As a nation, Kiwis are crazy about their chips, as evidenced by the number of entries received in the Bluebird Do Us A Flavour competition

The Bluebird Do Us A Flavour competition closed off at midnight on Saturday 10th July having attracted over 28,000 entries from around the country.

Butter Chicken was the most popular flavour submitted with five times as many entries as the second favourite Hangi.

Bacon and Eggs, Sweet and Sour Pork and Fish and Chips were all strong favourites featuring in the top ten most popular flavours entered.

Head judge and celebrity chef Al Brown said the job of judging the four finalists was incredibly difficult.

“We had to select four finalists from over 28,000 entries – you do the math!” he said.

“We received some fantastic entries with flavour combinations I have never thought of. People were really creative and came up with ideas that definitely stimulated the tastebuds. The standard of entries was extremely high.”

The promotion attracted fierce competition as the overall winner will walk away with $20,000 in cash and two percent of sales for the duration the winning flavour is sold. The three runners up will receive $5,000 each.

The wait is now on while the four final flavours are produced, packaged and launched as part of a limited production run, on sale in supermarkets throughout the country.

The New Zealand public then get the chance to vote with their tastebuds – the ultimate winner being decided by a combination of sales and online public votes.

“New Zealanders have certainly embraced this promotion,” says Bluebird Managing Director, Gerard Smith.

“We knew Kiwis were passionate about their chip flavours but the number of entries received has been totally overwhelming. It far exceeds what we expected proving without a doubt that we are a nation of chip lovers.”

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