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The quality of local baking and butchery is to the fore, with recent wins by Wild Grain Bakery and Sam’s Butchery, both of Silverdale. Customers are already beating a path to these two businesses – and here’s why.
Sam’s sensational sausages
In the 11 years that Sam’s Butchery has been in Silverdale, the company has received many awards, but never before for sausages.
Owner Sam Nadason is often on the podium for his bacon, including winning two gold awards earlier this year – in part, he says, because he uses only NZ’s finest pork.
This year, his recipe for Lamb Delight sausages hit the spot with judges in the Great NZ Sausage Competition, named Supreme Winner ahead of 645 other entries from butcheries around the country.
Sam says making a great sausage is not just about the ingredients, but “putting your heart and soul into it”.
These days he leaves the actual sausage making to his team, but takes pride in coming up with the recipes himself.
“I actively supervise too,” he says. “But the win was definitely a team effort”.
Competition judge Kathy Paterson said Lamb Delight is well-made, with a good balance of meat and fat.
“The flavour of the lamb really shone through with just a hint of mint to add freshness – it was sensational,” she said.
Judges wild about Wild Grain
The recipe remains a secret, but whatever is in Wild Grain Bakery’s fruit mince tart, it is a winner. The bakery, in Silverdale, recently won the Baking Industry Association of NZ’s best fruit mince tart competition, for the second year in a row.
Wild Grain owners and bakers Buntha Meng and Ketaka Lao almost have no more room on the walls of their bakery for the new awards, having won so many over the years.
Ketaka says feedback from customers helped them fine tune the best recipe for their fruit mince – fruity and not too sweet.
“Good pastry is also very important,” she says.
Judges commented that Wild Grain’s tart was baked to perfection, “with outstanding technical ability”.
