Press Release
Embargoed: 26 February 2009
'Best sausages in New Zealand' win 2009 Cuisine Artisan Awards
Cuisine magazine has uncovered "possibly the best sausages in New Zealand" in its inaugural search for the country's
best artisan products, announced in its latest issue.
More than 90 products were scrutinised during the judging process in the 2009 Cuisine Artisan Awards, sponsored by
super-premium wine Selaks Founders Reserve, from one of the foremost pioneers of winemaking in New Zealand.
Greg Scopas, of Salumeria Fontana, scooped the supreme award with his Sicilian Sweet Fennel Sausages made by hand in
Wellsford using Canterbury's finest pork. A close second was awarded to a quintessentially Kiwi Kina Pâté made by Apatu
Aqua in Doubtless Bay, Northland.
"We've uncovered producers from all corners of the country who have transformed their love of food and passion for local
produce into thriving artisan businesses," says Cuisine's new editor, Eric Matthews.
"They paint a striking picture of the diversity and innovation of New Zealand artisan producers - from Hawke's Bay
mushrooms smoked over red wine barrels and roasted cherry chutney from Central Otago's 'fruit bowl' to
continental-inspired pork sausages and French sourdough proudly produced in heartland New Zealand.
"This mouth-watering mix of products thoroughly impressed our judges and gives an exciting indication of New Zealand's
robust artisan food culture," says Matthews.
The 10 finalists were selected from a taste-tested shortlist of 36 products. More than 400 Cuisine readers also
nominated their favourite artisan products and the awards were open to food and beverage artisan producers with an
annual turnover of less than $5 million.
Judges said the Salumeria Fontana sausages were "handmade with the greatest of care and the best of ingredients" and
"exemplify top-notch artisan fare". They found his Sicilian Sweet Fennel Sausages "beautifully elegant, sweet and fresh,
with great flavours, tasting clearly of pork and fennel and with perfect seasoning and tender skin".
Scopas was inspired to make sausages when he realised he couldn't find in New Zealand the sort he'd developed a taste
for when living in Italy. "I was just dead keen on them as a product - they are delicious."
He began making the sausages in his kitchen for himself and a few friends, but in 2000 the hobby became a commercial
venture after a team member of the Prada team challenging for the America's Cup derided the quality of New Zealand's
sausages.
Now Scopas produces six Mediterranean-style sausages, as well as pancetta, dry-cured bacon and extra virgin olive oil.
He said winning the award was "just huge. We are pretty fussy about what we do, and it's good to get the recognition."
All Salumeria Fontana sausages are preservative- and gluten-free, and made from Murrellen pork from Canterbury, which
can be traced right back to where it came from.
The runner-up in the awards was the Kina Pâté produced by Apatu Aqua. The pâté is made by Nichola and Hamish Apatu on
their property overlooking Doubtless Bay in the Far North. As well as fresh kina roe - which Hamish dives for - the pâté
includes New Zealand butter and fresh organic herbs from the Apatu's garden.
Other winners included Sherrington Grange Havelock cheese, from Marlborough Sounds; Ringawera Sesame Seed Lavash, from
Waiheke Island; Aroha Elderflower Rhubarb Sparkle, from Canterbury; Ludbrook House Dessert Figs, from Northland;
Aromatics Wine Barrel-Smoked Mushrooms, from Hawke's Bay; The French Baker's White Sourdough bread, from Greytown; Uncle
Joe's Walnut Spread, from Marlborough; and Provisions Roasted Cherry Chutney, from Central Otago.
Panel chair of the judges, Fiona Smith, said the quality of products nominated for the awards was exceptionally high,
showing New Zealander's growing culinary sophistication and the exceptional skills of many of the craftspeople who
produced that food.
Profiles of all the award-winners feature in the March issue of Cuisine, on sale from March 2.
Greg Scopas from Salumeria Fontana sausages
ENDS