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Awards and Media

Gourmet fine food awards around the world are showing the increasing standard of artisan producers and creators. In our first year we got off to a good start.

Award winning condiments, sauces and dukkah from the Australian Fine food awards of Sydney, New York and Hobart
 

Medals 2014


Outstanding Condiment -
Triple Ale Onion Savory Spread sofi™ Award Winner
Outstanding Salad Dressing - Ginger Soy Infusion Dressing sofi™ Award Winner
Outstanding Vinegar: - Spiced Beet Finishing Vinegar sofi Finalist

Want to read more? Check out how it all came about and our journey with the sofi awards.

Medals 2011/2012






Balsamic Blueberry & Maple - Silver & Bronze
Super Hot Chili Sambal - Bronze
Indian Spiced Beetroot - Bronze
North African Chermoula - Bronze
Thai Chili Lime Dukkah - Silver & Bronze


April, 2014 Wozz! kitchen creations Named 3x Time Finalist and 2x sofi™ Award Winner 2014

A sofi is the top honor in the $88 billion specialty food industry. It has been called by O magazine, "the oscars of specialty food".  “sofi” stands for Specialty Outstanding Food Innovation and represents the best of the best from members of the Specialty Food Association.


 

Blogs : Print : Television : Radio
July 2014
Advertising Age

July 2014
Women's Health Magazine


July 2014
Food Business News

July 2014
SmartBlog on food & beverage

July 2014
Supermarket News

July 2014
Gourmet Retailer

June 12, 2014
Boston Herald


April 16, 2014
Boston Globe

February 8, 2014

October 30, 2013
Food in Jars: Giveaway

December 10, 2013
Seven Days Newspaper

August 30, 2013
Fitness & Feta

 A Greek girl's guide to healthy living and a happy life

June 14, 2013
SUSTAINBIO


April 23, 2014
Vermont Business Magazine

November 9, 2013
Steph's Cheers and Jeers

November 11, 2012
Sweets of Style recipe

January 16, 2012
DICK SMITH

 

Cook Books : Magazines : Articles

Wozz! (under the alias of some guy called Warrick Dowsett) has been published in the European published cookbook, “Cruising through the Flavours of the Med”, The Yachting Recipe Book. His recipe for Marinated Duck Margaret with a salad of Rocket, Blood Orange, Rhubarb with a Beetroot-Miso dressing, made center spread of the hardcover publication.

 

He has been featured in French Riviera based, Dock Walk Magazine twice including having snippets of his blog "Sea Salted" published. A yachting chefs perspective of cooking at sea without the glamor.

 


 

 

 

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