Aquaculture is the practice of controlled farming and harvesting of fish, shellfish and aquatic plants. The RAS officially established the Sydney Royal Aquaculture competition in 2001, but the judging of seafood goes back as far as 1870 when the Bendigo Agricultural & Horticultural Society entered specimens of bream and cod into the Agricultural Society of NSW Show.
Independent judging panels are comprised of expert industry specialists, technologists, manufacturers, product users, retailers and chefs.
Aquaculture competitions are held twice a year to accommodate the seasonality of these products. Judging of the prawn and Sydney rock oyster classes is held during the Sydney Royal Easter Show. Other aquaculture classes including pacific oysters, smoked and fresh fish, abalone and mussels are judged each Spring during the Sydney Royal Fine Food Show.
Please check Key Dates to determine which Aquaculture competition to enter.
Exhibits to be delivered
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Sydney Royal Competitions encourage and reward excellence, with the aim to support a viable and prosperous future for our agricultural communities.
The Sydney Royal Fine Food Show engages experienced and respected industry professionals as Judges and firmly endorses the development of future Judges with a strong succession plan through Associate Judges.
Judging panels are constituted from a combination of the following:
Manufacturers and technologists from industry
Other specialist and industry judges
The Fine Food Committee has embarked on a path of growing the pool of Judges available and have adopted a rotation policy to refresh the judging panels and give them a different dynamic and capture potential new Judges coming through the industry and therefore endorses the development of future Judges by offering Associate Judging positions.
The integrity of Sydney Royal competitions rest in the hands of accomplished, knowledgeable and, most importantly, independent judges.
The process is overseen by a Chair of Judges and includes separate judging panels. Each panel consists of one Panel Chair, two Judges and two Associate Judges.
Medals are determined by the Judges using the following point scale:
- Gold medal for outstanding Exhibits gaining 90.00pts and over;
- Silver medal for excellent Exhibits gaining 82.00pts but less than 90.00pts;
- Bronze medal for quality Exhibits gaining 74.00pts but less than 82.00pts.
Championships are determined using the Borda Count Method.
Stewards play a valuable part in the judging of each Competition and ensure the day runs smoothly through the coordination and preparation of Exhibits for Judges. Stewarding is a fantastic way of learning more about the industry, competitions and the judging process, with opportunities to develop into Associate Judge and Judge roles in the future.
Opportunity to be involved in high profile and prestigious Sydney Royal Competitions, renowned all across Australia.
- Engage with industry members, build relationships and networking opportunities.
- Keep abreast with the industry, changes in trends and identify up and coming producers.
- Enjoy a hands-on experience and develop an understanding of the judging process. We encourage Judges and Stewards to work together and where the opportunity arises, we ask Judges to expose Stewards to sample Exhibits so to learn what attributes and defects the Judges are looking for in their assessment of product.
Judges, Stewards and the Royal Agricultural Society (RAS) Councillors alike are all voluntary positions. The RAS appreciates the expertise and contribution of all Officials and Councillors.
If you have any questions, please send your enquiry via email to email@example.com.
Chair of Judges
John Susman, CEO, Fishtales
Martin Bosley, Owner and Chief Fishmonger, Yellow Brick Road, New Zealand
Colin Barker, Executive Chef, Lot 101 Megalong Valley
Jules Crocker, National Sales Manager, Poulos Bros Seafoods
Rosie Love, Marketing Manager, Fishtales
Ian Lyall, Program Leader Aquaculture, NSW Department of Primary Industries
Simon Marnie, Presenter, Australian Broadcasting Corporation
Steve McOrrie, Aquaculture Manager Oysters, NSW Department of Primary Industries
Anthony Mercer, General Manager Australian Seafood, KB Food Co
Roy Mills, Retired, NSW Fisheries
Josh Niland, Owner, Saint Peter
Wayne O'Connor, Senior Principal Research Scientist, NSW Department of Primary Industries
Stewart Wallace, Head Chef / Director, Cafe Patina
Sue Bastian, Associate Professor, University of Adelaide
P-J Charteris, Winemaker / Owner, Charteris Wine Consulting
Sean Connolly, Executive Chef, Morrison Hotel
Bosley McGee, Head Fish Butcher, Fish Butchery
Richard Purdue, Executive Chef, Margaret Double Bay
Andy Myers, Oyster Projects Manager / Executive Officer, NSW Farmers Association / Oysters Australi
Sydney Royal stewarding and judging expressions of interest