The delicious. Produce Awards, now in its 13th year, celebrates the crème de la crème of Australia’s producers and their creators, from right across the nation. 

And now, you’ll have a chance to tuck into the award-winning produce for yourself, as a part of a special collaboration between delicious. and Surry Hills institution, The Dolphin. A series of long lunches will be held in the venue’s Dining Room, which will place the producers in the spotlight, utilising their edible creations for the dishes served.

Executive chef Monty Koludrovic and head chef Daniel Medcalf have curated a special menu that will launch with a Sunday lunch and consequently be available through the dining room for the following month ahead, in addition to existing bites. The five-course menu can be shared among the table or ordered individually, and will integrate producers that for March will include butter king Pepe Saya (debuting a new organic butter), and raw milk cheese from Pecora Dairy.

“Working with these producers is a privilege for a chef,” says Koludrovic, who has sat on the delicious. Produce Awards judging panel for the past few years. “Sometimes it’s the simplest things that are the hardest to get right – once they do, it’s up to us to show restraint. It would be rude not to.”

The first Producer’s Lunch will be held on Sunday, March 11 from 12.30-2.30pm. Dishes for the special event will include a risotto osso bucco koshihikari risotto, veal cheek, orange, white wine and laver leaf salad, followed by a cheesecake made from sheep’s milk, mascarpone, vanilla, and burnt milk.

Joining Pepe Saya, and Pecora Dairy for the March event will be Newcastle Greens, Tathra Oysters, Randall Organic Rice, and Harkham Wines. 

More information on each of the producers involved can be found on The Dolphin’s website, where bookings can be made directly.

For more on the delicious. Produce Awards, see here.