The judging panel upholds the utmost standards of excellence, ensuring a comprehensive evaluation of each entry.
Each submission undergoes thorough assessment based on a wide range of criteria, encompassing fit for purpose, visual appearance, mouthfeel, consumer/market appeal, packaging and design, aroma, flavour, consistency, and quality but also some additional vital aspects.
One crucial factor that the judging panel considers is the product's relevance and suitability for its intended purpose. Whether a fast-moving consumer goods (FMCG) item or a foodservice product, the entry must fulfil its intended function and meet its target audience's needs and expectations.
This criterion ensures that the products excel in taste and quality and demonstrate practicality and usability. The judging criteria cover commercial success or prospect of commercial success, innovation, and how successfully the product satisfies a market need. Products are scored using a point system heavily weighted on commercial viability.
Furthermore, sustainability plays a pivotal role in the evaluation process. As retailers and consumers increasingly prioritise eco-friendly practices, the judges consider the products' environmental impact. Factors such as responsible sourcing of ingredients, packaging materials, waste reduction efforts, and general sustainability practices are considered. Products that align with these values and contribute to a more sustainable future are highly regarded.
Additionally, the judges assess the level of innovation and uniqueness demonstrated by the entries. They look for products that push the boundaries of creativity, introducing novel concepts, ingredients, or flavour combinations that captivate consumers and differentiate themselves in the market.
Innovation, coupled with exceptional execution, is a key aspect that sets winning products apart from the competition.
Another significant aspect is the product's ability to meet consumer preferences and address evolving market trends. The judging panel evaluates how well the entry aligns with current consumer demands, considering dietary preferences, cultural considerations, health and wellness trends, and emerging flavour profiles. Products anticipating and catering to these evolving preferences have a greater chance of resonating with consumers and achieving market success.
The judging panel ensures a comprehensive assessment of the entries by expanding the evaluation criteria to include factors such as fit for purpose, innovation, market relevance, and alignment with consumer preferences. This holistic approach recognises excellence in taste, quality, and presentation and acknowledges the ever-changing landscape of consumer expectations and sustainable practices.
The New Zealand Artisan Awards, with its dedicated and knowledgeable judging panel, continues to set the benchmark for recognising outstanding products that delight consumers while aligning with their values and aspirations.
Meet Our Key Judges
Tania Walters
Head Judge & Founder of New Zealand Artisan Awards
Tania Walters is a highly experienced industry professional with an extensive food and beverage sector background. With a career spanning over 30 years, Tania has significantly contributed to food innovation businesses across various international and national awards.
Tania embarked on a successful career in the publishing industry after honing her skills in her own marketing company. Over the years, she has worked across countless b2b and b2c magazines, collaborating with industry experts to deliver informative content to a diverse readership.
In addition to her publishing background, Tania has a keen understanding of marketing principles and strategies. Through her diverse roles in marketing, she has adeptly crafted compelling brand narratives, developed targeted marketing campaigns, and implemented effective communication strategies. Her ability to leverage market trends and consumer insights has proven instrumental in driving brand growth and establishing a solid brand presence.
Her passion for the food and beverage industry has meant involvement in promoting and supporting food innovation on a global scale. Her experience as a judge at both SIAL and ANUGA, the two colossi in terms of food exhibitions, has given Tania a unique advantage. Her experience as a previous judge for SIAL d'Or considered the Golden Globes of the consumer-packaged goods industry at SIAL exhibitions worldwide, spanned an impressive period from the mid-1980s to 2016. This role allowed her to evaluate groundbreaking food concepts, assess culinary trends, and recognise exceptional creativity and innovation.
Continuing again this year, Tania is an invited judge in the Anuga Taste Innovation Show held in Cologne, Germany. As a leading trend barometer and a source of inspiration for the global food business, this biennial competition showcases the most important innovations at the Anuga trade fair. Anuga is one of the largest industry exhibitions in the world and a must-attend for industry professionals. As the world's largest trade fair for food and beverages, Anuga is groundbreaking for developments in the industry. It inspires with its special trade fair concept. Here you will experience not just one trade fair but ten trade fairs under one roof, making Anuga a unique platform for exhibitors and trade visitors.
Tania has established herself as a respected publishing, marketing, and food innovation authority. Her passion for the FMCG and hospitality sectors, comprehensive understanding of marketing strategies, and invaluable experience in the food and beverage industry have positioned her as a talented industry professional.
Tania launched the Inspire+ New Zealand Artisan Awards over fifteen years ago to create an accessible, free-to-enter awards programme. By creating this highly respected and recognised awards programme, she has utilised her expertise and ability to contribute to the success of many New Zealand brands, continuing to promote New Zealand brands not only locally but on the world stage.
Caitlan Mitchell
Editor-in-chief of SupermarketNews
As the editor-in-chief of SupermarketNews Magazine, she has made remarkable contributions to the industry, showcasing her keen eye for innovative products and designs.
With a strong commitment to promoting excellence in the artisan community, Caitlan serves as a judge for the New Zealand Artisan Awards for the third year in a row. Her vast knowledge and experience in the industry make her an invaluable asset to the judging panel, where she plays a crucial role in evaluating and recognising outstanding artistry and craftsmanship across the judging criteria.
As a media partner for several international food and beverage exhibitions, Caitlan actively seeks out and highlights innovative products and designs across the globe. Her collaborations with international partners have allowed her to report on the latest trends and forecasting in the industry, providing valuable insights to her readership.
Caitlan's passion lies in creating connections within the industry and helping small businesses take the next step. Through her extensive network and dedication, she loves to find the perfect match between artisans and those seeking unique, high-quality products.
Growing up in publishing, Caitlan is the youngest daughter of the late Peter Mitchell. Peter Mitchell dedicated his life to helping the industry thrive, and was the only person to receive two lifetime achievement awards for his services to the New Zealand industry. Caitlan is already following in his footsteps with her unwavering commitment to promoting New Zealand excellence. Caitlan also has an extensive background in photography and design.
Danielle Lendich
Wendy’s CEO
Danielle Lendich has been a leader within New Zealand’s restaurant industry for over two decades. Continuing her family legacy, Danielle is the CEO of Wendy’s Hamburgers New Zealand, a company her parents started in 1988.
Wendy’s New Zealand is known for its vast range of products on the menu, with countless flavours and styles representing a multitude of cuisines from around the world. A sauce is widely known for being a key element to a burger, and under Danielle’s leadership, Wendy’s New Zealand has showcased some of the finest quality sauces available in Quick Service Restaurants and in the FMCG sector.
Danielle has industry expertise in business management, especially in marketing and operations, as well as customer service. Danielle also has passions for strategic planning and team building.
Wendy’s New Zealand has been an industry leader in incorporating local products into its burgers, evaluating products for taste, texture and style, and assisting homegrown products to thrive on a national scale. Danielle has been at the forefront of this mission, introducing various ingredients on to the mainstream market.
Wendy’s New Zealand currently has 22 restaurants around the country, and all follow the company’s old-fashioned style and recipes. Many of Wendy’s New Zealand’s local providers have been supplying the same products to the restaurant chain since the beginning. Still, Danielle remains determined to find high-quality ingredients to add to the list.
Simon Gault
Chef & Founder of Gault’s Deli
Simon Gault has been a familiar face to New Zealanders throughout his long and illustrious career on the local food scene. He has established himself as one of New Zealand’s finest chefs and is internationally recognised for his outstanding culinary accomplishments in Europe and the United Kingdom.
After opening his first restaurant at the age of 22, Simon has been the name behind some of Auckland’s finest and most well-known restaurant brands. He was the former Executive Chef of the Nourish Group and is best known for his work in restaurants such as Bell House, Gaults on Quay, Jervois Steakhouse, Euro Bar and Restaurant and Giraffe. Around New Zealand, Simon opened Bistro Lago in Taupo, Jervois Steakhouse in Queenstown, and Shed 5, Pravda, and The Crab Shack in Wellington.
Simon is also an importer of fine ingredients, and has been searching for the highest quality products from around the world. He recently opened Gault’s Deli in Auckland, where he shares his love of food through artisanal products and cooking techniques. He produces his own range of seasonings and spices, and has also produced his own range of signature homewares products.
For five seasons, Simon was a judge on the popular television show, “MasterChef New Zealand”, and also fronted his own cooking show, “Chef on a Mission”. He has been the author of four bestselling cookbooks, and in 2022 released an autobiography titled “No Half Measures”. Simon has been a food writer and columnist for a number of publications and enjoys sharing his knowledge and enthusiasm for food.
Simon has accumulated several awards for his work, including the prestigious New Zealand Restaurant Association’s Innovator of the Year, the Lewisham Awards Chef of the Year and Outstanding Hospitality Personality of the Year. He was inducted into the New Zealand Restaurant Association Hall of Fame, a reflection of his lifetime achievements and outstanding career.
Mike Shatura
Ahi Executive Chef
Ahi has had a stellar year winning countless awards and recognition for their efforts. They were the winner of Best Metropolitan Restaurant 2021/2022, Best drinks list 2021/2022 and on top of all this, they also were awarded 2 Chefs Hats from Good Food Guide. An outstanding set of achievements despite the year they all had with Covid hardships, setbacks and major staff shortages.
Executive Chef at Ahi, Mikhail (Mike) Shatura told us about his journey to becoming a Chef, Ahi’s special garden and the creative freedoms he expresses through cuisine and creating.
Shatura was born and raised in Vladivostok, Russia. He always had an interest in cooking but after doing a degree from Auckland University, he worked for 2 weeks in an office space. Not long after, he found that the office environment didn’t quite suit him or his personality. “So, I decided to pursue a career in cooking. I’ve never looked back since.”
The ability to pursue creative freedom and the power of putting a smile on people’s faces through food is Shaturas’ favourite part of being a Chef. Looking to the future, he sees challenges for the hospitality industry with a lack of young chefs coming into the industry. “I’m looking for “hungry”, inspired and motivated young talent to share the knowledge with,” he revealed. He encourages young people who are interested in hospitality and tells them the journey is worth it.
“Be prepared to work hard, self-educate along the way, research and always push yourself to be better. This is the way.”
Ben Bayly
Ahi Head Chef
Ben Bayly is one of New Zealand’s premier chefs, and is always on the lookout for new, exciting and innovative products. Born into a farming family, Bayly fell in love with food from an early age.
Having travelled the world, working with some of the most prestigious and world-class chefs in famed restaurants and hotels, Bayly honed his chef skills in France, Italy, and the United Kingdom before returning back to New Zealand.
Bayly is now the co-owner at a number of restaurants, starting with Ahi., his flagship restaurant in downtown Auckland. Some of his other restaurants in Auckland include the French-inspired bistro, Origine, and The Grounds in the Waitakeries.
Outside of Auckland, Bayly is executive chef at Aosta, a modern Italian restaurant in Arrowtown, and the historic Bathhouse on the shores of Lake Wakatipu.
Harvesting natural and organic produce has long been a personal passion for Bayly, which has led to him start the Ahi Organic Gardens in South Auckland, which produces ingredients used at all of Bayly’s Auckland-based restaurants.
Bayly has also had a successful career in television, and will be best known to audiences for his work as a judge on My Kitchen Rules New Zealand, Masterchef New Zealand, and recently he featured on the local series “The Restaurant That Makes Mistakes”, which followed eight people living with dementia who took on roles at a restaurant to better improve their freedom and confidence.
SPECIAL CONSULTANTS
We prioritise fairness and accuracy in evaluating products made by New Zealand artisans. To achieve this, we engage external specialists who are based in New Zealand and have expertise in the relevant niche areas. These specialists bring valuable insights and knowledge to our judging panel, ensuring a comprehensive evaluation of the unique qualities and value of the artisanal products.
