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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from News Talks at b.

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Speaker 2: Right now, it is fourteen minutes to ten and cook

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Speaker 2: Nicki Wex's here in the kitchen with us this morning.

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Speaker 3: Calder Niki Cureda. The Outstanding Food Producer Awards were presented.

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Speaker 2: On Thursday of this week, right, so you've brought to

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Speaker 2: us for anyone who hasn't seen the results, You've brought

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Speaker 2: a couple of winners that we're going to share this morning.

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Speaker 2: So we'll start off with the savory dishes or savory

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Speaker 2: produce that came out on top on Thursday night. Let's

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Speaker 2: start off with the Conscious Valley lamb.

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Speaker 4: Yeah.

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Speaker 1: Well, look, what I love about the Outstanding Food Producers

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Speaker 1: Awards is they do really attract them, you know, the

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Speaker 1: top of the best of the best of the ingredients

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Speaker 1: and food being produced in New.

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Speaker 4: Zealand, I think.

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Speaker 1: And it's a huge array, from condiments to drinks, to snacks,

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Speaker 1: to oils, to butters, to gelato, to meats, et cetera,

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Speaker 1: et cetera, to letters.

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Speaker 4: All of that.

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Speaker 1: But it was really interesting this year that the you know,

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Speaker 1: two of the top awards got taken out by farmers

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Speaker 1: by meat suppliers, and one of them, indeed, was that

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Speaker 1: Conscious Valley thick cut loin shops. I mean, honestly, Jack,

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Speaker 1: I wasn't judging that particular category, but I was sitting

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Speaker 1: down the end of the table a month or two

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Speaker 1: ago when we judged those, and the lovely judges that

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Speaker 1: were judging it just we heard them groaning and then

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Speaker 1: they said, here, you guys, you've got to try this,

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Speaker 1: and oh they were just so beautiful. So Conscious Valley

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Speaker 1: is just outside of Wellington. Couple of young farmers there

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Speaker 1: and they there, you know, their meat is just top not.

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Speaker 1: You can't get it widely, which I know is going

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Speaker 1: to irritate our listeners.

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Speaker 4: But if you're in the Wellington.

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Speaker 1: Area you can so have a look out for that

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Speaker 1: Conscious Valley Thick cut loin shops and the other The

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Speaker 1: Supreme Award winner this year was from the Hastings or

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Speaker 1: Hawks Bay Martangi Martangi thirty to forty five day dry

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Speaker 1: aged sir lloyin steak cutlet and honestly, and you know,

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Speaker 1: the description here was that it cuts like butter. It

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Speaker 1: was tender, juicy, melt in the mouth mouth.

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Speaker 4: Now, these are not cheap meats.

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Speaker 1: I want to really warn people that when you go

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Speaker 1: online to order these for yourself, as you can with

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Speaker 1: the MARTINUI, you know, you might go, oh, it's outrageous,

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Speaker 1: but these are beautiful cuts of meat that have been

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Speaker 1: looked after from you know, paddic to plate.

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Speaker 4: They're not churning these out in great quanda.

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Speaker 3: Yeah, they might be a little special occasion option too, right.

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Speaker 1: Have very special occasion, you know, maybe and maybe as

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Speaker 1: meat begins to be a bit of a special occasion,

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Speaker 1: you know, dinner sort of thing, and so don't book

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Speaker 1: at the price, shout yourself and then treat it really well.

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Speaker 1: So look, if I had either one of these, they

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Speaker 1: are thick cuts. So I'm going to recommend that you

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Speaker 1: do as little as possible to them, jacket, because this

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Speaker 1: is the thing with quality, outstanding ingredients.

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Speaker 4: When you've got those, you barely have.

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Speaker 3: To do anything to let the ingredients to the talking.

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Speaker 4: Let the ingredients do the talking.

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Speaker 1: You just have to get out of the way and

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Speaker 1: just let it do its thing, because you cannot make

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Speaker 1: good food out of bad ingredients. But unfortunately, you can

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Speaker 1: certainly make bad food out of good ingredients if you

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Speaker 1: do the wrong thing. So I would do a lovely

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Speaker 1: salt on either side of both of these. I would

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Speaker 1: bring both cuts to room temperature because they're thick cuts,

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Speaker 1: and so often people have taken them straight from the

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Speaker 1: fridge and then into the pan. That doesn't really work

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Speaker 1: because the inside is going to be really quite cool

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Speaker 1: and it's going to take a lot longer, and the

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Speaker 1: outside it's going to toughen up when you.

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Speaker 4: Pan fry them.

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Speaker 1: I would pan fry these two cuts, or maybe with

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Speaker 1: the lamb chops, I would throw them in a hot

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Speaker 1: oven after I've browned them off for sort of ten

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Speaker 1: twenty minutes something like that, depending on how you like it.

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Speaker 1: Always use the sort of press. I just press the meat,

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Speaker 1: you know what it feels like raw, you know what

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Speaker 1: it feels like when it's hard leather, you know, and

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Speaker 1: engage it in between how soft do you want it,

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Speaker 1: which will indicate how rare it is in the middle,

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Speaker 1: So light solting.

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Speaker 4: I always pepper afterwards.

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Speaker 1: I don't pepper at the time before cooking, because I

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Speaker 1: think pepper has a tendency to burn jack, you know,

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Speaker 1: so I always do the.

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Speaker 4: Plumber pepper later. Maybe with that beef.

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Speaker 1: Cut, maybe you might want to add another little winner,

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Speaker 1: which was Mandy's Horse Spadish sauce. Maybe imagine those two.

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Speaker 1: Oh my godness, my mouth is actually watering as I.

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Speaker 4: Go with the lamb. I just love a lamb chop,

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Speaker 4: just with a pure of salt on it.

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Speaker 1: I like it with a little pile of spinach which

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Speaker 1: goes beautifully with it. Maybe a little bit of buttered

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Speaker 1: potato or something like that. So those were our two

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Speaker 1: really big meat winners, and they were absolutely exceptional.

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Speaker 4: Have we got time to talk about chop? Oh? The

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Speaker 4: other end of the space.

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Speaker 3: I mean, I think you've just answered that yourself.

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Speaker 1: You.

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Speaker 3: Oh no, come on, NICKI don't disappear on us now,

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Speaker 3: are you there? Are you there? Niki? Have we lost you?

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Speaker 3: Oh no, I'll tell you what. What a tease? NICKI

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Speaker 3: Wex's back. We tracked it down.

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Speaker 2: We got on the phone because sometime the internet collapses.

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Speaker 2: Thank goodness, Nicky, you can't leave us hanging like that.

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Speaker 5: I can't that. I wondered if it was most alive

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Speaker 5: and then it sort of drowns by fire anyway, very quickly.

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Speaker 5: He has two chocolates that people need to look out for.

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Speaker 5: They were both gold medal winners. One is Lucid Chocolatia

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Speaker 5: that's l Ucid Young Chocolates maker or Chopla Tia.

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Speaker 4: John T.

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Speaker 5: Tansam his fifty two percent sourdough, brown butter and sea salt.

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Speaker 5: It may be sold out already online, but have a look.

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Speaker 5: He's got another sour dough, brown butter and sea salt one.

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Speaker 5: They're absolutely unham sorry, sour dough, sour dough, sour dough

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Speaker 5: he has slaveored slavored it with sour dough, brown butter

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Speaker 5: and sea salt. Unbit believable. And then the other one

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Speaker 5: that I want to draw your attention to because we've

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Speaker 5: got Easter coming up, is another one. Was it was

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Speaker 5: in the Bonbonds, another chocolate category. Mind your temper, that's

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Speaker 5: the name of the company. That's clever, isn't it for

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Speaker 5: a chopin lover spiced orange cross buns bond And these,

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Speaker 5: believe it or not, do not let it put you

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Speaker 5: off in any shape or form. A vegan. They are

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Speaker 5: plant based and they took out of Gold for being

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Speaker 5: utterly delicious. And they're available online to order as well.

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Speaker 5: And I think that those would make the perfect Easter gift,

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Speaker 5: don't you think get some for your wife.

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Speaker 3: Ah, incredible, you have so.

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Speaker 5: Beautiful both of these chocolates, and then particularly Bombonds, they're

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Speaker 5: those little little hills and they always got that crisp

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Speaker 5: outside shell and something exciting waiting for you inside. So

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Speaker 5: both of those.

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Speaker 2: There's a real sort of trend at the moment, isn't

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Speaker 2: there And having and having kind of breedy flavors to

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Speaker 2: fat chocolates. Because it was Hogarth the buttered toast, Yeah,

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Speaker 2: that was very popular.

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Speaker 3: Yeah, we saw it.

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Speaker 5: We saw it come through with ice cream a couple

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Speaker 5: of years ago, so there was sort of sour dough

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Speaker 5: and brown butter ice cream, which is absolutely beautiful and

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Speaker 5: actually a very very old technique. But yes, we're seeing

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Speaker 5: it in the chocolates now and I can really really

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Speaker 5: recommend both of those. They're absolutely beautiful.

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Speaker 4: So there you go.

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Speaker 5: There's our outstanding winners from the Food Producers Awards this year.

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Speaker 3: Fantastic, Thank you so much.

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Speaker 2: I'm just so related to on behalf of everyone that

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Speaker 2: we managed to track you down again and that you

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Speaker 2: salive ahead and indeed drowned out your microphone.

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Speaker 3: Thank you, Nikith. We all catch again soon.

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Speaker 2: That is Nicky wait in the kitchen for us as

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Speaker 2: she is every Saturday morning. We're going to make sure

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Speaker 2: that all of those items she mentioned. The winners from

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Speaker 2: the Outstanding Food Producer Awards this week are up and

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Speaker 2: available on the News Talks.

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Speaker 3: He'd be website for more from Saturday Morning with Jack Tame.

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Speaker 3: Listen live to News Talks he'd be from nine am Saturday,

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Speaker 3: or follow the podcast on iHeartRadio