Australia's Vogue Recognizes Sustainable Food Producers

 

Posted by Jennifer Heigl

While the United States continues to build it’s green and sustainable following, Australia’s Vogue Entertaining + Travel recently handed out their annual Produce Awards, recognizing sustainable farms and food producers within the country down under, in categories including ‘from the paddock’, ‘from the dairy’, ‘from the earth’ and ‘from the sea’.

“The Awards are dedicated to discovering and celebrating the finest food growers and suppliers in the country. Whether you’re a three-hat chef, or someone who enjoys cooking at home, these are the producers and products you need to know about. This year, the produce was of such a high standard that rather than presenting just one runner-up to each winner, we decided to add a new ‘gold medal’ category,” says Trudi Jenkins, editor-in-chief of Vogue Entertaining + Travel.

“The Awards are not just a celebration of Australia’s fantastic produce; they acknowledge the people who are committed to quality and consistency in what they grow and make, and those who promote small producers through restaurants, providores and markets,” she says.

National judges included a number of well-known Australian chefs, including Alla Wolf-Tasker, Matt Moran, Cheong Liew, and Philip Johnson.

The winners list (minus the long list of regional recognitions):

From The Dairy: Holy Goat La Luna, Victoria, AUS

From The Earth: Daylesford Organics Heirloom Vegetables, Victoria, AUS

From The Sea: Pristine Oyster Farm, South Australia, AUS; Spanner Crabs Noosa, Queensland, AUS

From The Paddock: White Rocks Veal, Western Australia, AUS

Best New Product: Redgate Farm Jurassic Quail, New South Wales, AUS

Consistently Excellent Product: Blackmore Wagyu, Victoria, AUS

Outstanding Use of Regional Produce By A Chef: Dan Hunter, Royal Mail Hotel, Victoria, AUS

Outstanding Farmers Market: Willunga, South Australia, AUS

The Maggie Beer Award for an Outstanding Contribution to Australian Food: Stephanie Alexander, “The Cook’s Companion”

This year’s award ceremony also included a new award, Food Heritage and Sustainability, with Spring Bay Mussels of Tasmania, AUS taking home the prize.

Good on ya, mates, for your support of sustainable food production!


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