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.

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