Cultured butter, pork rillettes and green lentils; this years crop of winners had an undeniably French influence.

One Sea Rottnest Island Scallops, harvested 14km from Fremantle’s Fishing Boat Harbour, were described as “world-class” by Guillaume Brahimi. The large saucer scallops are distributed fresh, rather than being snap-frozen out at sea like most of the nation’s catch, earning them both producer of the year and from the sea primary producer awards.

Richard Gunner of Feast! Fine Foods, in Adelaide, was praised for his 24-hour commitment and passion to supplying not only top chefs but the general public with farm-direct Suffolk lamb and top-quality meat.

From the earth: Otway Forest Supreme Shiitake, VIC (primary) and Mount Zero Olives Biodynamic French-style green lentils, VIC (artisan)

From the paddock: Flinders Island Meat Milk-Fed Lamb, TAS (primary) and Piper Street Food Company Pork Rillettes, VIC (artisan)

From the dairy: Tongola Goat ‘Curdy’, TAS (primary) and The Butter Factory Myrtleford Cultured and Lightly Salted Butter, VIC (artisan)

ABC Local Community Award: Emma Lupin, Taste of the Top End, NT

Best New Product: Seafoods Tasmania Bay of Fires Uni (AAA Grade Sea Urchin Roe), TAS

Outstanding Farmers Market: Harvest Launceston Markets, TAS
Outstanding Region: Beechworth and the Alpine Valleys, VIC

Outstanding Use of Regional Produce by a chef: Karl and Katrina Kanetani, Town Restaurant and Café, NSW

Heritage award: Kangaroo Island Ligurian Honey Bees, SA

Maggie Beer outstanding Contribution to Food: Julie Gibbs, publisher, Lantern
Hall of Fame: Blackmore Wagyu Beef (VIC), Holy Goat Cheese La Luna (VIC), Spanner Crabs Noosa (QLD), Mondo White Rocks Veal (WA)