WINNER
GOOD CHOW NZ
NEW ZEALAND WAGYU BEEF SAUCE
WITH SHIITAKE MUSHROOMS

When Jenny Zo Yang of Good Chow NZ was preparing to talk to Cuisine, her husband Franky said, “Jenny, promise you’re not going to cry.” With only the slightest catch in her voice she explains why being selected as a finalist is such a big deal for them. “This award carries so much weight. What got me most excited is that it’s not just about taste. It’s about commitment, quality, sustainability, social responsibility – all those qualities that a good New Zealand company is supposed to have. That’s the validation that this award carries. That’s why this award means so much to us.”

Good Chow NZ began in 2014 with just two products – pāua XO sauce and aromatic chilli oil – and has steadily built a range of products with the aim of adding value to the best-quality New Zealand ingredients, giving them a better opportunity to be enjoyed by the rest of the world.

One of Good Chow’s earlier products was a New Zealand wagyu sauce, a what’s-for-dinner problem solver that ticked all the boxes for convenience, flavour and versatility. But, with a kick from pepper and chilli, it wasn’t for everyone, so Jenny set about creating a version with all the flavour but not the spicy heat.

That’s when she discovered that shiitake mushrooms had an extraordinary affinity with wagyu beef, giving texture and umami flavour while allowing the full flavour of the locally raised grass-fed wagyu to shine. Tweaking batch after batch to refine the elements, finally she had the complex aromatic profile nailed. But it had to get the approval of the strictest taste tester: her mum, who tastes all the products.

And if more validation were needed, in June 2024 Simon Peacock, head chef at Government House, used Good Chow products prominently in a state banquet hosted by Prime Minister Christopher Luxon to honour Chinese Premier Li Qiang. Six of the dishes served had Jenny and Franky’s influence, such as their pork lard chilli paste spread on rēwana bread and beef cheeks braised in Good Chow truffle soy sauce. Jenny says, “What a wonderful fusion. This is a country of immigrants. Every one comes here with a little piece of their heritage, but often it’s nothing you could show to the world. This was a chance for us to say, ‘This is the Asian part of New Zealand. We’ve created our own version of the flavours from home, and they are all the more enriching for that.’” goodchownz.com TRACY WHITMEY

Cuisine is pleased to sponsor the Artisan Award category of the New Zealand Food Awards. Each year we’re immensely proud of the quality of these artisan products and the diversity of the top-class food made in our beautiful country.

WINNER

FINALIST