oil Competition is run by the Canterbury A&P Association and all medal winning oils entered in the competition will be on display at the Royal New Zealand Show in Christchurch. The Royal New Zealand Show runs from 11-13 November at Canterbury Agricultural Park Christchurch. Attracting 120,000 people, over 7000 livestock and feature competition entries and close to 600 trade exhibitors, plus three full days of entertainment, it is the premier agricultural and pastoral event in the country.



Air New Zealand Wine Awards judging underway (3 Nov 09)
We’ll drink to that: Chair of judges Steve Smith MW (centre) is flanked by international judges (l-r) Geoff Merrill, CH’NG Poh Tiong, Huon Hooke and John Avery MW at the judging of the 2009 Air New Zealand Wine Awards in Auckland. The three days of judging (2-4 November) will see the 26-strong judging panel taste the 1,657 wines entered this year. The medal-winning wines will be announced on 11 November. The trophies, including the overall Air New Zealand Champion Wine of the Show Trophy, the Bell Gully Champion Sustainable Wine Trophy and the Elite Gold medal winners will be announced at the Air New Zealand Wine Awards Dinner, which will be held in Christchurch on Saturday 21 November. All results will be posted on the following website - www.airnzwineawards.co.nz



New Zealand Honey CoHoney firm's 995% growth key to Deloitte Fast 50 award (29 Oct 09)
Dunedin-based New Zealand Honey Co was last night named the winner of the Deloitte Fast 50 with revenue growth of 995 per cent between 2007 and 2009. Last year's winner, Masterton-based Watson and Son, was also a honey company. Deloitte spokesman Matt McKendry said the $100 million honey industry was still small but appeared to be benefiting from global demand for more natural products. The New Zealand Honey Co was set up in 2005 and is owned by the beekeepers that manage its 14,000 hives. McKendry said the business had done well out of expanding its range of products beyond the typical 250ml tub of honey into drinks as well as establishing its distribution in the United Kingdom. Earlier this year the company signed a deal to sell its products through British health food retailer Holland and Barrett and supermarkets Waitrose and Morrisons via 1000 outlets. McKendry said the value uplift for the honey industry was enormous - while a pottle of honey could sell for $40 a kilogram, if it was made into lip balms or cosmetics the value could be more than tripled. To make the list this year companies had to grow by more than 145 per cent in the last three years. More at NZ Herald.



Radius scoops Excellence in Food Safety Award (29 Oct 09)
Two Radius Residential Care rest home facilities have scooped ‘Excellence in Food Safety’ awards at the 2009 Food Safety Awards held in Hamilton yesterday. Radius Maeroa Lodge and Radius St Joans Care Centre were selected from more than 750 food operators to receive the awards that recognize a standard of excellence in management and maintenance of a registered food premises. The Hamilton City Council Food Safety Awards is an annual event and acknowledges recipients who maintain a standard of excellence in their food premises above the standard required by legislation. A total of 75 excellence and 60 merit awards were presented to food operators such as takeaway and delicatessens, restaurants, dairies and supermarkets at a ceremony held at the Claudelands events centre. “Radius are delighted to win the food safety excellence award again. This is the third time that our aged care facilities have won this award and it’s great!” says Steven Heesen, Radius Residential Care Operations Manager. “We take food safety, presentation and preparation very seriously and our kitchen team is vigilant about food preparation within the rest home and it’s great that this is recognised by way of the awards”. Food operators are assessed randomly throughout the year by Council food inspectors and evaluated in accordance with their food handling practices, cleanliness, staff training and sanitized work environment.



DelicAsia - winner of the NZIFST Student Product Development Challenge Westlake Girls team wins inaugural NZIFST Product Development Challenge (27 Oct 09)
The inaugural NZ Institute of Food Science & Technology (NZIFST) Student Product Development Challenge has been won by a team from Westlake Girls High, with an Asian-style dumpling product called DelicAsia. This is what the judges had to say about the product they developed: “This product recognises the fusion of east:west cuisines and offers consumers flavours of the west in a product form from the east. This team demonstrated great understanding of their cultural differences to create a product that crosses cultures and meets many needs.” The team worked with the guidance of teacher Merryl Hamling, was mentored by Futureintech Ambassador Fiona Greig from Beef + Lamb New Zealand, and sponsored by Jerry Wellington FNZIFST. Products and projects were judged by a by a team of senior food technologists and NZIFST Fellows, Kay McMath, Dave Pooch, Gerard Hall and Marion Cumming. Final results and full CREST project reports with photos have been posted on the NZIFST website, www.nzifst.org.nz/careers/students.asp.



Diane ForemanForeman wins Entrepreneur of the Year (23 Oct 09)
Auckland businesswoman Diane Foreman has been named Ernst & Young Entrepreneur of the Year for 2009. Foreman is CEO of the Emerald Group, an investment company which includes Emerald Foods, winner of an NZTE International Business Award last month for companies with turnover between $10 million and $50 million. Foreman purchased Emerald Foods as a failing business, implemented a new management team and a changed strategy that has seen it become New Zealand's largest franchise business. Under a number of high profile brands-most notably 'New Zealand Natural'-a range of tasty treats are shipped from Auckland to almost 700 own franchised stores in 21 countries. Foreman will represent New Zealand at the Ernst & Young World Entrepreneur of the Year Awards in Monte Carlo in May 2010. More at www.stuff.co.nz.




CamshornCamshorn vineyard wins top aromatic (20 Oct 09)
A Waipara Riesling has taken top honours at this year’s International Aromatic Wine Competition. Camshorn produced the winning Camshorn Waipara Classic Riesling 2009, taking out this year’s Supreme Champion Wine in Show Trophy. Camshorn Vineyard, originally a suffolk sheep farm, sits sheltered from prevailing winds by hills on both sides in the small, yet diverse winegrowing area of the Waipara Valley. Gracing State Highway One, the Camshorn Vineyard is a mile long and nearly as wide, and features precision planted north/south facing rows, created using laser lights, which cover north facing slopes gaining maximum light exposure. Chairman of Judges Terry Copeland commented on the winning wine. “Great to see a Waipara Riesling win Best in Show, an exceptional wine which should comfort Riesling lovers throughout the country”. 25 Gold Medals were awarded with 47 Silver Medals and 167 Bronze Medals also awarded from 427 entries received. Record entries were received; the competition is in its sixth year. The competition was open to all Riesling, Sauvignon Blanc, Pinot Gris, Gewürztraminer, Viognier and wine varieties made in an aromatic style from any internationally recognised region. Terry Copeland led a panel of industry experts including Rex Ormandy, Ben Glover, Jane Boyle, Cath Oates, Petter Evans, Sarah Burton, Anna Flowerday, Jim Harre and Sam Smail. According to Copeland, it was great to see the high quality of wines across the aromatic spectrum continue into the 2009 vintage. “The obvious quality of the 2009 vintage showed through in the results with the overall standard of wines being higher than the past few years. Great news for wine consumers”. “Interestingly, more diverse styles were entered this year, showing a willingness from the wine industry to create wines from left field. This demonstrates that our market is becoming very dynamic”, added Copeland. All medal winning wines will be on display at the Royal New Zealand Show 11-13 November as part of the Food & Wine NZ Pavilion, Canterbury Agricultural Park, Christchurch.



The Pavlova StoryPotatoes and pavlova win at food writers awards (19 Oct 09)
It’s back to basics for the 2009 Culinary Quill Awards announced at the NZ Guild of Food Writers Conference in Napier on Friday night. Winning writing includes a brochure about how to do creative things with the humble spud while another meticulously records the history of our favourite fluffy dessert, the pavlova. Also among the winners is an author who won the Lifestyle category at the Montana New Zealand Book awards. The biannual awards were first presented in 1995 and are open to members of the Guild. Emerging writers also have a category they can enter. The food writers Non-Recipe Book of the Year category has been won by Otago University professor Helen Leach for The Pavlova Story, described by the judges as “an outstanding example of culinary history”. And yes, the meticulously-researched and entertaining book does settle the debate over who first produced the pavlova and the Aussies won’t be happy. It also includes 12 classic pavlova recipes. The humble potato was recently the subject of a profile-raising campaign by Potatoes New Zealand. A brochure entitled If you can bake a potato, you can make a meal produced by food and education consultant Glenda Gourley from Tauranga took out the Educational, Health and Nutrition category at the awards. Another noted winner was Auckland-based freelance curator and writer Alex Johnstonfor Ladies a Plate in the Recipe Book of the Year category. Her retrospect on New Zealand baking also won the Lifestyle and Contemporary Culture category at the recent Montana Book Awards.
2009 Culinary Quill AwardsThe full list of award winners is: Book of the Year – Food: Helen Leach (Dunedin), The Pavlova Story Other finalists: Jill Brewis (Auckland) for The Grower’s Cookbook; Lauraine Jacobs (Auckland), Matakana. Recipe Book of the Year: Alexa Johnston, Auckland, Ladies a Plate Other finalists: Allyson Gofton (Auckland); Annabel Langbein (Auckland) Electronic Media Award: Food in a Minute Other finalists: foodlovers.co.nz; Peta Unplugged Gastronomy Award: Charmian Smith (Dunedin), Following a Fragrant Trail Other finalists: Denise Irvine, (Hamilton); Ray McVinnie (Auckland). Educational, health and Nutrition Award: Glenda Gourley (Tauranga, If you can bake a potato, you can make a meal Other finalists: David Burton (Wellington); Sarah la Touche, (Waiheke). Food Styling Award: Ginny Grant (Auckland), Raspberry Ripple Semifreddo Slider Other finalist: Catherine Bell, Auckland Tui Flower Recipe Award: Ray McVinnie (Auckland), Off the Hook Other finalists: Annie Bastow, Auckland; Fiona Smith, Auckland; Ginny Grant Auckland. Emerging Food Writer: Virgil Evetts (Auckland) for A Very Special Blossom which examines the free range debate. Runner up: Lea Paykel (Auckland) for Coastal Caviar Third finalist: Sally Ronaldson (Wellington, Juicy, Succulent Berries from Piopio The New Zealand Guild of Food Writers is the professional body for food journalists and others involved in writing about, presenting, promoting, illustrating and teaching about the specialist area of food and beverages. Altogether 72 entries from 39 writers were received for the 2009 awards. Note: full results are available on the Guild website at www.foodwriters.org.nz



Craggy Range Sophia 2007Gimblett Gravels wines ‘Serious Contenders’ (16 Oct 09)
Red wines produced from a tiny 800 hectare Hawke's Bay appellation, the ‘Gimblett Gravels’, continue to shake the old world order. In an event organised by Gimblett Gravels member, Craggy Range, wines from Gimblett Gravels Winegrowers Association (GGWA) member producers and leading wines from Bordeaux were tasted blind by a panel of leading, West Coast based, USA wine critics in San Francisco. According to Harvey Steiman of The Wine Spectator, the Gimblett Gravels wines “.. proved that they belong on the same table as those from big-name Bordeaux chateaus”. Craggy Range Sophia 2007 topped the group ranking, followed by Church Road Tom 2005 and Sacred Hill Helmsman 2007, chosen ahead of iconic Bordeaux wines including Château Mouton-Rothschild, Château Pavie and Château L’Evangile, a one hundred point wine. Praised for its ‘fine tannins’ and for being ‘elegant and expressive’, Craggy Range Sophia 2007 was in the top five of every single taster. And priced at just US$50 (NZ$50 here), while its Bordeaux competitors retail for between US$175 and $695. The tasting was done ‘double blind’ and all twelve wines were from similar vintages. “This just confirms that the results of our Masterclasses in Taupo and London were not one-off’s – now Gimblett Gravels wines from 3 different vintages (2005-2007) have outranked top Bordeaux wines from 2005/6”. So says John O’Connor, Chairman of the Gimblett Gravels Winegrowers’ Association. “We are planning a further Gimblett Gravels Winegrowers Association Masterclass for the USA and the San Francisco result sets things up nicely." The full list of wines tasted in San Francisco was (Gimblett Gravels wines highlighted; prices in $US): Craggy Range Sophia 2007 ($50): group rank: 1 Church Road Tom 2005 ($85): group rank: 2 Sacred Hill Helmsman 2007 group rank: 3 (tie) Château L’Evangile Pomerol 2005 ($250): group rank: 3 (tie) Blake Family Vineyard Redd Gravels 2006 ($54): group rank: 5 Craggy Range Sophia 2005 ($50): group rank: 6 Château Pavie St-Emilion 2006 ($200): group rank: 7 Château Pontet-Canet Pauillac2005 ($190): group rank: 8 Vieux-Château-Certan Pomerol 2006 ($175): group rank: 9 Château Rauzan-Ségla Margaux 2005 ($140): group rank: 10 Château Mouton-Rothschild Pauillac 2006 ($695): group rank: 11 Trinity Hill The Gimblett 2006 ($30): group rank: 12.



Mount Dottrel Central Otago Pinot NoirNZ wines prove world-beaters once again (15 Oct 09)
New Zealand wines have beaten contenders from across the world to win both the Sauvignon Blanc and Pinot Noir Trophies for the fourth year running at the UK-based International Wine and Spirit Competition (IWSC). The Competition - one of the world’s most highly regarded and longest running – awarded the IWSC Trophy for Sauvignon Blanc to the Villa Maria Cellar Selection Marlborough Sauvignon Blanc 2009 and the Bouchard Finlayson Trophy for Pinot Noir to Mount Dottrel Central Otago Pinot Noir 2007. “When it comes to absolute quality and class, New Zealand Sauvignon Blanc, and more recently some if its Pinot Noirs, can upstage the best in the world,” commented IWSC chair judge and British wine industry veteran, Luciana Lynch. “We are obviously delighted to receive this award,” said Villa Maria Group Winemaker, Alastair Maling MW. “Sauvignon Blanc is New Zealand's most important export variety and to have this recognition supports the hard work that has gone into the vineyard and winemaking by both teams.” At Mitre Rocks, the makers of Mount Dottrel, Roy McCallum said he was “surprised and delighted” by the award for the estate’s third vintage. Giving credit to its winemaker, Carol Bunn and viticulturalist, James Dicey, he added: “We have long held that Central Otago is the place to grow wine, which has been confirmed by winning such an important trophy.” As well as hitting these highs, New Zealand also put in a stellar performance overall. It netted a record number of silver medals, while 83% of the country’s entries won awards, compared with the IWSC’s overall average of 75% of entrants getting gongs this year. “New Zealand continues perform extremely well at the IWSC,” said IWSC Competition Director, Frances Horder. “The results indicate that that the increased entries from the country to the Competition that we’ve been seeing every year are being matched by their rising quality.” New Zealand-based wine critic, Jo Burzynska, who was part of the panels judging the IWSC’s New Zealand classes this year said that she was impressed by the standard of the 2009 vintage. “I tasted some wonderfully fresh and vibrant wines, which promise well for the quality of the vintage,” she noted. “The 2007 Pinots also really shone.” Scooping more than half of the Gold Medals awarded to New Zealand this year, Pinot Noirs from the 2007 vintage were some of the strongest performers. “New Zealand Pinot Noir is coming of age and it’s this fabulous 2007 vintage that’s been chosen to showcase the country’s offering at the international Pinot Noir 2010 conference to be held in Wellington next February,” said Chris Yorke, Global Marketing Director at New Zealand Winegrowers. Celebrating its 40th anniversary this year, the International Wine and Spirit Competition is one of the premier competitions of its kind in the world and aims to promote the quality and excellence of the world’s best wines, spirits and liqueurs.
Gold medals were awarded to the following New Zealand wines: · Villa Maria Cellar Selection Sauvignon Blanc 2009 – Sauvignon Blanc Trophy · Mount Dottrel Central Otago Pinot Noir 2007 – Pinot Noir Trophy · Brennan Central Otago Pinot Noir 2007 (Best in Class) · Peregrine Central Otago Pinot Noir 2007 (Best in Class) · Stoneleigh Rapaura Series Marlborough Pinot Gris 2008 (Best in Class) · Stoneleigh Marlborough Riesling 2008 (Best in Class) · Wither Hills Marlborough Sauvignon Blanc 2008 (Best in Class) · Domain Road Central Otago Pinot Noir 2007 · Remarkable Gibbston Pinot Noir 2007 · Wooing Tree Central Otago Pinot Noir 2007.
A full list of results is available at www.iwsc.net



Wine awards hold high expectations (14 Oct 09)
Entries into this year’s Air New Zealand Wine Awards are now closed, with a total of 1657 wines entered from the country’s ten key winegrowing regions. Open only to New Zealand wines, the Air New Zealand Wine Awards is the country’s most prestigious wine competition and is organised by the country’s grapegrowing and winemaking industry body, New Zealand Winegrowers. This year’s entries are dominated by white wine varietals, with two-thirds of entries spread across the competition’s ten white wine classes, reflecting a successful 2009 white wine vintage in New Zealand. Across the competition’s red wine classes, Pinot Noir has the highest number of wines entered, with 299 entries from six of the country’s ten winegrowing regions. The quality of the red wine entries is expected to be high, due to the acclaim red wines from the 2007 and 2008 vintages are receiving both locally and internationally. New Zealand Winegrowers global marketing director, Chris Yorke, said another highlight of this year’s entries is the increase in sustainable wine entries, as the competition aims to become the country’s most sustainable wine awards. Sustainable entries have increased by 45 percent on last year, with a total of 261 sustainable wines entered. “Sustainability is a major focus for the Awards, and for the past three years we’ve included pure bronze, pure silver, pure gold and pure elite gold medals for sustainable wines along with the Bell Gully Champion Sustainable Wine Trophy,” Mr Yorke said. “New Zealand wineries, who collectively are major exporters, have an important role to play in ensuring wine production meets international environmental and sustainable standards. It’s encouraging to see that wineries are placing such an emphasis on sustainable wine production.” He said this year the Air New Zealand Wine Awards has successfully achieved carboNZeroCertTM certification. “carboNZero certification means we have measured and reduced the greenhouse gas emissions associated with the event, and offset the remaining unavoidable emissions by purchasing verified carbon credits from credible New Zealand projects. “As part of our plan to manage and reduce our emissions we implemented a number of changes, these include the online management of all entries to reduce paper, recycling of all the wine bottles and cardboard boxes, and encouraging wineries to use cardboard packaging instead of polystyrene,” Mr Yorke said. Of the ten winegrowing regions entered in the Awards, Marlborough has the highest number of entries with a total of 625, or 38 percent of total entries, followed by Hawke’s Bay, with 378 entries. Nelson leads the way in terms of sustainability, with an impressive 37 percent of the region’s total entries coming from sustainable wines. “The Air New Zealand Wine Awards sticker has become widely recognised and guides wine buying decisions for consumers nationwide and internationally. It’s therefore an extremely important competition for all New Zealand winemakers and buyers,” Mr Yorke said. Air New Zealand GM Marketing Innovations Manager, Steve Bayliss, said: “Air New Zealand has a long and proud association with the New Zealand wine industry. “As New Zealand’s single biggest server of New Zealand wine, and one of the country’s biggest marketers of wine, we are passionate about the wine awards. We do everything we can to support the growth of the industry and promote the message of sustainability,” Mr Bayliss said. All wines in the competition will be judged over three days from 2 – 4 November at the ASB Showgrounds in Auckland. The 26-strong judging team is chaired by Steve Smith, Master of Wine (MW), and includes four international judges - two judges from Australia (Huon Hooke and Geoff Merrill), president of the International Wine and Food Society and Master of Wine (MW), John Avery, and CH’NG Poh Tiong, publisher of The Wine Review, the oldest and most established wine publication in South-East Asia, Hong Kong and China. Medal winning wines will be announced on Wednesday 11 November. The trophies, including the overall Air New Zealand Champion Wine of the Show Trophy, the Bell Gully Champion Sustainable Wine Trophy and the Elite Gold medal winners will be announced at the Air New Zealand Wine Awards Dinner, which will be held in Christchurch on Saturday 21 November. All results will be posted on the following website - www.airnzwineawards.co.nz



Phoenix Organic Apple and Guava JuicePhoenix Organic Apple & Guava Juice reigns supreme (5 Oct 09)
The New Zealand Juice and Beverage industry has recognised excellence and innovation at its annual awards with winners in a range of categories including water, milk based beverage and single origin juice, from both big and small producers, making onto the winner’s dais. The annual awards are judged by an independent panel representing food technologists, marketers, dieticians, sensory evaluation students and consumers led by Kay McMath from Massey University’s Food Technology department. Winners in the 2009 awards, revealed at the Association’s conference in Rotorua today, came from 96 entries in 14 categories.
Phoenix Organic Apple and Guava Juice from Charles Trading Company was named Supreme Champion while 100% Squeezed Gisborne/ Kerikeri Valencia Orange Juice from Arano Juices is Runner-up.
A group of students from Strathallan College in South Auckland was asked to blind taste all entries under supervision by Massey University staff to determine the winner of the Youth Choice Award. The winner was Just Juice Mandarin Passionfruit Peach from Frucor Beverage.
Arano 100% Squeezed Gisborne/ Kerikeri Valencia Orange JuiceFor the first time this year orange juice was given prominence with its own category intended to highlight the high quality of New Zealand-produced orange juice. The judging of this category was completed using a set of sensory evaluation criteria specially developed by a group of graduate students from Massey University as part of their studies and believed to be a first in Australasia. The winner was 100% Squeezed Gisborne/ Kerikeri Valencia Orange Juice from Arano Juices.
According to the NZJBA President, James Wilson, the number, quality and variety of beverages entered into this year’s awards are reflective of one of the country’s most innovative sectors. “The local beverage industry provides a wide range of products to meet every taste and occasions. It is particularly pleasing to see the significant growth in the numbers of products being presented for judging especially those drinks reflecting international demand trends for new and different flavours. “It’s a rigorous judging procedure and includes blind taste testing by a panel of independent judges under the supervision of senior staff from Massey University Food Technology Department. It also includes brand and packaging reviews with both technical experts and consumers on the judging panel,” he said. “As the range of non-alcoholic drinks available to the New Zealand consumer increases it is important they are given guidance about the quality of what is available and these awards are very valuable in providing that lead. We have extremely high production standards in this country and consumers can be confident that members of the NZJBA are working consistently and diligently to ensure all products delivered to the shelves meet or exceed international best practice.” “We are delighted to be able to deliver to New Zealand consumers a wide range of beverages, something for occasion and purpose, to suit a range of tastes and flavour preferences, judged to be high quality by independent experts.
Full list of award winners at www.nzjba.org.nz/awards.asp.



Jenny BowdenNutritionist Development Award winner announced (2 Oct 09)
The New Zealand Nutrition Foundation and Kellogg New Zealand announced last night the winner of the 2009 Nutritionist Development Award, who is awarded funding to attend an overseas conference or course to develop his or her career. Nutritionist Jenny Bowden won the award for her passion and commitment to improving the health of New Zealanders through nutrition. Bowden hopes this scholarship, to attend the International Society of Behavioral Nutrition and Physical Activity conference in 2010, will help her learn more about the wide range of influences impacting people’s decisions about the food they eat. “Improving nutrition knowledge is one way of influencing the choices people make about food, but many other psychological, social and cultural factors can act as barriers to making the healthier choices.” says Bowden. She plans to use what she learns overseas in her work as a journalist and nutrition consultant, to encourage people overcome these barriers and make healthier food choices. “I would especially like to thank the New Zealand Nutrition Foundation and Kellogg’s for creating this award and providing New Zealand’s nutritionists with an avenue for professional development’, says Bowden. “I’m certainly looking forward to developing new skills and sharing what I learn with as many nutritionists and consumers as possible. And I look forward to a long career in nutrition and hope my efforts in this field, as a result of this award, will benefit our community”.Jennifer graduated with a Bachelor of Science (First Class Honours) from Massey University in 2006, before being awarded the William Georgetti Scholarship to undertake a Masters majoring in Human Nutrition. Jennifer has a weekly nutrition column in the NZ Listener magazine and her own nutrition consulting business, Thinking Nutrition, through which she provides advice to both the general public and corporate clients.
Sue Pollard, CEO of the New Zealand Nutrition Foundation says the Foundation is thrilled to award such a deserving and dedicated nutritionist. “Jenny is an asset to health in New Zealand, and we are sure this award is a stepping stone towards an even brighter future within the New Zealand nutrition community. Her desire to use her nutrition knowledge more effectively is what really stood out to the panel of judges.” Rebecca Chapman, Marketing & Innovation Manager, Kellogg New Zealand says this award recognises the efforts and ambitions of local talent starting out on their career in nutrition. “Jenny is a talented nutritionist. Kellogg’s is delighted to be supporting her learn more about communicating nutrition information. Finding new and innovative ways to give nutrition advice and guidance to New Zealanders will make a real difference. We admire her drive to help make New Zealand a healthier country,” says Chapman. The Nutritionist Development Award was first established in 1995 to promote professional development for newly-qualified New Zealand nutritionists. An investment in the long-term improvement of nutritional status amongst New Zealanders. Past winners have gone on to work in such diverse areas as public health consultancy, the food industry and academic research. Their initiatives include the free fruit to primary schools pilot study, obesity prevention programmes and research studies into topics such as cardiovascular disease, Type 2 Diabetes and the breakfast habits of adolescents.



Mike’s Organic BreweryOrganic family brewery wins on branding and packaging (14 Sep 09)
Mike’s Organic Brewery, a tiny BioGro certified family brewery in Taranaki has taken out the Supreme Award for branding and packaging at the 2009 BrewNZ International Beer Awards, leaving the country's corporate brewing giants in the dust. The biggest week on the New Zealand beer calendar attracted a record number of entries, with 74 of the country’s top brewers entering more than 360 beers, up from 205 last year. The Awards attracted about 150 international entries from as far away as Russia. But Ron Trigg, of Mike’s beat the armies of marketing consultants behind the country's corporate brewing giants with some good old fashioned common sense. He personally went into supermarkets, took note of what stood out on the shelves, and then worked with a local design company to rebrand his beer and put it in a package customers would notice. The result put his humble family brewery into the top tier of New Zealand brewers. Large or small, fewer than 25% of brewers come away from the awards with anything to show for it. Yet as well as the Supreme Packaging Award, Mike’s Organic Ale took out a Silver medal in its class. Ron says he already knew he had a great beer. His brews have picked up 5 previous medals, including the silver medal at the world’s second largest beer competition in Australia in 2007. He just needed to get his product in front of people in a way more people could recognise it. Ron gave it an easy to remember name, a distinctive logo, and put it in cartons cleverly designed to build a branding wall when stacked in bottle stores. (See accompanying image) The BrewNZ judges aren't the only ones impressed. Ron says since the new Mike's brand hit the market in November, supermarket sales have shot up tenfold. Mike’s is one of only three fully BioGro certified breweries in the country. "Certified organic producers like Mike's Beer have established a reputation for the highest quality products. It's fantastic to see them taking on the world in other aspects of their operation - and showing the way there too." says BioGro's CEO Michelle Glogau. "It shows once again that the organic sector is maturing into an extremely potent force in the market." "The combination of a certified organic product and great presentation has given Mike's Organic Brewery an unbeatable combination." In its eighth year, BrewNZ is the official New Zealand beer event, endorsed by the Brewers Guild of New Zealand.
www.organicbeer.co.nz



Tri Nations Wine ChallengeForget the rugby - we won the Trinations Wine Challenge (13 Sep 09)
As the All Blacks battled our tri-nations rivals on the rugby fields, New Zealand wines have outshone Australian and South African wines at the annual Tri Nations Wine Challenge in Sydney. New Zealand has been named the top country overall, winning eight trophies, 11 double gold medals and 10 gold medals in the competition, which compares the best wines from New Zealand, Australia and South Africa. This year New Zealand wines took home the White Wine of Show trophy, as well as the Sparkling, Chardonnay, Sauvignon Blanc, Pinot Noir, Merlot, Bordeaux Blends and Dessert Wines trophies. New Zealand’s representative on the judging panel and Master of Wine (MW) Bob Campbell, said winning the Challenge is a significant achievement for New Zealand as the competition has been dominated by Australian wines each year since its beginnings seven years ago. “The quality of New Zealand wines entered this year really demonstrates the ongoing evolution of wine quality in New Zealand,” Mr Campbell said. “The results reflect the continuing strength of New Zealand Sauvignon Blanc in spite of a challenging 2008 vintage, and the quality of our Pinot Noir, Syrah and Merlot. The excellent red wine vintage experienced in Hawke’s Bay and Central Otago in 2007 are also evident in this year’s results.” Bob said it’s particularly significant that a New Zealand wine has again won the Shiraz/Syrah category, which it has won more often that Australia despite Shiraz/Syrah being Australia’s signature varietal wine. “Australia has around 45,000 hectares of Shiraz/Syrah planted, compared with around 500 hectares planted in New Zealand, so it’s great that we can compete with Australia in this category,” Mr Campbell said. Wines entered in the Tri Nations Wine Challenge were picked by a selector from each country as one of their top wines for each class. Wineries were then invited to send samples to Sydney to be blind tasted by an panel of respected wine judges from New Zealand, South Africa and Australia. Alongside Bob Campbell on this year’s judging panel was Michael Fridjhon, South Africa’s most respected wine judge, commentator and liquor industry strategist, and Huon Hooke, one of Australia’s most respected wine writers with over 20 years experience. New Zealand Winegrowers global marketing director, Chris Yorke said it’s great to see New Zealand coming out on top of the Tri Nations Wine Challenge for the first time this year. “The results of this year’s competition show that New Zealand wines are continuing to develop in terms of quality and are beginning to perform exceptionally across a wide range of varietal wines.” A full list of trophy, double gold and gold medal winning wines is HERE (.pdf).
www.trinationswine.com



Entries open for wine competition (10 Sep 09)
Entries for the 2009 International Aromatic Wine Competition are now open. The competition, run by the Canterbury A&P Association in conjunction with the Royal New Zealand Show, has commenced its search for the best of the best aromatic wine varieties available in the market for New Zealand wine drinkers The competition is open to all Riesling, Sauvignon Blanc, Pinot Gris, Gewürztraminer, Viognier and other wine varieties including Muscat and Verdeldo, made in an aromatic style from any internationally recognised region. The competition also includes a class for the Best Label. Judged by design industry professionals, the class recognises the importance of branding and the significance of the consumer’s first contact with the product. The chairman of judges Terry Copeland leads a panel of experienced judges for the rigorous testing process. The judges’ backgrounds in wine vary greatly and add to the depth and creditability of the overall judging. Judges include: Terry Copeland, Ben Glover (Wither Hills Vineyard), Jane Boyle (New Zealand Wine Cellars), Rex Ormandy (Vino Fino), Sam Smail (Whitehaven), Sarah Burton (Indevin), Anna Flowerday (Te Whare Ra Wines), Cath Oates (Marlborough Vintners), Petter Evans (Sherwood Estate), and Jim Harre. Wines compete for Gold, Silver and Bronze Medals with an overall winner decided from each variety receiving the section trophy. Section trophies include: VinPro Champion Rielsing Trophy, National Bank Private Banking Champion Sauvignon Blanc Trophy, Fruitfed Supplies Champion Pinot Gris Trophy, Champion Gewürztraminer Trophy, Champion Viognier Trophy, and Champion Label Trophy. All section winners will then compete for the Supreme Champion Wine In Show. “New Zealand Sauvignon Blanc is globally acclaimed as the benchmark for this varietal on the international stage having won Supreme Champion Wine for the past three years. With the growing success of other varieties, particularly Riesling, Pinot Gris and Gewürztraminer, we are eager for some fierce competition for the title”, commented Competition Convenor Rae Finlay. Entries close 5pm Wednesday 14 October with winners announced on Tuesday 20 October 2009. Winning wines will be on display at the Royal New Zealand Show in the Food & Wine NZ Pavilion. The Royal New Zealand Show runs from 11-13 November at Canterbury Agricultural Park Christchurch. Attracting 120,000 people, over 7000 livestock and feature competition entries and close to 600 trade exhibitors, plus three full days of entertainment, it is the premier agricultural and pastoral event in the country. www.theshow.co.nz



Peter Timbs Meats100% New Zealand Bacon competition winners announced (7 Sep 09)
The Lesnies 100% New Zealand Bacon Competition results are out, recognising New Zealand's best bacon makers New Zealand's tastiest bacons were revealed today as the winners of the Lesnies 100% New Zealand Bacon Competition received their awards. The Bacon of the Year winner, Peter Timbs Meats based in Christchurch, also took home the streaky bacon gold medal with their honey cured streaky bacon. "We are very excited to have won, especially after winning silver last year in this same category - means we are continuing to make good improvements," says Chris Timbs of Peter Timbs Meats. "We cure and smoke our meat over a period of a week, using a special recipe that has been in the family since 1876. We make minor adjustments occasionally to make sure we get the perfect taste, texture and versatility from our bacon." The Lesnies 100% New Zealand Bacon Competition celebrates New Zealand's best bacon, all of it made from 100% New Zealand pork. Twenty four judges were led by restaurateur, co-owner of Logan Brown and star of Hunger for the Wild, Steve Logan; President of the National Chef's Association, Anita Sarginson; and acclaimed food writer Jan Bilton. They all agreed the competition this year was fierce. "All of this year's entrants were of a very high standard, so it was a tough decision," says head judge Steve Logan. "As judges, we need to make sure that the bacon not only tastes great, but also smells fantastically mouth-watering and doesn't shrink when it hits the pan. It is always great to see the variety of rashers entered - from sweet or salty to smokey or gluten-free." Other gold medal winners include Goodman Fielder, the only food services company to win with their Kiwi Heritage triple smoked middle bacon (a great brand for supermarket shoppers), Sam's Butchery in the Auckland suburb of Kelston and Netherby Meats in Ashburton. The competition is open to all New Zealand butchers who make bacon from 100% New Zealand pork. This year 177 bacons from 82 different bacon makers entered the competition. The bacon is judged on taste, aroma, texture, and appearance within the four categories - streaky, middle, shoulder and middle eye. Taste is the key element in the competition, with saltiness, sweetness, aftertaste and overall good taste judged. "Taste is obviously the most important factor in deciding the winners, but we take into account the way it looks and how it sizzles in the pan," says Anita Sarginson, acclaimed chef and National President of the New Zealand Chef's Association. "The butchers are all very passionate about what they do, and put a lot of time, care and effort into making delicious bacon for their customers." With more than 700,000kgs of imported pork entering New Zealand each week, it is important to keep an eye out for the 100% New Zealand bacon label to avoid getting stuck with bacon made from imported pork. "It is important that we support our local butchers and farmers by buying top quality, 100% New Zealand bacon and pork products. Besides, New Zealand bacon is always so much fresher and tastier than imported bacon," says Steve. So keep an eye out at your local butcher or supermarket for the award winning bacons, and be sure to support New Zealand farmers and buy only 100% New Zealand bacon, ham and pork. Winners by category: Middle Eye bacon:Gold - Sam's Butchery, Kelston, Auckland; Silver - Harris Meats, Cheviot, Canterbury; Bronze - Redcliffs Butchery, Redcliffs, Christchurch. Shoulder bacon:Gold - Netherby Meats Ltd, Ashburton; Silver - Harris Meats, Cheviot, Canterbury; Bronze - Elite Meats, Riccarton, Christchurch. Streaky bacon:Gold - Peter Timbs Meats, St Albans, Christchurch (also Bacon of the Year); Silver - Bulls Bacon, Bulls, Manawatu; Bronze - The Village Butcher, Blenheim. Middle bacon:Gold - Goodman Fielder, Auckland; Silver - Butcher Jacks, Glenfield, Auckland; Joint Bronze - The Meat Factory, Te Awamutu; Joint Bronze - Manly Village Butcher, Whangaparoa, Auckland.



Emerson’s BrewerySupreme Winner Announced at BrewNZ Beer Awards (28 Aug 09)
Emerson’s Brewery from Dunedin has been announced as the New Zealand Champion Brewery in the 2009 BrewNZ Beer Awards. Held at a dinner last night at the Duxton Hotel in Wellington, the 2009 BrewNZ Beer Awards trophy winners in each category, awarded to the highest New Zealand entry (except for the Champion International Brewery trophy), are: NZ Champion Brewery (Supreme Winner) Emerson’s Brewery (Dunedin); Champion International Brewery Deschutes Brewery (USA); European lager styles Brewery: Baltika Breweries Beer: Baltika N7; Export International lager styles Brewery: Lion Nathan Beer: Speight’s Distinction Ale; European ale styles Brewery: Harrington’s Brewery Beer: Pig and Whistle; NZ, US & International ale styles Brewery: Epic Brewing Company Beer: Epic Armageddon; IPA Stouts and Porters Brewery: Invercargill Brewery Beer: Yeastie Boys Pot Kettle Black; Wheat and other grain styles Brewery: Tuatara Brewing Beer: Tuatara Hefe; Flavoured and aged styles (incl. Fruit/Spice/Herb/Honey/Smoke) Brewery: Emerson’s Brewery Beer: Emerson’s JP; 2009 New Zealand Draught Brewery: DB Breweries Beer: Tui New Zealand; Lager and Premium Lager Brewery: Emerson’s Brewery Beer: Emerson’s Pilsner; Reduced alcohol, reduced carbohydrate and gluten-free beers Brewery: DB Breweries Beer: Export 33; Specialty, experimental, aged, barrel- and wood-aged styles Brewery: The Moa Brewing Company Beer: Moa Dark Reserve; Ciders & Perries Brewery: Bulmer Harvest Cider: Scrumpy; Packaging Brewery: Mike’s Organic Brewery; Festive Brew Brewery: Emerson’s Brewery Beer: beWITched; Morton Coutts Trophy For Innovation Brewery: Scott’s Brewing Company.
Head Judge, David Logsdon (USA), says that with more than 360 beer entries to assess, his team of judges had their work cut out for them over the three day judging period earlier in the week. “This is the eighth BrewNZ Beer Awards judging I’ve attended and every year the quality and depth of New Zealand beer just gets stronger.” In its eighth year, BrewNZ is the official New Zealand beer event, endorsed by the Brewers Guild of New Zealand. The week of judging culminates with Beervana, the public sampling event at the Wellington Town Hall on Friday 28 and Saturday 29 August. Consumers will have the chance to meet award winning brewers and sample their latest brews. Featuring more than 40 breweries and over 175 beers, Beervana is a celebration of the craft of brewing here in New Zealand. Tickets are available through Ticketek www.ticketek.co.nz for $25. For a full downloadable list of the gold, silver and bronze medals in each class please visit www.beervana.co.nz and click on the Beer Awards tab



15th Romeo Bragato conferenceGisborne Chardonnay takes out top honours (24 Aug 09)
The Villa Maria Reserve Gisborne Chardonnay 2007, grown by Tony Green of McDiarmid Vineyard, took home the prestigious Bragato Trophy for Champion Wine of Show, along with the Bill Irwin Trophy and Champion Chardonnay at last week's Romeo Bragato Wine Awards. The 14 champion awards announced on Saturday night were spread across the wine growing regions of Wairarapa, Marlborough, Gisborne, Central Otago and Hawke’s Bay. Chairman of judges Larry McKenna said the Villa Maria Reserve Gisborne Chardonnay 2007 had impressed the entire judging panel with its stylistic approach. “This is a fantastic example of a modern New Zealand chardonnay with both complexity and depth – truly deserving of the Champion Wine of Show title,” Mr McKenna said. The other top award - the Richard Smart Trophy and Reserve Champion Wine was claimed by Evan and Kay Moore of Aravin Vineyard in Central Otago, for their Aravin Pinot Noir 2007, which was also awarded the Mike Wolter Memorial Trophy and Champion Pinot Noir. Mr McKenna said another highlight was the Villa Maria Single Vineyard Omahu Gravels Viognier 2008, which was named Champion Other White Wine. “It’s fantastic to see an emerging wine like Viognier performing at a top level. New Zealand Viognier has a great future ahead of it due to the depth of character featured in the wines our winemakers are producing.” New Zealand Winegrowers chief executive Philip Gregan said the Bragato Wine Awards are a unique opportunity for the industry to recognise New Zealand’s grapegrowers, who play a critical role in the producing New Zealand’s world-renowned wines. “The Bragato Awards are New Zealand’s only awards for the grapegrower, a group that play a critical role in the New Zealand wine industry. Once again we’ve been extremely impressed with the quality of wines entered.” The new Sustainability Trophy was awarded to Mark Dixon for the Villa Maria Single Vineyard Keltern Chardonnay 2007. The annual Romeo Bragato Wine Awards were announced in Napier last night at the esteemed Bragato dinner, to an audience of grapegrowers, viticulturists, winemakers and industry representatives. The Awards come at the end of the three-day, 15th annual Romeo Bragato conference, New Zealand’s major technical conference for the grape growing and wine industry.



Young Viticulturist of the Year and Silver Secateurs named (24 Aug 09)
Caine Thompson of Mission Estate Winery in Hawke’s Bay has been named the 2009 Markhams Young Viticulturist of the Year as part of the 15th annual Romeo Bragato conference. The Fruitfed Supplies Silver Secateurs National Competition 2009 Bahco Individual Pruning title was also awarded at the conference, to Justin Renata of Gisborne. The Young Viticulturist of the Year competition provides up and coming talent the opportunity to progress their skills and networking ability. The winner goes on to compete in the Young Horticulturalist of the Year competition. Caine Thompson was the deserving winner of the award, after being judged over a number of categories including pruning ability, general viticultural knowledge, budgeting and machinery skills. Mike Wing, of Two Paddocks in Alexandra was named runner-up in the annual competition. Justin Renata of Gisborne won the 2009 Bahco Individual Pruning Trophy, recognising his outstanding grape vine pruning knowledge and ability. The competition also featured the Individual Tying Trophy, which was awarded to Andrew Stove of Waimauku in Auckland, and the Fruitfed Supplies Team Trophy, claimed by AG Works of Hawke’s Bay. New Zealand Winegrowers chief executive Philip Gregan said the competition is designed to recognise the skills of New Zealand pruners. “Pruning is an art for the grapegrower and involves many skills – from tying and cutting, to recognising vine health,” he said. “Pruning is essential for the production of high quality wines, and its great to be able to reward excellence in this area with the Silver Secateurs competition.” The Silver Secateurs and Young Viticulturist of the Year Awards are held in conjunction with the Romeo Bragato conference, which discusses the role science, technology and innovation plays in grapegrowing and winemaking.



Entries open for the 2009 Air New Zealand Wine Awards (10 Aug 09)
Entries are now open for the 2009 Air New Zealand Wine Awards, which is now carbon neutral following its achievement of carboNZeroCertTM certification this year. Chris Yorke, global marketing director for New Zealand Winegrowers, said a number of changes have been made to the Awards this year, further enhancing its focus on sustainability. “We’ve had a sustainable focus for the past three years, with the inclusion of pure bronze, pure silver, pure gold and pure elite gold medals for sustainable wines and the Bell Gully Champion Sustainable Wine Trophy,” Mr Yorke said. “But for the first time this year the entire Awards programme has achieved carboNZero certification. This means we have measured and reduced the greenhouse gas emissions associated with the event, and offset the remaining unavoidable emissions by purchasing verified carbon credits from credible New Zealand projects. “Changes include the online management of all entries to reduce paper, recycling of all the wine bottles and cardboard boxes, and encouraging wineries to use cardboard rather than polystyrene packaging,” Mr Yorke said. The Air New Zealand Wine Awards, the country’s most prestigious wine competition, are run by New Zealand’s grapegrowing and winemaking industry body New Zealand Winegrowers, with support from naming-rights sponsor Air New Zealand. “The competition has been around for close to 30 years now, and has long been regarded as the official competition of the New Zealand wine industry. “New Zealand wines are internationally renowned for their high quality, and with the Awards becoming totally carbon neutral, we hope New Zealand wineries will become increasingly well-known for their attention to sustainability,” Mr Yorke said. The Air New Zealand Wine Awards is an independent competition and has a rigorous judging process undertaken by a panel consisting of experienced judges from New Zealand and around the world. This year’s awards have attracted some of the world’s top judges including the president of the International Wine and Food Society and Master of Wine (MW), John Avery, and CH’NG Poh Tiong, publisher of The Wine Review, the oldest and most established wine publication in South-East Asia, Hong Kong and China. The other overseas judges are Australians Huon Hooke, a leading wine writer, and Geoff Merrill, owner of Geoff Merrill Wines. “We’re very pleased to have such an experienced and well-respected line-up of international judges on the panel this year,” Mr Yorke said. The top awards up for grabs are the Air New Zealand Champion Wine of the Show Trophy and the Bell Gully Champion Sustainable Wine Trophy. Trophies and medals are also awarded for each wine varietal, with pure medals awarded to sustainable wines. In the 2008 Air New Zealand Wine Awards, 367 bronze, 220 silver, 56 gold and 28 elite gold medals were awarded. In addition, 32 pure bronze, 19 pure silver, four pure gold and three pure elite gold medals were awarded. Entries for the awards close on 18 September with judging taking place at the ASB Showgrounds in Auckland from 2-4 November. This year’s Air New Zealand Wine Awards gala dinner will be held in Christchurch on Saturday November 21. For further information visit www.airnzwineawards.co.nz



Romeo Bragato conference coming (5 Aug 09)
New Zealand’s grape growing and wine industry’s position in the global wine industry will be top of the agenda when the 15th Romeo Bragato conference opens later this month, with the theme: Where do we go from here?The annual Romeo Bragato conference is New Zealand’s major technical conference for the grape growing and wine industry, and is named after one of the pioneers of the New Zealand industry. The conference’s Rabobank Address, delivered by Ben Russell, general manager of Rabobank’s Rural Banking team, will focus on the global wine business and where it’s heading in the current economic times. New Zealand Winegrowers science and innovations manager Philip Manson said in this uncertain economy, the industry needs to continue to focus on delivering quality, and on commissioning industry research to support this. “The New Zealand wine industry has long been renowned for its quality and commitment to continuous improvement. Romeo Bragato provides a key opportunity for the industry to gather and share ideas to help maintain this focus,” Philip says. The conference’s key Bragato Address “Past, present and future – impacts of research and technology on quality wine production” will be delivered by Professor Sakkie Pretorious, Managing Director of The Australian Wine Research Institute. Professor Pretorius believes that research inspired by an understanding of the fundamentals and considerations of future use promises to be the most powerful driver of the industry’s technological progress. “New Zealand Winegrowers is dedicated to supporting and driving research into the industry, so it’s fantastic to have Sakkie here to share his thoughts on research and its impact on the industry,” Philip said. Also on the speaking panel is Mission Estate Winery CEO Peter Holley, who will discuss the control and elimination of Type 3 leaf roll virus. Peter will be supported by Professor Gerhard Pietersen of Citrus Research International at the University of Pretoria in South Africa, and Geoff Thorpe, of Riversun Nursery Ltd. In Gisborne. Other key speakers include Andrew Barber of The Agribusiness Group who will present the BEST tool for reducing energy use for wineries. Also in this session Stuart Dykes of Corban’s Hawke’s Bay Winery and Peter Mann of Yealands Estate Wines will share how they have reduced energy use for their wineries. Tony Profitt of Precision Viticulture, Australia, on discuss the value of mapping for Australian vineyards; and Kim Thorp of advertising agency Assignment Group, will report on the evolution of food and wine tourism in Hawke’s Bay since 1990. The conference programme also features New Zealand’s only awards for the grapegrower - the Romeo Bragato Wine Awards, the Young Viticulturalist of the Year and the Silver Secateurs awards. The esteemed Romeo Bragato Wine Awards will be announced at the gala dinner on Saturday 22 August, followed by the announcement of the Young Viticulturist of the Year and the winner of the Silver Secateur Award on day 23 August. This year the Romeo Bragato conference will be held at the Pettigrew-Green Arena in Napier from 20-22 August. www.bragato.org.nz.



2007 Wild Rock Angels Dust Reserve SyrahAngels Dust Reserve Syrah - the Rock Star of Wild Rock Wines (29 Jun 09)
Once again the creative winemaking team at the Wild Rock Wine Company have hit the charts - this time with the increasingly popular star of New Zealand red wine varietals - Hawke’s Bay Gimblett Gravels Syrah. The 2007 Angels Dust Reserve Syrah made the Top 5 in Cuisine Magazine’s New Zealand Syrah tasting this month and has earned its place as the new kid on the block among a pedigree of well known and respected performers. The Cuisine panel commented that the best wines in the tasting were “superb examples of this exciting new ‘red alert’” and in particular the Angels Dust Reserve Syrah as being “rich and interesting, best served with slow-cooked lamb shanks.” Winemaker Rod Easthope sings the praises of the wine that he and the Wild Rock team composed – “Highly concentrated perfection – this is great evidence of why there is so much excitement about Gimblett Gravels Syrah. It points to the fact that great fruit wants to be great wine.” Adding weight to these sentiments, Angels Dust received yet another accolade reinforcing its rock star status - the Winestate Syrah/Shiraz and Blends tasting panel awarded the wine 5 stars and equal top of class just last week. These awards, along with a Silver medal at the Syrah du Monde competition in France have made June a great month for this wine and the Wild Rock brand. “The whole team has done a fantastic job and this is worthy recognition for the skill, passion, and hard work that everyone has put into this new brand and this awesome wine” explains Steve Harrop Wild Rock General Manager. “Our wines have only been around in their current form for less than a year but they are making a huge noise both locally and internationally – the Angels Dust Reserve Syrah is yet another reason why. Great wines don’t take long to get recognised.” Wild Rock is the collaboration of New Zealand’s most acclaimed winemaking team – Steve Smith, MW, and the Craggy Range winemaking team. Free from the tradition and discipline of making single vineyard wines, they have created a modern, unconstructed and memorable collection of wines. Wild Rock has a clear and simple goal; to make new and unforgettable wines from New Zealand’s top winegrowing regions. The Angels Dust Reserve Syrah news caps off an exciting time for the brand following the Cupids Arrow Pinot Noir featuring on the cover of the Wine Spectator and the recent announcement of the 2008 Wild Rock Elevation Sauvignon Blanc achieving Double Gold status at the San Francisco International Wine Competition.



Clifford Bay Awatere Valley Sauvignon Blanc 2008New Zealand wines win top international awards (29 Jun 09)
Two New Zealand wines have been named among the best in their classes at the annual International Wine Challenge (IWC) in London. Clifford Bay Awatere Valley Sauvignon Blanc 2008 was awarded the International Sauvignon Blanc Trophy and Kennedy Point Waiheke Syrah 2007 won the equivalent award for a syrah. Clifford Bay's award-winning wine was made by winemakers Glenn Thomas and Stu Marfell from grapes grown in Marlborough's Awatere Valley. Vavasour Wines Limited CEO Peter Scutts said he was delighted with Clifford Bay's accolades, particularly the international award which he described as "the supreme award for a sauvignon". "There is one other competition in the UK which is not quite as big (as the wine challenge)... and we won the equivalent trophy in that award in 2007 with our Vavasour wine," he said. The International Wine Challenge is one of the world's largest and most influential independent wine competitions. More than 9500 entries were received this year and were judged by more than 300 wine experts including Masters of Wine, winemakers, senior wine buyers and wine writers. More at NZ Herald.



FonterraCream of the crop - Fonterra named best in the world (25 Jun 09)
An international industry research group has ranked Fonterra the number one milk processor in the world. International Farm Comparison Network (IFCN) benchmarked 600 milk processors in over 70 countries and placed Fonterra’s total annual volume of milk processed ahead of industry heavyweights such as Dairy Farmers of America, Nestlé, and Dutch co-operative FrieslandCampina. The IFCN is a network of dairy researchers from 80 countries, 60 dairy companies and other institutions and farmers. It analyses global dairy trends and create knowledge to guide the various stakeholders in the dairy sector. Fonterra CEO Andrew Ferrier said the ranking reflected the global reach and scale of the company’s business, with its New Zealand milk supply and manufacturing operations at the core. “With 80 % of our milk supply coming from our 10,500 New Zealand farmer-shareholders and processed into over 2 million tonnes of export product every year, our local operations, which employ about 10,000 of our staff, are the cornerstone of our global business,' he says. Mr Ferrier says that around 20 % of Fonterra’s milk was sourced globally, from ventures such as Soprole in Chile, and its volume has grown as it extends its supply arrangements with customers around the world. The goal is to ensure a year round security of supply to solidify these arrangements, he says. While Fonterra produces more milk than anyone else, it still only accounts for 2.7% of the total world milk market. More at National Business Review.



Innovation in Wine AwardsUnique Wine Awards recognise innovation (9 Jun 09)
It is a well reported fact that innovation is a key driver to success and New Zealand business has many examples of innovation across a number of industries, not least of which is the New Zealand wine industry. Leading the global wine community to accept the screwcap as a prominent wine closure is just one example. The continued success of the New Zealand Wine industry relies on its ability to innovate and consistently produce quality wines. This is the foundation for the Innovation in Wine Awards, a key feature of WINE 2009. Launched in 2008, the Innovation in Wine Awards celebrate innovation in winemaking and wine marketing, recognising the pivotal role that creativity plays in the future of the New Zealand wine industry. This sets it apart from traditional wine awards which focus more on the technical aspects of the wine. Chairman of Judges for the 2009 awards is Master of Wine Bob Campbell. “I'm delighted to have been invited to chair this year’s Innovation in Wine Awards,” commented Bob. “Production and marketing innovation is the lifeblood of the New Zealand wine industry. When trading conditions are tough, as they are today, it’s easy to put innovation on the back-burner and yet it has never been more important to produce wines that stand out in a crowd and to develop marketing concepts that grab the attention of your customers. I'm proud to be part of an initiative that rewards creativity and promises to boost the sales and profits of New Zealand’s most innovative winemakers and marketers,” he added. Other judges include Jason Bryant, Directr, Wine Vault, Erica Crawford, Director, Tentpole Holding and Cameron Douglas, Master Sommelier. The awards are open exclusively to New Zealand wineries exhibiting at WINE 2009. Deadline to submit an entry is Friday June 26th and full details are available at http://www.hospitalitynz.co.nz/awards.htm. Award winners wiill be announced and trophies presented at WINE 2009 show opening on Sunday August 23rd.


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