Hawke’s Bay stars in Cuisine’s 2011 Artisan Awards
17 February 2011

Two Hawke’s Bay boutique food producers picked up accolades in the third annual Cuisine Artisan Awards, proudly sponsored by Caffe L’affare.

From a shortlist of 35 drawn from a wide-ranging field of wonderful New Zealand artisan entries, Food Hawke’s Bays members, The Damson Collection and Orcona Chillies have received the ultimate recognition as two of just 12 national winners selected by Cuisine’s expert panel.

Havelock North’s The Damson Collection’s damson jam won for its “punchy plum flavour”. It is the second time the company has been recognised – its damson paste was a winner in the 2010 Cuisine Artisan Awards.

The Damson Collection began in Tom and Margie Chambers’ home kitchen as treats for family and friends. The recipe for the winning jam is his father’s. The judges noted a perfect balance between acidity and sugar, so rarely achieved in other jams.

Napier’s Orcona Chillies won praise for its aromatic and flavoursome harissa paste, a blend of cayenne, jalapeño and serrano chillies, along with spices and vinegar. With around 3500 chilli and capsicum plants, owners Anne and Kevin Prescott have been making specialty relishes, sauces and pastes for the past 10 years with great success.

Says head judge, Cuisine deputy food editor Fiona Smith: “From specialty jams, honey and pastes, to hot-smoked salmon, gourmet yoghurts and puddings, the 2011 entrants covered a wide range of locally crafted products and were all standouts. New Zealand’s artisan food producers are on a roll.”

Jane Libby, Food Hawke’s Bays General Manager was delighted to hear the results as they were released yesterday. “For the third year in a row Hawke’s Bay has featured significantly in the Artisan Awards, this year being exceptional with two of our members being selected. Both these food companies are stallholders at the Hastings Farmers’ Market, and the owners are there every week, it would be great for the Hawke’s Bay public to congratulate them on their achievements and go along to taste and buy their winning products”

Ms Libby goes on to say “it is satisfying to know that Hawke’s Bay is keeping up with the rest of NZ as there is so much more competition out there now, artisan producers have really taken off in the last few years so we are proud of our members and know the hard work that goes into it”

Artisans produce handmade or individually crafted goods, generally on a small scale and often according to traditional practices. They frequently sell through one or more of New Zealand’s 50 farmers’ markets. To be eligible for the Cuisine Artisan Awards, businesses must have an annual turnover of less than $5 million.

Profiles of the winners feature in the March issue of Cuisine, on sale from 21 February, which also includes Fiona Smith’s recipes showcasing the winning products.

ENDS

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