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2018 Show - Coffee category
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Australia’s Best Producers is where you’ll discover the best wine, cheese and pasta, plus the best preserves, olive oils, chocolate, seafood, deli meats and more! All medal winning products from the Sydney Royal Wine, Dairy & Fine Food Shows.
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2018 Show - Coffee category
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The Royal Agricultural Society of NSW (RAS) has been judging produce for more than one hundred and fifty years - beginning with cheese and beer in 1822, moving on to include cider and sherry in 1825, bread, pastry, biscuits, ham and bacon by 1886 and fruits, jams and jellies before 1900.
If you're looking for the best beer in NSW you don't have to travel too far from Central Station... it's approximately 16 minutes' walk to Staves Brewery in Glebe. Once you get there, settle in with a Pale Ale, the American Style judged to be the best beer in NSW by the esteemed panel at the Sydney Royal Beer & Cider Show. The Staves Brewery Pale Ale also took out the prize for Champion Draught Beer - beating a field of 86 Australian draught beers. To be named as Best NSW Beer in a field of over 300 entries, Staves Brewery produced a Pale Ale showcasing the bitterness American Style is renowned for, with citrus and pine features rather than the earthy floral hops of the Aussie Style pale ale. An independent craft brewery, Staves is brewed on site and served on tap in their beer garden, resulting in a true local flavour and feel. Visit their website to find out more - https://www.stavesbrewery.com/ Describing the win as "mind blowing" the boys at Staves Brewery remain committed to brewing the best beer they possibly can, although the Sydney Royal judges believe they are already firmly achieving this with the brewery also picking up a Bronze Medal for their traditional Oatmeal Stout.
Glebe’s Stave Brewery has been celebrated for its clean, traditional style Pale Ale taking home Champion Draught Beer at the Royal Agricultural Society of NSW’s Sydney Royal Beer and Cider Show. In a record-breaking competition for Sydney Royal, Staves battled it out against 85 Draught Beer entries across 15 classes to claim the top award, demonstrating its perseverance to craft the perfect Pale Ale after taking home a Sydney Royal Silver medal for the beer in 2017.
I have been privileged to judge wine in places as diverse as London, Sofia, Dallas, Moscow, Transylvania and Shanghai, over the course of three decades, but I can comfortably say that the Sydney Royal Wine Show this year has been as well organised and efficiently run as the best of them.
Yabby Lake Vineyard has been awarded the highest honour at the Royal Agricultural Society of NSW’s 2019 KPMG Sydney Royal Wine Show, with its 2017 Heathcote Estate Single Vineyard Shiraz winning the coveted KPMG Perpetual Trophy for Best Wine of Show and the Tucker Seabrook Perpetual Trophy for Best State Show Wine
Everyone’s favourite cold summer treat and a delicious cream filled shell - two traditional Italian desserts have been combined to make the ultimate sweet, leaving our Sydney Royal judges smiling with delight. Croydon Park ice-creamery, Pure Gelato created the ultimate Italian dessert, the Gelato Cannoli. Taking home Champion Novel Ice Cream or Gelato at this year’s Sydney Royal Cheese & Dairy Produce Show, Pure Gelato have continuously proven themselves as a core brand producing high-quality ice-cream and gelato. The crispy shell filled with smooth, creamy gelato is the only one of its kind, making it a must try this season. Dating back to the 16 th Century, gelato has been a long-standing dessert of choice, and one that constantly evolves with new varieties churned out every year. From hot-cross bun ice-cream sandwiches to gelato burritos, the novelty ideas have been endless, however, the Gelato Cannoli has never been tried before. The idea of marrying two iconic Italian treats is a stroke of genius the Sydney Royal judges are on board with. Winning over 35 Sydney Royal Medals and three Champion titles in 2019, Pure Gelato’s delights are a must try for lovers of frozen desserts. To discover more of the winners of the Sydney Royal Cheese & Dairy Produce Show, head over to Australia’s Best Producers here.
Throwing a party can come with a lot of pressure and much to the surprise of many, creating the perfect cheeseboard can be quite difficult. With thousands of cheese brands and varieties on the market, the pressure of picking the right cheese that everyone will salivate over can be overwhelming. Fortunately, Sydney Royal has done all the hard work for you, with five cheese entries awarded the title of Champion after careful consideration by expert judges at the Sydney Royal Cheese & Dairy Produce Show. After 35 years of judging, Sydney Royal Cheese & Dairy Produce Show, Chair of Judges, Mark Livermore says despite battling one of the hardest seasons the industry has seen, dairy farmers have managed to produce quality product that has resulted in the finest selection of cheeses, “This was the toughest year ever to select our Champions… we have put together the best ever Cheeseboard in terms of quality,” Mr Livermore said, “Nothing can be made without good quality milk – so a big thank you to our farmers…it has been a difficult season and our dairy farmers need to be congratulated for high quality product at this time.” The Australian Cheeseboard Perpetual Trophy includes the following medal-winning products: Bega Cheese, Bega Rindless Cheddar Vintage Blackall Country Cheese PTY LTD (T/A Woombye Cheese Company), Woombye Ash Brie Berry’s Creek Gourmet Cheese, Oak Blue Meredith Dairy, Meredith Dairy Goats Cheese Original Chevre Berry’s Creek Gourmet Cheese, Sunrise Plains To discover more of the winners of the Sydney Royal Cheese & Dairy Produce Show, head over to Australia’s Best Producers here.
The perfect cheese board has been carefully selected by expert Chair of Judges, Mark Livermore from products across Australia this week and announced at the Sydney Royal Cheese & Dairy Produce Awards held at The Stables, Sydney Olympic Park on Monday night.
Entries for the 2019 Sydney Royal Aquaculture competition are now open and encouraging Australian Sydney Rock oyster and prawn producers to take the first step towards medal winning glory by entering today. Established in 2001, the Sydney Royal Aquaculture competition, a highly regarded seafood competition in Australia, judges the best of the best in Australian aquaculture and will devote this year’s competitions to the growth of Australian oysters and prawns.
It's time to get those oysters shucked and ready for the Christmas platter and who better than Sydney Royal to make sure your oysters are the best Australia has to offer.
After more than 3000 entries and over half a year of competition, the search for the Royal Agricultural Society of NSW Annual President’s Medal is down to six outstanding finalists from across Australia. The President’s Medal is the ultimate award in agricultural excellence and innovation.
It may be a time-honoured tradition to go for a sausage sanga at Bunnings on the weekend, but this week change your plans and snag one of the top 5 sausages from the Gourmet Sausage class at the Sydney Royal Smallgoods & Charcuterie Competition. Traditional flavours took top points from the Sydney Royal judges, with Beef Chevapchichi – skinless sausages – picking up 84 points, and a French Toulouse sausage – lean and belly pork mince – scoring 80.33 points. Taking the tastebuds a little left of field, a Texas Beef, Pork and Cheese sausage sat in the top 5 alongside Fresh Chorizo and Bavarian Bratwurst. 1. Olga’s Fine Foods, Beef Chevapchichi 84.00 2. Andrews Meat Industries, AMI French Toulouse Sausage Thick 80.33 3. Barossa Fine Foods, Fresh Chorizo 79.33 4. Olga’s Fine Foods, Texas Beef, Pork and Cheese Sausages 79.00 5. Andrews Meat Industries, AMI Bavarian Bratwurst Sausage 78.67 Discover all the Sydney Royal Smallgood and Charcuterie winners here.
Some may consider three a crowd but not in this instance. In this case, three is the winning trifecta, with three Sydney Royal Regional Food Competition Champions collecting the coveted title in their first year of entering. Hum Honey, Bunny Chow Down and Hazelbrae Hazelnuts perhaps had a dash of beginners luck along with exceptional products, earning each the title of Champion. Hum Honey took the Champion Regional Food Other Product title home to Queensland’s Sunshine Coast for their Cold Fusion Organic Lemon Myrtle Honey. With a passion of bringing consumers the purest raw honey from their free-range farm, Hum Honey embraces the philosophy of “savour the flavour”, and the Sydney Royal judges certainly did. Cold fusion is a process that allows the introduction of sensational flavours into the raw honey, a specialty that Hum have embraced and won them a hive of Sydney Royal medals. Along with their Champion Cold Fusion Organic Lemon Myrtle, Hum also received Silver for their Cold Fusion Organic Australian Lavender and their Cold Fusion Organic Cinnamon Quill and a Bronze medal for their Cold Fusion Australian Organic Ginger A bunny chow is a traditional curry served by street vendors in Durban, whilst a Bunny Chow Down Rosella Apple Chilli Jam is a Sydney Royal Champion Sweet Preserve. Combining a love of curry with a desire for unusual gastronomic flavour combinations, Bunny Chow Down took off in Queensland in 2013 and now includes an incredible range of chutney, marmalade, pickles and glazes. Combining apple, sugar, rosella, lemon juice and chilli the Champion Sweet Preserve is bursting with sweet flavours with a bit of a zing and pairs beautifully with chicken. Hazelbrae Hazelnuts produce Tasmania’s very first hazelnut oil, which is also Sydney Royal’s first Champion hazelnut oil, the 2018 Champion Regional Food Specialty Product. This multi-purpose oil can be used for gentle frying, in salad dressing, drizzled over fruit or rice dishes, added to desserts or milk-based drinks and even applied as a moisturiser. With one of the largest hazelnut groves in Australia, the 5,000 hazelnut trees at the family-run farm in Hagley, northern Tasmania, certainly delivered the good oil for the judges. Discover all the Sydney Royal Regional Food winners here.
The name ALTO comes from the Latin ‘altus’ meaning ‘high’ and Robert Armstrong and Westerly Isbaih are certainly on a high at the moment. Robert and Westerly are proud producers of olive oil and table olives at the family farm in Crookwell, NSW. ALTO Olives have the taste of sunshine, country air, warm days, cool nights and Sydney Royal medals including the title of Champion! Awarded 3 gold, 9 silver and 6 bronze medals in the competition including Champion Olives for their Wild Olives, ALTO Olives are regulars on the winner’s dais at Sydney Royal competitions. Entering Sydney Royal competitions every year since 2008, and picking up medals every year too, this year ALTO Olives tasty hand-picked koroneiki olives triumphed over 21 entries in the table olives classes and were described as “some of the most flavoursome olives tasted” by the Sydney Royal judges. ALTO table olives are hand harvested, washed, graded and sized before being naturally fermented using a brine solution of Olsson’s Australian sea salt and filtered rainwater. After fermentation, they are washed again in filtered rainwater before being tossed in ALTO Lemon Olive Oil, making them perfect as an appetizer or simply delicious nibbled straight from the pack!
Imagine constructing a sculpture, or showpiece, entirely of chocolate, your imagination running as wild as the theme would allow. The chocolatiers at the 2018 Callebaut Sydney Royal Chocolate Show took on the theme of ‘Spring’, with flights of fancy including birds and garden spades, frogs and flowers, and all made from chocolate. Coloured cocoa butter, food grade decorative metallic powders and edible gold or silver leaf were permitted, as were non-edible stands, but every decoration was made of chocolate. And every piece was assembled onsite, in front of an audience that held their breaths and tried to pick up a chocolate tip or two. The judges look at originality and artistic expression, degree of difficulty, execution and overall appearance of the chocolate showpieces. Somehow taste doesn’t come in to it, despite how deliciously attractive they appear. The Callebaut Sydney Royal Chocolate Show welcomed seven chocolate showpiece sculptors this year, awarding medals to all participants in two highly competitive classes. The student class was an opportunity to construct showpieces under competition conditions and to receive constructive feedback. The supportive environment was an obvious success – all students received scores above 70, with the gold medal going to Hayley Waterhouse on 81.67 points.
History can repeat itself and it did at the 2018 Callebaut Sydney Royal Chocolate Show, with Myrtle & Pepper Fine Chocolate receiving Champion Chocolate for the second time. Native Australian Flavours more than satisfied our judges once again, giving Myrtle & Pepper the rare back-to-back Champion honours for their twelve handpainted chocolate bonbons.
The Woodward family have been farming, producing and distributing the finest quality Australian beef and lamb since 1888. A five-generation family business, Woodward Foods has withstood the current crisis in weather patterns and delivered Champion Lamb to Sydney Royal judges and the world. This business is proudly focussed on industry best practice, animal welfare and sustainability, and operates under the mantra of a dedication to perfection.
Longstanding Sydney Royal Easter Show exhibitor, the Bianco Group has taken out Champion Durum Wheat Specialty Pasta at the Sydney Royal Taste of Excellence Awards following the prestigious Sydney Royal Pasta Competition. Feeding families at the Sydney Royal Easter Show for more than 20 years, the Bianco Group is known for traditional gnocchi pasta but they stepped things up a notch for the competition entering Goats Cheese & Chive filled Gnocchoni. Sydney Royal Pasta Judges were delighted by the exceptional flavour combination, awarding them the only Champion trophy of the pasta competition! The Bianco Group, with a family history stemming back to Linguaglossa, Sicily, also collected three Silver Medals and one Gold for pasta entered this year. After migrating to Australia in the 1950s, the family opened their first business in Sydney’s ‘little Italy’, Leichhardt in 1982 and can now officially claim to make some of the finest pasta in the country. You can view all the winners on Australia's Best Producers here.
Latex gloves and a spray gun have taken Santiago Cuyugan from Bibelot Patisserie in South Melbourne to Sydney Showground and then back to Brunswick Victoria as the winner of the Chocolate Showpiece Class at the Callebaut Sydney Royal Chocolate Show.
Lamb entries have again defied the devastating drought to be named winner of the 2018 Dick Stone Perpetual Trophy at the Sydney Royal “Taste of Excellence Awards” held tonight at The Stables, Sydney Showground, Sydney Olympic Park. The Dick Stone Perpetual Trophy has been won by Victoria’s Woodward Foods Australia for its export grade Lamb (USA). The Trophy is decided amongst the Championship winners to emerge from the Branded Meat section of the coveted Sydney Royal Spring Fine Food Show held this month. Dick Stone was a true gentleman of the Australian Meat Industry that was resolute in his commitment to promoting excellence in the sector. 2018 is the first year the Dick Stone Perpetual Trophy has been expanded to include beef, lamb and pork classes presented to the expert judges. Chair of the Sydney Royal Spring Fine Food Committee and Royal Agricultural Society of NSW Councillor Lachlan Bowtell says this year’s competition was a testament to resilience; “Even through the ravages of drought Australian lamb producers have delivered yet again,” Lachlan Bowtell said. “The high quality and flavours of the lamb presented to the judges this year made their role even more difficult. “The Sydney Royal Fine Food Awards aim to reward excellence and this year was a true testament to the commitment and passion of not only lamb, but beef and pork producers, at times under dire circumstances,” Lachlan Bowtell said. Chair of Judges in the Branded Meat competition George R. Ujvary agreed; “The overall quality of Beef exhibits this year was very high and it was interesting to see the gap between the marbling quality of grass fed and grain fed beef exhibits closing yet again this year,” George Ujvary said. “The marbling of Wagyu exhibits this year was exceptional and flavour across all categories was very good. “In the Lamb competition, the standard of some exhibits was exceptionally high this year despite the conditions seen across the country which presented a number of challenges to producers. “The top exhibits were sweet in flavour, extremely tender and exceptional in mouthfeel and appearance. “Whilst the Pork competition is still in relative infancy, the standard of competition was high and we all look forward to seeing this competition develop in the coming years,” he said. During the competition 11 Gold Medals were awarded across seven classes in “Branded Meat” one of a series of time-honoured competitions conducted by the RAS and Sydney Royal across the calendar year. From the Gold Medallists, Championship winners in Branded Meat were as follows; CHAMPION LAMB (Classes 1 to 3) CL: 0002 WOODWARD FOODS AUSTRALIA WOODWARD FOODS EXPORT LAMB (USA) CN: 202 WOODWARD FOODS AUSTRALIA CHAMPION PORK (Classes 4 to 5) CL: 0004 DIAMOND SPRINGS PASTORAL PREMIUM FREE RANGE PORK - FEMALE CN: 400 DIAMOND SPRINGS PASTORAL CHAMPION BEEF (Classes 6 to 8) CL: 0006 MANNING VALLEY NATURALLY MANNING VALLEY NATURALLY BEEF CN: 604 WINGHAM BEEF EXPORTS BRANDED MEAT GRAND CHAMPION (Classes 1 to 8) CL: 0002 WOODWARD FOODS AUSTRALIA WOODWARD FOODS EXPORT LAMB (USA) The Dick Stone Perpetual Trophy, donated by Peggy Stone, for Branded Meat Grand Champion Exhibit. CL: 0002 WOODWARD FOODS AUSTRALIA WOODWARD FOODS EXPORT LAMB (USA) CN: 202 WOODWARD FOODS AUSTRALIA Ends. Media Contact: Roger White Manager, Public Relations Royal Agricultural Society of NSW P: (02) 9704 1453 E: firstname.lastname@example.org Nicola Dalby Communications Coordinator Royal Agricultural Society of NSW P: (02) 9704 1401 E: email@example.com
At a time when drought has meant a greater focus on the value of Australian produce, the Royal Agricultural Society of NSW’s (RAS) Fine Food Committee has linked with food rescue organisation OzHarvest, to ensure surplus product from the annual Spring Fine Food Show is directed to where it’s needed most. In coming days, charities across Sydney could be receiving Sydney Royal Gold Medal winning Wagyu beef or delicious Champion level pork just judged as part of the Sydney Royal Spring Fine Food Show.
Entries have opened today for the 2019 Sydney Royal Cheese & Dairy Produce Show with Chair of Judges Mark Livermore urging producers to enter despite the tough drought conditions they are currently facing. The Sydney Royal Cheese and Dairy Produce Show is a time-honoured annual competition celebrating excellence within the Australian Dairy Industry. It also helps to set acceptable standards within the dairy sector
Chocolate may not be the first thing that springs to mind when you think of Far North Queensland, but two chocolatiers are doing their best to put the region on the chocolate lovers map. The Callebaut Sydney Royal Chocolate Show welcomed entries from Mossman’s The Australian Chocolate Farm and Charley’s Chocolate Factory in Mission Beach… and both were awarded Silver Medals for their chocolate. In a location more often associated with mango, coffee, papaya and sugar cane The Australian Chocolate Farm and Charley’s Chocolate Factory are creating award-winning chocolate including plain chocolate blocks, coconut dark chocolate, Davidson’s plum dark chocolate and even lemon myrtle dark. It may be renowned as the place the rainforest meets the reef, but Far North Queensland is now being recognised as the ideal location for cocoa, the trees are best grown in humid, tropical climates. This has attracted a new wave of chocolatiers, seduced by the abundance of natural flavours and bush tucker inspiration. The Australian Chocolate Farm took home Silver and a Bronze, whilst Charley’s Chocolate Factory received two Silver and four Bronze medals. Queensland also produced the perfectly named Seatonfire Chilli Chocolate salted caramel dark chilli chocolate, coming from the tiny town of Murphys Creek. For more Callebaut Sydney Royal Chocolate Show chocolates visit Australia's Best Producers here.
Now watch them bring in their best in the annual series of the Sydney Royal Spring Fine Food Competitions. Yes it has been another tough winter, but our primary producers are a resilient bunch and we’ll get to see just how resilient in the upcoming Sydney Royal Spring Fine Food series of competitions at The Stables, Sydney Showground, Sydney Olympic Park.
Italy is the world’s largest exporter of pasta – no surprise there. However, a lot of the pasta they are exporting is made with Australian grown durum wheat. Italian farmers cannot grow enough durum wheat to keep up with demands of pasta producers, resulting in almost half of Australia’s durum being exported to Italy… where it is regarded by Italian millers as the best in the world.
Six brothers from Sydney with a passion for craft beer have delivered the Best NSW Beer to judges at the Sydney Royal Beer & Cider Show. Handcrafted by The Australian Brewery, Seis Hermanos Lager is a Mexican lager that suits the Australian Summer.
The flavour of the month at the 2018 Sydney Royal Beer, Wine & Cider Show was reduced-alcohol beer. With a 200 per cent increase in entries, this class awarded medals to more than half the brews received, so perhaps the days of ‘low alcohol = low taste’ are well and truly over. And why the increased entry numbers? The judges put it down to tax, taste and torsos.
Feelin’ bubbly? Like a box of chocolate, wine is usually the thing you bring to a party when you’re told not to bring a thing. With the weekend fast approaching, what better way to celebrate your Friday night dinner party than by popping open a bottle of Sydney Royals finest.
Much be known to many, it doesn’t cost the world for a good bottle of wine. To think that you have to compromise on quality and taste when buying a bottle that fits into your budget just isn’t the case these days. This is definitely evident with one of these best value wines, being awarded a Sydney Royal Gold Medal and retails for only $10. Get your hands on this pack of six! Top Best Value Wines: Houghton: 2016, Shiraz REYNELLA SA 95.0 = $9 Brown Brothers Milawa Vineyard Pty Ltd: 2017, 18 Eighty Nine Tempranillo MILAWA VIC 95.0 = $15.99 Chapel Hill: 2017, The Parson Cabernet Sauvignon MCLAREN VALE SA 95.0 = $15.99 De Bortoli Wines: 2017, La Bohème Act 4 Syrah Gamay BILBUL NSW 95.0 = $16.70 6/18 De Iuliis Wines: 2018, Semillon CESSNOCK NSW 88.0 = $17 Ingoldby: 2016, Cabernet Shiraz Merlot NURIOOPTA SA 95.0 = $20 Discover more winners of the KPMG Sydney Royal Wine Show here.
Once described as a red wine masquerading as a white, the Hunter Valley’s most important grape helped Brokenwood Wines take out the title of Best NSW Wine at the KPMG Sydney Royal Wine Awards, the honour going to their 2016 Forest Edge Chardonnay. Awarded the James Busby Perpetual Trophy, Brokenwood Wines was established in 1970 in the foothills of the Hunter Valley’s Brokenback Ranges. One hundred and forty years earlier James Busby planted more than 350 varieties of grape vine cuttings in the region, establishing the birthplace of Australian wine. Donated by the NSW Department of Primary Industries, the James Busby Perpetual Trophy is awarded to the NSW wine achieving the highest total medal score over the previous 12 months on the NSW Wine Show circuit. To be eligible, a wine must have entered all of the following wine show tiers: A) Regional Wine Show - must have entered at least one of the following shows: 2017 Hunter Valley Wine Show, 2017 Riverina Wine Show (Riverina GI wines only), 2017 Mudgee Wine Show 2017, Canberra & Region Wine Show (includes the whole Southern NSW Zone, Southern Highlands and South Coast), 2017 Orange Wine Show, 2017 New England Wine Show. Points awarded to Gold medal winning Exhibits only. B) 2017 NSW Wine Awards. Points awarded to Gold, Silver and Bronze medal winning Exhibits. C) 2018 KPMG Sydney Royal Wine Show. Points awarded to Gold medal-winning Exhibits. Brokenwood Wines 2016 Forest Edge Chardonnay picked up Best Chardonnay at the New South Wales Wine Awards 2017, a Gold Medal at the St Martin Orange Wine Show 2017 and a Gold Medal at the 2018 KPMG Sydney Royal Wine Show. Other trophy winning Hunter Valley wines this year were Two Rivers 2018 Stones Throw Semillon, Best Value White and Bimbadgen 2013 Signature Semillon, Best Semillon.
It’s time to stop and smell the Rosé. Last week, the winners of the KPMG Sydney Royal Wine Show were announced. With so many wines awarded a Bronze, Silver or Gold medal, it can be a little overwhelming looking at the results and figuring out which wine you would like to try. At the Royal Agricultural Society of NSW (RAS), we’ve simplified it by delivering top ten lists over the upcoming days so you know exactly which wines you should purchase and with it being International Rosé Day, we thought what better way than to kick off with the top 10 Rosés’ of 2018. Longview Vineyard: 2018, Nebbiolo Rosato MACCLESFIELD SA - GOLD Tahbilk Pty Ltd: 2017, Rosé NAGAMBIE VIC - GOLD Hahndorf Hill Winery: 2018, Rosé HAHNDORF SA - GOLD De Iuliis Wines: 2018, Rosé CESSNOCK NSW - SILVER Chateau Yaldara: 2017, Rosé LYNDOCH SA - SILVER Windowrie Winery: 2017, Estate Pig In The House Rosé CANOWINDRA NSW - SILVER Peter Lehmann Wines: 2017, Portrait Rosé TANUNDA SA - SILVER Howard Vineyard: 2018, Range Rosé NAIRNE SA - SILVER Bird In Hand: 2018, Pinot Noir Rosé WOODSIDE SA - BRONZE The Yalumba Wine Company: 2018, Y Series Sangiovese Rosé ANGASTON SA - BRONZE Discover more Rosé winners from the KPMG Sydney Royal Wine Show here.
Australia's emergence as a force in quality craft beer and cider making has been celebrated this weekend with the staging of the Sydney Royal Beer and Cider awards at Sydney Showground, Sydney Olympic Park. The announcement of the Sydney Royal Beer and Cider awards was the culmination of weeks of expert judging of both the KPMG Sydney Royal Wine Show and the Sydney Royal Beer and Cider Show. While the connection between beer competition and the Agricultural Society of NSW dates back to 1824 (the awarding of ten Spanish dollars for a hogshead of the best beer at Parramatta), there was no beer competition at the Sydney Royal Easter Show from 1918-2007. The Sydney Royal Beer and Cider competition earned its own stand-alone status in 2013 and has gone from strength to strength as its popularity among Australian beer and cider devotees grows. Chair of the Sydney Royal Beer and Cider Awards Neal Cameron says the standard of entries is improving year on year; "The quality of the beers we are getting through is just incredible, to the point that if brewers don't reach a certain marking standard, Judges become a little annoyed that you have made them drink that beer," Neal Cameron said. "The quality of ciders was also exemplary this year," he said. Of the 225 entries received this year, five champions were chosen. They were: CHAMPION PACKAGED BEER - PIRATE LIFE BREWING PIRATE LIFE BREWING PIRATE LIFE MOSAIC IPA CHAMPION DRAUGHT BEER - LORD NELSON BREWERY LORD NELSON NELSPRESSO BROWN ALE CHAMPION EXPERIMENTAL OR SPECIALTY BEER - HOPE BREWHOUSE HOPE BREWHOUSE BARREL AGED EXTRA STOUT BEST NSW BEER - AUSTRALIAN BREWERY AUSTRALIAN SEIS HERMANOS CHAMPION CIDER - FLYING BRICK CIDER CO FLYING BRICK CIDER ORIGINAL CIDER. Blair Hayden, Managing Director of Sydney’s Lord Nelson Brewery (winner of Champion Draught Beer) says the Australian Beer and Cider industry watches closely international REWARDING EXCELLENCE IN AUSTRALIAN AGRICULTURE influences and innovation to help satisfy the developing tastes of Australian drinkers, but is devoted to Australian product; "It is a very strong growth industry within Australia and I think the influence of established brewers such as ourselves who are 100% natural and obviously using Australian malted barley and supporting the country’s needs augurs well for the industry in this country," Blair Hayden said. Flying Brick Cider Co. from Wallington near Geelong in Victoria flew the flag for the Cider sector as the sole champion amongst the five champions declared at the Sydney Showground presentation. All Sydney Royal Beer and Cider competition results can be found here; www.rasnsw.com.au/sydney-royal-competitions/competitions/beer--cider/results/ For further information and images of the Beer and Cider Awards please contact: Roger White Manager, Public Relations Manager Royal Agricultural Society of NSW t 02 9704 1453 m 0478 092 425 e firstname.lastname@example.org
The 2018 KPMG Sydney Royal Wine Show has produced a tale in two parts – the continued excellence of some of Australia’s household names in winemaking and the emergence of the new brigade.
For lovers of fine wine it is truly a once a year opportunity. The Grape, Grain & Graze Festival, formerly known as the Sydney Royal Wine Experience, will be held on Saturday afternoon, 11 August, 2018 at Sydney Showground, Sydney Olympic Park (2pm to 6pm). Not only does the Grape, Grain & Graze Festival allow you to taste this year’s Sydney Royal award-winning wines, beers and ciders, but you will also find out why they were the choice of the experts through face-to-face tutorials. All this with Sydney Royal award–winning food and music to match. Each of the 2300 wines judged behind closed doors in the annual KPMG Sydney Royal Wine Show just days earlier will be on offer, allowing ticketholders to make their own judgements, as will beer and cider medallists awarded by industry experts in the Sydney Royal Beer and Cider Show. Industry Judges will be on hand to answer your questions and guide your palate around the stunning array of varietals and blends. Chair of the Sydney Royal Wine Committee Sally Evans says the Grape, Grain & Graze Festival is unique: “Nowhere else in Australia will you be given this sort of opportunity to taste such a vast array of award-winning wines, beers, ciders and produce,” Sally Evans said, “This is a once a year experience, offering extraordinary value for money, which brings the public into direct contact with the very best Australia has to offer from the land. “These producers take extreme pride in what they create, and for the public to be able to enjoy these offerings on such a grand scale and all in the one location is a real treat. “Whether you are seeking a fun afternoon out with your girlfriends, your partner or a group of mates, our team at Sydney Royal has every base covered for you,” Sally Evans said. Event Details Date & Time: Saturday 11 August 2018, 2pm-6pm Ticketing: Pre-Purchased Single ticket $90 + booking fee (bf) Double Passes $164 + bf Closes Friday 10 August at 5pm RAS Member Prices - Please use the Promotional Code provided in the Members Newsletter to receive the discount Single Ticket $80 + bf (pre-purchased) Double Pass $150 + bf Groups of more than 10 tickets attract a discount and can be purchased by contacting Lindsey at GGG@rasnsw.com.au Door Ticket – Public: Single Ticket $100 Double Pass $184 Door Ticket – Members: (Showing Membership) $90 Please note: the online ticketing link will close Friday 10 August at 5pm. Alternatively, tickets can be purchased at the door on the day Your Ticket Includes: 1x Riedel Ouverture Glass Unlimited tasting of the 2018 KPMG Sydney Wine Show Entries (2200+) Access to the Trophy Room (5x Tastings) Access to the Beer & Cider Garden 2x Beer/Cider Tasting Paddle Vouchers Grazing stations that include a huge array of Sydney Royal award-winning products Event Guide and Results Catalogue Wine “Judges Masterclass” with Chair of Judges PJ Charteris and International Judge Fongyee Walker MW Beer & Cider “Judges Masterclass” with Chair of Judges Neal Cameron, as well as other Beer & Cider experts. Sydney Royal award-winning producers onsite offering tastings and products to purchase For more information: http://www.rasnsw.com.au/events/GrapeGrainGraze/ This is an 18+ only event, ID may be requested upon arrival. Media Contact: Roger White Manager, Public Relations Royal Agricultural Society of NSW P: 02 9704 1453 E: email@example.com or Nicola Dalby Communications Coordinator Royal Agricultural Society of NSW P: 02 9704 1401 E: firstname.lastname@example.org
Food consultant, media presenter, author, educator With eight cookbooks on her resume, specialist cooking classes taught, countless restaurant reviews written, and a weekly radio food segment, it is fair to say Brigid knows more about food and cooking than most. Her role as Chair of Judges for the Sydney Royal Regional Food Competition will see Brigid assessing everything from spice blends to sweet jams, nut butters to confectionary and even cold-pressed juice and vinegar.
CEO Olga’s Fine Foods, founding board member FoodSA, board member Master Butchers, food blogger and gastronomy lecturer Taking leave from his family business Olga’s Fine Foods in South Australia, this is Dr George Ujvary’s third year as Chair of Judges for the Sydney Royal Branded Meat competition. He recognises the value in connecting with primary producers and providing feedback that encourages the pursuit of excellence. George is a strong advocate for consumers to choose local food, and firmly believes it is important to know exactly where your food is coming from. The opportunity to judge 100% Australian farmed lamb, beef and pork has drawn George back to Sydney Royal competitions for seven years. Image from Olga's Fine Foods Facebook Page
Corporate Chef and foodservice business manager Meat & Livestock Australia Sam Burke has cooked all over the world, from McDonald’s Japan to the Australian High Commission in London, but his favourite ingredient remains Australian beef. He travels the world promoting the quality and diversity of our beef, and works closely alongside farmers, food traders and chefs ensuring the standard remains high. This is Sam’s fourth year with Sydney Royal and once again, he will be closely judging the quality of 100% Australian farmed lamb, beef and pork. Image from the Chef Samual Burke Facebook Page.
Head Chef, Award Winner, Head Teacher, Le Cordon Bleu Australia Program Manager… and Sydney Royal Branded Meat Judge, Karen Doyle From a summer job as a commis chef in a boutique 5-star hotel in Ireland to Le Cordon Bleu Australia, Karen Doyle has followed her passion for quality ingredients and culinary experiences. She has worn many hats in a career that has included Head Chef and restaurant owner to Head Teacher and Program Manager. Karen’s award-winning culinary calling sees her perfectly positioned to judge Branded Meats in the Sydney Royal Fine Food Show. In her seventh year as a judge, Karen will taste an incredible array of 100% Australian farmed lamb, beef and pork including lamb rib racks and boneless pork loin. With a heavy weighting of 30% of each score allocated for tenderness, Karen will be enjoying young cuts of meat that have been quickly seared or grilled. Image from Le Cordon Bleu Australia Facebook Page
The winemaking sector in Australia is full of amazing stories of people who have been able to turn their talents or bright ambition into market-leading labels, scientific breakthroughs or world-class innovations.
Recipes serves 4 entrees Ingredients 2 x Poacher’s Pantry Smoked Duck Breast 290gm jar Rothwood Mudgee Pickled Cherries 40ml rosemary infused extra virgin olive oil Micro herbs - Red vein sorrel, watercress, chervil and red elk Pickled Cherry Gel 100 ml Pickled Cherry Juice 0.6 gm Agar Agar 0.2 gm Xanthan Gum METHOD: Drain the cherries and set aside. Place 100mls of the pickled cherry juice in a pot and bring to the boil. Whisk the agar agar until well combined and starts to thicken. Then cool in the fridge to 4 degrees in a bowl and let it set like a jelly. Once set, place in a small blender (I use a spice grinder) until smooth. While motor is running add xanthan gum. Refrigerate until ready to assemble the dish. Pickled pencil fennel 1 bunch pencil fennel or 1 baby fennel, shaved 70ml rice vinegar 30gm sugar 70ml water Pinch sea salt METHOD: Wash and trim the end of the pencil fennel, Put fennel in a zip lock bag, keep the fennel tips for garnish. Bring rice vinegar, sugar, water and salt to the boil. Cool the pickling liquid then pour over the pencil fennel. Remove air from the bag and seal. Refrigerate for 24 hours. If using baby fennel finely shave and put in pickling liquid for 1 to 2 hours. Fennel and black pepper brick pastry 1 Brick pastry sheet 20gm melted butter 1/2 teaspoon fennel seeds, roasted and crushed 1/2 teaspoon black peppercorns, roasted and crushed 1 teaspoon rosemary, chopped 1/2 teaspoon Murray River pink salt METHOD: Brush the brick pastry with melted butter and sprinkle with fennel seeds, salt, pepper and rosemary, Bake in a pre-heated oven at 150 degrees for 5-8 minutes until golden brown. Assemble the dish Slice the duck length ways and arrange half a breast per person on a plate, Pit the cherries and cut in half. Cut the brick pastry into 1cm strips. Put a couple of spoons of the cherry gel, pickled pencil fennel, cherries, brick pastry and herbs on the plate and finish with a splash of the rosemary infused oil. Chef’s tips: If you don’t have time to make the cherry gel, just whisk 40ml of pickled cherry juice and rosemary infused oil and drizzle of dish to finish. Enjoy! Tim Browne Executive Chef, Royal Agricultural Society of NSW
When we hear the word ‘chocolatier’, it brings to mind a man in a brown suede top hat and a long purple blazer, the gorgeous Willy Wonka. He depicts a wonderful world of sweets and decadent goodness all within his very own chocolate factory. The classic character from our childhood presents a mouth-watering world where we see the likes of Scrumdiddlyumptious bars, Ever-lasting Gobstoppers and, of course, Wonka Bars. The famous Wonka Bar was created with pure imagination and some assistance from always smiling oompa loompas. This may seem surprising but you truly can create your very own Wonka Bar in your own kitchen, thanks to the science of tempering chocolate. I’m not sugar coating it, tempering chocolate actually is a lot easier than it seems. It is crucial when creating smooth, shiny chocolate with that oh so satisfying snap. Tempering your chocolate also eliminates the risk of eating chocolate that is greyish in colour with a slightly gritty texture (something worthy of a Slugworth product for sure!) Now, like the great Willy Wonka said, “Hold your breath. Make a wish. Count to three.” Three methods that is, to creating a beautiful piece of chocolate. Think of your kitchen as Wonka’s factory and yourself as the ever-productive, visually mesmerising chocolate fountain. You’ll be mixing and churning your chocolate by hand because “it’s the only way if you want it just right.” Tabling is the first method of tempering chocolate. Like creating that chocolate fountain in your own kitchen, you must melt your chocolate to 45 degrees and pour two-thirds onto your kitchen bench top. This is where you churn, scrape and move your chocolate around until it reaches the perfect temperature of 27 degrees. Take your cooled down chocolate and transfer it to a heated pot where the thermostat is lowered to the working temperature of your chocolate. Thoroughly mix in your final third of chocolate until very well combined and smooth. Your chocolate should have reached around 32 degrees. If your chocolate sets at room temperature after a few minutes on the back of a plastic scraper then you’ve done it – you’ve tempered chocolate! The second method is seeding. Not to be confused with gardening, seeding is heating your chocolate, again to 45 degrees. Instead of churning it on a bench top to cool down, you simply add in a quarter volume of chocolate callets. Callets are the type of magic Wonka would have loved, they are chocoloate chips designed for melting – not baking! Stir the callets into your chocolate with the thermostat lowered to the chocolates working temperature until they have immersed and melted in. If you’re working in a room that is below 22 degrees, different chocolate will have different setting times. Dark chocolate should set in five minutes, seven for milk and between nine to 10 minutes for white chocolate. Method three is just knowing your numbers. Don’t let the figures scare you, as the title suggests, there is a science behind this and definitely a method to the madness. No two chocolates are created the same. Milk, dark and white chocolate all have different types of cacao concentrations in addition to cocoa butter. Milk chocolate tempers perfectly between 30-31 degrees, dark chocolate at 31-32 degrees and white at 29-30 degrees. Tempering chocolate is the process of heating and cooling chocolate to a certain temperature to control all of its crystals. Like building a house, your chocolate will not temper unless it has a solid structure, and that structure is beta crystals. These crystals must be present for you to achieve the desired consistency of your chocolate. Just like each kid that went into Wonka’s Factory, five different crystals can develop within chocolate. The beta crystal is like Charlie, he is kind, loving and wants nothing but success for Wonka’s factory – he’s the only one you want! Forget Violet, Veruca, Augustus, and Mike TV. You don’t need them when you have Charlie! See, tempering chocolate can be ‘choc’ full of fun when you know what you’re doing! Now with “so much time, so little to do. Strike that. Reverse it;” there's only 78 days untill the smooth Festival of Chocolate where we will be holding the Ca llebaut Sydney Royal Chocolate Show. It will be here that festival patrons will be able to observe the Sydney Royal judging process. Tickets to the festival are on sale now. Get yours here.
Pasta. The favourite Italian carb that has so many of us salivating just at the mere thought of it. Pasta Di Porto has been entering the Sydney Royal Pasta competition since 2011 and have won a medal every year since. Most notably, being awarded dual champions in 2012 for their Fresh Ggg Tagliatelle and for their Pumpkin Parmesan and Basil Ravioli. Sydney Royal competitions pride themselves on setting the benchmark for agricultural excellence with a win regarded as one of the highest honours in the food and beverage industry. When a product is rewarded with a win, the entering exhibitor receives medal artwork to use on their packaging, providing recognition of an award-worthy product. A medal win is more than a promotional or marketing tool though; it is true acknowledgement of the hard work, dedication and ability to create a quality product for consumers. Pasta Di Porto has won a total of 10 Gold medals since first entering in 2011 and two Champion titles. Their most recent win came in 2017 when they took home Champion Specialty Pasta for their Quattro Formaggi and Spring Roll Ravioli. “At Pasta di Porto we are proud of our Southern Italian heritage. By combining locally sourced seasonal produce with traditional methods, we bring classic Italian flavours to our cooking.” Even though they have won multiple Sydney Royal medals, their greatest success comes from the satisfaction of their customers, “Our highest accolades come from our customers, be it families or local restaurants. We enjoy seeing our customers enjoying our food.” Entries for the Sydney Royal Pasta competition are still open. Don’t miss out on showcasing your product to expert judges. Enter here.
The ever-evolving Fine Food scene in Australia has resulted in a number of new categories for the Sydney Royal Spring Fine Food competitions which are now open for entry to judging 2018.
Chocolate. A decadent sweet that can be devoured multiple ways. A sweet to be consumed whichever way you like; from the ever loved chocolate bar, that perfect chew you get from a piece of fudge or the mesmerising way you can pour it as a topping to finish off a dessert. While many of us may be experts of eating this glorious food, many of us don’t know the work behind creating it. When making chocolate, there are seven clear stages of taking the cocoa bean to a ready-made product. Harvest and Fermentation Chocolate production begins with the harvesting of the of coca. Cocoa comes from tropical evergreen Cocoa trees, such as Theobroma Cocoa. The harvesting of the cacao pod is done by hand to identify the mature pods. These pods are then carefully broken to release the cacao beans. There are then heaped in a pile on mats or banana leaves and covered, or put into a bin or box with a lid. The fermentation process occurs when the pulp surrounding the cacao bean is converted into alcohol by the yeasts present in the air and the heat generated by the pile or box. The cacao beans are mixed gently during this process to introduce oxygen into the pile or box, which turns the alcohol into lactic and acetic acid. Slits or holes in the box allow the resulting liquid with its alcohol content to slowly leak out of the pile of beans during the fermentation process, leaving just the beans. This process can take up to eight days. The fermentation process is crucial as it betters the flavour and reduces the roasting time. Drying and Storage Once fermentation is complete, the now called cocoa beans will have a higher moisture content. For these beans to be shipped around the world, they must be dried. Once the moisture percentage in the cocoa beans has reached 6 to 7 per cent, they are sorted and bagged. The bagged cocoa beans are then loaded on ships to be delivered to chocolate manufacturers. Manufacturing Once the beans have made their way to the machinery of a chocolate factory, they are ready to be refined into the smooth chocolate that we all love. The first grind of the beans is usually done in a milling or grinding machine such as a melangeur. The nibs are ground or crushed to liquefy the cocoa butter and produce what is now called chocolate liquor or chocolate liquid. Secondly, most chocolate manufacturers use a roll refiner or ball mill, which has two functions: to further reduce the particle size of the cocoa mass and to distribute the cocoa butter evenly throughout the mass, coating all the particles. This process creates heat that melts and distributes the cocoa butter. Different percentages of cocoa butter are removed or added to the chocolate liquor. Cocoa butter carries the flavour of the chocolate and produces a cooling effect on your tongue that you might notice when eating dark chocolate. Conching You know that melt in your mouth quality you get when you have a nice piece of chocolate? You can thank the process of conching for that! This process develops the flavour and releases some of the bitterness giving chocolate its smooth texture. A conch machine has rollers that continuously knead the chocolate over a period of hours and days depending on the desired flavour and texture of the chocolate. Tempering This is the fun step. This is where you see all your hard work form a final product to be enjoyed all over the world. The tempering and moulding of chocolate allows the cocoa liquor cool and harden into different shapes. Finally, the chocolate is wrapped and sent off. Voilà – you now have chocolate. Fancy yourself a bit of a chocolatier? Entries for the 2018 Callebaut Sydney Royal Chocolate Show are now open! Find out more here.
The saying goes, “put all your eggs in one basket”. Here at the RAS, we’ve taken that principle and applied it to the meat section of our Spring Fine Food competitions. Now named the Sydney Royal Branded Meat competition and combining the Sydney Royal Beef, Lamb and Pork competitions under one umbrella, the RAS is continuing to honour the traditions of local agricultural shows and produce markets around Australia. Celebrating heritage, quality, provenance and innovation, the Sydney Royal Fine Food Show continues to set the benchmark for top quality products. As part of the Spring Fine Food Show, in 2017 the RAS received over 2,000 entries from over 400 exhibitors with medal winners and Champions showcased at the Taste of Excellence Awards. This year the RAS hopes to exceed the 2017 entry numbers and once again celebrate world standard produce. Entries for the Sydney Royal Branded Meat competition open 30 May. Find out more here.
2018 is seeing quite a few changes in the Royal Agricultural Society of NSW Sydney Royal competitions. With the Spring Fine Food competitions almost upon us, one major transformation is the brand new name for the Sydney Royal Deli Meat competition. Say hello to the Sydney Royal Smallgoods & Charcuterie Competition. The name change reflects the wide-ranging entries and pays homage to the artisanal processes used to prepare specialty and gourmet cured meats. Established in 1995, the competition judges a variety of smallgoods products across 54 classes, ranging from ham, bacon, salami and prosciutto to general smallgoods, cooked products, poultry products, gourmet products and sausage classes. Launching on Thursday 24 May, butchers and smallgoods manufacturers are attracted by the history and reputation of the competition. Judging is held in September as part of the Spring Fine Food Show, with the Champions of each competition announced at the Taste of Excellence Awards Night on 21 September. Entries for the Sydney Royal Smallgoods & Charcuterie Competition open Thursday, May 24. Find out more here.
Indulge in this glorious carrot cake recipe that just happens to be gluten-free! Ingredients 55g rice flour 50g gluten-free cornflour 2 teaspoons gluten-free baking powder 1 teaspoon bicarbonate of soda 1 teaspoon xanthan gum (optional) 1 tablespoon ground cinnamon 1 tablespoon mixed spice 200g almond meal 220g brown sugar, firmly packed 280g grated carrot - about 2 medium carrots 40g chopped walnuts 4 eggs, separated Method Preheat oven to 160°C. Line 22cm loaf tin with greaseproof paper. Sift flours, baking powder, bicarbonate of soda, xanthan gum, cinnamon and mixed spice 3 times into a large bowl. Stir in almond meal, sugar, carrot, walnuts and egg yolks. In a medium bowl, beat egg whites until stiff peaks form. Gently fold whites into carrot mixture with a large metal spoon until just blended. Pour batter into tin and bake 45 to 50 minutes, or until firm to touch and a skewer comes out clean. Allow to stand 10 minutes then remove from tin and place on wire rack to cool. When cool, top with frosting. Cream cheese frosting 250g cream cheese, softened 1 tablespoon lemon juice 85g pure icing sugar 40g chopped walnuts Combine cream cheese, juice and icing sugar in a bowl and mix well. Ice cake then sprinkle with chopped walnuts.
Entries will open today for the most decadent competition on the Sydney Royal calendar, the 2018 Callebaut Sydney Royal Chocolate Show. For the first time this prestigious competition will take place alongside the smooth festival of chocolate at Sydney Showground, capping a perfect weekend of all things chocolate. Chair of Judges and 2018 Champion of the RAS (Royal Agricultural Society of NSW) Jodie Van Der Velden has welcomed the move to allow the public to see what has in the past been a behind-closed-doors judging process. “For the first time the public will be able to witness the mechanics of the judging process and see firsthand the substantial commitment and professionalism of the Royal Agricultural Society of NSW,” Ms Van Der Velden said. Last year’s competition saw entrants from around the nation judged across 22 classes. Classes range from chocolate blocks to truffles, chilli chocolate and handcrafted showpieces built on-site and against the clock. Expert judges will assess entrants based on taste, texture, smoothness and innovation (flavour and texture). A unique aspect of the Callebaut Sydney Royal Chocolate Show is its focus on student categories, providing apprentice chocolatiers the chance to further develop their skills. “The creation of our student category is one of my proudest accomplishments,” said Jodie Van Der Velden. “The key in raising the quality of products in our industry ideally starts with our future leaders and their grounding in quality training,” she said. Prizes include training packages for winners to further their specific industry skills, among these the acclaimed Callebaut Belgian Chocolate Academy. Entries for the Callebaut Sydney Royal Chocolate Show close 5 pm Wednesday June 13, 2018. Further details can be found at: www.sydneyroyal.com.au/chocolate Judging will take place at the smooth festival of chocolate on Saturday 1st and Sunday 2nd of September at Sydney Showground. For more information please contact: Roger White Manager, Public Relations Manager Royal Agricultural Society of NSW t: (02) 9704 1453 m 0478 092 425 e: email@example.com Nicola Dalby Communications Coordinator Royal Agricultural Society of NSW t: (02) 9704 1041 m: 0434 579 906 e: firstname.lastname@example.org
One of the fastest growing industries in Australia, the Beer and Cider sector is about to take centre stage once again via the prestigious Sydney Royal Beer and Cider Show. Entries have now opened for what is each becoming an increasingly diverse and exciting industry in Australia and gaining acclaim around the world. In 2018, esteemed Sydney Royal judges will taste and award entries from 40 classes that include bottled and draught beers and ciders. Chair of Judges for the 2018 Beer and Cider Show Neal Cameron says this competition serves several purposes; “Of course the Sydney Royal Beer and Cider Show sets out to recognise and celebrate the very best product and producers we have in Australia, but it also offers up-and-coming beer and cider makers an opportunity to gain individual feedback from our expert judges,” Neal Cameron said. “It is a rapidly expanding sector which lends itself to seemingly endless creative options and that is why last year for the first time we introduced a dedicated Experimental and Specialty Beer Champion category,” he said. In 2017 Hope Brewhouse earned the title of Champion within this category for its superb Barrel-Aged Extra Stout. “We also encourage Sours to be entered into the Experimental & Specialty classes this year, reflecting the growth of the affection for this style of Beer by brewers and drinkers alike”. Entries for this year’s Sydney Royal Beer and Cider Show close at 5pm, Wednesday 16 th of May 2018. Further details can be found at: www.sydneyroyal.com.au/beercider The judging will take place on the new date of Tuesday the 24 th July, 2018 in the Southee Pavilion at Sydney Showground, Sydney Olympic Park. The Awards Presentation will take place in Hall 6 Sydney Showground on Saturday, 11 th of August, 2018 from 12pm at the public tasting event; Grape, Grain & Graze Festival. < Ends > For further information please contact: Roger White Manager, Public Relations Royal Agricultural Society of NSW t (02) 9704 1453 m 0478 092 425 e email@example.com
Poised as he concentrates on his next swing, a woodchopper braces himself before using brute strength to slice his axe through a block of wood. Holding the axe is twelve-year-old Hayden Hewitt from Wamuran, QLD. A third-generation woodchopper, Hayden is following in the footsteps of both his father and grandfather, competing at the Sydney Royal Easter Show. Inspired by his father, Hayden began his woodchopping campaign at just three years of age and is the youngest competitor at the 2018 Sydney Royal Woodchopping & Sawing Competition. “My first ever competition was at the Caboolture show in the underhand competition,” Hayden said. And while most twelve-year-old boys are running around the footy field, playing video games or catching the latest flick at the movies, Hayden spends his spare time practicing for his next competition. “I train every afternoon with wood we get from my Grandparents property. “I sometimes have to cut up wood for firewood and we sell some of it off after we cut it.” Keen to continue with his family’s tradition of woodchopping Hayden hopes to one day win the World Tree Felling title as his grandad once did at the Show. “Wood felling is my favourite competition. It’s the most exciting,” Hayden said. “You have to cut three holes in the tree, climb up using these boards that have a metal clip in the end that dig into the hole. “And then when you get up on three boards you cut halfway through the block on top then come down and do the same on the other side.” Competing in the tree felling, underhand and standing block competitions all in the opens age group, the Father and Son competition is the highlight of the event for Hayden’s family. “I watched Dad Woodchopping when I was younger and I just wanted to do that.” And although Hayden didn’t place in the open events, he was selected to compete in the junior development event, placing fourth in his final. An effort that makes his dad very proud. “We’re not too worried about Hayden competing. He is trained well with the correct technique,” Lindsay Hewitt said. “He does a lot of it himself and we give him a few pointers along the way.”
It’s fresh, it’s new and best of all it’s locally sourced and brewed! Developed exclusively for the 2018 Sydney Royal Easter Show, the ‘Show Stopper’ combines locally sourced ingredients to produce a unique and refreshing pale ale. Grant Wearin, of Modus Operandi Brewing was looking to blend the ingredients to create an “approachable, flavourful product,” he said. “What we’re looking for is a balanced, approachable beer that highlights the unique quality of products, which were grown and supplied in NSW. “A product that’s fresh and really high quality.” Supporting NSW farmers, the pale ale is brewed at Modus Operandi, Sydney NSW and made with La Trobe Malted Barley from Forbes, NSW and Ryefield Hops from Bemboka, NSW. The fresh taste of the brew, characterised by its natural features is unpasteurised, unpreserved and contains no other additives. “You’ll be able to taste, look and feel the freshness of the beer knowing that it’s literally been kegged out of the tank days before you’re drinking it,” he said. “You will hopefully want more than one.” Inspired by the uniqueness of The Stables at the Show, Kate Saba, Services Manager for the Show initiated the idea of a beer brewed exclusively for The Stables, and available only during the 12 days of the Show. “The Stables lends itself beautifully to this project. With all the timber and the original stables from the horses we have been able to turn them into restaurants and pop up shops,” Kate said. So if you haven’t already, make sure you head to The Stables to quench your thirst and savour a schooner of Sydney’s finest!
When your motto is to ‘celebrate the source’, there’s little doubt the entire Brasserie Bread bakery is celebrating today. Rising to the occasion at the President’s Medal Awards dinner, Michael Klausen, Head Baker and Co-Founder, spoke of his passion for single origin bread and the glorious wheat fields of the Flinders Ranges. The story starts with the soil and the little golden nuggets of wheat Brasserie Bread seeks out. They are the source of flavour, aided by the unpolluted air and dry sunny weather. If meat producers take us from paddock to plate, the team at Brasserie Bread follow a very strict field to flour or ground to grain philosophy. “The day my life changed was when I sat down and had a chat with a farmer,” explained Klausen. With a committed attitude to traceability and a willingness to share the journey with the consumer, when you pick up a loaf of Brasserie Bread, the baker knows exactly what paddock it came from and is happy to share the land to loaf story. Picking up the President’s Medal Award, one of the most unique and prestigious food and beverage awards in Australia - for their Flinders Ranges Sprouted Wheat Loaf - Brasserie Bread’s connection with the farmers and the single origin philosophy of their bread has reaped the benefits. Named as the best of the best, from the 5,308 produce entries in Sydney Royal Wine, Dairy, Fine Food, Chocolate and Beer & Cider competitions, Brasserie Bread also collected the DPI Innovation Award for their outstanding innovative achievements. Image: Paul Robbins, Monde Photo
In wine there is wisdom... and the Sydney Royal Wine Show judges are here to help you wise up. Attracting over 2,300 entries, the Sydney Royal Wine Show is your go-to for wine knowledge. Open for 2018 entries, the 2017 results will point you in the right direction when it is time to pop the cork. Looking for a classic riesling? Our Judges awarded 98 points to John Hughes Wines Rieslingfreak No.3. After a pleasing sauvignon blanc? Our Judges would recommend the 96 points recipient Miles from Nowhere Sauvignon Blanc and Berrigan Wines Mount Benson Sauvignon Blanc with 95 points. Fancy a fresh citrus Semillon? Our Judges would suggest Tyrell’s Vineyards Vat 1 Semillon, 96 points and Tulloch Wines Julia Limited Release Semillon with 95 points. Australian chardonnay is an impressive class, 96 points awarded to Flametree Wines SRS Wallcliffe Chardonnay and Montalto Vineyard & Olive Grove Pennon Hill Chardonnay. Rosé comes through with Koonara Wines Emily May Rosé Pinot Noir, 96 points whilst merlot represents with 96 points going to Amberley Wines 2016 Merlot. Gold medals were also awarded to W Salter & Son Pepperjack Sparkling Shiraz, Lindemans Wines Coonawarra Limestone Shiraz Cabernet, Evans 7 Tate Redbrook Cabernet Sauvignon, Moppity Vineyards Cato Tempranillo, Brown Brothers Tasmania Devil’s Corner Mt Amos Pinot Noir, Xanadu Wines DJL Sauvignon Blanc Semillon, and Peter Lehmann Wines Hill & Valley Pinot Gris amongst others. The Sydney Royal Wine Show results are online, www.rasnsw.com.au/sydney-royal-competitions/competitions/sydney-royal-wine-show/results/ and can save you time and stress next time you need to pick up a bottle for BYO. The 2018 Sydney Royal Wine Show is accepting entries now for mid-year judging.
Camels have been milked for over 5000 years but the first pasteurised camel milk in Australia was not produced until 2014. This year the Sydney Royal Cheese & Dairy Competition welcomed camel milk for judging, and the first ever Gold Medal for Camel Milk was awarded, with a score of 18.5 out of 20, to Summer Land Camel Dairy. Camel Milk is higher in iron than cow’s milk, lower in cholesterol than goat’s milk, lower in lactose than cow’s milk and higher in vitamin C than cow’s milk. Camel milk is smooth, creamy, and pure white in colour. It can be used as a base for ice cream, cheese, gelato, hand cream, soap, shampoo and even body lotions. Camel milk makes delicious smoothies and panna cotta and can be added to your coffee and breakfast cereal. You can drink it by the glass or use it in place of cow’s milk in recipes. And the hump? It stores fat, a source of nourishment for the camel as it crosses the desert…
Do you like an espresso or a latte? Neither! How about a piccolo? Like that little girl in the Old El Paso commercials asking ‘why don’t you have both’; a Piccolo combines your espresso and your latte. A piccolo latte is a café latte made in an espresso cup. It has a very strong but mellowed espresso taste thanks to the steamed milk and micro foam within it. One theory suggest the piccolo latte originated in Sydney baristas and coffee roasters started drinking piccolo-style coffee in order to check how their brews were tasting with milk throughout the day. Not wanting a dairy bloat nor to be bouncing off the walls so full of caffeine, this perfectly shrunk café latte deliciously does the job. At this year’s Sydney Royal Coffee Competition, Piccolo was added as a class. As a result, exhibitor The House of Robert Timms has taken out two Champion Coffee Titles – Champion Piccolo Blend and Champion Sustainable Coffee. For a newly introduced class and to already have a Champion, The House of Robert Timms has set the bar (or even, beans) high.
For more than 25 years, the Rodely family have been farming award-winning oysters in the pristine waters of Nelson Lake located in NSW’s Mimosa Rocks National Park. Environmental sustainability is at the heart of the family business, with all oysters bred and grown on site and only eco-friendly materials used. Even wastewater is recycled to maintain local parks and gardens. Recycling titles is becoming a theme for the Rodely family and their Tathra Oysters too… once again they have been named Champion Sydney Rock Oyster at the Sydney Royal Fine Food – Aquaculture Competition. This is the 14 th year Tathra Oysters have taken home the title of Champion – 2001, 2002, 2003, 2004, 2006, 2007, 2009, 2010, 2012, 2013, 2014, 2015, 2016. The Rodely family was presented with the Award of Outstanding Excellence in 2004 & 2007 for Tathra Oysters and won the Inaugural President’s Medal in 2006. Sydney Royal Medals benchmark products that have been deemed outstanding, the President’s Medal Judges examine the commercial success, environmental integrity and social involvement of the business behind the product. The President’s Medal is awarded to the best of the best, the supreme food champion. Perhaps Sydney Royal awards are the pearls in every Tathra Oyster shell.
Today marks the day that many of us will be showcasing public displays of affection to our loved ones. Money will be spent on flowers, cards and teddy bears galore. Might we suggest adding a certain sweet treat to the shopping list for your other half? How does a chocolate praline croissant, a caramelised vanilla slice with raspberries and a fresh fruit Danish sound? Pretty good if you ask us and we think our Sydney Royal Professional Bakery Judges agreed awarding Champion Pastry to young apprentice, Joshua Nickl for these mouth-watering goodies. “It’s a big honour winning both Champion Pastry and Champion Apprentice. It’s a pretty special feeling.” Said Mr. Nickl As both the apprentice and son of famous, The Gumnut Patisserie, it’s safe to say that Mr Nickl was born and ‘bread’ in the baking industry. Founded by his parents Tracy and Vicki Nickl in 1995, the smells of dough, sugar and butter became all too a familiar scent, leaving the craving for a career in the family business. “I’ve spent a lot of time in the family kitchen. I knew from a young age that this was something that I wanted to do. I saw nothing else in my eyes” Mr. Nickl said. “As soon as I finished High School I started my apprenticeship and I haven’t looked back since” For this young apprentice, it can be said that his age doesn’t bring experience. What it does bring though, is a natural talent for creating amazing baked goods that are both easy on the eye and satisfying for the stomach. Everyone knows that the way to a person’s heart is through their stomach, so what better excuse than Valentine’s Day to treat yourself someone special with the fabulous Champion treats from The Gumnut Patisserie. As their motto states, “Life’s short, eat dessert first”. To find out all the best sweet treats, baked goods and Australia’s best Coffee and Aquaculture from the 2018 Summer Fine Food Competitions, click here .
Want to know what all the fuss around exports is really about? Want to understand whether you can trade with the world’s fastest-growing export market? Join our Export Workshops To support the participants of the Sydney Royal Easter Show, we have arranged two workshops to further your understanding of the practicalities of exporting to Australia’s largest export market, China. Export Growth China Team The Export Growth China team is a part of the NSW Business Chamber’s commercial division, Australian Business Consulting and Solutions. As a supporter of Australian businesses, the Chamber has a team dedicated to assisting Australian SMEs venturing into China. The team will be providing insight for the export workshops. Cost: $20.00+GST for each session for non-members $15.00+GST for each session for RAS Members (quote ‘rasmember’) when booking
The growing national interest in the annual Royal Agricultural Society of NSW’s (RAS) President’s Medal has been emphasised in the list of finalists for the 12 th annual staging of the prestigious award. The six finalists to emerge from the Sydney Royal Wine, Dairy and Fine Food competitions across the calendar year are; Barossa Fine Foods – Fior Di Cotto – Edinburgh North, South Australia. Black Label Berkshire – Black Label Silver Berkshire Pork – Beverley, Western Australia. Brasserie Bread – Flinders Ranges Sprouted Wheat Loaf – Sydney, NSW. Gage Road Brewing – Red Rye IPA, Fremantle, Western Australia. Gundowring Fine Foods – Gundowring Finest Ice Cream Licorice, Gundowring, Victoria. Poachers Pantry – Smoked Duck Breast, Springrange, NSW. The finalists represent the competitions - Deli Meat, Branded Pork, Beer and Cider, Dairy and Professional Bakery. During 2017 there were 5308 products entered and judged across 488 classes, resulting in 95 Champions. It was an exciting year for Pork, it being the inaugural judging competition. President of the RAS Robert Ryan says to be declared a finalist in the President’s Medal is a massive compliment to any Australian producer and an acknowledgement of their quality and practices. “To be in this sort of company is a matter of great pride and recognition of a lot of research and development and tireless work by the finalists across every aspect of their production,” Mr Ryan said. “Australia truly is at the top of its game when it comes to food production and ingenuity and the Sydney Royal competitions are evidence of this with each passing year,” he said. President’s Medal finalists are rigorously evaluated based on the quality, marketability, financial integrity and environmental sensitivity of their operations. Following intensive judging including on-site audits and inspections across the coming months, the President’s Medal winner will be announced at a gala evening as part of the Sydney Royal Easter Show at Sydney Showground, Sydney Olympic Park on March 28, 2018. Celebrity Sydney chef Colin Fassnidge is a President’s Medal judge and will be guest chef on the night. “I’m excited to be able to work with one of the finalist’s products in what I will present on awards night,” Colin Fassnidge said. “Aussie product is as good as it comes and being able to work with the best of the best is what chefs love,” he said. Another high profile chef Ed Halmagyi is one of the President’s Medal judges travelling the country visiting farms and factories as they study the operations of the six finalists. Ends For interviews and image requests, please contact: Roger White Manager, Public Relations Royal Agricultural Society of NSW T: 02 9704 1453 M: 0478 092 425 E: firstname.lastname@example.org
Ingredients 1.1kg fruit, mixed to your liking 2 tablespoons marmalade 1/2 cup rum or sherry 250g softened butter 1 teaspoon grated orange rind 1 teaspoon grated lemon rind 1 1/2 cups firmly packed brown sugar 1 tablespoon vanilla 4 eggs 2 1/2 cups plain flour pinch salt 1 teaspoon mixed spice pinch ground cinamon pinch freshly grated nutmeg Method More than 12 hours in advance mix fruit, marmalade, and liquor in a large bowl. Cover with cling film and leave to steep at room temperature. Preheat over to 150 ° C. Line base and sides of 20cm deep round cake tin with 3 thicknesses of baking paper, bringing paper above the edge of the tin. Beat butter, rind, sugar, and vanilla in a small bowl with electric mixer until well combined, then beat in eggs, one at a time. Stir butter mixture into fruit mixture then mix in sifted flour, salt, and spices. Spread mixture into tin. Bake 3 hours. Cover cake with brown paper if the top is browning too quickly. The cake is ready when a skewer is inserted, comes out clean and clear. Wrap cake in a double layer of greaseproof paper, then in double foil. Secure it all with an elastic band and allow to cool completely. Can be made and stored 3 months ahead. Hints: This also works well for a traditional wedding cake or any other special occasion cake with the addition of a layer of marzipan icing and white royal icing. Freshly ground spices make the cake lovely and fragrant.
Tim Browne, RAS Executive Chef and Sydney Royal Judge shares this simple recipe to dress up a family favourite dessert. Brandy Butterscotch Sauce Ingredients 250g caster sugar 100ml water 150ml pure cream 250g unsalted butter 75ml brandy Pinch of pink salt Method Place sugar and water in pot. Bring to boil. When sugar is a golden caramel, slowly add cream being careful of the steam. Stir to combine. Remove pot from heat. Stir in diced butter and salt until smooth. Cool for 10 minutes. Whisk in brandy until smooth. Drizzle over whole pudding for serving. Tip: Use a wet pastry brush to wipe down inside of pot so sugar doesn’t crystallise.
Tim Browne, RAS Executive Chef and Sydney Royal Judge shares his simple recipes to dress up this festive favourite. Orange & Pineapple Glaze Ingredients 500ml pineapple juice 500ml orange juice 200g brown sugar 40-50 cloves Orange slices for garnish (optional) Pineapple slices for garnish (optional) Method Combine brown sugar, pineapple and orange juices in a saucepan. Bring to boil while stirring. Set aside. Remove skin from ham. Score fat with sharp knife. Press cloves into fat at the score marks. Place orange and pineapple slices in bottom of baking dish. Place ham on top. Pour glaze over ham. Bake in pre-heated oven at 150°C for 1 – 2 hours depending on size of ham. Baste ham with glaze from baking dish every 20 minutes.
It generally goes without saying that an addiction is a bad thing. But what about coffee? Many Australian’s cannot start their day without their usual flat white, latte or piccolo. Even though it seems the world of coffee has gotten over complicated, from deconstructed cappuccino’s right through to a soy double shot extra hot mocha; coffee is a beloved drink and is a heavy part of our café culture. With so many of us consuming coffee on a daily basis, is it really an addiction if it’s good for you? It’s time to break down the benefits of this habbit-forming roasted bean. 1. Burn fat Several studies have shown that caffeine is one of the few natural substances that can boost your metabolic rate by 3-11%; hence why it can be found in nearly every commercial fat burning supplement. Studies have shown that caffeine can specifically increase the burning of fat, by as much as 29% in lean individuals and 10% in obese people. 2. Increase in intelligence Yes. You read that right. Coffee can make you smarter. When you consume coffee, caffeine is absorbed into the bloodstream and travels to the brain. Because of this, improves energy levels, mood and various aspects of brain function. 3. Biggest source of antioxidants Hold onto your chair because this statement might shock you. Coffee is one of the healthiest beverages on the planet! Studies have shown that people get more antioxidants from coffee than they do from fruit and vegetables combined. 4. Physical Performance Forget about burning fat, coffee has also been shown to increase adrenaline levels. Caffeine makes the fat cells break down body fat, releasing them into the blood as free fatty acids and making them available as fuel. Given these effects, it is not surprising to see that caffeine can improve physical performance by 11-12%. 5. May lower your risk of cancer Cancer is one of the world’s leading causes of death. Coffee has shown to be protective against liver and colorectal cancer. Studies show that coffee drinkers have up to a 40% lower risk of liver cancer. 6. You can live longer With coffee being one of the healthiest drinks that you can consume, as well as containing nutrients and lowering your risk of receiving many diseases, it makes sense that a little expresso can make you live longer. In two widespread studies, drinking coffee was associated with a 20% lower risk of death in men and a 26% lower risk of death in women, over a period of 18-24 years. So you know you should drink it, but which coffee is best in terms of aroma, taste and visual appearance? The Sydney Royal Coffee Competition is among Australia’s most prestigious as it aims to discover the finest brew of coffee. Entries are now open with judging commencing at the end of January.
Barossa Fine Foods has a strong history that dates back to 1924 in Munich Germany. Fast forward to Adelaide in 2017, this family business has now been passed down to the fourth generation of the Knoll family. The smallgoods business has proven tradition is the way to produce award-winning products, having won 60 medals at this year’s Sydney Royal Fine Food Show. “Our products are produced using only the best quality ingredients. Our attention to detail, the quality of ingredients and the fact we still use recipes and processing traditions and methods that were brought with the Knoll family from Germany”, Barossa Fine Foods stated. It was more than 92 years ago when Andreas Knoll first began learning about the smallgoods industry at the age of 15 on the other side of the world in Munich. In 1939, after 15 years making viennas, knackwurst and salamis, Knoll opened his first shop. Unfortunately, due to the devastation of WWII his store was completely destroyed. Andreas’ nephew, Hans, who also started training when he was 15, brought these traditional German techniques to Australia in 1957 and established Barossa Fine Foods. The business has won multiple awards at the Sydney Fine Food Show, Since 2010, Barossa Fine Foods has accumulated medals in the hundreds across the Deli Meat and Sausage categories including Champion Ham for their Fior Di Cotto at the 2017 Sydney Royal Taste of Excellence Awards. “The Fior Di Cotto is a great ham and one in which we have had a great deal of confidence in. We are very excited this was not only awarded a gold medal but was also recognised as the Champion Ham in the show for 2017. We see the awards as being very prestigious, we are proud of our products and to have them recognised by the Sydney Royal Fine Foods judges. It feels fantastic to win medals for our smallgoods especially from such a renowned and well-run competition.” Their award-winning products have enriched communities and have stamped them as smallgoods leaders in the Australian market. Barossa Fine Foods is now eligible for assessment for the RAS’ ultimate honour, the President’s Medal, with the ultimate winner announced at a gala dinner during the 2018 Sydney Royal Easter Show.
A Western Australian pig farmer has taken the whole hog, winning Champion Pork Exhibit at the 2017 Sydney Royal Taste of Excellence Awards. Linton Batt, CEO of Black Label Berkshire, has proven that he is a leader, not a follower, breeding and raising the seemingly unstylish black haired pig rather than the more fashionable white pigs we see in supermarkets today. Speaking to The Australian newspaper, Mr Batt explained his award winning Black Label Berkshire pig products. “The Australian pork industry is generally in a downturn because there is so much cheap imported bacon coming into this country, but we have shown there is still a niche demand for high- value, good eating pork,” Mr Batt said. “The most common reaction we get from customers is that they say it tastes like pork used to; peoples’ faces light up when they try it because — in both taste and mouth feel — it is completely unlike the bland and flavourless pork you buy at the supermarkets now.” Growing up on his parent’s wheat and sheep farm near Narrogin, WA in the 1970’s, he garnered a passion for the heritage sow breed with his father also running a small Berkshire Pig Stud. With the more aesthetically pleasing Landrace gaining attention from butchers and abattoirs, this unfashionable pig was almost phased out, even listed as endangered in its home country of England. Fast forward to today, the British Breed has been revived thanks to Australian breeders and, of course; Mr Batt. Purchasing his Beverly pig farm four years ago, he took a leap of faith, turning his dream into a reality. With marbled fat and a darker pink colour compared to other commercial pork this is a sweeter and easier meat to cook. Mr. Batt is now eligible for assessment for the RAS’ ultimate honour, the President’s Medal, to be announced at a gala dinner during the 2018 Sydney Royal Easter Show.
Some people always order a regular flat white whilst others cannot get through a morning without a large cappuccino. For a few, it is their daily espresso or the treat of a mocha that helps. Then there are those who prefer a latte but only want a small one... a really small one... a mini even. So what do they order? A piccolo latte is a café latte made in an espresso cup. It has a very strong but mellowed espresso taste thanks to the steamed milk and micro foam within it. One theory suggest the piccolo latte originated in Sydney when baristas and coffee roasters started drinking piccolo-style coffee in order to check how their brews were tasting with milk throughout the day. Not wanting a dairy bloat nor to be bouncing off the walls so full of caffeine, this perfectly shrunk café latte deliciously does the job. Perhaps, but a variation is also enjoyed in France, Spain, Portugal, Brazil and Latin America. Order a noisette, pingo or cortado if you want to feel like a local. The piccolo latte is going before the judges at the Sydney Royal Coffee Competition , with entries opening on 11 October . Established in 1998, the Sydney Royal Coffee Competition is one of Australia's leading coffee competitions. Coffee can be Australian grown or imported, provided the beans are roasted in Australia. Classes include Latte, Plunger, and the Piccolo and all are judged on visual, aroma and taste. Taste encompasses freshness, acidity, bitterness, sweetness, flavour and aftertaste.