Different Cultures Add New Flavour to Cuisine Artisan Awards

Media Release 11 February

Different Cultures Add New Flavour to the Cuisine Artisan Awards

New Zealand-made miso paste, oatcakes born through a Scottish family connection and a zingy sauce tasting of South America are some of this year’s winners in the Cuisine Artisan Awards, showcasing the variety of culinary flavours and talent blossoming in the artisan food community.

Creative immigrants to New Zealand are taking on the Kiwi number 8 wire ethos and bringing new flavours to market. The fascinating tales behind the winning products illustrate how the New Zealand artisan food scene is evolving.

This year’s Supreme Winner is Urban Hippie’s miso paste. The Nelson-based artisan label was created by Japanese immigrant Takehito Maeda. Other winners include The Empanada Kitchen Aji sauce, mixed up by Argentine Mauro Viale, and Amanda Ewing’s The Humble Oatcake Round Oatcakes, which were first baked for her Scottish husband

Takehito journeyed to New Zealand on a working holiday and eventually settled in Nelson.

After working in a Japanese restaurant there he decided it was time for a new venture and wondered if might be possible to produce a New Zealand-made miso paste. Serendipitously, he came across a soy bean grower in Motueka.

More details on the Urban Hippie story, as well as profiles of the nine other winners, will feature in the latest issue of Cuisine magazine, on sale Monday 16 February.

Takehito said he couldn’t believe it when he was told he had won the Supreme Award. “It is a great thing for Japanese cuisine that I was chosen for this award. Asian food is becoming more popular in New Zealand and this is a good thing. I was also proud to be able to source the soy beans locally.”

He said he was happy to take his time with the process. “Whereas big companies in Japan might only ferment their miso for a month, using heat controls, I allow my paste to ferment naturally at room temperature for six months to make a nice, proper miso.”

Beginning at the Nelson Farmers’ Market three years ago, Urban Hippie Miso Paste is now available in stores throughout the country as well as online. Miso paste is a versatile condiment that can be used for soups, marinades, dips and dressings.

The judges of the seventh annual Cuisine Artisan Awards, supported by L’affare, described Urban Hippie’s miso paste as a pure, homegrown product.

Head judge Fiona Smith said, “We were very impressed by the time and patience that went into the six-month process of producing the miso paste – the first to be made in New Zealand. The texture, saltiness and lovely subtle flavour made it a clear winner.”

Cuisine editor Sarah Nicholson said the judging panel was struck by the quality and variety of entries this year. “The influence of different cultures is increasingly evident in New Zealand artisan products – our winners include everything from Danish cracker breads to Scottish oatcakes and Goan pickle. And other winners, including fantastic sausages and succulent smoked salmon, really showcase great local produce.”

Smith says this year’s winners had clearly put their hearts and souls into bringing their boutique food products to market. “It was also great to see an overall increase in entries this year, showing that the artisan community is thriving and growing. Entries came from as far south as Stewart Island, and up to the Far North,” she added.

The judging panel comprised Cuisine Deputy Food Editor Fiona Smith (head judge); Editor Sarah Nicholson; Deputy Food Editor Ginny Grant and Senior Editor Sarah Wall; L’affare Brand Manager Selena Hurndell Bulled; The Grove (Auckland) Executive Chef Benjamin Bayly, Farro Fresh (Auckland) General Manager Michael Haines; Sabato (Auckland) Owner Jacqui Dixon; Moore Wilson (Wellington) Owner and Director Julie Moore; Mercato (Christchurch) Owner Ngaire Baker; and Ringawera Bakery (Waiheke Island) Owner Patrick Griffiths.

All of the Cuisine Artisan Award winners will be available to chat and offer product samples at Farro Fresh’s Grey Lynn Artisan Market Day on Saturday 21 February, 11am-3pm.

Cuisine Artisan Award winners 2015

Supreme Winner

Urban Hippie Miso Paste (Nelson)

Runner Up

Wellington Chocolate Factory Salted Brittle Caramel Bar (Wellington)

Winners

Omahu Valley Citrus Orange and Apricot Chutney (Paeroa)

Stewart Island Smoked Salmon Smoked Salmon (Stewart Island)

Salumeria Fontana Pork and Leek Sausage (Wellsford)

The Humble Oatcake Round Humble Oatcakes (Thames)

Line’s Knaekbrod Cumin Knaekbrod (Auckland)

Hakanoa Handmade Drinks Dry Ginger Beer (Auckland)

Empanada Kitchen Aji Sauce (Queenstown)

Jen’s Cozinha Prawn Balchao (Christchurch)

For more go to: http://cuisineartisanawards.co.nz/

ENDS

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