Guitarist Slava Grigoryan won the Award for Best Classical Album, for Bach Cello Suites Volume I.
The winners of the 2012 delicious. Produce Awards were announced last night at Stokehouse, Brisbane. Established in 2005, the awards highlight small and artisan producers and a growing interest in sustainability, with nominations doubling this year to 2000. “delicious. is proud to recognise Australian producers, who are such an important part of our thriving food industry,” says editor-in-chief Trudi Jenkins.
Some of the country’s leading chefs, food writers and industry experts joined forces to decide on this year’s winners. Produce judging took place over four days in Sydney, where national primary produce judges Matt Moran, Philip Johnson, Cheong Liew, Alla Wolf-Tasker, and awards patron Maggie Beer, together with artisan produce judges Simon Marnie, Martin Boetz and Valli Little, tasted their way through more than 130 finalists’ products from around the nation before selecting winners and medallists in categories including From the Earth, From the Dairy, From the Paddock, and From the Sea. A panel of reviewers and industry experts – including Trudi Jenkins, Matt Preston, Simon Thomsen, John Lethlean, Necia Wilden, Jane Adams and Lucy Allon – also gathered to debate Australia’s best region, farmers’ market and provedore. This year’s winners are:
WINNERS, FROM THE SEA
Tathra Oysters, NSW (Primary)
The panel swooned over these Sydney rock oysters, grown in the pristine waters of Mimosa Rocks National Park on the NSW south coast. “They tasted as if they were plucked straight from the sea,” says Alla Wolf-Tasker.
The Stock Merchant Sustainable Crab Stock, NSW (Artisan)
This innovative new product was praised by judge Martin Boetz for its delicate balance of flavour and restaurant quality, as well as its sustainability.
WINNERS, FROM THE DAIRY
Barambah Organics All Natural Yoghurt, Qld (Primary)
Queensland ruled the Dairy category this year, with seasoned performer Barambah Organics taking top honours for their luscious, perfectly balanced natural yoghurt.
The Cedar Street Cheeserie Buffalo Haloumi, Qld (Artisan)
Trevor Hart makes this handmade haloumi using milk from a dairy near his micro-cheeserie in Maleny. “Haloumi has traditionally been done better overseas, but we’re now hitting the mark in Australia,” says Simon Marnie.
WINNERS, FROM THE PADDOCK
Schuam Berkshire Pork, SA (Primary & Producer Of The Year)
This Berkshire pork from the Barossa, with its delicate, marbled meat and nutty flavour, was a standout. “The heritage breed, the feed and the way the pigs live all influence the outstanding flavour,” says Maggie Beer.
Pure Pie Braised Beef, Red Wine & Rosemary Pie, Vic (Artisan)
Pure Pie’s recipe for braised beef in a rich red wine gravy with rosemary is one for success. “The beauty of these handmade pies is in their freshness and simplicity,” says Valli Little.
WINNERS, FROM THE EARTH
Otway Forest Shiitake Mushrooms, Vic (Primary)
The national judges were captivated by these velvety Asian mushrooms, delivered in fairytale style on the eucalyptus log they were grown on in Victoria’s Otway Rainforest.
Sweetness The Patisserie Florentines, NSW (Artisan)
In the artisan category these petite Florentines were a sweet success. “They’re made from good, honest ingredients, sourced with integrity, and that’s what we were looking for,” says Simon Marnie.