Tasmanian produce joins finalists for delicious magazine awards
TASMANIAN produce has excelled at the awards of Australia’s highest-selling food magazine.
Food and Wine
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QUALITY Tasmanian produce has excelled at the awards of Australia’s highest-selling food magazine with 15 Tasmanian finalists in this year’s delicious Produce Awards.
David Moyle, head chef of Hobart’s acclaimed Franklin restaurant, was a judge for the third year in a row and said the standard this year was very high.
Mr Moyle was joined by Philippe Leban (The Source) and Daniel Alps (Alps & Amici Foodstore and Kitchen) as Tasmanian state judges for the 10th annual awards.
Hans Stutz and Esther Haeusermann of Tongola Goat Products are finalists in the dairy category with two products: Zoe (fresh lactic curd goats curd) and Bloom (Camembert style).
Mr Moyle said he used Tongola products in his kitchen and said Mr Stutz had control of the entire process, which contributed to the success of his products.
“They raise the goats, hand milk them, and they don’t exceed production They have a deep understanding of what good produce is and they put a love of love into their food,” Mr Moyle said.
The full list of finalists will be announced in the June issue of delicious, out this week.
The winners will be announced at an event in Sydney on July 27.
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