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AWARDS & COMPETITIONS NEWS: |
 Bay 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.
 NZ 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”.
 Meet 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 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:
 Champion
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
 Ice
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.
 Chip 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.
 "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."
 New
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.
 Kiwi 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 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.
 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.
Butcher'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
 Top
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.
 AngusPure
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 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.
 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’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
 Award
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
NZ
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 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 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.
 Mum
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.
 2010
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 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
(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.
 2008
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
 14th
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
 3
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.
 The
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
 Blue 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.
 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)
 '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."
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.
 Topp
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 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’ 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.
 First
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.
Record
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.
 Best
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
 Honey
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.
 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.
 Foreman
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.
 Camshorn
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.
 Potatoes
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.
 The 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
 Gimblett
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.
 NZ
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 & 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.
 For 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.
 Nutritionist
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.
 Organic
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
 Forget
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
 100%
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.
 Supreme
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
 Gisborne
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.
 Angels
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.
 New
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.
 Cream
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.
 Unique
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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