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Family business snags a win

Posted on : 28 September 2017

Written by: Kayla Burke

The saying goes that three time’s a charm; but when it came to Marc Edwards’ champion winning chilli con carne sausage, two tries was all it took to create this unique snag.

After winning both bronze and silver in the past, the dream of being crowned Champion Gourmet Sausage finally came true for Edwards Family Butchery at the Royal Agricultural Society of NSW’s prestigious Taste of Excellence Awards held at Sydney Showground.

Owner and third generation butcher to the family business, Marc Edwards was “stoked” with winning the coveted award.

“It’s great! I’m really stoked, really good. I was quite amazed when we were rung up and asked to make 15kg worth of sausages for the presentation. I didn’t know what was going on.”

The Central Coast butcher of this 92-year-old family business can now call himself the sausage king, having beaten out the top competitors of the industry.

The Sydney Royal Taste of Excellence Awards is a culmination of Australia’s highest quality products across categories including Beef, Lamb, Chocolate, Beer and Cider, Deli Meats, Regional Food, Pasta, Olive Oil, and for the very first time, Pork. After months of vigorous judging by local and international judges, only the Champions of each category are bestowed with a Sydney Royal Sash.

“I look at the Fine Food Show as being a pretty prestigious thing and you’re up against the best of the best. I’ll probably get it (the winners sash) framed and put it in the shop.”

Like most of us, when wanting to create an edible masterpiece, we look to our cupboard and pull out a recipe book to assist us in the kitchen. Instead, Mr. Edwards draws inspiration from his wife, JoAnn’s, cookbook recipes and transforms them into a sausage version for everyone to enjoy.

Having been established since 1925, the Edwards Family Butchery history goes back even further with Mr. Edwards’ grandfather starting as a butcher in 1907 as a 12-year-old. Today the tradition still continues with Mr. Edwards’ two sons, Max and Luke who are now the 4th generation to work in the family business.

“When we first started off, there were three sons who worked for our father and then before that my father worked for his father. So my two boys that are in the industry now are the 4th generation.”

And like a true champion, there’s no time to celebrate with the dedicated butcher returning to the Central Coast with business as usual with an early start the morning after the awards.

“I've got to be up at four o'clock in the morning so I can’t (celebrate).

Edwards Family Butchery is now eligible for assessment for the RAS’ ultimate honour, the President’s Medal, to be announced at a gala dinner at the 2018 Sydney Royal Easter Show. 


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