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Fine Food
Fine Food

In 1888 the Agricultural Society of NSW introduced an arts and crafts competition which quickly saw the emergence of cheese and butter, coffee, fruit and honey competitions.

Competitions evolved, responded to consumers' tastes and trends amongst producers, and continued to safeguard the future of agriculture in the state of New South Wales.  From the establishment of the Wine and Dairy Produce Committees in 1902 to field wheat competitions in 1916, jams, pickles, scones and chocolate judging in 1918, a close eye was kept on local offerings. The introduction of cooking classes in competitions including pastry and sauces in the years 1920-1928 and even potato crops in 1930, further allowed the Society to assess the produce we consume.

By the 1990s cheese and dairy produce had their own competition, apiculture as well, and the Fine Food Committee was formed in 1997, ensuring food was properly recognised in Sydney Royal competitions moving forward.


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