At delicious. we are proud to shine the spotlight each year on the best fruit, veg, seafood, butchery and dairy from small and artisan producers across this wide brown land. Here is just a handful of the best produce from the Awards for you to seek out.

ANDEAN SUNRISE POTATOES FROM GARRY KADWELL, NSW

Matt Moran has been a Produce Awards judge since the beginning – 15 years ago! – and he rates Producer of the Year Garry Kadwell’s potatoes as amongst the best things he has tasted. “Holy Goat [cheese], David Blackmore’s wagyu, Chris Bolton and Bruce Collis’ seafood keep getting better and better, but this year what really blew me away were these potatoes. It was really unexpected that a spud could be such a standout. They are unbelievable.” 

In fact, Garry Kadwell’s spectacular spuds impressed many of the judges. Neil Perry loved ‘em, too. “They are bloody fantastic; it’s not easy to get great potatoes in this country and these are clearly grown in great earth.”

TATHRA OYSTERS, NSW

“Finally, an oyster that tastes like a French oyster; lean and minerally,” says Vue de Monde’s Shannon Bennett of these magnificent oysters.

Danielle Alvarez from Fred’s calls them exceptional: “Tasting Tathra’s [oysters] is like tasting some of the cleanest freshest ocean out there. It literally sends shivers down my spine – in a great way.”

Shannon reveals how, after first tasting the oysters, he had tried to source them for the menu at Vue de Monde but they were all sold out. “Bloody Peter Gilmore bought them all!” he laughs.

FISH FROM BRUCE COLLIS, VIC

Last year’s Producer of the Year is still wowing the judges with his sustainable fishing practices and fish from the purest conditions of the Corner Inlet fishery. His seasonal catch presented for Awards consideration this year impressed the judges. 

“It is some of the most pristine fish I have come across,” says Peter Gilmore from Quay.

“When I cooked his fish, particularly the rock flathead and greenback flounder, I didn’t need to do anything but simply pan-fry the fillets in a little butter and salt. The flavour and texture was outstanding,” he says.

Shannon Bennett is also a big fan, raving about Bruce’s yellow-eye mullet caught with a net from the beach. “I love the clean flavour, but I also love the romance of such a small season and fishermen brave enough to take this on.” 

He’s a fan of Bruce’s “incredible” ordinary mullet, too, but jokes, “Of course, Peter Gilmore bought all these as well!“

LA LUNA HOLY GOAT GOAT’S CHEESE; Vic

Alla Wolf Tasker of the Lake House reckons she first saw La Luna on the national judges table for the Produce Awards back around 2006 and was immediately taken by it. “That distinctive wrinkly, velvety white mould. The perfume that spoke of country and barn. Then I took a generous bite and said a silent hallelujah!”

“There it was, depth of flavour, a fresh creamy lactic sweetness that combined with the exterior mould. Finally, an Australian cheese of the style of the Loire greats but with its own special greatness telling its tale of a small size pampered herd of organically raised goats and the native pastures. Terroir writ large. It’s super delicious; a complete food to be eaten with good bread and nothing much else at all.”

Hallelujah indeed!

CAPE MORETON SCARLET PRAWNS, QLD

Colin Fassnidge might have built his reputation on his Irish twinkle, swarthy good looks and formidable way with pork (and all red meat) but he says these scarlet prawns were by far the best thing he’s eaten this year. “I would forgo lobster for them!”

“They are meaty yet delicate; moist and sweet; and stunning to look at! It was a privilege to eat them, and I had the broadest smile of pleasure and happiness on my face as I did.”

WILD SCAMPI CAVIAR FROM SHARK BAY SEAFOOD’S, WA

Queensland judge Jake Nicolson (Blackbird, Donna Chang) is continually blown away by the produce he sees each year, saying that there’s been plenty of jaw-dropping moments over the years. He still rates Shark Bay Seafood’s wild scampi caviar as one of the best. 

“It is hand picked and graded by Umar Nguyen here in Brisbane from wild-caught scampi out of Shark Bay. The first taste took me back to my childhood, growing up next to the ocean in Warrnambool. The natural sea saltiness, subtle crustacean sweetness and the delicate texture of the tiny blue pearls as they gently pop across the tongue leaves you wanting for more. It is an umami bomb on its own, but it will enhance any dish.”

SEASONAL TROPICAL FRUIT FROM FRUIT FOREST FARM, QLD

Neil Perry describes the seasonal tropical fruit from this grower as “as good as I have tasted in Thailand. That’s not very often the case here.”

BLACK GENOA SEMI SUN DRIED FIGS FROM SINGING MAGPIE PRODUCE, SA
The last word goes, as it should, to the patron of the Awards Maggie Beer. Involvement in the judging is one of the highlights of her year, and she tells me that she’s really missed the excitement of those two days, sitting around a table for two solid days of tasting the most amazing array of products. “Oh, it’s such hard work!” she jokes. While Covid kept Maggie away this year, she did manage to taste a few products from local finalists. When I push her to share a favourite she admits her choice is driven by both flavour and by a sentimental perspective. “The figs from Singing Magpie Produce were special for several reasons,” she says. “Firstly, the flavour is so rich and sticky and totally moreish, but what accentuates that for me in that producer Sue Heward is the daughter of our fig grower in the Riverland. To see Sue carrying on the tradition of farming and value-adding gives an added dimension that delights me.”

For a full list of winners, head here.