The finest New Zealand-made ice cream and gelato has been put through its paces and Queenstown ice cream maker Patagonia has continued its winning streak, finds Rebecca Fox.
Having their dulce de leche ice cream win the champion New Zealand flavoured ice cream could not be any sweeter for Queenstown ice cream and chocolate company Patagonia.
That is because Patagonia’s owners Alex Gimenez and Lorena Giallonardo are from Argentina .
‘‘For us the dulce de leche is probably the most special category winner this year. It is talking about our roots - dulce de leche is to Argentines what hokey pokey ice cream is to New Zealanders,’’ Gimenez says.
The flavour is made using traditional Argentinian methods - the old-fashioned process takes more than 14 hours just for the ice cream base to be made.
‘‘We love to see people engaging with a flavour we have enjoyed as kids.’’
It was one of more than 230 entries in the annual awards judged by a panel of 20 experts, and was among 19 to receive a trophy at an awards night in Auckland recently.
Patagonia was also awarded champion trophies for top fruit sorbet for its raspberry flavour and top chocolate gelato or sorbet for its dark chocolate sorbet, described by judges as being beautifully smooth and creamy and having a wonderful colour and well-balanced flavour.
‘‘Achieving a chocolate sorbet that has all the richness of an ice cream but without dairy is gratifying; sourcing a good quality dark chocolate was key to accomplish this. We love chocolate. Since 2005, it is all about chocolates in our world.’’
Patagonia also won kids’ choice for its vanilla and cookies flavour.
‘‘This is the second time we [have won] the kids’ choice award; it is always a special and fun one! There is an old saying that children and drunk people always tell the truth - not sure about drunk people, but surely kids do,’’ Gimenez says.
This year children from a Dunedin primary school blind-tasted many different ice cream flavours from around the country before voting Patagonia’s effort the best New Zealand ice cream.
‘‘We are thrilled to get this recognition from the little ones.’’
It also won a gold meal for its apricot sorbet, a new flavour for the brand which was described by judges as ‘‘an incredibly unique product [with] well-balanced flavour, and creamy’’.
‘‘It is also special to us because it has been inspired by one of the region’s summer unique flavours and harvested from our orchard in Clyde,’’ Gimenez says.
Patagonia’s other gold medal was for its banana split ice cream which judges said ‘‘nailed the banana flavour’’ and was ‘‘indulgent and delicious’’.
The wins mean a lot to the Patagonia team as they reward their passion, care and dedication, Gimenez says, and continue to build on last year’s success when they won supreme boutique champion for their hazelnut cremino.
‘‘These awards [make us] feel proud, happy, overwhelmed, and delighted. It is massive to win category champion awards in four of the five categories we entered.’’
They hope the awards are helping to extend awareness and their reputation as a trustworthy brand to the rest of the country.
‘‘They give us validation and boost our self-assurance to keep converging our core value of manufacturing ice cream and sorbet with real ingredients.
‘‘Whenever it comes to fruits or milk, we make an authentic product where the flavour speaks for itself.
‘‘The response we have received from our clients is telling that the fan club is growing! Their loyalty fuels our passion.’’
Patagonia began in 2005 when Gimenez and Giallonardo established Patagonia Chocolates, as they longed for the taste of Argentinian chocolate.
They opened their first shop in Arrowtown, and then due to demand opened in Queenstown expanding their concept to hot chocolate and then desserts.
They started making ice cream and sorbets in 2007, and in 2009 set up a production plant in Queenstown to make it.
They now have five stores, including one in Wānaka.
Chief judge Geoff Scott said there were many outstanding products in this year’s awards.
‘‘The ones that stood out for me were the category champions, displaying superb ‘honest’ flavours - they were well-constructed with perfect mouthfeel.
‘‘As someone born with a sweet tooth - and loving sorbet, gelato and ice cream equally - it’s impossible for me to single out one favourite. However, if push came to shove and I was sent off to an island, I’d have to be honest - I’d take two gelato, two sorbet, and two ice creams! The classic Kiwi six pack!’’
