"It's the New Zealand content which makes them different, made from cane sugar, not beet, and New Zealand butter."
The handmade Dutch stroopwafels are slowly emerging as particular delights at specialty shops throughout New Zealand.
Jeanette started making them - for sale - about two years ago, selling them at farmers markets in and around the Waikato and into a couple of shops.
Stroopwafels are a Dutch delicacy, consisting of thin waffle biscuits sandwiched together with syrup.
Jeanette, who moved from Holland to New Zealand 30 years ago, says they are the most popular biscuit in Holland, where they are typically enjoyed as "lids" for hot beverages.
"You place the biscuit on top of a cup of hot tea or coffee, leave it for a few minutes to allow it to warm through, then enjoy it in all its sweet and gooey deliciousness."
A friend nominated her wafels in the Cuisine Artisan Awards and the next thing she knew she was in the final 50 and asked to supply background information and how she came to be baking these specialist wafels.
Jeanette had been living and teaching in Hamilton but she wanted a change so she moved back to Waihi, built a certified kitchen in her 'gottage' and started making her very own stroopwafels.
Now she is supplying delicatessens and specialty shops throughout New Zealand. She bakes, handcrafts and packages the wafels to order. Sending them out from Waihi by courier.
What started out as a part-time exercise, taking her wafels to markets all round the upper North Island, is now a specialsit operation and winning the 2012 Cuisine Artisan Award will only help to promote her product further.
"It's awesome," said Jeanette, "so rewarding. I started out so small and now it is growing in leaps and bounds.
"My grown up children [Reuben, Oscar and Jorinde], have been so supportive. Giving great practical advice and even building me a website.
"I have had lots of positive support from family and my great friends."
But Jeanette is adament she will not let the success take over her life.
"I want to enjoy what I do. I want to keep my social life, enjoy my family. I don't suddenly want to be turned into a factory or attempting to mass produce. These are specialist products."
The fourth annual Cuisine Artisan Awards, attracted a huge number of entries from small artisan food producers around the country, with the judging panel of top food experts selecting 12 winning products.
Cuisine editor Sarah Nicholson said the artisan industry continues to evolve, generating a diverse selection of top-notch food.
"Creating products of this standard demands talent as well as sheer hard work, and the winners are a testament to the dedication of these artisans. They are making an invaluable contribution to the New Zealand food scene."
Artisans produce handmade or individually crafted goods, generally on a small scale and often according to traditional practices.
To be eligible for the Cuisine Artisan Awards, businesses must have an annual turnover of less than $5 million.
Cuisine Artisan Awards Winners 2012
Supreme Winner - J Friend & Co Pohutukawa Honey, Christchurch
Runner Up - River Estate Table Olives, Whitford
Bohemein Sea Salt Caramel Chocolates, Wellington
Genevieve's Cuisine Chicken Liver Parfait, Auckland
Jenny's Kitchen Medium Tamarind Chutney, Auckland
Mariano's Spanish Goods Malaguena Sausages, Christchurch
Mowbray Fine Foods English Pork Pies, Rangiora
Te Mata Figs Just Fig Jam, Hawke's Bay
Te Horo Foods Raspberry Jam, Otaki
Clevedon Valley Buffalo Company Vanilla Bean Yoghurt, Clevedon
The Distel Stroopwafels, Waihi
Traditionally Tuscan Panforte di Siena, Christchurch
