Monty's NZ Pasta Revolution

You know we love our pasta! And we thought we'd discovered the next big food hero when we found Monty's Pasta. Just a few weeks later he took out the Supreme Outstanding Food Producer award. So with Vicki, our resident Pasta Queen on the case - we delve into the story behind Monty's Pasta, a pioneering New Zealand-based pasta producer committed to local grains and innovative food practices. Discover the journey from farm to fork, the nuances of pasta production, and the vision for future food resilience in New Zealand.In this episode:The story of Monty's Pasta and its local grain sourcing from Wairarapa farmersHow modern pasta production integrates slow drying, bronze extrusion, and minimal processingThe impact of recent awards on Monty's brand visibility and salesThe unique shapes and flavors crafted for different culinary experiencesChallenges and opportunities in developing a premium, locally-made product in NZThe role of small gourmet food stores and their importance in food innovationInsights into grain diversity and export potential for New ZealandMonty's love of cooking, pasta traditions, and future plans for the businessTimestamps:00:01 - The exciting announcement of the Michelin Guide in New Zealand00:31 - The controversy and exclusivity surrounding the Michelin event01:02 - The impact of Michelin's recognition on NZ's food scene01:53 - Discussion on awards' authority and reputation of Michelin02:35 - Why New Zealand's lack of traditional pasta history opens doors for innovation03:29 - Monty's journey from winemaking to pasta production04:38 - The significance of locally grown wheat for Monty's pasta05:20 - Crafting quality pasta with traditional techniques06:44 - The importance of specialty food stores in supporting local producers07:14 - Monty's approach to pasta shapes and customer preferences08:29 - The process of slow drying pasta and maintaining freshness09:51 - Ensuring the perfect moisture content in dried pasta12:45 - Comparing Italian traditional drying with New Zealand methods14:44 - Choosing pasta shapes based on design and market appeal15:41 - The most popular shapes and customer preferences16:46 - The premium positioning and adventure of offering unique pasta shapes18:49 - Innovative thinking rooted in deep knowledge and tradition19:44 - Economical considerations and export opportunities with alternative production methods22:25 - The openness of New Zealand to culinary experimentation and tradition-breaking30:29 - Pricing, affordability, and the health value of high-quality pasta33:40 - Sustainability practices: eco-friendly packaging and waste reduction35:34 - The crucial role of small gourmet stores in product development37:07 - Monty's favourite pasta dish and culinary inspirations39:30 - The surprising success post-award and market validation of Monty's Pasta44:42 - Future growth, grain diversity, and exploring local grains for broader use46:35 - The importance of freshness and local sourcing in creating exceptional food products47:13 - Final thoughts and exciting prospects for New Zealand's pasta scene