If food is your love language, this spot will send you to heaven

The country’s top producers, chefs and artisans have gathered in Brisbane to find out who’s the best of the best — and better yet, we got to taste it.

If food is your love language, the Royal Queensland Awards is your Disneyland.

It’s where the country’s top producers, growers, chefs and artisans gather to find out who’s got the best of the best — and better yet, we got to taste it.

There was buttery Wagyu, impossibly creamy ricotta, artisan sourdoughs, and lamb so tender it practically whispered.

Burleigh’s Scoop Gelati Bar claimed the prestigious Grand Champion Ice Cream, Gelato or Sorbet for its Yuzu Gelato — a bright, citrusy flavour that wowed judges in what is now the biggest competition of its kind in the country.

Jen Murphy, co-owner of Scoop Gelati with her husband Cameron, said the winning Yuzu Gelato wasn’t even on their regular menu.

“But I can promise it will be available in the shop this week,” she laughed.

The Royal Queensland Awards showcases the best food in the country.

The Yuzu flavour, inspired by a request from a local Japanese restaurant, uses imported Yuzu juice and is churned in small 10-litre batches.

“It has that tart citrus twist, but because it is a gelato and not a sorbet, it still has that beautiful, creamy mouthfeel. It’s really delicate,” she said.

The family-run business, which Jen and Cameron took over five years ago, has blossomed from a passion project into a thriving business in a saturated market in James Street.

Their children, Joe (18) and Ava (16), are now key members of the team, regularly clocking in for shifts and enthusiastically taste-testing Jen’s latest flavour experiments.

“It’s like playing kitchens when you’re a little kid, but on a bigger scale now,” she said.

Ice Cream, Gelato and Sorbet Judge Savannah Sexton said the Grand Champion gelato was exceptional.

The food is as good as it gets.

“The Yuzu Gelato was balanced in flavour, very creamy and refreshing, and the acid from the yuzu rounded it out nicely,” she said.

The Sunshine Coast’s Woombye Cheese took home Champion Queensland Cheese or Dairy Product for their rich and buttery Blackall Gold Washed Rind, crafted by head cheesemaker Beth O’Leary.

“It starts its life as a camembert, but during maturation we wash it, which transforms everything — the flavour, colour, texture, even the profile,” Ms O’Leary said.

“It’s really robust and punchy, and honestly, it’s the closest thing to a true European-style cheese being made in Australia right now.”

Meanwhile the nation’s finest cheese was awarded to Montefiore Cheese from Victoria for their Trecce, taking out the Grand Champion Cheese or Dairy Product of Show.

Originally published as If food is your love language, this spot will send you to heaven