Jimmy's owner Dennis Kirkpatrick, whose Roxburgh pie factory and shop sells creations such as venison and red currant pies, said the idea behind the gourmet section at the NZ Bakels Supreme Pie Awards was for pie-makers to be innovative.
"Gourmet is where you see the new trends, whether it be possum pie or hangi pie.
Pretty much anything goes in the gourmet section."
Mr Kirkpatrick will be chief judge for the first time at this year's awards, although he has been auditor since the competition began 14 years ago.
He will keep an eye on the 21 other judges, while also making sure the pies are properly tested and weighed.
The competition, in Auckland on Thursday, has attracted a record 4336 pies from 386 bakeries.
Two examples of each pie must be submitted.
The first is judged on visual presentation, before being pulled apart to see what is inside.
Twelve finalists for each section are chosen, and only these pies are actually heated and tasted.
A supreme pie is chosen from the 11 section winners.
