Judges’ tastebuds tingling with Tassie’s finest foods

IT’S a tough job, but 51 judges have put their hands up for the task of tasting Tasmania’s finest foods.

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IT’S a tough job, but 51 judges have put their hands up for the task of tasting Tasmania’s best foods ranging from honey to black pudding at the Royal Hobart Fine Food Awards.

A key event on the culinary calendar, the awards at the Hobart Showgrounds have attracted 1496 entries representing most of the foods we eat.

Royal Agricultural Society of Tasmania chief executive Scott Gadd said with entry numbers up from last year everything on the first day went well.

“Producers are recognising the value of a fine food award medal and the marketing opportunities it creates,” Mr Gadd said.

About 18 food studies students from Sorell District High School assisted judges. Year 9 student Bell Batchelor, who hopes to move into bakery/pastry for a career, said she found the day informative.

“It was a good experience and we learned a lot from the judges about what to look for in food,” she said.

Renowned smallgoods producer and head delicatessen judge Thomas Beuke said the standard of the section, which includes everything from ham on the bone to game meats, was quite high.

“There a few different products that, while keeping the product simple, are getting quite adventurous with the help of improved technology and smoke houses,” Mr Beuke said.

“Consumption of smallgoods is stable. Although butchers are struggling with rising meat prices, consumers are prepared to pay for high-end quality product.”

Four days of judging finish Sunday with an awards dinner on August 7 at the Hobart Showground, where the winners will be announced.