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  1. Royal Agricultural Society of NSW
  2. Membership

Membership

Membership at the RAS offers a great selection of benefits and discounts and the opportunity to get involved in many of the RAS’ events and activities.

Demonstrate your support for rural NSW by becoming a Member of the Royal Agricultural Society of NSW.  Membership at the RAS offers a great selection of benefits and discounts and the opportunity to get involved in many of the RAS’ events and activities.

Upcoming member events

Upcoming member events

From the Bush Telegraph

From the Bush Telegraph

Is there milk in that hump?

Is there milk in that hump?

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…

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No Way Brew!

No Way Brew!

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. 

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Aw shucks...

Aw shucks...

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.

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Valentines treats by a talented baker

Valentines treats by a talented baker

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 . 

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Wine makes all things possible

Wine makes all things possible

A young man with an impressive resume is the winner of the 2018 Sydney Royal Wine Study Scholarship. 29-year-old Tim Dexter is studying a Graduate Diploma in Viticulture and Oenology at the University of Adelaide. Originally from the Mornington Peninsula, Tim has a well-rounded knowledge of the Australian Wine Industry and has worked at both premium boutique establishments and larger, higher volume producers. Tim hopes to further develop his skills and knowledge of winemaking with the eventual goal of becoming a head winemaker. As part of the scholarship, Tim will gain experience as a steward at the KPMG Sydney Royal Wine Show in July and is keen to absorb as much industry knowledge as he can. “The chance to contribute to, and learn from, the Sydney Royal Wine Show is incredibly exciting, and will no doubt be a rewarding exercise,” Tim said. With a long-term goal of becoming a leading winemaker here in Australia, the win is particularly helpful and includes $6000 to put towards university expenses.  “I look forward to applying the scholarship towards furthering my involvement in the Australian wine industry and, by association, furthering my education. This scholarship is made possible through the sale of excess wine from the 2017 KPMG Sydney Royal Wine Show. Conducted annually, funds raised by the wine sale support the Australian wine industry through grants and scholarships. Chair of the Sydney Royal Wine Committee, Sally Evans, congratulated Tim, “Having grown up around the wine industry all my life I can totally understand a young person’s passion for everything wine,”  “We all hope to see Tim with his very own successful Australian winery one day in the future,” she said.

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RAS President’s Medal Finalists named

RAS President’s Medal Finalists named

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: rwhite@rasnsw.com.au

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Sweet Study for Scholar

Sweet Study for Scholar

A 2016 Royal Agricultural Society of NSW (RAS) Foundation Rural Scholar is causing a buzz in apiculture with her research on a disease of economic importance to Australian agriculture. Tara Needham, a final year veterinary science student at Charles Sturt University (CSU) in Wagga Wagga, has undertaken an independent research project on American foulbrood (AFB), the most serious brood disease affecting honey bees in NSW. The bacterial disease kills larvae in their cells within the hive and current treatments exterminate the entire colony; devastating to an industry contributing approximately $36 million annually to the State’s economy. AFB is an infectious disease and can be spread by interchanging apiary equipment or if bees consume contaminated honey. Beekeepers are required to notify an apiary inspector under the Apiaries Act if their colonies are infected, if left unchecked AFB will eventually kill all the hives in an apiary and will spread to other hives within flying distance. “I expect to find AFB exists at subclinical levels in many hives and that while bees are able to manage those levels, environmental factors like stress and human influence such as pesticides can cause the disease to become pathogenic,” Needham said. The research involved collecting more than 1,000 samples over 5 months along with laboratory work to monitor seasonal patterns and AFB prevalence in the Riverina. Needham is now finalising results and aims to finish the report by her July graduation. “The prospect of publishing a scientific article on a subject I’m passionate about makes all the work completely worth it, it’s amazing seeing it come to fruition,” the 23-year-old said. Needham “fell into apiculture” after joining the Wagga Wagga Bee Keeping Club to learn about the only insect that produces food for human consumption. “I thought it would be a great hobby but it turned into a passion,” she said. “Bees are incredibly fascinating creatures with complex lives. Their world is dictated by smells and seeing ultraviolet; it’s so different from ours.” The NSW Department of Primary Industry supported Needham’s project alongside CSU staff including Veterinary Pathology Lecturer, Andrew Peters, who ensured experiments were correctly designed and the scientific process understood.  “Tara’s research is very significant to the future of this area in agriculture and vet science. Bees are economically and agriculturally valuable, the importance of their health should not be underestimated,” Peters said. Roughly 65 per cent of Australian agricultural production depends on pollination by honey bees, seeing their services valued between $4-6 billion. With more than 3,000 registered beekeepers and over 200,000 hives, NSW is Australia’s largest beekeeping state contributing approximately 40-45 per cent of the national honey crop. “It’s great that young vets are supported by programs like the RAS Foundation Rural Scholarship because it gives them the ability to explore emerging and niche needs within agricultural industries, Australian biosecurity and vet health,” Peters said. RAS Foundation Rural Scholarships assist individuals whose career aspirations benefit rural and regional NSW communities. More than 350 scholarships have been awarded since its inception in 2011 totalling over $1.7 million. Needham was one of 58 scholarship recipients in 2016, which covered her textbooks, apiary equipment and study placement travel costs. “The support of the RAS Foundation has been invaluable,” she said. “I’ve networked with other recipients and was able to dedicate myself to finishing my degree to my full potential without financial stress.” Executive Officer of the RAS Foundation, Kate Ross, said the scholarship re an initiative designed to ensure an increased flow of skilled people to rural and regional NSW communities. “Scholarships support our mission to build strong, sustainable communities by providing vital funding to rural-minded students working towards their educational goals,” Ross said. “We choose students who are passionate about their local communities and have the energy, skills and enthusiasm NSW country areas need to remain sustainable,” Ross said. Applications for the 2018 Rural Scholarships open on 1 August and close 30 September 2017 http://www.rasnsw.com.au/foundation/scholarships-and-grants/ras-rural-scholarships/

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The evolution of Australian chocolate

The evolution of Australian chocolate

Words: Jodie Van Der Velden With the Easter holiday celebration just weeks away, there’s no doubt chocolate consumption in Australia will spike. Chocolate eggs, said to be an ancient symbol of new life and resurrection and celebration of spring returning, have been associated with this religious holiday since the early 19 th century in Europe. With chocolate on everyone’s minds and palates at this time of year, it’s timely to reflect on all things chocolate and where Australia sits in the chocolate world. The Australian chocolate industry has experienced a rapid evolution over the last decade, with Australian artisan chocolatiers producing as beautiful chocolate products as those found in the luxurious chocolateries of Europe. At the 2013 World Chocolate Masters competition, Australia won third place ahead of Italy (first place) and Netherlands (second place) as well as winning Best Architect of the world - globe. These results clearly highlight the quality of training and innovation found here in Australia. Contemporary Australian trends in chocolate are very much in line with current global trends. Consumers are continually becoming more discerning through increased health awareness and education. Whilst there are certainly still consumers that are satisfied with mass manufactured low grade chocolate products, there is a rapidly growing consumer group that is concerned with the ethics and sustainability behind growing and harvesting cacao, and the manufacturing of chocolate.   Consumers are now interested in single origin and single plantation chocolates. These products are made from cacao beans grown in a single location or plantation and contain individual flavour profiles drawn from the cacao bean, rather than the addition of flavours.  As the health benefits of chocolate are continually revealed, astute consumers are very conscious of artificial ingredients. There is a growing trend to choose quality over quantity, with consumers turning towards high-quality dark chocolate rather than milk and white chocolates which contain a high sugar, low cacao content. Favourable consumer attitudes towards higher quality chocolate products have caused a decline in demand for some mass manufactured lower grade chocolate products.  This trend has resulted in more opportunities for boutique artisan chocolatiers to contribute to the market.  Consumers have become more daring than ever before and are trying, and loving, unique flavour combinations, such   as chilli and mango, lime and basil, saffron, and balsamic vinegar. The Sydney Royal Chocolate Competition is an ideal showcase for Australia’s chocolatiers. In my role as Chief Chocolate Judge, I’ve witnessed greater emphasis being placed upon innovation and the use of high quality natural ingredients from producers.  To see beautifully crafted, innovative chocolate products that have been executed with outstanding technical expertise and skill, being rewarded with Sydney Royal Gold Medals is a very rewarding experience in itself.  These awards are invaluable to the winner in acknowledging their outstanding product and encouraging further innovation to lead the Australian chocolate industry into the future.  About Jodie Van Der Velden Jodie Van Der Velden is the Chair of Judges for the 2016 Callebaut Sydney Royal Show and has been Chief Judge of Sydney Royal Chocolate competitions since 2012. Ms Van Der Velden has 10 years’ experience as a professional chocolatier. Her passion for the craft has been rewarded through myriad accolades. Considerable time spent in cacao plantations all over the world, working to understand the raw product in its natural state, has contributed in no small part to Ms Van Der Velden’s superior palate and the success of Josophan’s Fine Chocolates, which she founded in 2005.

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Seafood industry catches technology

Seafood industry catches technology

PHOTO: Fishtales WORDS: Sue White  Article first appeared RAS Times November 2016 Technological advances have caused an trend in the seafood industry resulting in animal husbandry improvements with oysters being a key example. “Oyster growing was historically fairly rudimentary: tar covered sticks in the mud. There are now methods and equipment that maximise the opportunity for the oyster to be at minimal stress during its growing, and have maximum access to food,” says John Susman, Managing Director of seafood marketing company Fishtales. The shift, says Susman, is very much a function of research and development. He thinks the results pay off in terms of taste. “I think the standard of oysters now is much higher than it was fifteen years ago.” He believes there’s another link between taste and traceability. Susman says that consumers’ desire to know a product’s provenance has changed the game for farmers in unexpected ways. “One of the real transformations has been that growers and catchers of seafood have taken a much greater interest in how their seafood tastes. It sounds like a simple principle, but for a long time a lot of catchers and growers were disconnected from where their product ended up,” he says. Susman also thinks that the closing of the gap between ‘catcher and cook’ and ‘water and plate’ has had a significant impact on the way seafood producers are looking at their businesses. “In aquaculture in particular there’s a much greater potential to have an impact or input into the outcome of the product than there is in wild harvest,” he says. It’s a principle with which Dr Belinda Yaxley, Sustainability and Accreditation Officer at Tasmania’s Petuna Group, would likely agree. “In salmon, we’re really getting towards world-class practice. You have automated feed systems, which allow you to feed the fish more efficiently, with little or no feed waste. You have a person sitting in a barge with computer screens; they just press a few buttons and the feed is delivered to the pen,” she says. Those pens now feature ‘in pen’ monitoring, not only to help producers better understand fish behaviour, but to keep a handle on the many environmental variables at play, such as temperature, dissolved oxygen levels or salinity. “That helps us improve our animal husbandry,” says Yaxley. While Petuna’s approach has been proactive, Yaxley says that in salmon, positive attitudes towards innovation are industry-wide. One change, now taken up by all three salmon growers in Australia, has had a multitude of payoffs. “We were the first company to adapt a trivalent vaccine. We’re now vaccinating fish so they don’t get sick, so we don’t actually need to treat them,” she says. Read more about the Australian aquaculture industry and its sustainability .

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Cheeseboard paired with Beer & Cider

Cheeseboard paired with Beer & Cider

You've heard of pairing wine and cheese but have you tried pairing beer and cider with cheese? It's time to venture outside your comfort zone with these delicious, medal-winning products. Cheese Berrys Creek Gourmet Riverine Blue www.berryscreekcheese.com Cheese Fish Creek VIC 3959   Coles Extra Reserve Cheddar www.coles.com.au Hawthorn East VIC 3123   Meredith Dairy Chevre Goats Cheese with Fresh Dill www.meredithdairy.com Meredith VIC 3333   The Heritage Burnie South Cape Brie  www.lionco.com Burnie TAS 7320   The Heritage Burnie Tasmanian Heritage Red Square www.lionco.com Burnie TAS 7320   Beer & Cider Franklin Cider Company Frank's Summer Pear Cider www.frankscider.com.au Franklin TAS 7113   Lion Australia Southwark Old Stout www.lionco.com Adelaide SA 5001   Malt Shovel Brewery James Squire Four Wives Pilsener www.james-squire.com.au Camperdown NSW 2050   Matilda Bay Dirty Granny www.matildabay.com.au Port Melbourne VIC 3207   Dad & Dave #1 Pale Ale www.dadndavesbrewing.com North Manly NSW 2100

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11 treats for Father’s Day

11 treats for Father’s Day

Spoil dad with these scrumdiddlyumptious selections from the 2016 Sydney Royal Wine, Dairy and Fine Food Shows.   BEER Gold American Pale Ale www.napoleonebrewers.com.au Napoleone Brewers, Coldstream NSW 3770   Gold Silent Knight Porter www.mobrewing.com.au Modus Operandi Brewing, Mona Vale 2567   Champion Lovedale Lager www.sydneybrewery.com Sydney Brewery, Lovedale NSW 2325   WINE Trophy 2014 Second Innings Malbec www.bleasdale.com.au Blesadale Vineyards, Langhorne Creek SA 5255   Trophy 2014 CCS Shiraz www.chalkerscrossing.com.au Chalkers Crossing, Young NSW 2594   CHEESE Gold Heritage Vintage www.begacheese.com.au Bega Cheese, Bega NSW 2550   BACON Gold Canadian Style Maple Bacon www.germanbutchery.com.au German Butchery, Mona Vale NSW 2103   LAMB Champion Grass Fed Lamb www.millyhill.com.au Milly Hill Lamb Pty Ltd, Armidale NSW 2350   BEEF Champion Grass Fed Beef www.bindareebeef.com.au Bindaree Beef Pty Ltd, Sydney NSW 2000   OLIVE OIL Champion Australian Extra Virgin Olive Oil www.cobramestate.com.au Cobram Estate, Lara VIC 3212   COFFEE Best in Show Kenya www.mycuppa.com.au Carlini Coffee Company, Ashburton VIC 3147

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By the people, for the people

By the people, for the people

WORDS: CHRIS SHEEDY Just as the Sydney Royal Easter Show is made successful by people, so too are our rural communities. The RAS has designed several awards to recognise and celebrate these local heroes. Here we take a look at the 2016 The Land Sydney Royal Showgirls. Showgirls At every Sydney Royal Easter Show over 500 of the state's most intelligent, passionate and knowledgeable young women compete for the title of The Land Sydney Royal Showgirl. Judging is based on contribution to local communities, knowledge of local and current affairs and future aspirations. The winner is invited to mentor competitors at the Sydney Royal Easter Show the following year, after spending 12 months as an ambassador for the RAS, rural NSW, and the agricultural show movement as a whole. This year's winner was 23-year-old Grace Eppelstun from Grenfell, who is studying a Bachelor of Science and Bachelor of Teaching. She is also a co-ordinator with the National Indigenous Science Education Program, which aims to improve the educational outcomes for indigenous students and communities. "This award has been a once-in-a-lifetime opportunity for me," Eppelstun says. "Grenfell is a town of 2,500 people, in a shire of just 3,500 people. It is a small, close-knit community in which you don't tend to have exceptional, out-of-the-ordinary experiences. Now I have met John Singleton and Niall Blair, and become an ambassador for the agricultural show movement and for young women. I'm very proud of this achievement and also very happy for anything it might do for Grenfell." Runner-up was Emily Madge from Young, an active member of the Young Show Society, and third place went to Dana Velasco from Blacktown.

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Big hats to fill

Big hats to fill

The Watsons. A family with its own proud rites of passage and tradition of quietly supporting one another. RAS Councillor and Cattle Committee Chair Greg Watson is known for his impressive Stetson hat. His father Warwick, now a retired Councillor, wore a distinctive hat too, though it was made of straw. ‘I don’t know how Dad got around to buying a hat like that. He was conservative, but he was always known for it... But with my hat, because I was involved with the quarter horse industry, naturally I always wore western clothes.’ Now Greg’s son Adam is stewarding and sporting headgear of his own, in appearance somewhere between two. Is the prominent hat becoming a family tradition? ‘I guess we might be starting something,’ says Greg, ‘but it’s not conscious. I’d say it’s just a distinctive family style so you stand out in the crowd; so they can pick you out and bring their troubles to you. The only family tradition we have is just quietly supporting each other. We’re proud of being part of the Watson family and we always try our best to represent the family name.’ Greg’s grandfather was a legendary poultry exhibitor, and all the Watson men including Adam have shown birds, making four generations of poultry exhibitors. Greg’s not sure if Adam has ambitions to be a Councillor one day, but says clearly he’ll have to do it off his own bat. The day he got his own badge was a proud one. ‘Although being on Council was a great honour, the greater honour for me was following in my father’s footsteps.’.   WORDS: Vicki Hastrich Article first appeared in RAS Times July 2016

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