Mayura Station and Fair Fish SA pick up trophies in the delicious Produce Awards

ELITE quality Wagyu beef from a herd that is fed on chocolate as part of its diet and a new hi-tech solution to connect fishermen with their customers are among local trophy winners in the prestigious delicious Produce Awards.

Fisherman Bart Burtson and deckhand Shaun Martin at work near Port Wakefield. Picture: Brad Fleet

WAGYU beef from a herd that is fed on chocolate as part of its diet and a new hi-tech solution to connect fishermen with their customers are among local winners in the prestigious Delicious Produce Awards.

Mayura Station full-blood wagyu, raised by the de Bruin family on a property near Millicent in the South-East, won the “From the Paddock” trophy at the food magazine’s 13th annual awards in Sydney last night.

Scott de Bruin at his family's station, Mayura, near Millicent in the South-East.

Fair Fish SA’s community subscription scheme was recognised for “Outstanding Innovation”, while Dennis and Karen Holder’s Two Gulf Crab received a commendation in this same category for its packages of crabmeat.

Fair Fish also distributes the catch of Bart Butson and Ashley Perkins, who both won gold medals in the “From the Sea” category.

Another major prize went to Something Wild, which was named “Outstanding Native Producer” for its work with indigenous communities in sourcing wild meats, such as kangaroo, emu and magpie goose, as well as native plants, herbs and spices.

Daniel Motlop from Something Wild, which was commended for its work with indigenous communities. Picture: Matt Loxton

The awards were judged by a national panel of high profile chefs and food industry figures, including Barossa legend Maggie Beer, Peter Gilmore (Quay, Sydney), Matt Moran (Aria, Sydney/Brisbane) and Shannon Bennett (Vue de Monde, Melbourne).

Bennett paid tribute to the work done by Something Wild.

“The awards are not always about the ingredients … they are about the patient person who understands and can harness nature,” he said.

“If it was that easy to forage for native produce there would not be a need for me and the other judges to do what we do.”

Botanic Gardens chef Paul Baker, a judge in the earlier state-based assessment, was impressed by the quality of the Two Gulf Crabs.

“When it comes to blue swimmer crabs, Dennis and Karen are the benchmark,” he said.

“The crabmeat is sweet and of outstanding quality and, when in season, should be on everyone’s menu.And Fair Fish have been responsible for my awareness of the Two Gulfs product, and I believe what they are doing to connect people with fishes along with a sustainable seafood message is something to be admired.”