Everyone can agree there’s something quietly satisfying about a good bowl of pasta. The kind that doesn’t need much more than olive oil, salt, and a seat at the table. For this year’s Leefield Station Supreme Champion Monty & Sons Radiatori Pasta simplicity is exactly the point.

For Good Chow recipe mastermind Jenny Yang, food has always been about care - but also, at times, about pressure. Growing up, she watched her mother express love through cooking. Three meals a day, every day, prepared with precision and pride. It was an act of service that held the family together, but it also came at a cost.

Meet Lara Hayes, the multi-award-winning force behind A Bit Dressy, who infuses her gate-to-plate Bay of Islands heritage and Mediterranean expertise into premium, small-batch olive oil dressings and nourishing bone broths.

Boutique New Product Champion 2025, The Smoke Shed, had the judges reaching for seconds for their Bunneys Worcester Sauce. 'Well-balanced flavours. Excellent product,' they noted. This home HQ sauce operation out of little Pukekawa is built on a recipe that travelled from Wales to New Zealand over a century ago—and on the stubborn determination of mum and dad operators who weren't about to let a few setbacks get in the way.

Farro Earth Champion 2025 was Mandys Horseradish Sauce. According to the judging panel; ‘This product is exactly what it says it is. Hot, sweet, tangy and textural. Judges just loved it.’ Artisan producer Mandy Steel grows horseradish on the outskirts of Christchurch, harvesting it and creating a selection of horseradish condiments.

A 2025 Gold Medal for The Limery was accompanied by the judges praising its quality as "Authentic, endlessly versatile, unadulterated. True to label. Surprisingly moreish”. Development of The Limery is an inspiring tale of grit and resourcefulness from townies who wanted a change; Dianne Downey, who, alongside her late husband Paul Hyslop, turned four hectares of coastal land into an award-winning lime operation.

dish Hero Ingredient Champion and New Zealand Food Innovation Network, Emerging Business Champion 2025, Conscious Valley, Thick Cut Loin Chops hail from the emerald hills of Ōhāriu and the vision and toil of Hamish Best and partner Caroline.

A love for quinoa sparked by a trip through South America over a decade ago, has led a couple to pioneer the industry in New Zealand from their family farm near Taihape.

Raise a glass to the 2025 Label & Litho Drink Champion, Anthea Non-Alcoholic, celebrating a sophisticated, flavour-filled approach to alcohol-free beverages.

Since jumping into our consciousness when it was awarded a Gold Medal at the 2025 OFPA, 3 Monkeys Kettle Corn has become a favourite in our home! Locally grown corn, which has been hand-cooked and packed is a revelation - the flavour and freshness are unlike anything else!

From one box a day to 20,000 jars a week. That's the incredible journey of Forty Thieves, the FMCG Business New Product Champion 2025. Learn how an adventurous husband-and-wife team harnessed the power of natural ingredients to fuel adventures and build a successful - and award-winning - international Kiwi nut butter brand.

Ruth Wynne’s quest for flavourful, caffeine-free teas during fertility treatment has blossomed into an award-winning business. The Tea Thief’s innovative blends and commitment to ethical sourcing have captured the palates and hearts of enthusiasts across New Zealand.

Ohhhs and arghs were heard throughout the 2025 judging venue when stewards shared a delicious new product, Koé Cheese Bread. A Brazilian favourite, it became a judges’ and stewards’ favourite right that minute and earned itself an Outstanding Food Producer Awards Gold Medal at the same time.

“We want options so that everyone can experience the joy of gelato, we have gluten-free options and vegan options which are just as indulgent as others”

Matangi 30-45 Day Dry Aged Sirloin Steak Cutlethas been crowned Leefield Station Supreme Champion and Emerson's Paddock Champion at the Outstanding Food Producer Awards 2025. This recognition highlights Matangi ‘s innovative approach to farming, emphasising land stewardship and a commitment to quality from the farm gate to the plate.

Where rural vistas and rolling vineyards fall toward the Pacific, a couple’s passion for chocolate has blossomed into an award-winning venture. Honest Chocolat, from Matakana maestros Nicolas and Emily Bonnaud, is yet another example of Kiwi producers’ knack for tempering their dreams into reality.

A simple ‘what if’ has led to a smoked mussel taste sensation. With Zarn Reichardt aka The Kutai Guy sourcing live mussels for farmers to grow to 12-18 months before he and his team shell, process, smoke, package, and ship them around the country.

Nestled in the heart of Central Otago, among landscape painted with the hues of rolling orchards and rugged mountains, lies a hidden gem. Anna Cameron's Kitchen Window Catering has blossomed into a charming cafe within Jackson Orchards, Cromwell. Here you can savour the award-winning preserves that have earned Anna gold three times at the Outstanding Food Producer Awards. The cafe invites you to indulge in flavours crafted with love and local ingredients. It's more than a cafe; it's a celebration of the region's bounty and a testament to Anna's passion for preserving the essence of Central Otago.

From Covid lockdown to a seed cracker revolution - the story behind the Outstanding medal winning Kiki Seed Crackers.

After falling head over heels for gelato in Sydney, Ana Schwarz founded Island Gelato in 2014. Since then, Island Gelato has become known for its amazing flavour, finding success in many realms, including being awarded four medals in this year’s Outstanding New Zealand Food Producer Awards.