Medal - ABC delicious. Produce Awards 2013


With 3110 nominations flooding in from around the country, the delicious. Produce Awards has seen its biggest year yet.


delicious Produce Awards 2013 - Medallist.  

Some fresh faces, including acclaimed Sydney chef Christine Manfield, Guillaume Brahimi of Guillaume at Bennelong and Bistro Guillaume, and Vue de Monde’s Shannon Bennett joined existing judges Alla Wolf-Tasker and Maggie Beer. This year, joining delicious. food director Valli Little, was a panel of industry experts made up of provedore Simon Johnson, Colin Holt of Hudson Meats and seafood guru John Susman of Fishtales. For the non-produce categories, our critics panel – John Lethlean, Necia Wilden, Simon Marnie, Simon Thomsen, Matt Preston and Jane Adams – offered their advice.

“Every year the Produce Awards are different, but every year something stands out as being the most exciting thing you’ve ever seen,” says awards patron Maggie Beer. “There’s only a trend for excellence.” The pool of finalists not only demonstrated the world-class quality of Australian produce, but also the geographical scope of our landscape. “There were a lot of agricultural products out of Victoria, particularly beef and lamb, some great Tasmanian seafood and South Australia had some good olive oil and dairy products. NSW seemed to showcase a bit of everything, showing how vast it is, and WA had some really special seafood,” says Shannon.

These awards celebrate the labour of Australia’s primary and secondary producers, but they’re also an important resource for chefs and the public to encourage greater integrity in the food on our plates. “It’s our duty to help raise awareness and recognition of producers doing great things,” says Guillaume. “When it comes to food, I’d like to encourage people to think globally but source locally.”

At the delicious. Produce Awards night sponsored by Dilmah and KitchenAid Australia at Kitchen by Mike, guests enjoyed canapés that showcased some of the winners and finalists, as well as Logan Wines and Rocks Brewing beer.


Full article.

Greenham TasmaniaBrand TasmaniaMeat & Livestock Australia
John, Keith and Chauncey Hammond have been breeding Japanese Full-Blood Wagyu on Robbins Island since the early 1990’s. Gary McGowan and local riders helpjng with a Robbins Island Cattle MusterView to Robbins Island, TASThe cool climate, salt air, and pristine environment are ideal for naturally raising some of the most tender and best tasting beef in the world.  Aussie BeefJohn Van Adrichem - Robbins Island Grass Fed Wagyu.Local riders helping with one of the Robbins Island mustersRiders view during Robbins Island cattle muster