Perry Cornish and Erin Mone, intrepid local “saltrepreneurs”, won 6 Gold medals at last week’s New Zealand Artisan Food awards. With more than 800 entries, the NZ Artisan awards is this country’s largest food awards event and winning 6 Gold medals definitely puts the business on the radar of the major supermarket chains.
Perry says, “Whilst we have no immediate plans to go into the supermarket world, we are pleased that our sea salts and especially our seasoning range, has out-performed all of the commonly known rubs and seasonings commonly found on supermarket shelves and some specialty stores.”
He went on to say that it takes a lot of hard work to create a product that is sustainably produced by local artisans at small scale, but also gets recognized for its authentic flavour and not only holds its own but beats the “big boys” at their own craft.
Erin Mone, co-owner and driver behind the production processes and logistics, says, “We really enjoy the fact that we can now call on a growing number of locals to work in the business and support the growth and recognition of the Coromandel and a food producing hub.”
The pair have a few new products coming out this summer and a new collaboration that will excite those with a sweet tooth.
Newly minted Gold medal winning salts include their B!tchingBBQ rub, Furikake (Japanese Seasoning), Sazon (authentic Mexican seasoning) and three ever popular Opito Bay sea salts – Chilli, Toasted Fennel and Thyme, and Manuka smoked sea salt.
This last week, when the Editor caught up with Perry Cornish, he was on his way to Auckland to meet with James Laird, Executive Head Chef of the famous Sean Connolly’s Ester Restaurant- one of his four multi-Award winning restaurants in Sydney and Auckland, where he has secured a contract to regularly use Opito Bay sea salt. If that wasn’t enough, Executive Chef Cory Campbell, at the iconic Master Chef Judge Michael Dearth’s Grove Restaurant, is also profiling Opito Bay sea salt. Encouraging indeed!
Check out more about Opito Bay Salt Co. in ‘Your Summer’ magazine – page 33