Supreme Award winners Shane and Kathy Kearns of Viands Bakery
And the winner of the 2012 Bakels Supreme Pie Award goes to …..Shane Kearns of Viands Bakery, Kihikihi for his Gourmet Fruit entry – gingered peach and pear with Cointreau.
It was an unexpected triumph and all the more sweet because Shane and his wife Kathy thought they stood a chance with their Mince and Cheese entry. Having won the 2011 Bakels Supreme Pie Award in the Gourmet Fruit category, they didn’t think it likely that they could win in this category again.
But then this is a couple and a bakery that had won the Bakery of the Year Award for 2011 and 2012, and the 2011 Supreme Pie Award; an excellent indication that they know their stuff when it comes to baking.
Funnily enough though, it is the ‘outside’ influences that clinched the wins at the pie awards. Last year Kathy took a plum and port recipe of her mum’s and tweaked it into a winner, and it seems she been at it again.
Kathy Kearns with celebrity judge Al Brown
“This recipe came from a local customer who makes it with rhubarb, peach and Cointreau. I didn’t like the rhubarb so I changed it and tweaked around with it. I told him what I had done and he didn’t mind. He’s such a lovely man. He comes in every morning to buy bread to feed the birds and he’s done a lot for the area. I can’t wait to tell him his recipe idea is a winner,” says Kathy.
A Bollywood theme marked 16th annual Bakels New Zealand Pie Awards, held at Rendezvous Hotel in Auckland on July 24.
On arrival guests were welcomed into an exotic Indian Palace setting complete with life-size tiger sculpture and elaborate decorations. They were treated to a banquet befitting a royal occasion with MC comedian Dai Henwood taking charge of the Bollywood dancers and the ceremony.
NSIA Head of School Tim Aspinall with students Dilpreet, Supriya and Pooja
Before announcing the Supreme winner, celebrity guest judge Al Brown said judging the pies had brought back fond memories of his mother’s wonderful pies and many of life’s treasured moments shared with the humble pie.
“When I went into start judging I thought my 47 years would have been in vain without being involved.”
He says the judging process was rigorous but every pie he tried was a taste sensation, and he encouraged everyone to enjoy this “original street food” for its treat factor.
So without further ado….
The gold categories winners are:
Mince & Gravy
Hong Kheng Huor – Whenuapai Bakehouse & Café,Auckland
Steak, Vegetable & Gravy
John Van Den Berk – John’s Bakery & Café, Hastings
Steak & Cheese
Chris Dockrill – French Bakery,Christchurch
Chicken & Vegetable
Patrick Lam – Patrick’s Pie Group Ltd, Tauranga
Gourmet Meat
Jason Hay, Richoux Patisserie, Ellerslie,Auckland
(chicken, cranberry and camembert cheese)
Café Boutique – a new category this year
Helena Robben – Rob’s Patisserie, Ponsonby,Auckland
(caramelised pork belly with coriander)
Vegetarian
David Liem –GreenlandBakery & Café, Botany,Auckland
(broccoli, pumpkin, carrot, spinach and mushroom)
Bacon & Egg
Tan Kiet Trang – Cherrywood Cafes, Otumoetai, Tauranga
Mince & Cheese
Nap Ly – Target Bakehouse, Pukekohe
Gourmet Fruit
Shane Kearns – Viands Bakery, Kihikihi, Te Awamutu
Seafood
Lam Ho – Paetiki Bakery, Taupo
Commercial Wholesale
Paul Barber – Goodtime Foods Ltd, Onekawa, Napier
Bakels NZ Supreme Pie Award
Shane Kearns – Viands Bakery, Kihikihi, Te Awamutu.
