the great new ealand competition 2020 2020 competition report

the great new ealand sausage competition 2020 0274 950 040 2020 COMPETITION OVERVIEW

The Great New Zealand Sausage From here, the top scoring entries in Competition has been running since each category were awarded a bronze, 1994, providing an opportunity for silver or gold medal. Any entries which sausage makers to gain publicity based scored within five percent of the on the quality of their product. In top scoring sausage in the category 2020 we received a record number of it was entered, received a highly entries - 605 entries from 99 retailers, commended certificate to recognise compared with 515 entries from 96 their achievement. retailers in 2019. The gold medal winning from 2020 saw the introduction of a Burger each category were mystery shopped Pattie category. This category proved prior to the Supreme Award judging. so popular that it ended up being split A panel of five judges had the very into two with a category for classic style important job of judging the gold medal patties, and those with added flavours winning products to determine the and ingredients. 2020 Supreme Award winner.

Entrants were required to send 6-8 To celebrate a decade of the Great NZ sausages/patties for each entry to Sausage Competition, and to recognise Retail New Zealand. The entries the achievement of those who have were repackaged and anonymously seen success year after year, we coded before being frozen (excluding announced and awarded the ‘Producer the Continental Ready to Eat and Heat of the Decade’ - the entrant who has n’ Eat categories which were vacuum won the most medals over the past ten packed and refrigerated) in preparation years. A scoring system was developed for the category judging days, which with points awarded for a Supreme took place over five days in Auckland. or People’s Choice win, and medal The judging panel was made up of a placings. combination of current and retired butchers, chefs and food writers, with a All results were embargoed until the total of 30 judges required over the five awards ceremony, which this year days. took place online due to Covid-19. A pre-recorded video was released on During the category judging, each Tuesday 27 October and was viewed entry was judged by three judges (one by over 800 entrants, RMNZ members, being a butcher), in both uncooked and sponsors, and the wider industry. cooked form. Consistency of judging was key, with the same panel of judges judging each category.

We’re really thrilled, we can’t believe “it. We’ve been striving for gold for years and now not only do we have gold, but we have won the Supreme Award as well.

- Lucia Rodrigues, Grey Lynn Butchers ” P R O U D T O B E 1 0 0 % N E W Z E A L A N D O W N E D A N D O P E R A T E D F O R O V E R 3 0 Y E A R S .

S M A R T , I N N O V A T I V E A N D P R O G R E S S I V E L Y E N V I R O N M E N T A L L Y R E S P O N S I B L E P A C K A G I N G S O L U T I O N S .

W W W . C A S P A K . C O . N Z + 6 4 9 4 2 1 9 0 1 9 @ C A S P A K _ N Z 2020 SPONSORS

The Great New Zealand Sausage Competition would not be possible without the generous support of our sponsors.

Thank you to our 2020 sponsors Big Chill, Caspak and Kiwi Labels our Gold Elite sponsors, and Alto, Cabernet Foods, Dunninghams and Kerry Ingredients our Category sponsors. with thanks to our sponsors

gold elite sponsors

category sponsors

GENERAL COMMENTS

We were delighted to receive a record This year we were delighted to once number of entries with 605 entries from again be able to offer any left over 99 entrants. The Traditional category sausages and patties not used for continues to attract significant entry category judging to Everybody numbers, this year with 74 entries in Eats and Kiwi Harvest food rescue that category. We also saw a huge organisations, which feed people from number of entries into the Continental all walks of life. Fresh category, and the newly introduced Burger Pattie categories. Overall the standard of the products, On the flip side we noticed a decrease especially those at the top end, is in the entry numbers in the Flavoured, continually improving which makes Precooked and Flexitarian or Meat-Free judging more and more difficult. Many categories. of our judges commented that they found it difficult to find fault from a In preparation for the 2020 competition technical perspective with the inner and Retail Meat NZ set up a working group outer appearance receiving top marks. to discuss a number of things including, The differences in marks often came but not limited to, categories, judging down to attention being paid to details and on pack labels. The group was such as seasoning levels or overall made up of representatives from across balance of flavours in the sausage. the industry including independent butchers, small goods manufacturers, The Supreme Award judges had a tough supermarkets and a competition judge. time determining the 2020 Supreme As a result of these discussions we Award winner, with judge Kathy introduced a number of new categories Paterson commenting the top sausage to the 2020 competition - Heat n’ Eat was “really delicious, beautifully made for those products which are simmered and everything was in harmony”. in water; Flavours of the World for Thank you for entering the 2020 Great fresh and precooked products which New Zealand Sausage Competition have a strong link to a specific country and we look forward to receiving your or region, excluding Europe; and entries in 2021. Gourmet Poultry, which replaced the Poultry category. In addition 2020 saw the introduction of an open category for mince meat burger patties. This category proved very popular and was split into two. We also took stock of other mince based products being produced by our entrants including koftas, meatballs and grinds, with these categories potentially being introduced in 2021. WASTE MANAGEMENT

This year we continued with our Ice cream containers (HDPE2) are used focus on waste management and to store the sausages and these were minimisation. We did this by identifying sent for recycling. Any left-over cooked the types of waste the event produces, and raw samples of the sausages used then adopting a strategy, where for judging were put in food waste possible, to swap this out for something bins for composting and the left-over that may cause less waste, by being sausages were collected daily by recycled or reused. This was done at Everybody Eats and KiwiHarvest. each stage of the competition. Everybody Eats is a food rescue On sending your entries to us, much of programme with a mission to reduce the packaging was recyclable - clear food waste, food poverty and social plastic and cardboard meat trays, isolation. With the help of volunteer chilltainers and soft plastics, were all chefs, they create restaurant quality recycled where possible. Foam trays food served up weekly, using the pay- are not recyclable and these were as-you feel model, allowing those in sent to landfill. Poly boxes are also not need to eat some nutritious meals for recyclable, however they have luckily very little. KiwiHarvest collects good been re-purposed to be used again. food before it goes to waste and gets it to those in need. This reduces the We noticed that gel ice packs work negative impacts of food waste on our best to keep the precious cargo safe environment by redistributing excess and cool. Bags of ice can melt with food and helping to create lasting the water leaking through making the positive social change by nourishing packaging very wet, and in some cases those in need. The sausages collected affecting the condition of the product. by these two organisations were used to feed over 600 people. Our recommendation for a more environmentally friendly way to send us your entries would be to use the fully recyclable clear plastic meat trays (PET1) or newer cardboard meat trays, transported with gel ice packs in chilltainers. Chilltainers are a great substitute for poly boxes as polystyrene is not recyclable. WASTE MANAGEMENT ENTRIES RECEIVED

» IN 2020 THERE WERE 605 ENTRIES IN THE COMPETITION. THESE WERE SPREAD OVER THE 17 CATEGORIES AS FOLLOWS:

41 entries - Alto Packaging Beef 38 entries - Dunninghams 12 entries - Kerry Ingredients Pre-Cooked 11 entries - Heat n’ Eat 13 entries - Big Chill Flavoured 7 entries - Flexitarian or Meat-Free 66 entries - Continental Fresh 35 entries - Continental Ready-To-Eat 48 entries - Flavours of the World 24 entries - /Rounds 73 entries - Caspak Traditional 54 entries - Kiwi Labels Gourmet Beef 43 entries - Cabernet Foods Gourmet Pork 25 entries - Gourmet Varietal 46 entries - Gourmet Poultry 32 entries - Burger Patties 37 entries - Classic Burger Patties 2020 winners

PRODUCER OF THE DECADE 2011 - 2020 PETER TIMBS , CHRISTCHURCH

2020 SUPREME AWARD WINNER GREY LYNN BUTCHERS, AUCKLAND Medallists

» GOLD MEDALLISTS BY CATEGORY:

Alto Packaging Beef category: Esk Valley Meats, Napier, Beef Brisket

Dunninghams Pork category: Miller’s Meat, Waipu, Pork

Kerry Ingredients Pre-Cooked category: Glasseye Creek Sauce Company, Christchurch, Spit Roast Pork

Heat n’ Eat category: The Kiwi Butcher, New Plymouth,

Big Chill Flavoured category: Foodstuffs South Island, Pam’s Lamb Madras

Flexitarian OR Meat Free category: Westmere Butchery, Auckland, Lamb, Pumpkin, Feta & Chives

Continental Fresh category (TIE): Swiss Deli, Auckland, Mediterranean Grey Lynn Butchers, Auckland, Isterband

Continental Ready-To-Eat category: Zaroa NZ, Auckland, Kaipara Beef Semi-Dry

Flavours of the World: Cherrywood Butchery, Tauranga, Chinese San Choy Bow

Black Pudding/Rounds category (TIE): Pirie’s Butchery of Mt Eden, Auckland, Traditional English Black Pudding Hardy Street Quality Meats, Lower Hutt, Black Pudding

Caspak Traditional category: The Fridge Butchery, Cromwell, Pork & Fennel

Kiwi Labels Gourmet Beef category: Avon’s Butchery, Auckland, Beef, Bacon & Mushroom

Cabernet Foods Gourmet Pork category: Morepork BBQ, Auckland, Jalapeno & Cheddar

Gourmet Varietal category: Clark’s Organic Meats, Auckland, Wild Venison

Gourmet Poultry category: Westmere Butchery, Auckland, Chicken, Leek & Bacon

Burger Patties: Cherrywood Butchery, Tauranga, Gourmet Chicken Pattie

Classic Burger Patties: Esk Valley Meats, Napier, Brisket Burger Medallists continued

» SILVER MEDALLISTS BY CATEGORY:

Alto Packaging Beef category: New World Tokoroa, Prime Beef

Dunninghams Pork category: New World Te Rapa, Hamilton, Te Rapa Pride Pure Pork

Kerry Ingredients Pre-Cooked category: Greytown Butchery, Pre-cooked Beef BBQ

Heat n’ Eat category: Pokeno Bacon Company, Waikato, Franks Frankfurter

Big Chill Flavoured category: Col’s Butchery, Mt Manganui, Beef & Onion

Flexitarian OR Meat Free category: New World Te Rapa, Hamilton, Lamb Tagine

Continental Fresh category: New World Birkenhead, Auckland, Mediterranean

Continental Ready-To-Eat category (TIE): Zaroa NZ, Wanaka Venison Peter Timbs Meats, Spanish Chorizo

Flavours of the World: Pom’s Thai Kitchen, Sai Ua Regular

Black Pudding/Rounds category: Eastbourne Village Meats, Wellington, Black Pudding

Caspak Traditional category: Esk Valley Meats, Napier, Pork, Leek & Fennel

Kiwi Labels Gourmet Beef category: New World Howick, Auckland, Wagyu Brisket & Guinness

Cabernet Foods Gourmet Pork category: L’Authentique, Pork, Truffle & Prosciutto

Gourmet Varietal category: The Kiwi Butcher Shop, New Plymouth, Venison, Cracked Pepper & Worcestershire

Gourmet Poultry category: Well Hung, Auckland, Chicken, Plum & Brie

Burger Patties: Beard Brothers, Hawkes Bay, Kangaroo & Hemp Seed

Classic Burger Patties: New World Three Parks Wanaka, Beef Burger Medallists continued

» BRONZE MEDALLISTS BY CATEGORY:

Alto Packaging Beef category: Mad Butcher Lower Hutt, Beef

Dunninghams Pork category: Highbury Butchery, Auckland, Old Fashioned Pork

Kerry Ingredients Pre-Cooked category: Euro Gourmet Meats, Christchurch, Frikandel

Heat n’ Eat category: Cameron Harrison Butchery, CH Smokey Saveloy

Big Chill Flavoured category: Drury Meats, Auckland, Lamb & Mint

Flexitarian OR Meat Free category (TIE): Mangawhai Meat Shop, Thai Pumpkin & Cashew Nut Aussie Butcher New Lynn, Auckland, Mexican Black Bean & Chicken

Continental Fresh category: New World Stanmore, Christchurch, Italian Stallion

Continental Ready-To-Eat category: Avon’s Butchery, Auckland, Hungarian Smoked Kolbasz

Flavours of the World (3- WAY TIE): Mangawhai Meat Shop, New World Rototuna, Hamilton, Rototuna Delight Boerewors New World Te Rapa, Hamilton, Boerewors

Black Pudding/Rounds category: Pokeno Bacon Company, Black Pudding

Caspak Traditional category (TIE): Morepork BBQ, Auckland, Breakfast Raeward Fresh Queenstown, Fresh Apple & Fennel Pork

Kiwi Labels Gourmet Beef category: Mangawhai Meat Shop, Beef, Cheese & Jalapeno

Cabernet Foods Gourmet Pork category: New World Te Rapa, Hamilton, Roast Pork, Apple Sauce & Crackling

Gourmet Varietal category (TIE): Peter Timbs Meats, Christchurch, Wild Venison & Black Plum New World Te Rapa, Hamilton, Lamb & Truffle

Gourmet Poultry category (TIE): Deep Creek Delicatessen, Dunedin, Venison, Red Wine & Bacon Aussie Butcher New Lynn, Auckland, Jalapeno & Cheddar

Burger Patties: New World Havelock North, Beef & Caramelised Onion

Classic Burger Patties: The Meat Room, Auckland, Beef Burger highly commended

» HIGHLY COMMENDED BY CATEGORY:

Alto Packaging Beef category: N/A

Dunninghams Pork category: N/A

Kerry Ingredients Pre-Cooked category: N/A

Heat n’ Eat category: N/A

Big Chill Flavoured category: N/A

Flexitarian OR Meat Free category: N/A

Continental Fresh category: Grey Lynn Butchers, Auckland, Chorizo

Continental Ready-To-Eat category: Swiss Deli, Auckland, Cervelas Swiss Deli, Auckland, Kiwi Bratwurst

Flavours of the World: N/A

Black Pudding/Rounds category: Butcher Jacks, Auckland, Black Pudding Cameron Harrison Butchery, Wellington, CH Black Pudding Waikanae Butchery, Kapati Coast, Black Pudding

Caspak Traditional category: L’Authentique, The Classic Pork M & M Master Butchers, Paraparaumu, Cumberland The Meat Room, Auckland, The Cumberland

Kiwi Labels Gourmet Beef category: Aussie Butcher New Lynn, Auckland, Beef, Mushroom, Parmesan & Bacon Fresh Choice Merivale, Christchurch, Dry Aged Beef, Jalapeno & Cheese

Cabernet Foods Gourmet Pork category: PAK’nSAVE Rangiora, Canterbury, Pork & Kikorangi Blue Cheese highly commended continued

» HIGHLY COMMENDED BY CATEGORY:

Gourmet Varietal category: N/A

Gourmet Poultry category: N/A

Burger Patties: Raeward Fresh Richmond, Nelson, Brisket, Aged Cheddar & Jalapeno

Classic Burger Patties: Beard Brothers, Hastings, Authentic Goat Patties Island Bay Butchery, Wellington, Taste Pure Beef Burger Patties awards CEREMONY

Unfortunately due to Covid-19 gathering A link to view the video was made restrictions, Retail Meat New Zealand, available to all entrants, members, and made the tough decision to move sponsors on Tuesday 27 October, with the 2020 awards ceremony online. Retail Meat New Zealand encouraging Video footage of the key competition entrants to host a ‘watch party’. The components was captured and pulled video was also published to Retail Meat together, along with messages from New Zealand social channels where it key industry personnel and competition was view a combined total of over 800 sponsors to create a video presentation. times. The presentation which was “emceed” by Mike Peru, announced and Award packs where couriered or celebrated the 2020 Great New Zealand delivered to all medallists to arrive the Sausage Competition medallists and following day allowing medallists to award winners. maximise their success. judging

Supreme Award Judges with the winning sausage, an Isterband from Grey Lynn Butchers (L-R Brian Everton, Trudi Nelson, Mark Ansley, Kathy Paterson & Mark Wylie) judges bio - technical

BRIAN EVERTON Takapuna and Orewa, Foodtown Browns Bay and Countdown Grey Lynn. Brian is the joint managing director He also spent some time working in of Cabernet Foods Group. Brian has Scotland for a game dealer. Up until been involved in farming, processing, recently he was the Butchery Manager wholesaling and meat retailing from a at New World Remuera and is now young age. He holds a Trade Certificate working as the meat buyer for Bidvest in Meat Retailing, a Massey University Foodservice. Meat Technology Diploma and has completed the Australian Institute of Food and Grocery Management Meat Executive Programme at the University HANNAH MILLER CHILDS of Melbourne. Brian has previously Hannah has been in the butchery been a judge at the ANZCO Foods industry for over 10 years after working Butcher Apprentice of the Year regional as a chef in London, where she was competitions. given the opportunity to train under a master butcher who worked part- ZAK GRAMMAR time breaking whole carcases down for the restaurant. She was a member No stranger to butchery competitions, of the 2016 and 2018 Pure South Zak has been a keen competitor Sharp Blacks, New Zealand’s butchery in the Alto Young Butcher and the team, competing twice at the World North vs South competitions over the Butchers’ Challenge. Hannah is the years showcasing his skills and his Owner/Operator of the competitive edge. After learning the business, A Lady Butcher. basics at his Dads butchery he moved on to Mad Butcher Palmerston North where he learnt the art of stack them COLIN PITKETHLEY high and watch them fly. He flew the coup and headed to London for some Colin is a qualified butcher with experience where he was Lead Counter experience in , bacon and Butcher at HG Walter Family butchers . His experience is varied and learning the flair of artisan butchery. includes working at the Manukau During his stint overseas, Zak also had Institute of Technology training the opportunity to work for none other apprentices, working in the boning than Jamie Oliver. Zak was part of the room at AFFCO and owning his own Pure South Sharp Blacks team who store. He is currently working with participated in the World Butchers’ Skills4Work marking assessments Challenge in the Gold Coast in 2018. for New World and PAK’nSAVE apprentices. GRANT HARVEY Grant is a qualified butcher with over 21 years’ experience. His work history includes stints at Mad Butcher judges bio - aesthetic

MARK ANSLEY CLINT FEWTRELL

Mark has 23 years hospitality industry Clint is a London Guild & City trained experience, he has been a chef and Professional Chef with 30 years culinary owned his own Spanish restaurant for experience in 5-star hotels overseas eight years. He has lived in Europe and in New Zealand. Clint now works as a Product Developer, combining sales working as a personal chef and butler. and supply of specialitist ingredients to Mark has experience developing various sectors of the food processing sausage recipes and strong consumer industry. He has been involved in judging awareness and market understanding. a variety of culinary competitions over Currently Mark is working as a business recent years. broker and bar owner, although his life still revolves around his passion for GINNY GRANT food and travel. Ginny Grant has had a varied culinary career in restaurants and catering JANET BATLEY companies as well as teaching in a Janet completed a Diploma in Culinary cooking school. Currently a deputy food Arts from AUT in 2010 – passing with editor at Cuisine magazine, she has been distinction. She was also awarded the involved in judging a number of culinary Outstanding Achiever Award for her competitions including the Steak of year. Janet has also passed the City and Origin and Cuisine’s Good Food Awards. Guilds exams for Food Preparation and Culinary Arts. Whilst Janet does not LESLIE HOTTIAUX currently work in a professional kitchen, her biggest endorsement as a chef Leslie is the owner and chef of came when Rod Slater, CEO of Beef + Auckland’s award winning restaurant, Lamb New Zealand, asked her to cook Apero Food and Wine. Having been for him at one of his charity dinners. open nearly three years, Apero has built up a strong reputation for amazing food, GREIG BUCKLEY and also has a signature dish featuring a pork sausage which is Leslie’s own Greig runs an online food business Kai, recipe. In 2016 Leslie represented the dedicated to promoting and selling Pacific region in the prestigious San artisan New Zealand foods to New Pellegrino Young Chef of the Year which Zealand and the world. This involves was held in Milan, Italy. tasting and evaluating a wide range of foods from across New Zealand. GARETH HUGHES JACK CROSTI Gareth is the owner of Victory Knives, having spent the previous 9 years in the Jack was born and raised in Italy. He is craft beer industry. Gareth has judged a a qualified chef with over twenty years number of beer competitions and been experience working in some of the involved in many brew designs, and best restaurants in New Zealand and loves all things meat….. “Having a good around the world. He is currently the palate is all about good articulation of owner/operator of Mela Restaurant in flavours you experience”. Auckland. judges bio - aesthetic

LYNN LUM FIONA SMITH Fiona’s food career has taken her Lynn started working at Manhatten everywhere from authoring six and Trillo’s reception lounge. He spent cookbooks, working for the BBC’s two years as Banquet and Production Good Food magazine in London to Chef at Sheraton and Towers Hotel managing a private chalet in the Swiss then was the chef for over 30 years Alps. Fiona returned to New Zealand in at Ellerslie Racing Club and Function 2000 as a much sort after food stylist, Centre. He has judged in Hospitality styling for advertising, packaging Culinary Competitions and at PolyTechs and editorial along with writing gigs and cooking schools for over 15 years including Senior Food Writer for and has also been judging the Great Cuisine Magazine. New Zealand Sausage Competition for several years. One of his career highlights was being asked to help BOB SPENCER prepare the food for the Queen on two occasions, when she came to Auckland. Bob Spencer is the owner and Managing Director of Pacific Flavours TRUDI NELSON & Ingredients Ltd. A Bachelor of Trudi has a career spanning radio and Agricultural Science from Massey TV and has always been a food lover. University and his love for science has Her popular website fresh.co.nz was led him to grow a thriving flavour and launched in 2005. Trudi is often on ingredients company. A role managing RadioLIVE and was the female voice on the Swiss French flavour house for TV3 and remains for More FM and on Givaudan Roure cemented his love for air for The Breeze NZ-wide. the food and beverage industry.

DON STEVENS KATHY PATERSON Don is a sausage enthusiast who writes Kathy is a food writer and stylist. She a blog - Don’s Sausage Blog, where he has written three cookbooks, taught at reviews sausages and life. He makes his the Cordon Bleu School of Cookery in own sausages, but his real expertise is both London and Auckland, and run her his ability to consume sausages. own successful catering business. Kathy is the past President of Food Writers of New Zealand. MARK WYLIE Mark Wylie is a qualified chef with 28 ANNE-MICHELLE SERAGE years’ industry experience. Mark has had a diverse and varied career Anne-Michelle is the owner/operator spanning casinos, five star hotels and of Pinchos Bar and Tapas in Orakei, restaurants across North America, New Auckland. She is a passionate foodie, Zealand, the United Kingdom and follower of the Keto diet and was the Pacific Islands. He is a well known excited to judge for the second time industry judge and remains actively again this year. involved in many national culinary competitions. This will be Mark’s fourth year as a judge for the Great NZ Sausage Competition. media coverage

Media interest around this year’s the morning of October 28th. Radio competition began in September, interviews on The Rock, Hauraki, leading into the category judging. A NewstalkZB and RNZ Morning Report press call was sent out which resulted and a live appearance by Lucia on in Newshub attending the first category TV3’s The AM Show with freshly cooked judging day. They interviewed judge, samples of the supreme winning Nicolas Karlsson and event manager, sausages. TVNZ’s Breakfast Show also Megan Claxton. The story aired on broadcast live the winning sausage Newshub at Six the same night and on the morning of 28 October with featured on their website as well as reporter Katie Stevenson who had been on Prime News. Megan was also following the competition. interviewed by Country TV for their Regional Roundup segment and Magic Stuff had been working behind the Radio which aired on Rural Today. scenes under embargo and produced a wonderful double page spread in The The Wairarapa Times Age featured their Dominion Post and the Christchurch local Greytown Butchery as a finalist, Press with an in depth story featuring once medal winners were known. the supreme winner, Producer of the Decade and Hardy St Quality Meats in On final judging day, Breakfast TV Wellington to give a national spread to did a live cross to the studio from the the story which also featured on stuff. Retail Meat NZ kitchen. Reporter, co.nz This included the short media Katie Stevenson interviewed Kathy video of the competition process Paterson as they tasted sausages. that we had made this year. The NZ Cooked sausages were also delivered Herald also covered the supreme to the studio for the Breakfast team to announcement on their website. sample. On the same day a selection of gold medal winning sausages were With the changed media environment delivered to foodie, Jesse Mulligan at brought about by Covid-19 this Radio NZ who made mention of the year, as well as an election and two sausage winner when results were referendums, this level of media announced. coverage has been exceptionally good and given the Great NZ Sausage The next flurry of media coverage Competition some wonderful exposure. came when results were announced The total advertising sales rate (ASR) resulting in a whirlwind media tour for value has come in at $143,078. Grey Lyn Butchers, Lucia and Eddie on examples of media coverage Coverage on TV3: TV3 NEWSHUB 6PM - TUESDAY 15 SEPTEMBER COVERAGE ON TVNZ: TVNZ BREAKFAST – WEDNESDAY 7 OCTOBER

COVERAGE ON TVNZ: TVNZ BREAKFAST – WEDNESDAY 28 OCTOBER

COVERAGE ON TV3: THE AM SHOW – WEDNESDAY 28 OCTOBER

COVERAGE ON TV3: NEWSHUB – WEDNESDAY 28 OCTOBER OTHER BROADCAST COVERAGE WEDNESDAY 28 OCTOBER - SUPREME AWARD WINNER INTERVIEWED BY: PRINT & ONLINE COVERAGE NZ HERALD ONLINE - WEDNESDAY 28 OCTOBER STUFF.CO.NZ – TUESDAY 27 OCTOBER DOMINION POST, CHRISTCHURCH PRESS & WAIKATO TIMES– 28 OCTOBER REGIONAL coverage thank you for entering WWW.RMNZ.CO.NZ

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