The Royal Tasmanian Fine Food awards: Winners and finalists judged this week
Foods fit for a King’s representative have been judged at the Royal Tasmanian Fine Food awards — and it’s been an outstanding line up this year.
Tasmania
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Tasmanian food producers are being encouraged to enter Royal Tasmanian Food Awards, as the long-running awards undergo a revamp.
Judging has been under way this week in the seafood, smallgoods and delicatessen categories.
The seafood section has over 20 classes including edible seaweeds, fresh fish, mussels and oysters, Gravlax, smoked trout and salmon, caviar, scallops, squid, calamari, abalone, pates, and other fish based products.
The smallgoods section of this covers everything from ham, bacon and poultry, to game products such as pate, terrines, and dried cured meat.
The delicatessen section covers some 50 classes ranging from cryovac meals and fresh salads, to ready to eat soups and pre-made coleslaws.
Government House executive chef and community engagement facilitator Ainstie Wagner was among the judges sampling over 150 products.
Mrs Wagner said seafood and all manner of fine Tasmanian produce was celebrated on the Government House menu.
“We use all sorts of seafood and we try and support as many local businesses as possible. We never depend on one supplier per se, because we have a lot of international visitors it’s really important that we represent Tasmania in all its diversity,” she said.
“We go from larger suppliers to small suppliers, from the north-west to the south-east.
“We often showcase different suppliers in what we call a producer showcase at Government House. Suppliers are invited to come in and speak about the food that’s being served to international guests.”
Judge Mike Oakley said when it came to smoked salmon, judges were looking for texture, presentation and flavour.
“Visual appeal is one, then we are looking at workmanship. Is it easy to separate the slices?” he said.
The Fine Food Awards are undergoing an overhaul after 25 years in operation.
Awards committee chair Rod Wyker said there was a renewed format, with judging spread out over five months to allow for seasonality.
Judges came from a range of food-related backgrounds, sometimes with consumers thrown in.
“Consumer input is very important as well,” Mr Wyker said.
“We are not commercial in any way. People can come here and know their products will be treated very respectfully.”
Mr Wyker said winning an award was a badge of honour for many Tasmanian producers.
“People are very very proud of it,” he said.
Originally published as The Royal Tasmanian Fine Food awards: Winners and finalists judged this week
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