This evening our judges will select the winner(s) in the category Best New Food Idea. Fact is, even with the numbers now reduced, there’s still lots more tasting to do and how our judges love this part.

Taste buds got a real treat last Thursday inside the boardroom of the Terra Nova All Suite Hotel as Homestyle’s Claudette Tenn presented two new products. Tenn can now add oxtail as well as jerk stewed pork to her nine packages of tasty Jamaican favourites.

MegaMart boss Gassan Azan, who, the Food Awards Committee is happy to boast, carries many if not all of our new food items, was bowled over by the taste of both products. An immediate call was made to his purchasing manager, much to Tenn’s pleasure.

Creating possibilities for others is what keeps the Table Talk Food Awards committee going year after year. Marilyn Bennett was equally impressed with the oxtail – adding: “All that’s needed now is a little rice and peas and plantain.”

Dessert came in the form of chocolate heels by Michelle Smith of Chocolate Dreams. Smith, who first exhibited at The Table Talk Food Awards in 2002, has raised the ‘chocolate bar’ – very few parties of note are without her chocolate fountain. Judges Cecile Levee and Natasha Kessler were both suitably impressed with the look of the shoes (think Manolo and you’ll get the gist), not to mention the packaging.

They loved the look so much they were reluctant to taste the shoe. But the always pragmatic Norma Shirley came to the rescue and broke off a bit.

Soup, we should hasten to mention, was served the week before by the judges in their own kitchens. Why? Simply because Spicy Hill Farms has packaged Jamaica’s favourite party soup – Ram Goat Soup, aka mannish water. Judging from the feedback, it’s going to be as popular as Tastee patties.

Thursday Food caught up with Spicy Hill Farm partner Barbara Clarke, who gave us a behind-the-scenes peek at the meal that has been an integral part of Maroon celebrations for 300 years. The pieces of goat are seasoned with local herbs and spices, and cooked along with vegetables and ‘food’ – yam, potato, bananas and dumplings.

Mannish water is still popular at ‘dead yard’ functions as well as large stage shows, and to make sure you can drive home after a few drinks, it is served at parties.

“The soup comes to the market (Super Plus is currently tasting the product) after four years of intensive research and development and is now a pot-ready product,” Clarke explained.

Major challenges included the fine-tuning of machinery and equipment to manufacture the product, as well as the recipe. The factory is situated in the cool hills bordering Manchester and Trelawny.

“Each packet makes five cups, is highly nutritious and delicious and is a source of protein and vitamins,” Clarke added. “The company is not only fully registered but is also licensed to export.”