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Sausage awards for Mangawhai butcheryJULIA WADE Local connoisseurs of fine meats have once again been presented with multiple awards for their creativity and taste with the humble sausage. Multi-award winning boutique butchery, Mangawhai Meat Shop, has collected three bronze medals at the 2020 Great New Zealand Sausage Competition for their exotic entries Thai pumpkin, cashew nut and beef’; Boerewors; and Cheese and jalapeno. Waipu’s Miller’s Meats won a gold for their pork sausage. Running for nearly 25 years, this year’s awards were announced via a virtual ceremony on October 27, with Auckland-based, Grey Lynn Butchers taking out the ‘Supreme Sausage Award’. The two Northland butchers competed against 99 other snarler producers nationwide, with a record-breaking 605 sausages entered in 17 categories, being pronged and pricked on the judging fork. While adhering to strict Covid restrictions, a panel of butchers, foodies, chefs and industry heavyweights took five days to slice down the hundreds of entries, in pursuit of the finest tasting sausages. Achieving a medal means a big deal in the meat industry, as the competition is the pinnacle for sausage and small goods producers and retailers in New Zealand. Mangawhai Meat Shop owner and sausage expert, Dan Klink, says he wants to credit ‘my amazing team’. “Without all their hard work we would not be able to achieve such great things. I am really just an ideas man, they are the ones that make the real magic happen.”
Mangawhai Meat Shop’s hard working creative team, from left, Richard Bellamy, Dylan Thomas, Ange Klink, Dan Klink, Aden Marsh. Absent, Rochelle Roberson. PHOTO/SUPPLIED Three bronze awards continues the local butchery’s success in the national competition. PHOTO/SUPPLIED |
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