Gus Hayden – chef, snowboarder & entrepreneur, established Augustines of Central in 2013 and hasn’t looked back.
“Do you cook apricots full time?”
“When not preserving apricots I am a Private Chef at Venator Cardrona Safaris NZ, cooking seasonal menus for guests from all over the world using Central Otago produce… and in the winter Snowboarding takes precedence”
“How long have you been a chef?”
“I have cooked for a while, being inspired by my foodie mother Jeannie (see Jeannie’s blog here), but I officially trained in Chamonix France in 2008, I worked and snowboarded in France and Canada until I came back to live in Wanaka in 2010.
“When did you first start preserving?”
In 2012 I first sourced tree-ripened apricots from a spray free orchard. They were like no other apricots I had ever tasted. I set about learning the art of preserving, to capture in a jar the unique flavour of apricots ripened by the Central Otago summer sun.
Over the next three years, I perfected my preserving skills and recipes. To find out if I was on the right track, I entered the Upper Clutha A&P Show and won Best Bottled Fruit in 2012, then went on to own that title for 2013 and 2014 :). Recently (in 2019), my Sundrop Apricots won the gold medal at the Outstanding “New Zealand Food Producer Award” and my Quince Paste won a bronze medal.
“How long have you been selling your product?”
I established “Augustines of Central” in 2015 selling out my total production of 550 jars of apricots. Mostly sold in the South Island but I got XX jars into Moore Wilsons in Wellington and XX jars in Farro Fresh Food in Auckland.
How many jars did you make this year?
For the 2016 bottling season, I secured contracts with more growers of spray-free apricots to meet the growing demand for my product. In February over a period of 3 weeks, I produced 2,700 jars of apricots… It was intense but a great challenge with the increase of production.
What do you love about your Apricots?
Preserved Apricots evoke memories of delicious childhood desserts, but with the added sophistication of a light sugar syrup flavoured with Central Otago Riesling.
“What else is in your product line?”
This season, for the first time, I am offering preserved apricots in two different sized jars … and launching two new products, Apricot Jam and Quince Paste.
Do you do all this by yourself?
I am proud to have my family and friends support in developing and growing Augustines of Central.
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