“While innovation plays an important role in the evolution of our food culture, it’s the high-quality ingredients, ethically and sustainably produced, that lay the foundation, and it’s all of these that we celebrate in the delicious.”
Single-origin sourdough, farmed seaweed, Australian quinoa, raw milk cheese… this is not a futuristic food fantasy, this is Australia, right here, right now. While innovation plays an important role in the evolution of our food culture, it’s the high-quality ingredients, ethically and sustainably produced, that lay the foundation, and it’s all of these that we celebrate in the delicious. Produce Awards.
“There have been many new and exciting entries that put Australia on top when it comes to produce and production,” says Awards project manager Lucy Allon. “Among this year’s finalists there’s an impressive amount of From the Sea products, live snails from Queensland and extra virgin olive oil from two Australian producers – Cobram Estate and ALTO Olives – who have both recently won ‘Best in Class’ at the world’s leading olive oil competition, in a line up of 700 oils from 25 countries.”
Thank you to our state judges – Jake Nicolson, David Rayner and Ryan Squires (Qld); Martin Boetz and Alex Herbert (NSW); Paul Wilson and Dan Hunter (Vic); Mark McNamara and David Swain (SA); Daniel Alps, David Moyle and Philippe Leban (Tas); and Hadleigh Troy, Kiren Mainwaring and Seth James (WA), who have narrowed down more than 1000 entries to 140 finalists. Congratulations to the finalists and look out for the winners in our August issue (out July 30).
