The delicious. Produce Awards in partnership with Miele is now in its 11th year. Sydney’s Peter Gilmore and Melbourne’s Andrew McConnell join existing national judges Maggie Beer, Matt Moran, Shannon Bennett, Guillaume Brahimi, Alla Wolf-Tasker and Christine Manfield, who together have unearthed and recognised some of Australia’s best produce over the last decade. delicious. Editor in Chief Kerrie McCallum says: “Australia’s produce, producers and chefs are globally renowned for excellence. It is exciting and a privilege to be part of the process unearthing the best of Australia, and to work with such an esteemed panel of judges to discover what’s next in 2016.” Click through to meet our judges.

Quay and Bennelong chef Peter Gilmore is today announced as a new member of the prestigious judging panel. “After hosting the Produce Awards at Bennelong last year, I am thrilled to join the national judges for 2016. I’m going to be looking for innovation, thinking outside the box and a commitment to quality,” says Gilmore.

The chef behind Supernormal, Cutler & Co, Cumulus Inc., Luxembourg, Marion Wine Bar and others, joins the delicious. judging panel for the first time. “Seasonal produce guides me in writing menus and recipes. From the subtropical north to the moody weather patterns of Tasmania, the diversity of Australian produce is incredible and I’m excited to discover the best our farmers and growers are making as a judge on the delicious. Produce Awards,” he says.

“We’re very lucky in Australia to have such a diversity of cultures that we can swap and borrow from to make up our own version of local cuisine. We are such a young country so we are developing an Australian cuisine, that is an ever-growing thing, which is wonderful, but ‘produce as the star’ will always be key,” says Maggie.

“We are so lucky to live in a country with such a unique landscape and diverse climates. The ingredients we have right at our fingertips are often the highest quality. That says a lot about our incredible farmers who are passionate and dedicated to producing the best products,” says Matt Moran.

Sydney’s pseudo-Mexican Ghostboy Cantina showed us that Chinatown food courts make a low-rent option for non-Asian food, ‘The Hamlet’ in Canberra continues to lead the way for food trucks, and top-tier dumplings keep infiltrating shopping centers. Try Shannon Bennett’s burgers at Sydney airport, too.

Curious cook, a perfectionist inspired by the culinary melting pot of evocative flavours and textural nuance, and a writer whose successful, award winning books –Dessert Divas,Tasting India, Fire, Spice, Stir, Paramount Cooking and Paramount Desserts have spiced up the lives of keen cooks everywhere. Her latest book A Personal Guide to India and Bhutan was published in October 2015 and in India in January 2016, an invaluable and comprehensive travel guide for both countries listing her personal favourites of where to sleep and eat and what to eat and essential tips giving a deeper meaning to the travel experience. She is a long-standing member of the judging panel. “What makes Australian produce special? immediate access, showcasing incredible diversity and a deep commitment from producers in every state,” she says.

“We are the envy of the world as far as our food production environment is concerned. Clean, green, sustainable, ethical, beyond free range, best practice, organic and biodynamic are terms that we hear proudly spoken of by our many stellar suppliers,” Alla says.

Sometimes it feels like it’s just not enough to be an award-winning chef these days. You have to have a television show. Or a contract with a supermarket chain. Or an ice cream you designed for a major company. Guillaume Brahimi recently announced that he was joining Bulla as the dairy giant’s latest brand ambassador, joining George Calombaris and Kirsten Tibballs. Other news bites you might have missed this week: Woolworths has added a new apple variety to its line-up. The “Envy” apple is a cross between the Braeburn and Royal Gala varieties and was originally grown in New Zealand. It is currently grown in Tasmania, New South Wales and Queensland and is available exclusively at Woolworths stores. An Irish fellow has discovered a 10kg chunk of 2000-year-old butter preserved in a bog. Thanks to their temperature, acidity and oxygen levels, such swampy quagmires were apparently a great way for our ancestors to preserve dairy products. Apparently, the stuff is still edible. Whether or not it’s spreadable is another matter entirely. In New Zealand, an avocado crime spree is underway. Growers have reported a spate of large-scale thefts across the North Island after a shortage caused rising prices. The weirdest thing? A black market has sprung up. “There is someone making a living off stealing avocados and selling them on to the black market,” Sergeant Aaron Fraser told reporters. Australia suffered from an avocado shortage in January and supermarkets were selling them for a whopping $6 each.

Other new judges for 2016 include Paul West (River Cottage Australia), Anthony Puharich (Vic’s Meat), Ross and Sunny Lusted (Bridge Room, NSW), Mike McEnearney (No. 1 Bent Street, NSW), Monty Kulodrovic (Icebergs Dining Room & Bar, NSW), Mike Bennie (delicious. drinks writer), Iain Todd (Ethos Eat Drink, Tas), Joe Grbac (Saint Crispin, Vic) and Paul Baker (Botanic Gardens Restaurant, SA). The delicious. Produce Awards judging panel now consists of 39 Australian food leaders who dedicate their time to support the best Australian producers and drive innovation in the industry.

Paul West, the chef and host on the Australia edition of River Cottage, joins the delicious. Produce Awards judging panel. “What makes Australian produce special? It’s an expression of our unique and diverse landscape as well as a reflection of the hardworking and innovative people who tend it,” Paul says.

Anthony Puharich, butcher in chief and regular contributor to delicious. magazine, joins the Produce Awards for the first time. “Australia has the best farmers and producers in the world who have an uncompromising approach to quality and consistency, along with the upmost respect for the land and the environment. What this means is that Australia is now recognised for producing the cleanest, greenest, safest, most consistent, best quality produce in the world,” he says.

Mike Bennie, delicious. contributor and wine expert (and maker). “Australia’s climate and spread of growing conditions means a wealth and breadth of healthy, delicious produce that comes from varied sources; from high altitude cool places, through to sun-kissed, tropical regions. It means our palette is technicolour for what can be grown and used in our eating and drinking. We’re also just discovering the depth of our own native flavours, which is something not only unique, but soon to be even more globally interesting,” he says.

Iain Todd from Tasmania’s Ethos Eat Drink, works very closely with local producers to understand the origins of food, its viability throughout the seasons and understand and appreciate what it takes to get food onto a plate. “I’m most looking forward to seeing the products from the earth. The array of fruit and vegetables is endless and I’m very excited to see what people can do with them.”

Joe Grbac opened Saint Crispin in partnership with friend and fellow chef Scott Pickett in June 2014 to critical acclaim. Now he joins the delicious. Produce Awards judging panel.