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Wednesday, Oct 15, 2014
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Paddy’s a Kiwi champ BY SUE NEWMAN
SUE.N@THEGUARDIAN.CO.NZ
Paddy Kennedy will remember his 45th birthday for a very long time. He celebrated in Auckland, beer in hand, grinning from ear to ear after watching his name go up in lights as people stood to applaud the humble Ashburton butcher who became a Kiwi champ. Yesterday Mr Kennedy won the Supreme Sausage award for his beef and blue cheese sausages. The win was still sinking in when the Guardian caught up with him. The sausage had already won him a gold medal in its class in the first round of judging and like every c at e go r y
winner, Mr Kennedy had headed to Auckland, hopeful, but not confident of winning the big one. His sausages were up against 22 of the country’s best and it was anyone’s game. It all came down to taste-testing by chefs, butchers and food writers. Two hours after the event, Mr Kennedy still felt like the win had happened to someone else. “It’s unbelievable, blew me out of the water. I just didn’t think I’d get this; it shows the small guy can win too,” he said. And what made the win even more special were the judges’ comments.
“They said they couldn’t fault it. The head judge said the decision was unanimous, the results were 100 per cent from all judges and he said that was unheard of.” When they called his name Mr Kennedy says he was stunned. “I have to admit I used some butcher’s language then I got up on stage and I didn’t know what to say and that’s un-
usual for me,” he said The awards are about recognition from within the industry, not about money, but past winners say that money will start flowing as soon as word gets out and the orders flow in. And the first of those were in yesterday – from Invercargill. “Whatever we were going to be doing tomorrow, that’s gone. We’ll be making sausages. A past winner told me he went from 20kg of his winning sausages to 900kg a week.” He’s hoping there is
enough beef in store and that the supplier of his key ingredient, Talbot Cheese in Geraldine, has good stocks of its Mt Peel Blue. More than 400 sausages were entered in this year’s Devro New Zealand Sausage Competition. Mr Kennedy also received medals for his roast beef and caramelised onion sausage (silver) and a bronze for his pork, sage, apple and rosemary creation. Ashburton butchery Netherby Meats won a bronze medal in the traditional beef category.
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