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Pasta
Pasta

Honouring the traditions of local agricultural shows and produce markets around Australia, the Sydney Royal Fine Food Show celebrates heritage, quality, provenance and innovation.

Judging

Judging

The Judging Panel The Sydney Royal Fine Food Show engages experienced and respected industry professionals as Judges and firmly endorses the development of future Judges with a strong succession plan through Associate Judges. Judging panels are constituted from a combination of the following: Manufacturers and technologists from industry Product users Product retailers Chefs Other specialist and industry judges The Judging Process The integrity of Sydney Royal competitions rest in the hands of accomplished, knowledgeable and, most importantly, independent judges. The process is overseen by a Chair of Judges and includes separate judging panels. Each panel consists of one Panel Chair, two Judges and two Associate Judges. Medals are determined by the Judges using the following point scale: Gold medal for outstanding Exhibits gaining 90.00pts and over; Silver medal for excellent Exhibits gaining 82.00pts but less than 90.00pts; Bronze medal for quality Exhibits gaining 74.00pts but less than 82.00pts. Championships are determined using the Borda Count Method.  Associate Judging The Fine Food Committee has embarked on a path of growing the pool of Judges available and have adopted a rotation policy to refresh the judging panels and give them a different dynamic and capture potential new Judges coming through the industry and therefore endorses the development of future Judges by offering Associate Judging positions. Stewarding Stewards play a valuable part in the judging of each Competition and ensure the day runs smoothly through the coordination and preparation of Exhibits for Judges. Stewarding is a fantastic way of learning more about the industry, competitions and the judging process, with opportunities to develop into Associate Judge and Judge roles in the future. Benefits of Judging and Stewarding at Sydney Royal Opportunity to be involved in high profile and prestigious Sydney Royal Competitions, renowned all across Australia. Engage with industry members, build relationships and networking opportunities. Keep abreast with the industry, changes in trends and identify up and coming producers. Enjoy a hands-on experience and develop an understanding of the judging process. We encourage Judges and Stewards to work together and where the opportunity arises, we ask Judges to expose Stewards to sample Exhibits so to learn what attributes and defects the Judges are looking for in their assessment of product. Judges, Stewards and the Royal Agricultural Society (RAS) Councillors alike are all voluntary positions. The RAS appreciates the expertise and contribution of all Officials and Councillors. If you have any questions, please send your enquiry via email to   sydneyroyal@rasnsw.com.au .

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Become a meatballs and pasta master

Become a meatballs and pasta master

 It is a rare occurrence for a family in Australia to say no to a dinner of spaghetti and meatballs. It has regularly ranked as number one on recipe search engines and the ingredients have been loaded in supermarket trolleys since the 1960s. It is a midweek standby, a weekend favourite and even something special for a celebration. Add some crusty bread, a crisp green salad and perhaps a glass of chianti or a sangiovese for a feast that would do the Italians proud. Essential ingredients for a great spaghetti and meatballs dinner are pork mince, beef mince, pasta, sauce and olive oil.  As luck would have it, these are the foods being judged at the Sydney Royal Fine Food Show over the coming weeks. Even luckier, we have a Sydney Royal Medal Winning Spaghetti & Meatballs recipe supplied by Tim Browne, Executive Chef, Sydney Showground to share. Serves 4 Meatballs: 2 teaspoons fennel seeds 150mls Sydney Royal Medal winning extra virgin Olive Oil 1 onion, finely diced 3 cloves of garlic, crushed 2 tablespoons fresh oregano, chopped 2 tablespoons fresh parsley, chopped zest from 1 lemon 250gm Sydney Royal Medal winning pork mince 250gm Sydney Royal Medal winning beef mince 250 gm Sydney Royal Medal winning ricotta 30gm Sydney Royal Medal winning parmesan 70gm fresh sourdough crumbs 1 egg 2 teaspoons salt flakes Roast fennel seeds in a pan until fragrant 2 -3 mins. Remove and cool. Once cooled grind in spice grinder. Add olive oil to the pan and fry the onion and garlic until just tender. Remove and cool. Add all ingredients to a large mixing bowl and mix until well combined. Refrigerate for 1hour until mix is firm. Roll meatball mixture into balls (golf ball size) and return to the fridge. Sauce: 40 mls Sydney Royal Medal winning extra virgin olive oil 2 garlic cloves, sliced ½ teaspoon chilli flakes (optional) 150mls white wine 800gm tin tomatoes Add olive oil to large braising dish and sauté garlic and chilli flakes until fragrant, add wine and reduce by half. Add the tomatoes and bring to a simmer. Once sauce is simmering on stove slowly add the meatballs. Don't stir the meatballs at this stage - they will break. Return sauce to a simmer, cover with lid and then place in oven at 150 degrees for 60 to 80 minutes. Pasta: 300gm Sydney Royal Medal winning pasta While meatballs are simmering in the oven put a large pot of water on for the pasta. Remove meatballs from the oven and cook pasta as per direction on pack. Serve meatballs with pasta and a little extra grated parmesan. Enjoy!

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Bush Telegraph

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