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FIERY FOOD AWARDS

The Australian Fiery Food Awards are organised annually by the Chilli Press in Sydney, Australia. Local chilli growers and producers in Australia fiercely contest these awards, and every item is blind tasted before the winners are chosen.

Gold Awards 2004

Wild Appetite Chilli Infused Extra Virgin Olive Oil won the Best Chilli Oil category.
Wild Appetite Hot As Chilli Explosive Sauce won the Best Packaging category.

Silver Awards 2004

Wild Appetite Barbecue Cajun Sauce won second place in the Best Barbecue Sauce category.
Wild Appetite Mexican Chilli Salsa won second place in the Best Salsa category.
Wild Appetite Sweet Chilli Chutney won second place in the Best Chutney category.

UNITED KINGDOM GREAT TASTE AWARDS

Organised by the Guild of Fine Food Retailers in London, the Great Taste Awards, the largest and most prestigious food awards internationally, are regarded as the ‘Oscars’ of the food industry. Over 3500 products were submitted in 2003, and over 2550 products were submitted in 2002, involving four days of judging with more than 150 experts, all drawn from food production, retailing, buying and the specialist media. Everything was blind tasted.

Bronze Awards 2003

Wild Appetite Smokey Barbecue Sauce won a Bronze Award in the Table Sauce Class.
Wild Appetite Tropical Sensation Sauce won a Bronze Award in the Fruit Sauce Class.

Gold Awards 2002

Wild Appetite's Matakana Bell Pepper Pour Over Sauce and Melanesian Mango Pour Over Sauce each won a Gold Award in the Table Sauce Class. Only four Gold Awards were presented in this class in total.

Wild Appetite’s Hokey Pokey & Chocolate Sauce won a Gold Award in the Non-Fruit Sauce Class – one of only two awarded in this class in total.

Silver Award 2002

Wild Appetite’s Wasabi & Ginger Dressing won a Silver Award in the Prepared Salad Dressing Class.

Bronze Award 2002

Wild Appetite’s Avocado & Garlic Dressing won a Bronze Award in the Prepared Salad Dressing Class.

MASSEY UNIVERSITY BIENNIAL FOOD AWARDS 2002

The Massey University Food Awards biennially honour the best New Zealand has to offer in food technology, showcasing excellence in innovation, presentation and creativity. The Food Awards were instigated in the mid - 1980s with support from PrintPac-UEB and Carter Holt Harvey. They progressed from strength to strength to become high-profile and are now recognised as the most prestigious acknowledgement of innovation in the New Zealand food industry – past Award winners are seen as the pinnacle of excellence for the industry. Since 1998, Massey University has organised these Awards.

A.J. Park Packaging Design Award

The A.J. Park Packaging Design Award was presented to Wild Appetite for its innovative use of the miniature 3-tiered glass bottle of the Bread Dipper Set. Upon presentation of the Award, judges commented “Wild Appetite bread dips with a ‘bottle inside a bottle’ concept is a stunning gift. The judges loved the stackability of the three bottles, which were sufficiently elegant to serve directly on the table. They hadn't seen anything like this before. The idea of dipping bread in olive oil, then vinegar and finally dukkah in the one package was highly original and an unusual novelty gift.”