2020 competition report - Retail Meat New Zealand

2020 competition report

0274 950 040

2020 COMPETITION OVERVIEW
The Great New Zealand Sausage                    From here, the top scoring entries in
Competition has been running since               each category were awarded a bronze,
1994, providing an opportunity for               silver or gold medal. Any entries which
sausage makers to gain publicity based           scored within five percent of the
on the quality of their product. In              top scoring sausage in the category
2020 we received a record number of              it was entered, received a highly
entries - 605 entries from 99 retailers,         commended certificate to recognise
compared with 515 entries from 96                their achievement.
retailers in 2019.
                                                 The gold medal winning sausages from
2020 saw the introduction of a Burger            each category were mystery shopped
Pattie category. This category proved            prior to the Supreme Award judging.
so popular that it ended up being split          A panel of five judges had the very
into two with a category for classic style       important job of judging the gold medal
patties, and those with added flavours           winning products to determine the
and ingredients.                                 2020 Supreme Award winner.

Entrants were required to send 6-8               To celebrate a decade of the Great NZ
sausages/patties for each entry to               Sausage Competition, and to recognise
Retail Meat New Zealand. The entries             the achievement of those who have
were repackaged and anonymously                  seen success year after year, we
coded before being frozen (excluding             announced and awarded the ‘Producer
the Continental Ready to Eat and Heat            of the Decade’ - the entrant who has
n’ Eat categories which were vacuum              won the most medals over the past ten
packed and refrigerated) in preparation          years. A scoring system was developed
for the category judging days, which             with points awarded for a Supreme
took place over five days in Auckland.           or People’s Choice win, and medal
The judging panel was made up of a               placings.
combination of current and retired
butchers, chefs and food writers, with a         All results were embargoed until the
total of 30 judges required over the five        awards ceremony, which this year
days.                                            took place online due to Covid-19. A
                                                 pre-recorded video was released on
During the category judging, each                Tuesday 27 October and was viewed
entry was judged by three judges (one            by over 800 entrants, RMNZ members,
being a butcher), in both uncooked and           sponsors, and the wider industry.
cooked form. Consistency of judging
was key, with the same panel of judges
judging each category.

“      We’re really thrilled, we can’t believe
it. We’ve been striving for gold for years and
now not only do we have gold, but we have

                                        ”
won the Supreme Award as well.

- Lucia Rodrigues, Grey Lynn Butchers

PROUD TO BE 100% NEW
      ZEALAND OWNED AND OPERATED
            FOR OVER 30 YEARS.

  SMART, INNOVATIVE AND PROGRESSIVELY
      ENVIRONMENTALLY RESPONSIBLE
          PACKAGING SOLUTIONS.

WWW.CASPAK.CO.NZ   +64 9 421 9019   @CASPAK_NZ

2020 SPONSORS
The Great New Zealand Sausage Competition would not be possible without the
generous support of our sponsors.

Thank you to our 2020 sponsors Big Chill, Caspak and Kiwi Labels our Gold Elite
sponsors, and Alto, Cabernet Foods, Dunninghams and Kerry Ingredients our
Category sponsors.

with thanks to our sponsors

                          gold elite sponsors

                          category sponsors

GENERAL COMMENTS
We were delighted to receive a record      This year we were delighted to once
number of entries with 605 entries from    again be able to offer any left over
99 entrants. The Traditional category      sausages and patties not used for
continues to attract significant entry     category judging to Everybody
numbers, this year with 74 entries in      Eats and Kiwi Harvest food rescue
that category. We also saw a huge          organisations, which feed people from
number of entries into the Continental     all walks of life.
Fresh category, and the newly
introduced Burger Pattie categories.       Overall the standard of the products,
On the flip side we noticed a decrease     especially those at the top end, is
in the entry numbers in the Flavoured,     continually improving which makes
Precooked and Flexitarian or Meat-Free     judging more and more difficult. Many
categories.                                of our judges commented that they
                                           found it difficult to find fault from a
In preparation for the 2020 competition    technical perspective with the inner and
Retail Meat NZ set up a working group      outer appearance receiving top marks.
to discuss a number of things including,   The differences in marks often came
but not limited to, categories, judging    down to attention being paid to details
and on pack labels. The group was          such as seasoning levels or overall
made up of representatives from across     balance of flavours in the sausage.
the industry including independent
butchers, small goods manufacturers,       The Supreme Award judges had a tough
supermarkets and a competition judge.      time determining the 2020 Supreme
As a result of these discussions we        Award winner, with judge Kathy
introduced a number of new categories      Paterson commenting the top sausage
to the 2020 competition - Heat n’ Eat      was “really delicious, beautifully made
for those products which are simmered      and everything was in harmony”.
in water; Flavours of the World for
                                           Thank you for entering the 2020 Great
fresh and precooked products which
                                           New Zealand Sausage Competition
have a strong link to a specific country
                                           and we look forward to receiving your
or region, excluding Europe; and
                                           entries in 2021.
Gourmet Poultry, which replaced the
Poultry category. In addition 2020 saw
the introduction of an open category
for mince meat burger patties. This
category proved very popular and
was split into two. We also took stock
of other mince based products being
produced by our entrants including
koftas, meatballs and grinds, with these
categories potentially being introduced
in 2021.

WASTE MANAGEMENT
This year we continued with our             Ice cream containers (HDPE2) are used
focus on waste management and               to store the sausages and these were
minimisation. We did this by identifying    sent for recycling. Any left-over cooked
the types of waste the event produces,      and raw samples of the sausages used
then adopting a strategy, where             for judging were put in food waste
possible, to swap this out for something    bins for composting and the left-over
that may cause less waste, by being         sausages were collected daily by
recycled or reused. This was done at        Everybody Eats and KiwiHarvest.
each stage of the competition.
                                            Everybody Eats is a food rescue
On sending your entries to us, much of      programme with a mission to reduce
the packaging was recyclable - clear        food waste, food poverty and social
plastic and cardboard meat trays,           isolation. With the help of volunteer
chilltainers and soft plastics, were all    chefs, they create restaurant quality
recycled where possible. Foam trays         food served up weekly, using the pay-
are not recyclable and these were           as-you feel model, allowing those in
sent to landfill. Poly boxes are also not   need to eat some nutritious meals for
recyclable, however they have luckily       very little. KiwiHarvest collects good
been re-purposed to be used again.          food before it goes to waste and gets
                                            it to those in need. This reduces the
We noticed that gel ice packs work          negative impacts of food waste on our
best to keep the precious cargo safe        environment by redistributing excess
and cool. Bags of ice can melt with         food and helping to create lasting
the water leaking through making the        positive social change by nourishing
packaging very wet, and in some cases       those in need. The sausages collected
affecting the condition of the product.     by these two organisations were used
                                            to feed over 600 people.
Our recommendation for a more
environmentally friendly way to send
us your entries would be to use the
fully recyclable clear plastic meat
trays (PET1) or newer cardboard meat
trays, transported with gel ice packs
in chilltainers. Chilltainers are a great
substitute for poly boxes as polystyrene
is not recyclable.

ENTRIES RECEIVED
» IN 2020 THERE WERE 605 ENTRIES IN THE COMPETITION.
  THESE WERE SPREAD OVER THE 17 CATEGORIES AS FOLLOWS:

41 entries   -   Alto Packaging Beef
38 entries   -   Dunninghams Pork
12 entries   -   Kerry Ingredients Pre-Cooked
11 entries   -   Heat n’ Eat
13 entries   -   Big Chill Flavoured
7 entries    -   Flexitarian or Meat-Free
66 entries   -   Continental Fresh
35 entries   -   Continental Ready-To-Eat
48 entries   -   Flavours of the World
24 entries   -   Black Pudding/Rounds
73 entries   -   Caspak Traditional
54 entries   -   Kiwi Labels Gourmet Beef
43 entries   -   Cabernet Foods Gourmet Pork
25 entries   -   Gourmet Varietal
46 entries   -   Gourmet Poultry
32 entries   -   Burger Patties
37 entries   -   Classic Burger Patties

2020 winners

           PRODUCER OF THE DECADE
                2011 - 2020
      PETER TIMBS MEATS, CHRISTCHURCH

         2020 SUPREME AWARD WINNER
       GREY LYNN BUTCHERS, AUCKLAND
                  Isterband

Medallists
» GOLD MEDALLISTS BY CATEGORY:

Alto Packaging Beef category:
Esk Valley Meats, Napier, Beef Brisket

Dunninghams Pork category:
Miller’s Meat, Waipu, Pork

Kerry Ingredients Pre-Cooked category:
Glasseye Creek Sauce Company, Christchurch, Spit Roast Pork

Heat n’ Eat category:
The Kiwi Butcher, New Plymouth, Saveloy

Big Chill Flavoured category:
Foodstuffs South Island, Pam’s Lamb Madras

Flexitarian OR Meat Free category:
Westmere Butchery, Auckland, Lamb, Pumpkin, Feta & Chives

Continental Fresh category (TIE):
Swiss Deli, Auckland, Mediterranean
Grey Lynn Butchers, Auckland, Isterband

Continental Ready-To-Eat category:
Zaroa NZ, Auckland, Kaipara Beef Chorizo Semi-Dry

Flavours of the World:
Cherrywood Butchery, Tauranga, Chinese San Choy Bow

Black Pudding/Rounds category (TIE):
Pirie’s Butchery of Mt Eden, Auckland, Traditional English Black Pudding
Hardy Street Quality Meats, Lower Hutt, Black Pudding

Caspak Traditional category:
The Fridge Butchery, Cromwell, Pork & Fennel

Kiwi Labels Gourmet Beef category:
Avon’s Butchery, Auckland, Beef, Bacon & Mushroom

Cabernet Foods Gourmet Pork category:
Morepork BBQ, Auckland, Jalapeno & Cheddar

Gourmet Varietal category:
Clark’s Organic Meats, Auckland, Wild Venison

Gourmet Poultry category:
Westmere Butchery, Auckland, Chicken, Leek & Bacon

Burger Patties:
Cherrywood Butchery, Tauranga, Gourmet Chicken Pattie

Classic Burger Patties:
Esk Valley Meats, Napier, Brisket Burger

Medallists continued
» SILVER MEDALLISTS BY CATEGORY:
Alto Packaging Beef category:
New World Tokoroa, Prime Beef

Dunninghams Pork category:
New World Te Rapa, Hamilton, Te Rapa Pride Pure Pork

Kerry Ingredients Pre-Cooked category:
Greytown Butchery, Pre-cooked Beef BBQ

Heat n’ Eat category:
Pokeno Bacon Company, Waikato, Franks Frankfurter

Big Chill Flavoured category:
Col’s Butchery, Mt Manganui, Beef & Onion

Flexitarian OR Meat Free category:
New World Te Rapa, Hamilton, Lamb Tagine

Continental Fresh category:
New World Birkenhead, Auckland, Mediterranean

Continental Ready-To-Eat category (TIE):
Zaroa NZ, Wanaka Venison Bratwurst
Peter Timbs Meats, Spanish Chorizo

Flavours of the World:
Pom’s Thai Kitchen, Sai Ua Regular

Black Pudding/Rounds category:
Eastbourne Village Meats, Wellington, Black Pudding

Caspak Traditional category:
Esk Valley Meats, Napier, Pork, Leek & Fennel

Kiwi Labels Gourmet Beef category:
New World Howick, Auckland, Wagyu Brisket & Guinness

Cabernet Foods Gourmet Pork category:
L’Authentique, Pork, Truffle & Prosciutto

Gourmet Varietal category:
The Kiwi Butcher Shop, New Plymouth, Venison, Cracked Pepper & Worcestershire

Gourmet Poultry category:
Well Hung, Auckland, Chicken, Plum & Brie

Burger Patties:
Beard Brothers, Hawkes Bay, Kangaroo & Hemp Seed

Classic Burger Patties:
New World Three Parks Wanaka, Beef Burger

Medallists continued
» BRONZE MEDALLISTS BY CATEGORY:

Alto Packaging Beef category:
Mad Butcher Lower Hutt, Beef

Dunninghams Pork category:
Highbury Butchery, Auckland, Old Fashioned Pork

Kerry Ingredients Pre-Cooked category:
Euro Gourmet Meats, Christchurch, Frikandel

Heat n’ Eat category:
Cameron Harrison Butchery, CH Smokey Saveloy

Big Chill Flavoured category:
Drury Meats, Auckland, Lamb & Mint

Flexitarian OR Meat Free category (TIE):
Mangawhai Meat Shop, Thai Pumpkin & Cashew Nut
Aussie Butcher New Lynn, Auckland, Mexican Black Bean & Chicken

Continental Fresh category:
New World Stanmore, Christchurch, Italian Stallion

Continental Ready-To-Eat category:
Avon’s Butchery, Auckland, Hungarian Smoked Kolbasz

Flavours of the World (3- WAY TIE):
Mangawhai Meat Shop, Boerewors
New World Rototuna, Hamilton, Rototuna Delight Boerewors
New World Te Rapa, Hamilton, Boerewors

Black Pudding/Rounds category:
Pokeno Bacon Company, Black Pudding

Caspak Traditional category (TIE):
Morepork BBQ, Auckland, Breakfast
Raeward Fresh Queenstown, Fresh Apple & Fennel Pork

Kiwi Labels Gourmet Beef category:
Mangawhai Meat Shop, Beef, Cheese & Jalapeno

Cabernet Foods Gourmet Pork category:
New World Te Rapa, Hamilton, Roast Pork, Apple Sauce & Crackling

Gourmet Varietal category (TIE):
Peter Timbs Meats, Christchurch, Wild Venison & Black Plum
New World Te Rapa, Hamilton, Lamb & Truffle

Gourmet Poultry category (TIE):
Deep Creek Delicatessen, Dunedin, Venison, Red Wine & Bacon
Aussie Butcher New Lynn, Auckland, Jalapeno & Cheddar

Burger Patties:
New World Havelock North, Beef & Caramelised Onion

Classic Burger Patties:
The Meat Room, Auckland, Beef Burger

highly commended
» HIGHLY COMMENDED BY CATEGORY:

Alto Packaging Beef category:
N/A

Dunninghams Pork category:
N/A

Kerry Ingredients Pre-Cooked category:
N/A

Heat n’ Eat category:
N/A

Big Chill Flavoured category:
N/A

Flexitarian OR Meat Free category:
N/A

Continental Fresh category:
Grey Lynn Butchers, Auckland, Chorizo

Continental Ready-To-Eat category:
Swiss Deli, Auckland, Cervelas
Swiss Deli, Auckland, Kiwi Bratwurst

Flavours of the World:
N/A

Black Pudding/Rounds category:
Butcher Jacks, Auckland, Black Pudding
Cameron Harrison Butchery, Wellington, CH Black Pudding
Waikanae Butchery, Kapati Coast, Black Pudding

Caspak Traditional category:
L’Authentique, The Classic Pork
M & M Master Butchers, Paraparaumu, Cumberland
The Meat Room, Auckland, The Cumberland

Kiwi Labels Gourmet Beef category:
Aussie Butcher New Lynn, Auckland, Beef, Mushroom, Parmesan & Bacon
Fresh Choice Merivale, Christchurch, Dry Aged Beef, Jalapeno & Cheese

Cabernet Foods Gourmet Pork category:
PAK’nSAVE Rangiora, Canterbury, Pork & Kikorangi Blue Cheese

highly commended continued
» HIGHLY COMMENDED BY CATEGORY:

Gourmet Varietal category:
N/A

Gourmet Poultry category:
N/A

Burger Patties:
Raeward Fresh Richmond, Nelson, Brisket, Aged Cheddar & Jalapeno

Classic Burger Patties:
Beard Brothers, Hastings, Authentic Goat Patties
Island Bay Butchery, Wellington, Taste Pure Beef Burger Patties

awards CEREMONY
Unfortunately due to Covid-19 gathering                    A link to view the video was made
restrictions, Retail Meat New Zealand,                     available to all entrants, members, and
made the tough decision to move                            sponsors on Tuesday 27 October, with
the 2020 awards ceremony online.                           Retail Meat New Zealand encouraging
Video footage of the key competition                       entrants to host a ‘watch party’. The
components was captured and pulled                         video was also published to Retail Meat
together, along with messages from                         New Zealand social channels where it
key industry personnel and competition                     was view a combined total of over 800
sponsors to create a video presentation.                   times.
The presentation which was “emceed”
by Mike Peru, announced and                                Award packs where couriered or
celebrated the 2020 Great New Zealand                      delivered to all medallists to arrive the
Sausage Competition medallists and                         following day allowing medallists to
award winners.                                             maximise their success.

judging

              Supreme Award Judges with the winning sausage, an Isterband from Grey Lynn Butchers
                   (L-R Brian Everton, Trudi Nelson, Mark Ansley, Kathy Paterson & Mark Wylie)

judges bio - technical
                                          Takapuna and Orewa, Foodtown
BRIAN EVERTON
                                          Browns Bay and Countdown Grey Lynn.
Brian is the joint managing director      He also spent some time working in
of Cabernet Foods Group. Brian has        Scotland for a game dealer. Up until
been involved in farming, processing,     recently he was the Butchery Manager
wholesaling and meat retailing from a     at New World Remuera and is now
young age. He holds a Trade Certificate   working as the meat buyer for Bidvest
in Meat Retailing, a Massey University    Foodservice.
Meat Technology Diploma and has
completed the Australian Institute of
Food and Grocery Management Meat
Executive Programme at the University
                                          HANNAH MILLER CHILDS
of Melbourne. Brian has previously
                                          Hannah has been in the butchery
been a judge at the ANZCO Foods
                                          industry for over 10 years after working
Butcher Apprentice of the Year regional
                                          as a chef in London, where she was
competitions.
                                          given the opportunity to train under
                                          a master butcher who worked part-
ZAK GRAMMAR                               time breaking whole carcases down
                                          for the restaurant. She was a member
No stranger to butchery competitions,
                                          of the 2016 and 2018 Pure South
Zak has been a keen competitor
                                          Sharp Blacks, New Zealand’s butchery
in the Alto Young Butcher and the
                                          team, competing twice at the World
North vs South competitions over the
                                          Butchers’ Challenge. Hannah is the
years showcasing his skills and his
                                          Owner/Operator of the charcuterie
competitive edge. After learning the
                                          business, A Lady Butcher.
basics at his Dads butchery he moved
on to Mad Butcher Palmerston North
where he learnt the art of stack them     COLIN PITKETHLEY
high and watch them fly. He flew the
coup and headed to London for some        Colin is a qualified butcher with
experience where he was Lead Counter      experience in smallgoods, bacon and
Butcher at HG Walter Family butchers      ham. His experience is varied and
learning the flair of artisan butchery.   includes working at the Manukau
During his stint overseas, Zak also had   Institute of Technology training
the opportunity to work for none other    apprentices, working in the boning
than Jamie Oliver. Zak was part of the    room at AFFCO and owning his own
Pure South Sharp Blacks team who          store. He is currently working with
participated in the World Butchers’       Skills4Work marking assessments
Challenge in the Gold Coast in 2018.      for New World and PAK’nSAVE
                                          apprentices.

GRANT HARVEY
Grant is a qualified butcher with
over 21 years’ experience. His work
history includes stints at Mad Butcher

judges bio - aesthetic
MARK ANSLEY                                 CLINT FEWTRELL
Mark has 23 years hospitality industry      Clint is a London Guild & City trained
experience, he has been a chef and          Professional Chef with 30 years culinary
owned his own Spanish restaurant for        experience in 5-star hotels overseas
eight years. He has lived in Europe         and in New Zealand. Clint now works as
                                            a Product Developer, combining sales
working as a personal chef and butler.
                                            and supply of specialitist ingredients to
Mark has experience developing              various sectors of the food processing
sausage recipes and strong consumer         industry. He has been involved in judging
awareness and market understanding.         a variety of culinary competitions over
Currently Mark is working as a business     recent years.
broker and bar owner, although his life
still revolves around his passion for
                                            GINNY GRANT
food and travel.
                                            Ginny Grant has had a varied culinary
                                            career in restaurants and catering
JANET BATLEY                                companies as well as teaching in a
Janet completed a Diploma in Culinary       cooking school. Currently a deputy food
Arts from AUT in 2010 – passing with        editor at Cuisine magazine, she has been
distinction. She was also awarded the       involved in judging a number of culinary
Outstanding Achiever Award for her          competitions including the Steak of
year. Janet has also passed the City and    Origin and Cuisine’s Good Food Awards.
Guilds exams for Food Preparation and
Culinary Arts. Whilst Janet does not
                                            LESLIE HOTTIAUX
currently work in a professional kitchen,
her biggest endorsement as a chef           Leslie is the owner and chef of
came when Rod Slater, CEO of Beef +         Auckland’s award winning restaurant,
Lamb New Zealand, asked her to cook         Apero Food and Wine. Having been
for him at one of his charity dinners.      open nearly three years, Apero has built
                                            up a strong reputation for amazing food,
GREIG BUCKLEY                               and also has a signature dish featuring
                                            a pork sausage which is Leslie’s own
Greig runs an online food business Kai,     recipe. In 2016 Leslie represented the
dedicated to promoting and selling          Pacific region in the prestigious San
artisan New Zealand foods to New            Pellegrino Young Chef of the Year which
Zealand and the world. This involves        was held in Milan, Italy.
tasting and evaluating a wide range of
foods from across New Zealand.
                                            GARETH HUGHES
JACK CROSTI                                 Gareth is the owner of Victory Knives,
                                            having spent the previous 9 years in the
Jack was born and raised in Italy. He is    craft beer industry. Gareth has judged a
a qualified chef with over twenty years     number of beer competitions and been
experience working in some of the           involved in many brew designs, and
best restaurants in New Zealand and         loves all things meat….. “Having a good
around the world. He is currently the       palate is all about good articulation of
owner/operator of Mela Restaurant in        flavours you experience”.
Auckland.

judges bio - aesthetic
LYNN LUM                                   FIONA SMITH
                                           Fiona’s food career has taken her
Lynn started working at Manhatten
                                           everywhere from authoring six
and Trillo’s reception lounge. He spent
                                           cookbooks, working for the BBC’s
two years as Banquet and Production
                                           Good Food magazine in London to
Chef at Sheraton and Towers Hotel
                                           managing a private chalet in the Swiss
then was the chef for over 30 years
                                           Alps. Fiona returned to New Zealand in
at Ellerslie Racing Club and Function
                                           2000 as a much sort after food stylist,
Centre. He has judged in Hospitality
                                           styling for advertising, packaging
Culinary Competitions and at PolyTechs
                                           and editorial along with writing gigs
and cooking schools for over 15 years
                                           including Senior Food Writer for
and has also been judging the Great
                                           Cuisine Magazine.
New Zealand Sausage Competition
for several years. One of his career
highlights was being asked to help         BOB SPENCER
prepare the food for the Queen on two
occasions, when she came to Auckland.      Bob Spencer is the owner and
                                           Managing Director of Pacific Flavours
TRUDI NELSON                               & Ingredients Ltd. A Bachelor of
Trudi has a career spanning radio and      Agricultural Science from Massey
TV and has always been a food lover.       University and his love for science has
Her popular website fresh.co.nz was        led him to grow a thriving flavour and
launched in 2005. Trudi is often on        ingredients company. A role managing
RadioLIVE and was the female voice on      the Swiss French flavour house for
TV3 and remains for More FM and on         Givaudan Roure cemented his love for
air for The Breeze NZ-wide.                the food and beverage industry.

                                           DON STEVENS
KATHY PATERSON
                                           Don is a sausage enthusiast who writes
Kathy is a food writer and stylist. She    a blog - Don’s Sausage Blog, where he
has written three cookbooks, taught at     reviews sausages and life. He makes his
the Cordon Bleu School of Cookery in       own sausages, but his real expertise is
both London and Auckland, and run her      his ability to consume sausages.
own successful catering business. Kathy
is the past President of Food Writers of
New Zealand.
                                           MARK WYLIE
                                           Mark Wylie is a qualified chef with 28
ANNE-MICHELLE SERAGE                       years’ industry experience. Mark
                                           has had a diverse and varied career
Anne-Michelle is the owner/operator        spanning casinos, five star hotels and
of Pinchos Bar and Tapas in Orakei,        restaurants across North America, New
Auckland. She is a passionate foodie,      Zealand, the United Kingdom and
follower of the Keto diet and was          the Pacific Islands. He is a well known
excited to judge for the second time       industry judge and remains actively
again this year.                           involved in many national culinary
                                           competitions. This will be Mark’s fourth
                                           year as a judge for the Great NZ
                                           Sausage Competition.

media coverage
Media interest around this year’s         the morning of October 28th. Radio
competition began in September,           interviews on The Rock, Hauraki,
leading into the category judging. A      NewstalkZB and RNZ Morning Report
press call was sent out which resulted    and a live appearance by Lucia on
in Newshub attending the first category   TV3’s The AM Show with freshly cooked
judging day. They interviewed judge,      samples of the supreme winning
Nicolas Karlsson and event manager,       sausages. TVNZ’s Breakfast Show also
Megan Claxton. The story aired on         broadcast live the winning sausage
Newshub at Six the same night and         on the morning of 28 October with
featured on their website as well as      reporter Katie Stevenson who had been
on Prime News. Megan was also             following the competition.
interviewed by Country TV for their
Regional Roundup segment and Magic        Stuff had been working behind the
Radio which aired on Rural Today.         scenes under embargo and produced
                                          a wonderful double page spread in The
The Wairarapa Times Age featured their    Dominion Post and the Christchurch
local Greytown Butchery as a finalist,    Press with an in depth story featuring
once medal winners were known.            the supreme winner, Producer of the
                                          Decade and Hardy St Quality Meats in
On final judging day, Breakfast TV        Wellington to give a national spread to
did a live cross to the studio from the   the story which also featured on stuff.
Retail Meat NZ kitchen. Reporter,         co.nz This included the short media
Katie Stevenson interviewed Kathy         video of the competition process
Paterson as they tasted sausages.         that we had made this year. The NZ
Cooked sausages were also delivered       Herald also covered the supreme
to the studio for the Breakfast team to   announcement on their website.
sample. On the same day a selection
of gold medal winning sausages were       With the changed media environment
delivered to foodie, Jesse Mulligan at    brought about by Covid-19 this
Radio NZ who made mention of the          year, as well as an election and two
sausage winner when results were          referendums, this level of media
announced.                                coverage has been exceptionally
                                          good and given the Great NZ Sausage
The next flurry of media coverage         Competition some wonderful exposure.
came when results were announced          The total advertising sales rate (ASR)
resulting in a whirlwind media tour for   value has come in at $143,078.
Grey Lyn Butchers, Lucia and Eddie on

examples
of media
coverage

Coverage on TV3:
TV3 NEWSHUB 6PM - TUESDAY 15 SEPTEMBER

COVERAGE ON TVNZ:
TVNZ BREAKFAST – WEDNESDAY 7 OCTOBER

COVERAGE ON TVNZ:
TVNZ BREAKFAST – WEDNESDAY 28 OCTOBER

COVERAGE ON TV3:
THE AM SHOW – WEDNESDAY 28 OCTOBER

COVERAGE ON TV3:
NEWSHUB – WEDNESDAY 28 OCTOBER

OTHER BROADCAST COVERAGE
WEDNESDAY 28 OCTOBER - SUPREME AWARD WINNER INTERVIEWED BY:

PRINT & ONLINE COVERAGE
NZ HERALD ONLINE - WEDNESDAY 28 OCTOBER

STUFF.CO.NZ – TUESDAY 27 OCTOBER

DOMINION POST, CHRISTCHURCH PRESS & WAIKATO TIMES– 28 OCTOBER

REGIONAL coverage

thank you
for entering

WWW.RMNZ.CO.NZ

    @RetailMeatNZ