Source: Auckland Council
A tasting panel to rival the United Nations turned up to help emerging food businesses test their wares at the latest Kitchen Project event.
Held in Pukekohe, three foodies taking part in the Auckland Council initiative that helps food entrepreneurs take their businesses to the next level, laid out their wares for people from South Africa, Ireland, Italy, the Philippines, Korea, Brasil, Wales and New Zealand.
The Kitchen Project’s Franklin work is funded by Eke Panuku – Auckland Council’s development agency – as it focuses on developing food and beverage businesses with an emphasis on culture, healthy food and sustainable practices.
Among the businesses relying on stranger’s tastebuds was Otara donut-maker Rose Hamlin of Angel Treatz.
Madd Pies chief pie-maker and gifted baker Emily Maddren, whose hand-crafted pies are sought-after at markets and online.
“It’s scary putting your products out there but the Kitchen Project has given me the confidence to believe in myself and back what I’m making.”
Rose came to donuts when caring for her sweet-toothed daughter, who lives with multiple seizure syndrome, and who loves a good donut.
The problem was Rose wasn’t convinced she was getting good donuts, and she was convinced she could make them better, and save herself a fortune along the way.
“I’m making donuts without all the added preservatives. When I started it wasn’t long before my friends and other people were telling me I could make a business out of it.
“Being able to participate in The Kitchen Project allowed me to think of it as a business, to understand what I would need to do to make it sustainable, and how to go about all the things I had no idea you needed to consider when you go into business.
“Happily, making donuts and treats hasn’t stopped being something I love doing, it’s just turned into something that I can make a living from too.”
Sister act. Emily’s sister Jayde Lane creates traditional sauces with husband Andrew that they take to the market under the name The Smoke Shed.
Joining her were Madd Pies chief pie-maker and gifted baker Emily Maddren, whose hand-crafted pies have become a sought-after treat at markets throughout Franklin.
“I wanted to create pies that were full of flavour, that used natural ingredients, that remain hand-made and aren’t run-off a conveyer belt.
“Hopefully my pies are something you can look forward to putting in front of your family because they are healthy and home-made, rather than something dragged out of the freezer out of desperation.”
Her sister Jayde Lane was just metres away at the next tasting station, laying out sauces with husband Andrew that they take to the market under the name The Smoke Shed.
Like chicken king Colonel Sanders, she’s not letting on about the secret ingredients that go into her Worcesteshire sauce – the recipe handed down from son to son – and then to a daughter – down the generations since it first graced tables back in Wales.
“The Kitchen Project has been a vital part of our journey. The support, advice and mentoring we’ve been able to tap into has been invaluable.
International flavour. The tasting panel was made up of people from South Africa, Ireland, Italy, the Philippines, Korea, Brasil, Wales and New Zealand.
“We are never going to rival the big chain sauces, but we’d like to think if someone wanted to have a good home-made tomato sauce or any of our other products, they could buy ours with confidence.”
The part-time 26-week programme includes learning both in and out of the kitchen, covering everything from regulations, food safety and business planning to finance, branding and marketing. It also offers access to dedicated commercial kitchens at subsidised rates.
The Kitchen Project’s Connie Clarkson says it can play an important role by working from the ground up.
“By fostering sustainable local food and beverage businesses that belong in the community, we’re encouraging a diverse and exciting food culture.”
The Kitchen Project and the three food businesses are all online.
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