French flair wins top prize at NZ Food Awards
French flair using wholly New Zealand ingredients won the top prize for Thomas Dietz and Etienne Moly at the 2013 New Zealand Food Awards in Auckland last night.
Messrs Dietz and Moly launched their ready-to-eat meal products and company, Tomette, just over a year ago on Bastille Day 2012 (July 14). The judges said Tomette took traditional family recipes and turned them into tasty convenience meals without any deterioration in quality.
Tomette also won both the convenience and meal solutions award and the processing technology award with its Lamb Provençale, Dill Sauce and Salmon.
Another French-influenced company, last year’s Supreme Award winner Paneton Bakery, won the bakery category with its Ready to Rise Croissant, beating out previous winner Andre’s Kitchen.
Southland-based Blue River Dairy’s sheep milk powder won the newest category – Healthier Choice – and the gourmet award was won by Culley’s with its Green Chile Hot Sauce.
Auckland-based The Collective won the exporting and grocers’ choice awards for its Suckies yoghurt. The judges said The Collective’s approach to the establishment of channels to international markets was impressive, alongside its appetite to innovate in packaging and new consumer groups.
Other category winners:
Beverages – Aroha Drinks, Christchurch; Elderflower Green Currant Still Juice
Cereal and breads – Pure Delish, Auckland; Chunky Fruit Muesli
Confectionery and snacks – Fonterra Tip Top Brands, Auckland; Kapiti Passionfruit and Yoghurt Icecream
Food safety – Inghams Enterprises, Te Aroha; Free Range Butterfly Chicken, Honey and Rosemary
Packaging design – MMC Tradelink Water Buddies, Auckland; Nothing But Water, Goodie Goodie Grape
Business innovation – Verkerks, Christchurch
Research and development – Hubbards Foods, Auckland; Natural 5 Grains and Hazelnut, Pomegranate and Blueberry