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      Cuisine Artisan Awards 2011 - Winner

      This year we won again at the Cuisine Artisan Awards2011 with our Toulouse Sausage.

      Read the Cuisine article about our 2011 award

Sam Neill and Bryan Brown love our sausages!

Enjoy Sam Neill and Bryan Brown interview on TVNZ Breakfast Show, Thursday 26 Feb 2009, and see them enjoying our sausages. http://tvnz.co.nz/breakfast-news/breakfast-thursday-february-26-2504317/video?vid=2504857 (Video)

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TV 3 Pacific Beat Street

Watch Greg as he makes some of his delicious sausages as part of his interview with TV3's Pacific Beat Street. http://www.youtube.com/watch?v=vFqutO9DUek&feature=channel_page (Video)

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Article from Kids Friendly New Zealand (www.kidsfriendlynz.com) The Good Oil

Some years ago while Greg was travelling in Italy, he spent some time in the city of Bologna. It was there while passing an old hardware shop; he saw a charming wine-cask tap. Greg thought this would make an ideal gift for his uncle who was in the wine business. Talking to the old lady behind the counter of the hardware shop the conversation got around to sausage making. One thing led to another and Greg found himself caring a rather weighty, old hand-operated sausage-filler around Bologna.

Back home in New Zealand, Greg began making sausages as a hobby. Some time later, during a break from his sausage-making hobby, an advertisement for the sale of commercial sausage-making machinery rekindled his interest. The commercial sausage making machine turned out to be from the old disused Dutch Sausage Factory in Henderson. Greg ended up buying the factory and so his hobby became a fully fledged business.  Fast forward to just over a year ago when Greg and his partner, Kath, saw an opportunity to purchase a property with a commercial factory in the countryside at Hoteo North near Wellsford.

Above picture: Greg, to the right, and Eric of Salumeria Fontana in his olive processing plant

This factory included an olives and processing plant. The property was perfect – not only did Greg have a kitchen and storage for his beloved sausages; he now had the opportunity to press the olives from the trees on his newly acquired Hoteo Nth property. It seemed natural to Greg and Kath that they should set up a sideline processing olives for oil, in addition to their gourmet meat products business. 

This is just one of the many stories of how the allure of the golden oil finds its way into the lives of those who otherwise have passed up such an opportunity.

Cuisine Magazine -  Cuisine & Matua Valley Awards of Innovation and Excellence

http://www.cuisine.co.nz/index.cfm?pageID=28450

http://www.cuisine.co.nz/index.cfm?pageID=59387&r=6

http://www.scoop.co.nz/stories/BU0902/S00498.htm

http://www.northernadvocate.co.nz/localnews/storydisplay.cfm?storyid=3795560&thesection=localnews&thesubsection=&thesecondsubsection=

http://www.cateringplus.co.nz/LatestArticles/tabid/180/EntryID/4550/Default.aspx