Judges start to assess sweet treats at the Royal Tasmanian Fine Food awards
Australia’s finest food products are descending on Tasmania for the prestigious Royal Tasmanian Fine Food awards. What the judges are looking for >>
Tasmania
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Despite being one of Australia’s oldest awards competitions for food producers, the Royal Tasmanian Fine Food Awards continues to stay at the front of current foodie trends.
The awards began in 1995 and Julia Matusik is a baker who has been judging fine foods for almost 15 years. She is now judging in the first section of the 2024 awards.
She said food trends can be noticed from year to year.
“This year we have got a lot of doughnuts, whereas last year that didn’t happen,” Mrs Matusik said.
Judging for the baked goods; preserves; pantry items; and sweet and spicy sections of the awards will occur over the next two days.
“First and foremost the deciding factor is flavour because that is what it is mostly all about,” Mrs Matusik said.
“Depending on the category, texture is also important and in some instances aroma as well.
She said remaining true to the category could also be a deciding criteria.
“So if it is in the strawberry jam category does it taste like strawberry jam?” she said.
Mrs Matusik said that innovative products and alternative options were still in the running to pick up an award.
The newest category to be added reflects the adaptability of these long-running awards.
The plant-based section was added several years ago after organisers saw an increase of plant-based items being submitted for consideration.
“There was always a plant-based cheesecake scattered through the awards,” Royal Agricultural Society of Tasmania food and wine events manager Carolyn Petkovich said.
“But we were just seeing such an increase in products and people wanting to enter their products that we just opened up an entire section of the awards for that.”
Entrants are vying for their chance at a prestigious medal to be displayed on their packaging.
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