ABC delicious. Produce Awards 2014 WINNERS REVEALED

ABC delicious. Produce Awards 2014 WINNERS REVEALED

NewsLifeMedia announced the winners of the ABC delicious. Produce Awards 2014 at a VIP industry event at Kitchen By Mike in Sydney.

Some of Australia’s most renowned chefs and food industry leaders joined the delicious. team at this annual ceremony. The awards are designed to celebrate the country’s most outstanding ingredients, inspiring small and sustainable producers, farmers’ markets, innovators, regional chefs and more.

delicious. editor Danielle Oppermann said: “Research shows that Australian home cooks are more and more interested in knowing where their food comes from. They want to support local growers and artisans and shop at farmers’ markets. The delicious. Produce Awards are uniquely positioned to shine a spotlight on the best of the best in these areas. We’re proud to be helping small producers succeed through bringing them to the attention of the restaurant industry and consumers.”

Now in their ninth year, the delicious. Produce Awards continue to highlight independent producers, thanks to the dedication of readers who nominate their local heroes, and the insight of our panel of national chef judges (pictured, from left: Christine Manfield, Maggie Beer, Matt Moran, Alla Wolf-Tasker, Guillaume Brahimi and Shannon Bennett) and industry experts.

delicious. Produce Awards patron Maggie Beer said: “Every year I am blown away by the produce presented for judging. When you see the quality and variety of ingredients we now have at our fingertips, it’s no surprise that Australia is home to some of the best chefs and restaurants in the world.”

Key trends on the Australian food scene were reflected on awards night, including the rediscovery of indigenous ingredients such as Best New Product/From the Earth winner Snowy River Station Sea Spray, and Outstanding Innovation winner Paroo Premium Kangaroo. The range and quality of dairy products continue to grow, including two-time From the Dairy winner Myrtleford Butter Factory for their crème fraiche. Grass-fed beef continues to be one of the country’s strongest offerings, as shown by this year’s From the Paddock winner Warialda Belted Galloways. And the Australian seafood industry again proved to be a standout for our judges, with Producer of the Year going to Coorong Wild Seafood for their Coorong Yellow-Eye Mullet. Dan Hunter took top honours as Outstanding Regional Chef in his first year at his new restaurant Brae in country Victoria, while the Barossa was named Oustanding Region for the new restaurants and wineries revitalising South Australia’s historic food and wine destination.

Awards guests gathered at Kitchen by Mike in Sydney to enjoy canapés based on winners’ and finalists’ produce, with Brown Brothers wines and Rocks Brewery beer. National judges and VIP guests stayed at the Shangri-La Sydney. For the full list of winners and judges, please see the following pages.

If you would like to interview our 2014 winners, national judges or past winners to learn more about how the awards have had an impact on their business, please contact:
Kirrilly Sams, tel: 0418 224 050 email:

ABC delicious. , Australia’s bestselling glossy monthly food magazine, congratulates all the winners of the Produce Awards 2014. The complete story and full list of winners and medallists will appear in the July issue of delicious. magazine, on sale Thursday July 17, 2014 and at

delicious. Produce Awards 2014 WINNERS:

Coorong Wild Seafood, SA
“The super fresh, sweet flesh of the little-known fish yellow-eye mullet was such a delight on our table.” Maggie Beer

Blackmore Wagyu Beef, Vic
Holy Goat Cheese La Luna, Vic
Mondo White Rocks Veal, WA
“The Hall of Fame recognises the incredible achievement made in keeping these products at a consistently high level, while upholding standards of ethics and sustainability.” Lucy Allon

Snowy River Station, Sea Spray, Vic
“All the judges love being part of the awards because we discover incredible new ingredients like this one.” Alla Wolf-Tasker

Warialda Belted Galloways, Grass-fed Heritage Beef, Vic (Primary)
“Their commitment to excellence and ethical production is obvious in the taste.” Christine Manfield
San Jose Smallgoods, Wagyu Bresaola, SA (Artisan)
“This product perfectly represents Australia and sums up our heritage – an Italian-cured Japanese beef that is a collaboration between small producers.” Shannon Bennett

Snowy River Station, Sea Spray, Vic (Primary)
“Ingenious harvesting of an indigenous product makes this such an interesting win.” Christine Manfield
Daintree Vanilla & Spice, Ground Cinnamon, Qld (Artisan)
“This cinnamon smells sweet, just the way cinnamon is supposed to.” Alla Wolf-Tasker

The Butter Factory Myrtleford, Creme Fraiche, Vic (Primary)
“After taking out top honours for its butter last year, it’s great to see The Butter Factory Myrtleford back with
another great product.” Alla Wolf-Tasker
Pyengana Dairy Company, Tasty Cheddar (12+ months), Tas (Artisan)
“We must support farmers who lead the industry. Pyengana have created a cheese with all the hallmarks of a classic cheddar.” Christine Manfield

Coorong Wild Seafood, Coorong Yellow-Eye Mullet, SA (Primary)
“This is a wonderful success story of a family who have battled the elements of the waters of the Murray River.” Maggie Beer
Brilliant Food, Smoked Kingfish, NSW (Artisan)
“This product reflects both the qualities of an amazing fish and the artisan smokehouse techniques of the
Brilliant team.” John Susman

Paroo Premium Kangaroo, Macro Meats, SA
“Ray and his team are giving us access to ethically harvested and consistently high-quality kangaroo.” Anthony Huckstep

SAGE Farmers Market Moruya, NSW
“Moruya has quickly become the region’s go-to market and its ideals and achievements are an inspiration.” Jane Adams

Pino’s Dolce Vita Fine Foods & Cooking School, NSW
“To walk into Pino’s is to embark on a journey into an impressive world of all things Italian.” Simon Marnie

The Barossa, SA
“While the settler traditions of smallgoods, pickles and breads are still treated with reverence, it’s the new breed of young Barossans who are shaping the region’s future.” Simon Wilkinson

Dan Hunter, Brae Restaurant, Vic
“Dan’s food is unique and part of the equation is the produce he uses – its quality, its seasonality.” John Lethlean

Mike and Gayle Quarmby, Outback Pride Project, SA
“Mike and Gayle have worked so hard and there is much interest in their products. I’m so proud of their achievement.” Maggie Beer

John Susman, Fishtales (SA)
“John’s passion for championing Aussie seafood is only matched by his smarts at developing brands and marketing them.” Matt Preston

Our national panel of chef judges decides all the produce-based awards.

• Maggie Beer (awards patron) • Shannon Bennett • Christine Manfield • Guillaume Brahimi • Matt Moran • Alla Wolf-Tasker

Our expert panel advises the chef judges on benchmarks for Australian produce.
• Colin Holt • Simon Johnson • John Susman

Our Critics’ Panel decides the additional, non-produce-based award categories.
• Jane Adams • Anthony Huckstep • John Lethlean • Lizzie Loel • Simon Marnie • Matt Preston • Necia Wilden • Simon Wilkinson

Lucy Allon

The following chefs taste nominee products from their state to put forward to national judging.
• Mark McNamara, Food Luddite, SA • David Swain, Fino, SA • Jake Nicolson, Blackbird Bar & Grill, Qld • David Rayner,
Thomas Corner Eatery, Qld • Ryan Squires, Esquire, Qld • Jake Drachenberg, Hay Shed Hill Margaret River, WA • Hadleigh Troy, Restaurant Amuse • Daniel Alps, Alps & Amici Foodstore and Kitchen, Tas • David Moyle, The Stackings at Peppermint Bay, Tas • Martin Boetz, The Cooks Co-Op, NSW • Alex Herbert, Bird, Cow, Fish, NSW • Dan Hunter, Brae, Vic • Paul Wilson, Mr Wilson, Vic

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