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TAS Country : August 19th 2010
Friday, August 20, 2010 Tasmanian Country 11 News Food awards showcase finest LEGS ELEVEN: Butchers judging the hams, from left, Norm Gangell, Shane Mundy, Gary McCarthy and Joe Davidson Picture: KIM EISZELE BLAIR RICHARDS THE Wrest Point Royal Hobart Fine Food Awards produced a roll call of food industry big names and boutique producers. Seventeen of the 21 awards at the Fine Food Awards went to Tasmanian companies. A total 961 entries was received from across Tasmania and throughout Aust- ralia in 16 sections. Huon Aquaculture took out Cham- pion Product in Show for its Huon Banquet Slice Cold Smoked Salmon. The salmon was considered one of the best products ever seen at the show, receiving a perfect score of 100. Launceston French-style bakers and pasty makers Tant Pour Tant won champion bread, champion cakes and sweet pastries and reserve champion dairy. King Island Dairy was the big cheese in the dairy section, winning champion and reserve champion for its Endeav- our Blue and Black Label Loorana cheeses. Huon Aquaculture co-founder Frances Bender said the Huon Banquet Slice Cold Smoked Salmon was cut in such a way that it was easy to use. ''What makes it special is what we feel makes all our products special is care and attention from egg right through the process,'' Mrs Bender said. ''We've had this product for a little while, but it's become quite well known. It's our premium smoked salmon but it's sliced along the fillet, which makes it a very useable. All the hard part has been done by us.'' The same product also had a success- ful run at the Sydney Royal Fine Food show, where it was selected as a finalist for the prestigious President's Medal. Mrs Bender said 80 per cent of Huon Aquaculture products were sold in Australia. Their biggest international market is Japan. The Benders started Huon Aquacul- ture in 1987. Prior to that they had been traditional cattle farmers, running one of the state's largest Murray Grey herds. The awards were expanded this year to include new sections and classes, as a result of increasingly diverse entries. New sections included nuts and other nut products, cakes and sweet pastries and pies and savoury pastries. Winners in new sections were Cocobean Chocolate's white chocolate- coated macadamia nuts, Tant Pour Tant's pistachio macaroons and Bruny Island Pies and Pastries' Tasmanian venison pie. New classes included dips, vinegars, dressings and marinades, infused or flavoured olive oil, fruit cakes, Christ- mas cakes, carrot cakes, banana cakes and gluten-free cakes. A national judging panel of 35 food experts began assessing the entries last Friday under chief judge Judith Sweet. The standard of entries was de- scribed as ''very good''. ''The stand-out trend this year was a rediscovery of the humble rhubarb,'' Ms Sweet said. ''Entries this year included the use of rhubarb in iced drinks, syrups, jams and ice creams. Its return to popularity in the food-makers kitchens is to be welcomed after so many decades out of favour, because rhubarb can be grown in any suburban backyard and is very versatile as this year's awards entries prove. ''Entries featuring raspberries were also up this year, particularly in jams and syrups.'' New ways to healthier soil KAROLIN MacGREGOR FARMERS looking for an- other option when it comes to fertilising their crops or pastures this season will be able to get the latest infor- mation at an alternative fertiliser day next week. It's at Bishopsbourne Community Centre from 9am to 4pm on August 24. Included in the program is practical information about soil conditioners, alternative fertilisers, soil organic carbon and differ- ent products. Lee Peterson from Agri- cultural Resource Manage- ment will give information about soil health, biology and chemistry and the af- fect of organic matter and its impact on cropping sustainability. Hilton Henning and Alice Palmer from Tas- manian company Renew will talk about the develop- ment of their system that can turn waste from farm forestry, horticulture and gardens into a biological fertiliser. Best Environmental Technologies' Darryl Paul- hus discuss a soil rejuven- ator that can increase the level of native beneficial micro organisms in the soil. Phillip Pryor and Chri- stopher Cooke from Inter- national Marketing Part- nerships will talk about building an anaerobic digester in northern Tas- mania. Other topics will include promoting biological farm- ing as a systems approach rather than individual products and soil biology and its relationship with carbon management. The day costs $10, which includes lunch. To register contact Seona Findlay on 0428 922 106 or seonafind firstname.lastname@example.org. For heavier, healthier lambs Remember to Glanvac twice Glanvac® at weaning® ® ® ® ® ® ® Glanvac® at marking Don t leave your lambs at risk from Cheesy Gland and Clostridial diseases this season. Vaccinate them TWICE with Glanvac B12 -- the second dose is vital for protective immunity and to optimise lamb survival and growth. For more information talk to your Pfizer Sheep Product Specialist or call 1800 335 374. www.pfizeranimalhealth.com.au Sheep Health. Performance. Growth. Pfizer Australia Pty Ltd, 38--42 Wharf Road, West Ryde, NSW 2114. ABN 50 008 422 348. Registered Trademark of Pfizer Australia. PAL0224/TC
August 12th 2010
August 26th 2010