You TubeFacebookTwitterflickrGoogle plus
Wednesday, 20 March 2019 02:57 pm

Producers “live and breathe” their craft

Aug 26th, 2014 | By | Category: Editor's Picks, Front Page Layout, News, Top Picture

SAY CHEESE!: Miles and Janet King (front centre) smile with the other winners of the MiNDFOOD awards. IMAGE: Matthew Lau

SAY CHEESE!: Miles and Janet King (front centre) smile with the other winners of the MiNDFOOD awards. IMAGE: Matthew Lau

KINGSMEADE CHEESE has won the holy grail of Wellington produce awards as Best Overall Producer in the region.

The Wairarapa artisan cheese makers Miles and Janet King (top) also won the Sustainability Award for the second year in a row.

“These kind of events, they don’t launch your business but they give affirmation that you’re on the right track,” Mrs King says.

“The overriding feelings when we left that evening, we just felt really humbled and overwhelmed.”

Mr King says the fantastic achievements were “totally unexpected” and was “lost for words”.

MiNDFOOD magazine’s award ceremony was held at Muse on Allen restaurant.

The magazine’s editor-in-chief Michael McHugh says it was very difficult judging the awards because the finalists could have all won as the produce is so great.

“The food we’ve eaten tonight, you can really sense these extraordinary flavours, tastes and textures and that has all come from locally produced produce and I think we are very fortunate in this region to have world class produce,Mr McHugh says.

“Consumers are smart, they are wanting to know more and more what is in their food.”

The producer awards are determined in a two-stage process.

Applications are received from producers, and then a team of judges conduct a site visit of their facilities.

The panel was led by Wellington on a Plate festival director Sarah Meikle.

“It’s more important than ever because where do we get new food ideas, it’s from artisan producers.

“You can buy big mass-produced food anywhere, but what really makes a region unique is their artisan production.”

Ms Meikle says this year’s winners have won because they “live and breathe” their craft.

“You’ll know yourself by going to any restaurant, there’s a difference between having crisp fresh vegetables and having limp old vegetables on your plate – that all comes down to the relationship of the suppliers and restaurateurs.”

Big Bad Wolf Charcuterie and Clareville Bakery both won Best New Producer, Te Horo Foods won Best Established Producer, and Matahiwi Estate came overall runner-up to Kingsmeade Cheese.

YOUNG TALENT: 23-year old Samuel North stands beside his sous-vide cooker, an appliance he says acts as a kitchen member. IMAGE: Matthew Lau

YOUNG TALENT: 23-year old Samuel North stands beside his sous-vide cooker, an appliance he says acts as a kitchen member. IMAGE: Matthew Lau

It was an opportunity for the elite producers in the region to sample a menu assembled by Muse on Allen chef and owner Samuel North (left).

North, 23, won the 2013 Best Visa WOAP Menu Award, an accolade this year achieved by Logan Brown.

The young chef’s Textures of Mandarin with Zany Zeus ice cream dessert has won the 2014 Dish of the Festival.

“I had to submit my dish for Wellington on a Plate back in March, played around with it a little bit more and added a few additions of trying to keep it Wellington,” Mr North says.

“There is a lot of good stuff out there that isn’t from Wellington but I still try to use the best stuff that I can use like Pirinoa Station lamb, that’s the best lamb you can possibly get.”

Wellington on a Plate concludes on August 31.

TEXTURES OF MANDARIN: Samuel North's award-winning dish of the festival. IMAGE: Matthew Lau

TEXTURES OF MANDARIN: Muse on Allen’s award-winning dish of the festival. IMAGE: Matthew Lau

Tags: , , , , , , , , , , , , , , , , ,

is a Whitireia Journalism student
Email this author | All posts by

Leave Comment

You must be logged in to post a comment.

Radio News