Sacre bleu! A French treat
Six little words was all it took for Amy and SamOn Sok to win a dream trip to Paris.
The Ranui couple competed against 2500 other contestants to take out the Hellers New Zealand’s Next Top Sausage competition with their Sticky Ginger Beef creation – combining ginger, onions, garlic, coriander, soy sauce and brown sugar.
But Amy Sok said it was a twominute decision to enter the ingredients, based off the dinner they were having that night.
‘‘It’s a casserole that we make,’’ she said.
‘‘I feel a bit bad because I know some of the finalists made [their entries] and tested them on their families.’’
The marketing and communication adviser had previously worked in a pub kitchen but had no experience creating recipes.
‘‘I think that’s my one-off. My dad has already emailed to say he’s more proud of this than my degree.’’
Sok said they didn’t usually enter competitions but had started because they were saving for a house.
‘‘I can’t believe we won something so big in the first couple of weeks.’’
The competition encouraged people to dream up their ultimate idea for a new sausage flavour.
Sok’s sausage will be sold in supermarkets around the country.
The trip for two to Paris includes return flights, six nights’ accommodation, $3000 spending money, a guided tour of the city, a two- course meal at the Eiffel Tower and a Sony Handycam to document their trip.
Sok, who hails from Britain, said they had been to Paris before, but when they went in May they would do things they missed last time.
Last year’s winner was Auckland father-of-two and customs dog handler, Paul Ferguson, who took out the top spot with his ‘‘New Yorker Porker’’ creation.