“I particularly loved Gernot’s preserves at the Hawke’s Bay Farmers Market — sublime jams and jellies — all made from fruit grown in the local area. There was everything from crab apple and saffron jelly, apricot and gin jam, tangelo and Cointreau marmalade…“

Darina Allen in Irish Examiner January 2011

“Farmers’ markets are somewhat overcrowded with artisan-made preserves these days, but Gernot’s delicate jams and jellies are a notch above the rest. Made with unusual fruits such as yuzu, loquat and Rangpur limes, the jellies have huge intensity of flavour, thanks to their being made without thickening agents, …”

David Burton in Cuisine July 2010

 

“Plum mousse, lime and kaffir lime marmalade … – the names are as lovely as the products in Gernot’s range of preserves. … mandarins, lemons, oranges, limes, … feijoas, tamarillos … and herbs such as rosemary, tarragon, pineapple sage and lemon verbena. All end up in the preserving pan – sometimes with a dash of Cointreau, vodka, whisky or gin thrown in – to emerge as jams, jellies and marmalades in paintbox colours from red to gold…”

Ann Packer in North and South May 2008

 

“I see two main points of difference between what Gernot produces and what you might find in most supermarkets. First, his products are entirely natural – in fact, so much he does not even use added pectin as a thickener… The other main point of difference is the incredible range of flavours.”

Wyn Drabble in Hawke’s Bay Today February 2008

 

“Fine preserves are Gernot’s specialty with scrumptious offerings such as plum lavender jam, …Prepared in the traditional way…”

Bridget Wilson in the New Zealand Gardener December 2007

 

“Jaunty Jams - Gernot’s Gold delicate jams and jellies have mouth-watering flavours…”

Cuisine July 2007

 

“The jellies, too, were different – dense, flavoursome, jewel-coloured confections designed to be eaten with cheese and meats, or to enhance recipes.”

Lindy Andrews in Hawke’s Bay Today  June 2006

 

“Gernot’s Gold jams and jellies from Hawke’s Bay are designed to complement cheeses and meat. A nice touch is that each one has a Maori name. For instance feijoa gin lemon jelly is Hoatihi, meaning ‘friend of cheese’, apple rosemary jelly is Rotowhero (red lake) and rhubarb apple basil mint jelly is Rukurau (diving leaf)…”

NZ House & Garden March 2006