We are bursting with pride for our alumni The Smoke Shed, Long Dog Sauce Co, Little Pips and Banu’s Spices who collectively scored a total of seven medals at the 2025 Outstanding Food Producer Awards. That includes four golds, two silvers and the coveted New Boutique Product Champion medal.
It is no small thing to put your products forward alongside more than 400 entries from all around Aotearoa. To come out with medals shining and judges raving is proof of the passion, skill and heart that these food entrepreneurs bring to the table. These results are a reminder of the power of good ideas, great food and a supportive community.
Let’s take a moment to celebrate each of these incredible Kitchen Project graduates and their award winning creations.
Not only did they take home a a silver and a gold medal, but Jayde and Andrew Lane were crowned Champion for their Bunney’s Worcester Sauce, a beautifully balanced heritage recipe with roots in Wales and a home in rural Pukekawa.
Crafted using traditional methods and Kiwi ingredients, The Smoke Shed’s small batch sauces are all about bold flavour and family connection. This one in particular has been passed down through generations and now proudly wears a champion medal.
Tim Parsons has been steadily building a name for himself with his fermented hot sauces, and now the judges agree. His Corndog Sauce, a sweet and tangy blend of fermented chillies, corn, pineapple and lemon, took home gold.
Long Dog’s approach to vinegar free, naturally preserved sauces is making waves with those who want heat with complexity.
Pip Malpas has bottled nostalgia with her range of handcrafted soda syrups, and her classic Black Doris Plum has taken out a gold. What began as a family recipe shared with friends has become a beautiful business built on fresh New Zealand fruit and a whole lot of love.
Each bottle is hand poured and made in small batches, perfect for summer drinks, baking or gifting.
Adding even more spice to the medal count is Banu’s Spices, founded by husband and wife duo Banu and Sidarth, who moved to New Zealand 15 years ago. The pair began teaching Indian cooking classes from their Te Atatu home. From that grew a range of handcrafted spice blends and sauces, each packed with flavour and authenticity.
The Mango Chicken Sauce is a sweet and savoury triumph, with wide appeal and beautifully balanced flavours. Judges praised its “beautiful colour, rich appearance and good spicing,” calling it “delicious” and noting its thick, satisfying texture. It’s a versatile sauce that’s as vibrant as it is crowd-pleasing.
The Goan Fish Curry brings the heat and complexity of South India to any kitchen. Judges admired its “beautiful rich colour, thick and spicy consistency,” along with its “great balance” and “nicely judged vinegar and sugar levels.” It’s bold, aromatic and full of character. A true standout.
Shop our Medal Winning Kete
To celebrate these wins, we’ve put together a very limited edition Medal Kete featuring some of the award winning products from our TKP whānau.
Grab yours from our Shop before they’re all gone!
As The Kitchen Project’s manager Connie Clarkson says, “These wins are more than just medals. They are proof that when we support local talent, incredible things happen. These entrepreneurs have turned tradition, creativity and resilience into something the whole country can taste and celebrate.”
Got a great recipe and big dreams?
Apply now to join our next cohort and start your own award winning journey.
