Four food award judges, four guest taste-testers, two logistics personnel, and one supermarket boss were seated in the Solarium, at Norma’s on The Terrace. Displayed at the top of the room was a table laden with what promised to be an exciting array of new flavours. Waiting in the wings (read as, the comfortable courtyard of Devon House) were representatives of the various producers, ready to bring their new products to the forefront.

In this, the ninth edition of the Jamaica Observer’s Table Talk Food Awards, it was also the ninth edition of the Best New Food Item award. With previous winners including the Scientific Research Council’s Sorrel Chutney, Howard and Jane Taylor’s smoked marlin and Claudette Tenn’s Homestyle meals, this year promised to deliver on uniqueness, quality and flavour.

First up in the Solarium was Yvonne Hamilton from Hamilton’s Sausages, who introduced their new Three Cheese Smoked Sausage. The smokey smell of the sausages on the grill drifted in from outside, announcing the arrival of the pork sausages, combined with mozzarella, cheddar and Swiss, which will be available from mid-June, in both the standard size as well as a hotdog size. Although some judges noted the saltiness of the sausage, others, including MegaMart boss, Gassan Azan commented that the cheesy sausage in the hotdog size would be perfect for children. Azan however, was also privy to further interesting information, discovering that MegaMart was not the biggest distributor of Hamilton sausages. Overall, it seemed, a very enlightening session for Azan – more on that anon.

It looked to be shaping up as a carnivorous taste testing as Caribbean Broilers’ Denise Stewart introduced Caribbean Passions’ Ready to Eat Corned Pork. On the shelves since last year August, Stewart stressed the versatility of the meat, which comes pre-seasoned with pimento and pepper, packaged as a 600g slab of ready to eat meat, and simply needs warming. But, in true Norma Shirley-style, while the pork can be served traditionally as a rundown, she elegantly sliced it and served it alongside new potatoes and a mustard sauce. Corned pork definitely got an upgrade.

More meat, this time with rice, appeared in the form of Island Grill’s ‘Yabba’. Presented by Island Grill’s marketing manager, Sarhan Walters, it looked like the ‘Yabba’ was not only a hit with the judges, but the staff at Norma’s, and even our own trusty photographer, Joseph Wellington, who took two to go. “The response has been phenomenal,” Walters said addressing the judges, who included Odette Dixon-Neath, Natascha Kessler and Brett Wong. So phenomenal in fact that Island Grill is being forced to consider limiting the Yabba to the lunchtime rush. “We really did not anticipate this response,” Walters said. With a choice of curry and fricassee chicken, it looks like the subtle spices of the curry chicken were more popular, as was the new rice and peas.

And the race was on. Claudette Tenn’s Homestyle (last year’s winner) went under scrutiny, with her new stew beef with rice and peas and brown-stew chicken.

Unfortunately, judge Marilyn Bennett was unable to attend to see her suggestion brought to fruition. “All it needs is some rice and peas and plantain,” Bennett suggested last year. Sure enough, Homestyle now packages stew beef with rice and peas. And not one ounce of taste is lost in the process, especially the rice and peas, which was definitely a hit, according to Dixon-Neath, and the stew beef, which was a sweet, spicy favourite for Wong.

Stepping away from the traditional fare, the judges had a little taste of Italy with chicken lasagna from The Best Dressed Chicken. Although the portion size and idea was good, the lasagna could have used a little more chicken and it tastes decidedly better when served hot, straight from the oven.

Although the idea took the judges a little getting used to, once tasted, it was decided that the Pepper Shrimp Chutney was a saltier, spicier version of Solomon Gundy. In fact, although Norma served it inside rose apples, some judges decided to sample it directly from the jar, even preferring it to the combination with the rose apple.

Tasting aside (although his product’s flavour sent flurries of surprise around the table), the presentation of the night went to Lloyd Evans, from Exotic Juices. Here is a man who definitely wears many hats: Owner of Blue Mountain Records producing for artistes including Barrington Levy and Luciano, owner of Advidco Productions, producing videos for Angel and Beenie Man, and a stint distributing ackee it seems has led to this… Callaloo Juice. “I can say with confidence that this juice is going places,” Evans said as he faced the judges.

Disregard the name and the appearance (similar to that of pond algae, only a touch brighter) this may be one of the year’s most surprising products. It is best consumed directly from the bottle, very, very cold. But more than the product, it is the story behind this product that sets it apart.

It started with a taxi driver called Donovan Roberts, a domestic helper called Pauline Pennycook, and a recipe for callaloo juice. A year and a half ago, Roberts approached Evans at a business breakfast event with his product, and the rest, they say, is history. Interestingly, the recipe for the product took three months to adapt, as being a diabetic Evans could not drink the original recipe that called for sugar. Replaced with cane juice, it was good to go. “I am truly guided by the spirit,” Evans said, “especially when it comes to this product.”

After doing our bodies good, with the cleansing callaloo juice, it was time for something sweet. Now, following the news that Hamilton’s sausages were not selling at MegaMart, Azan was on a mission to prove a point. He called in reinforcements. MegaMart’s new, banana ginger bulla. This was certainly no ‘toto’, according to the judges, who praised it for its light, fluffy texture. And thanks to the gourmet jams by Linstead Market – most notably the Banana Grapefruit – it was the perfectly sweet ending to an evening jammed with a mélange of products that are certain to be hits.