A Waikato butchery has won the top prize at the New Zealand Food Awards.
Magills Butchery, in Te Awamutu, won the supreme award on Thursday night for its slow-cooked pulled hereford beef, impressing the judges with its haute cuisine presentation, flavour and texture.
This year's competition attracted 150 entries from 79 food and beverage producers, ranging from niche to large-scale operators.
Raglan Coconut Yoghurt took out the gourmet award for its product, while Magills Butchery also won the chilled/short shelf life award.
Massey University Assistant Vice Chancellor Penelope Barr-Sellers said the quality of the entries was better than ever, reflecting the growth and excellence of New Zealand's food and beverage industry.
"It's great to see such exciting new products from large and small companies from all around New Zealand," she said. "Massey University is proud to provide a forum to recognise and showcase food industry innovation and excellence."
Food writer Nici Wickes and Auckland restaurateur Geoff Scott were judges at this year's awards.
Wickes said it was a difficult job deciding on the winners, as the creativity, innovation, quality and taste of the products entered were exceptional.
"This is indicative of the forward-thinking nature of New Zealand's food industry, and the NZ Food Awards really are at the forefront of this innovation. The winners should be congratulated on a job well done."
Other winners included Blue Frog Breakfast in the convenience section with its Kaipara kumara, maple and mixed spiced cereal, The Lovely Little Food Co in the frozen section for its sausage rolls and Dr Feelgood in the indulgent section with its handmade ice pops.
Brink's chicken won the AsureQuality Food Safety and Quality Award.