Spanish sausage, Akaroa salmon pass taste test

SMOKED PERFECTION: Neil Barnett’s Kingfisher Smoke House has been praised at the Cuisine Artisan Awards for its oak-smoked Akaroa salmon.
SMOKED PERFECTION: Neil Barnett’s Kingfisher Smoke House has been praised at the Cuisine Artisan Awards for its oak-smoked Akaroa salmon.

A Spanish cured sausage and salmon smoked on Banks Peninsula have done Canterbury proud at the annual Cuisine Artisan Awards.

The awards offer artisan producers nationwide the chance to have their products judged by experts and recognised for their contribution to New Zealand food.

Mariano's Spanish Goods was recognised for the third time this year. Owner Mariano Vivas moved to Christchurch from Barcelona and has put his heart and soul into handmaking and selling traditional Spanish smallgoods.

This year, he offered Mariano's Fuet up for judging. The fuet was a traditional Catalan product hung and cured for two weeks and often enjoyed with a cold beer.

His previous entries - a chorizo in 2010 and a malaguena in 2012 - earned him recognition for the care he took with his produce.

Canterbury's Kingfisher Smoke House collected praise from the judges for its 24-hour oak-smoked Akaroa salmon.

The supreme winner was Waiheke Island's Ringawera Bakery for its Herb Lavash.

Mariano's Spanish Goods can be found at the Christchurch Farmers Market.

The Press