After a tough slog through Australia's best produce, plate by delicious plate, Vogue Entertaining + Travel has announced the winners of their annual Produce Awards for 2008.
The past year has been hard on primary producers, with drought striking many and flood waters affecting the rest, so the judges were particularly impressed by the quality of the produce that landed on their table. Of note have been the producers who have branched out into traditionally imported products, such as capers, and those who have toughed out the challenging conditions to stubbornly continue producing heritage and artisan products, such as stone-milled flour.
This year, Vogue added the new award of 'outstanding farmers' market' to their traditional categories of earth, sea, dairy and paddock, giving a well-deserved shout-out to those who make it possible for small producers to reach their local community.
The winners are:
From the earth
Winner: Li Sun Exotic Mushrooms (NSW)
Highly commended: Miellerie Honey (Tas), Eden Valley Biodynamic Flour (WA)
From the dairy
Winner: Holy Goat La Luna (Vic)
Highly commended: Bannister Downs Farm double cream (WA)
From the paddock
Winner: Glenloth Game Squab (Vic)
Highly commended: Macleay Valley Rabbits (NSW), Green Eggs (Vic)
From the sea
Winner: Woodbridge Smokehouse cold-smoked ocean trout with pepper berry liquor (Tas)
Highly commended: Noosa Spanner Crabs (Qld)
Producer of the Year
Glenloth Game (Vic)
Best new product
Miellerie Honey (Tas)
Consistently excellent product
Meredith Dairy marinated goat's cheese (pictured)
Outstanding use of regional produce by a chef
David Rayner, River House Restaurant (Qld)
Regional award
Winner: North East Victoria
Highly commended: Fleurieu Peninsula
Outstanding supplier
Winner: Martin's Seafood (NSW)
Highly commended: Wursthaus Kitchen (Tas)
Food heritage award
Eden Valley Biodynamic Flour (WA)
Outstanding farmers' market
Winner: Albany Farmers' Market (WA)
Highly commended: Cardinia Ranges Farmers' Market (Vic)
Maggie Beer award for outstanding contribution to Australian food
Gabrielle Kervella