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1 CATALOUE1-2 eptember 2018 ydney howground ydney Olympic Park

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3 Thank you from the President Thank you for entering in this ydney Royal Competition and congratulations to those who were successful in winning a prestigious ydney Royal award. Our ydney Royal competitions showcase excellence in rural produce and the passion of so many talented producers across NW and interstate each year. The standard of entries from right across the country continues to be remarkably high which is immensely pleasing for everyone involved in the Royal Agricultural ociety of NW (RA). Rewarding excellence and encouraging innovation in food and wine production is at the heart of our charter, and in turn supports a viable and prosperous future for our agricultural communities. To be the recipient of a ydney Royal award is a significant achievement representing months, years and sometimes decades of hard work and dedication and is highly regarded by fellow producers. To help winning Exhibitors promote their success, the RA provides Champion, Trophy, old, ilver and ronze medal winners with ydney Royal artwork to use on product packaging and other marketing materials to promote their success. The RA has a solid reputation for impartial judging standards, quality and distinction. We review our Competitions every year to ensure they remain relevant to industry standards and are up-to-date with changing trends. In the same manner, we value the strong links we have with agricultural industries and welcome feedback from producers and exhibitors. There are many people involved in making our Competitions the world-class events they are and we take this opportunity to thank our stewards and judges for their time, expertise and energy. Their wisdom and integrity ensure ydney Royal awards are presented only to the best of the best. We also extend our gratitude to our generous Competition partners along with our Committees and supporters. On behalf of the RA, thank you for your support. Your participation plays an important role in assisting the RA to educate and increase awareness about the importance of our agricultural industries, and we encourage you to join in the tradition of entering every year. We hope to see the winners of this year s Competitions go on towards even greater things as a result of their ydney Royal success. Robert Ryan OAM President, Royal Agricultural ociety of NW

4 CALLEAUT YDNEY ROYAL CHOCOLATE HOW 2 T A LE OF CO N TENT PAE NUMER MEAE FROM THE PREIDENT 1 PONOR 3 OFFICE EARER 4 MEAE FROM PONOR 6 COMMITTEE 7 JUDE AND TEWARD 7 MEDIA RELEAE 8 PECIAL AWARD 10 PROFEIONAL CLAE 12 TUDENT/ APPRENTICE CLAE 16 INDEX TO EXHIITOR 17 This version issued 21 eptember 2018

5 CALLEAUT YDNEY ROYAL CHOCOLATE HOW 3 PONOR The Royal Agricultural ociety of NW gratefully acknowledges the support of its naming rights sponsor, Callebaut Chocolate. JUDE AWARD Awards are determined by the Judges on the following scale of points: (i) old Award, for Exhibits gaining 81pts to 90pts; (ii) ilver Award, for Exhibits gaining 74pts to 80.9pts; (iii) ronze Award, for Exhibits gaining 70pts to 73.9pts; LEEND old Medal winner ilver Medal winner ronze Medal winner HOW TO READ THE REULT CATALOUE Class number & description Medal Class 4 - ample Class JUDE COMMENT: Outstanding product entered. There has been significant improvement of entries over the past few years. Exhibitors who didn t receive medals should take care when presenting their product. 21 Company A, ample Product Company, ample Product Company C, ample Product Company D, ample Product Judges general comments for the whole Class Point score

6 CALLEAUT YDNEY ROYAL CHOCOLATE HOW 4 O F F I C E E A R E R HONORARY OFFICE EARER Patron His Excellency eneral The Hon. David Hurley AC DC (Retd) overnor of New outh Wales Vice Patron Mr Dudley OAM President Mr R M Ryan OAM OFFICE HOLDER Vice Presidents Mr J C ennett OAM Ms A M Kirk Mr M J Millner Treasurer Mr N harpe OARD MEMER Mr R M Ryan OAM Mr J C ennett OAM Mr M J Millner Mr N harpe Mr W ell Ms A M Kirk Ms D E Ovens Mr J Walker Mr E ilmour, Chief Executive OFFICE EARER Mr D Andrews Mr D M Davidson Mrs K Little Mr R Reid Mr J Angus Mr J Davies Mr A W Lucas Mrs K Reidy Mr W ell Dr E M Downes Mr M A MacCue Ms A A Renwick Mr J D W ell Ms P Evans Mr D F Macintyre Mr R M Ryan OAM Mr J C ennett OAM Mr J E Fairley Mr W Mason Dr M A chembri Mr est Ms J M Forrest Mr K J Mathie Mr N harpe Mr L owtell Mr W iblin Ms Y McKenzie Mr J Walker Mr J ryson Mrs A J Hamilton Ms L Milan OAM Mr R Watson Mr J yrnes Ms L Hannigan Mr M J Millner Mr H White Mr C P Carter Ms E A Hastings Ms D E Ovens Mrs K E Wickson Mrs R Clubb Mr C A Hooke Mrs M Paynter Ms C A Wythes Mr R Cochrane Mr E E Hughes Ms R L Petrie Dr R A Zammit Mr Dadd Mr R Johnston Mr W A Picken Mr V Davenport Ms A M Kirk Mr A J Rayner Chief Executive Mr E ilmour eneral Manager Finance & Administration Mr R Lee Auditors Ernst & Young As at 26 June 2018

7 CalebautRubyisHere. Areyouready tofeelthespark? #RUYR1 ydney: Melbourne:

8 CALLEAUT YDNEY ROYAL CHOCOLATE HOW 6 M E A E F R O M C A L L E A U T C H O C O L A T E Ruby R1: unlearn everything you knew about chocolate The fourth type of chocolate and the first to be discovered in 80 years, Ruby R1 delivers a sparkling ruby colour and intense fruitiness with fresh, sour notes. Occurring naturally from the newly found ruby cocoa bean. No fruit flavourings or colourants are added to the chocolate. Offering a new platform through which to express artisanship and creativity. Australian chefs and chocolatiers will be able to experience R1 launching 10 eptember e ready to unlearn what you would traditionally know for Dark, Milk and White. It ignites great creativity with its broad pairing possibilities combined with a great workability for chefs.

9 CALLEAUT YDNEY ROYAL CHOCOLATE HOW CALLEAUT YDNEY ROYAL CHOCOLATE HOW D A I R Y P R O D U C E C O M M I T T E E Mr ary Reid (Chair) Mr John Fairley Mr eoff Mason Ms Lyndey Milan OAM Mr William Picken HONORARY MEMER OF THE COMMITTEE Mr erry Andersen OAM Mr Neville Russell Mr Tim lack-mith TEWARD-IN-CHIEF Mr ary Reid CHAIR OF JUDE Ms Jodie Van Der Velden CHIEF TEWARD Ms andra Reid JUDE Mr Dean ibson Mr Deniz Karaca Ms Daria Nechiporenko Mr Justin Williams TEWARD Ms Marie lack-mith Mr Tim lack-mith

10 Champions unveiled from the 2018 Callebaut ydney Royal Chocolate how 21 eptember 2018 Chocolate is pure pleasure for many all over the world. However for some it is their livelihood, a source of inspiration and an outlet for their creativity. This was evident in recent weeks with the staging of the 2018 Callebaut ydney Royal Chocolate how at ydney howground, ydney Olympic Park. Tonight the Champions from that prestigious competition were announced at the ydney Royal Taste of Excellence Awards at The tables, ydney howground. Championship winners are decided from amongst the old Medal recipients in their individual classes at all ydney Royal Wine, Dairy and Fine Food competitions throughout the calendar year. The 2018 Callebaut ydney Royal Chocolate how resulted in the awarding of 13 old Medals from the 129 entries catalogued for judging across 20 Classes from boxed and block chocolate through to chocolate showpieces (themed chocolate structures constructed on-site against a set time limit). The Taste of Excellence Awards brought the curtain down on the annual ydney Royal Fine Food how, a series of competitions held at ydney howground across several weeks. Chair of Judges for the 2018 Callebaut ydney Royal Chocolate how Jodie Van Der Velden has raised the level and quality of entries this year; The high quality of exhibits entered reflected in the amount of medals awarded (75) compared to previous years, Jodie Van Der Velden said. We saw some very interesting exhibits with innovative flavour combinations, finishing techniques and textural components. The student category was also a tremendous success. The chocolate showpiece construction was breathtaking to watch as entrants created gravity-defying sculptures made of chocolate to the theme of pring, Jodie said. The tudent howpiece classification was taken out by fourth year apprentice Hayley Waterhouse from Newcastle was the first time the judging process was opened to the public and was held in conjunction with the mooth festival of Chocolate.

11 2018 Champions for Callebaut ydney Royal Chocolate how are; The Champion Chocolate Perennial Trophy donated by Callebaut Chocolate. Exhibitor Name: MYRTLE & PEPPER FINE CHOCOLATE, Exhibit Name: NATIVE AUTRALIAN HANDMADE CHOCOLATE Prize (Annual Trophy) for Champion Chocolate howpiece, sponsored by Callebaut Chocolate. Exhibitor Name: ANTIAO CUYUAN Exhibit Name: CHOCOLATE HOWPIECE Prize (Annual Trophy) for Champion Chocolate - est tudent/apprentice, sponsored by Cacao arry. Exhibitor Name: AYEHA LIONEL IEM Exhibit Name: INDIVIDUAL MOULDED CHOCOLATE Champion Chocolate howpiece- tudent/apprentice (Class 19) Exhibitor Name: HAYLEY WATERHOUE Exhibit Name: CHOCOLATE HOWPIECE Media Contacts: Roger White Manager, Public Relations Royal Agricultural ociety of NW P: (02) E: rwhite@rasnsw.com.au Nicola Dalby Communications Coordinator Royal Agricultural ociety of NW P: (02) E: ndalby@rasnsw.com.au

12 CALLEAUT YDNEY ROYAL CHOCOLATE HOW 10 P E C I A L A W A R D The Champion Chocolate Perennial Trophy donated by Callebaut Chocolate This Perennial Trophy was donated by Callebaut Chocolate, a elgium-based quality chocolate supplier committed to sustainable cocoa cultivation. Established in 1911, they believe in continued innovation, developing products that offer taste, quality and convenience. Callebaut chocolate is a popular choice with Exhibitors in the Callebaut ydney Royal Chocolate how, used to construct their entries and make their creative aspirations a reality. This prize includes a return flight overseas to complete a chocolate course at one of the Callebaut Chocolate institutes in either elgium or Chicago. This Award was first presented in 2015 Terms & Conditions: The prize must be undertaken within 12 months post receiving the award. Eligible Classes: Winner: Myrtle & Pepper Fine Chocolate, Native Australian Handmade Chocolates, Produced by Myrtle & Pepper Fine Chocolate Class No. 14 / Cat No. 74 The Callebaut Annual Trophy for Champion Chocolate howpiece This Annual Trophy is supported by Callebaut. The Winner of this prize will be the top scoring Exhibit of the Professional Ch ocolate howpiece Class. This prize includes a return flight interstate to attend a uest Chef Masterclass at the avour chool. Terms & Conditions: The prize is subject to course availability. Eligible Class: Winner: antiago Cuyugan, Chocolate howpiece by antiago Cuyugan Class No. 18/ Cat No. 86 The Cacao arry Annual Trophy for Champion Chocolate est tudent/apprentice This Annual Trophy is supported by Cacao arry. This Trophy is awarded to the top scoring Exhibit from the tudent/apprentic e Open Class. This prize includes a return flight interstate to complete a chocolate course at the avour chool. Terms & Conditions: The prize must be undertaken within 12 months post receiving the award. Eligible Class: Winner: Ayesha Lionel iem, Individual Moulded Chocolate Class No. 20 / Cat No. 111 The Callebaut Annual Trophy for Champion Chocolate tudent/apprentice howpiece. This Annual Trophy is supported by Callebaut. The Winner of this prize will be the top scoring Exhibit of the tudent Chocolate howpiece Class. This prize includes an exclusive Callebaut Chocolate Hamper. Eligible Class: Winner: Hayley Waterhouse, Chocolate howpiece by Hayley Waterhouse Class No. 19 / Cat No. 99 *All prizes have been donated. The RA has no responsibility for any arrangements or costs associated with the prize and bears no liability whatsoever in connection with the prize awarded. The Winner will be required to co-ordinate with the donor directly relating to the award.

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14 12 CALLEAUT YDNEY ROYAL CHOCOLATE HOW 2018 CALLEAUT YDNEY ROYAL CHOCOLATE HOW PROFEIONAL CLAE Class 1 - Chocolate lock, manufactured bean to bar. Plain, no filling or flavour. JUDE COMMENT: Definitely an improvment in the bean to bar industry from More attention needs to be paid to texture and appearance/moulding. 1 The Australian Chocolate Farm The Australian Chocolate Dark Milk 58% (Produced by The Australian Chocolate Farm) Australian Chocolate Pty Ltd Charley s Chocolate Factory - Karkar Island Dark 70% (Produced by Australian Chocolate Pty Ltd) Origin Chocolate Origin Chocolate - Plain 75 (Produced by Origin Chocolate) Class 2 - Chocolate lock. Moulded with filling. JUDE COMMENT: ome excellent examples of classic and innovative flavour and texture combinations. An outstanding Class as shown by the amount of medals awarded. 13 Halo Food ervices T/A Ms Peacock Hazelnut ar (Produced by Halo Food ervices T/A Ms Peacock) Halo Food ervices T/A Ms Peacock Pleasure ar (Produced by Halo Food ervices T/A Ms Peacock) Halo Food ervices T/A Ms Peacock Rum & Raisin ar (Produced by Halo Food ervices T/A Ms Peacock) Halo Food ervices T/A Ms Peacock Cherry erry ar (Produced by Halo Food ervices T/A Ms Peacock) akedown Cakery akedown Cakery enmaicha Oreo trawberry lock O Choc (Produced by akedown Cakery) Halo Food ervices T/A Ms Peacock Vanilla Coconut ar (Produced by Halo Food ervices T/A Ms Peacock) Halo Food ervices T/A Ms Peacock Desire ar (Produced by Halo Food ervices T/A Ms Peacock) akedown Cakery akedown Cakery Yuzu inger Apple lock O Choc (Produced by akedown Cakery) akedown Cakery akedown Cakery Hazelnut Nutmeg Mandarin lock O Choc (Produced by akedown Cakery) Treat Dreams Treat Dreams Dark Chocolate Coconut Caramel ar (Produced by Treat Dreams) Class 3 - Chocolate lock. Moulded with flavour. JUDE COMMENT: ome great examples of innovation and risk taking, which is to be encouraged. More development of flavour combinations, level of sweetness, acid and savoury elements could see this Class surprising the judging panel next year. 16 Myrtle & Pepper Fine Chocolate Australian Lemon Myrtle With Victorian Pink Lake alt (Produced by Myrtle & Pepper Fine Chocolate) Australian Chocolate Pty Ltd Charley s Chocolate Factory - ignature Collection each Coconut Dark 70% ingle Origin (Produced by Australian Chocolate Pty Ltd) Hands On Chocolate Passionfruit And Fennel ar (Produced by Hands On Chocolate) akedown Cakery akedown Cakery Wasabi Oil lock (Produced by akedown Cakery) Australian Chocolate Pty Ltd Charley s Chocolate Factory - ignature Collection Davidson s Plum Dark 70% ingle Origin (Produced by Australian Chocolate Pty Ltd) The Australian Chocolate Farm The Australian Chocolate Farm Lemon Murtle 72% Dark (Produced by The Australian Chocolate Farm) Hands On Chocolate Caramel rownie ar (Produced by Hands On Chocolate) Myrtle & Pepper Fine Chocolate moked arley & Australian ingle Malt Whisky ar (Produced by Myrtle & Pepper Fine Chocolate) Class 4 - Chocolate ar, not moulded. Filling coated with chocolate. JUDE COMMENT: ome good examples of classic bars. More attention to balanced flavour combinations would result in higher scoring Exhibits. 25 umnut Patisserie picy Pineapple ar (Produced by umnut Patisserie) Halo Food ervices T/A Ms Peacock Honeycomb (Produced by Halo Food ervices T/A Ms Peacock) Halo Food ervices T/A Ms Peacock Peanut rittle (Produced by Halo Food ervices T/A Ms Peacock) Myrtle & Pepper Fine Chocolate Lemon Myrtle Rocky Road ites (Produced by Myrtle & Pepper Fine Chocolate) 61.67

15 13th Annual M E DA L The best of the best 13th ANNUAL RA OF NW PREIDENT MEDAL Each year the RA presents the ultimate award in agricultural excellence; The President s Medal. It is unique in that the Medal is not awarded solely on taste; the Medal recognises a product s overall economic, social and environmental integrity through the entire production cycle from gate to plate. It draws from ydney Royal Champions from throughout the year, examines, and celebrates truly inspirational, innovative agricultural achievers. To find out more Flinders Ranges, A - rasserie read prouted Wheat - Winner 12th Annual President s Medal

16 14 CALLEAUT YDNEY ROYAL CHOCOLATE HOW Class 5 - Chocolate Nuts/Fruits - panned or enrobed (almonds, macadamias, etc.). JUDE COMMENT: It would be great to see more entries in this Class next year. Well panned product with good shine. 26 Duck Creek Macadamias elgium alted Caramel Over Roasted Macadamias (Produced by Epicurean Providore T/A Duck Creek Macadamias) Class 6 - Chocolate lock. 85% Australian grown cocoa beans. JUDE COMMENT: ood to see a continued improvement from previous years of chocolate making using Australian beans. 29 Australian Chocolate Pty Ltd Charley s Chocolate Factory - ingle Origin Mt Edna Dark 70% (Produced by Australian Chocolate Pty Ltd) racegirdles House of Fine Chocolate Davidson Plum And Cocoa Nib Daintree lock (Produced by racegirdle s House of Fine Chocolate) Australian Chocolate Pty Ltd Charley s Chocolate Factory - ingle Origin King Ranch Dark 70% (Produced by Australian Chocolate Pty Ltd) Australian Chocolate Pty Ltd Charley s Chocolate Factory - ingle Origin hannonvale Dark 70% (Produced by Australian Chocolate Pty Ltd) The Australian Chocolate Farm The Australian Chocolate Farm Pure Darkness 85% (Produced by The Australian Chocolate Farm) Origin Chocolate Origin Chocolate - Trinity (Produced by Origin Chocolate) Class 7 - Individual Chocolates. ingle variety, dipped or enrobed. JUDE COMMENT: ome really fine examples of dipping/enrobing technique, at an interntional level. howcases the technical advancement of this type of chocolate making in this country. More attention to, and refining of decorative elements and a continued development of flavour balancing would have made this Class outstanding. 40 ibelot piced Chocolate onbon (Produced by ibelot) racegirdles House of Fine Chocolate Lemon, Lime And itters (Produced by racegirdle s House of Fine Chocolate) racegirdles House of Fine Chocolate London Fog (Produced by racegirdle s House of Fine Chocolate) racegirdles House of Fine Chocolate Fig And Wine (Produced by racegirdle s House of Fine Chocolate) umnut Patisserie Coco Peanut (Produced by umnut Patisserie) umnut Patisserie Coco Raspberry (Produced by umnut Patisserie) Class 8 - Individual Chocolates. ingle variety, moulded shells. JUDE COMMENT: Overall a very high standard of entries in this Class, exhibiting a high level of expertise in chocolate making, particularly in decor and finishing. Further attention to balancing flavours in fillings, contrasting textures and level of overall sweetness will result in higher scoring entries. 47 Cocoa Nib Lemon Meringue Pie onbon (Produced by Cocoa Nib) Cocoa Nib uava And Yuzu onbon (Produced by Cocoa Nib) Du Plessy Pralin alted Caramel And Coffee Chocolates (Produced by Du Plessy Pralin) Cocoa Nib Mandarin Toffee And pice onbon (Produced by Cocoa Nib) racegirdles House of Fine Chocolate lack Forest (Produced by racegirdle s House of Fine Chocolate) Cocoa Nib Passionfruit onbon (Produced by Cocoa Nib) Halo Food ervices T/A Ms Peacock ea alt utter Caramel Egg (Produced by Halo Food ervices T/A Ms Peacock) Cocoa Nib Raspberry Rose onbon (Produced by Cocoa Nib) Cocoa Nib Nut rown utter onbon (Produced by Cocoa Nib) Cocoa Nib alted Pistachio And Lemon onbon (Produced by Cocoa Nib) Cocoa Nib Vanilla Macadamia onbon (Produced by Cocoa Nib) racegirdles House of Fine Chocolate Pumpkin Pear Pie (Produced by racegirdle s House of Fine Chocolate) umnut Patisserie Cassis Crunch (Produced by umnut Patisserie) Cocoa Nib Mint Cookie onbon (Produced by Cocoa Nib) Cocoa Nib Honeycomb And Whisky onbon (Produced by Cocoa Nib) Madam Cocoa Madam Cocoa - Rapberry plash (Produced by Madam Cocoa) Two Creeks Honey Passion Honey Heart (Produced by Two Creeks Honey) Two Creeks Honey Raspberry Honey Heart (Produced by Two Creeks Honey) Madam Cocoa Madam Cocoa - Mrs Jones lueberry (Produced by Madam Cocoa) Madam Cocoa Madam Cocoa - Valley Mango (Produced by Madam Cocoa) Class 9 - Individual Chocolates. 85% Australian grown cocoa beans. JUDE COMMENT: Two ronze medals were presented in this emerging Class. More attention to balancing flavours would have resulted in higher scores. 62 Myrtle & Pepper Fine Chocolate Daintree, Whisky & oda (Produced by Myrtle & Pepper Fine Chocolate) racegirdles House of Fine Chocolate trawberry um (Produced by racegirdle s House of Fine Chocolate) 71.33

17 CALLEAUT YDNEY ROYAL CHOCOLATE HOW 15 Class 10 - Filled Truffle hells. ingle variety, moulded shells. JUDE COMMENT: Overall a good selection of truffles, well executed with good flavours represented. Higher marks would have been awarded for further innovation, such as more complex flavours and contrasting textural inclusions. 66 Halo Food ervices T/A Ms Peacock Itakuja Truffle (Produced by Halo Food ervices T/A Ms Peacock) Halo Food ervices T/A Ms Peacock Chai Caramels (Produced by Halo Food ervices T/A Ms Peacock) Halo Food ervices T/A Ms Peacock Passionfruit Caramels (Produced by Halo Food ervices T/A Ms Peacock) Halo Food ervices T/A Ms Peacock Raspberry Truffle (Produced by Halo Food ervices T/A Ms Peacock) Halo Food ervices T/A Ms Peacock Espresso Truffle (Produced by Halo Food ervices T/A Ms Peacock) Class 11 - Traditional Truffles. ingle variety, no moulded shells. JUDE COMMENT: ome interesting truffles in the Traditional Truffles Class. Reflection on traditional flavour; texture, size and chocolates used would see a better outcome in this Class. 71 umnut Patisserie Zesty Noisette Truffle (Produced by umnut Patisserie) umnut Patisserie The Joadja (Produced by umnut Patisserie) umnut Patisserie The Young un (Produced by umnut Patisserie) Hands On Chocolate lueberry, Lemon And lack Pepper Truffles (Produced by Hands On Chocolate) Class 15 - oxed Chocolate. Assortment, can be combination dipped/enrobed or moulded. JUDE COMMENT: A fine example of a mixed selection of chocolates. ome inclusions required innovation to achieve a old medal. 78 racegirdles House of Fine Chocolate racegirdle s ignature election (Produced by racegirdle s House of Fine Chocolate) Class 16 - ox Chocolate. 85% Australian grown cocoa beans. No Entries Class 17 - Chilli Chocolate. Not including enrobed bars or filled blocks. JUDE COMMENT: A very exciting Class that was enjoyable to judge. More work is needed to deliver a balance of chilli flavour and expected chilli heat that compliments the chocolate. 81 Hands On Chocolate Thai Me Up ar (Produced by Hands On Chocolate) racegirdles House of Fine Chocolate Indian ummer (Produced by racegirdle s House of Fine Chocolate) Madam Cocoa Madam Cocoa - Ozzi Chilli (Produced by Madam Cocoa) eatonfire Chilli Chocolate eatonfire alted Caramel Dark Chilli Chocolate 2/5 Heat (Produced by eatonfire Chilli Chocolate) Class 18 - Chocolate howpiece. Handmade of chocolate. JUDE COMMENT: Three impressive showpieces were presented, exhibiting a high degree of difficulty, elegance and a strong representation of the theme of pring. Further refinement through practice of techniques will result in an even higher standard of Exhibits in this Class. Class 12 - Truffles. 85% Australian grown cocoa beans. JUDE COMMENT: Well executed truffle with good balance of brandy and chocolate, thin shell and finish. 73 racegirdles House of Fine Chocolate Daintree (Produced by racegirdle s House of Fine Chocolate) ibelot Chocolate howpiece (Produced by ibelot - antiago Cuyugan) Anna Maria Cake Design Chocolate howpiece (Produced by Anna Maria Roche) Epicure Chocolate howpiece (Produced by erena Chang - Epicure) Class 13 - oxed Chocolate. Assortment, dipped or enrobed. No Entries Class 14 - oxed Chocolate. Assortment, moulded shells. JUDE COMMENT: This Class is at the highest level, outstanding work that would compete internationally, which shows the growth in chocolate making in Australia. Complex flavours, textures and innovation in finishing moulded chocolates. 74 Myrtle & Pepper Fine Chocolate Native Australian Handmade Chocolates (Produced by Myrtle & Pepper Fine Chocolate) Cocoa Nib Cocoa Nib ignature election (Produced by Cocoa Nib) De Peuter s Chocolates Handmade Individual Chocolates; De Peuter s Chocolates (Produced by De Peuter s Chocolates) Esti arcia Esti arcia s ignature on on ox. "Estibons" (Produced by Esti arcia) 75.00

18 16 CALLEAUT YDNEY ROYAL CHOCOLATE HOW TUDENT / APPRENTICE CLAE Class 19 - tudent Chocolate howpiece. Handmade of chocolate. JUDE COMMENT: An excellent Class with a variety of showpieces representing the theme. tudents presented well thought out pieces that used a variety of techniques, and we look forward to seeing more refined and sophisticated pieces as they continue to develop their skills. 114 Le Cordon leu - alaji Ramesh lack Pearl (Produced by Le Cordon leu - alaji Ramesh) umnut Patisserie - Jason romley moked Chilli Chocolate (Produced by umnut Patisserie - Jason romley) Hayley Waterhouse Chocolate howpiece (Produced by Hayley Waterhouse) Le Cordon leu - Teng Qing Chai Chocolate howpiece (Produced by Le Cordon leu - Teng Qing Chai) Le Cordon leu - Haribowo Chandra Chocolate howpiece (Produced by Le Cordon leu - Haribowo Chandra) Le Cordon leu - Ayesha Lionel iem Chocolate howpiece (Produced by Le Cordon leu - Ayesha Lionel iem) Class 20 - tudent Open Class. Entries submitted can be selected from any of the Classes from 1 to 17. JUDE COMMENT: Very encouraging to see not only a great level of participation in this Class, but also some really outstanding chocolates. tudents are encouraged to continue to develop themselves, and strive for excellence. 111 Le Cordon leu - Ayesha Lionel iem Individual Moulded Chocolate (Produced by Le Cordon leu - Ayesha Lionel iem) umnut Patisserie - Joshua Nickl The Nattai (Produced by umnut Patisserie - Joshua Nickl) umnut Patisserie - amantha oodacre trawberry Dream (Produced by umnut Patisserie - amantha oodacre) Le Cordon leu - Pui Ling um Ling s (Produced by Le Cordon leu - Pui Ling um) Le Cordon leu - eptian Prayitno Yuzu, inger Caramel, And Macadamia Praline Chocolate onbon (Produced by Le Cordon leu - eptian Prayitno) Le Cordon leu - Ira Kartika jaiful ahri Chocolate on on (Produced by Le Cordon leu - Ira Kartika jaiful ahri) umnut Patisserie - amantha Crawshaw Lemon Myrtle And Wattleseed Crunch (Produced by umnut Patisserie - amantha Crawshaw) umnut Patisserie - Joshua Nickl The Fitzroy (Produced by umnut Patisserie - Joshua Nickl) umnut Patisserie - Damien Wright Caramel alty Nuts ar (Produced by umnut Patisserie - Damien Wright) Le Cordon leu - Aline Camilo onvechio onvechio (Produced by Le Cordon leu - Aline Camilo onvechio) umnut Patisserie - Jason romley Hazelnut Truffle (Produced by umnut Patisserie - Jason romley) umnut Patisserie - Laura Ingram Peanut utter Delight (Produced by umnut Patisserie - Laura Ingram) 64.00

19 CALLEAUT YDNEY ROYAL CHOCOLATE HOW 17 INDEX TO EXHIITOR Anna Maria Cake Design, Lidcombe NW Australian Chocolate Pty Ltd, Mission each QLD akedown Cakery, t Leonards NW ibelot, West Footscray VIC racegirdles House of Fine Chocolate, lenelg A Cloy - uresh enniyappan, Endeavour Hills VIC Cocoa Nib, runkerville NW De Peuter's Chocolates, Hampton VIC Du Plessy Pralin, West Pennant Hills NW Duck Creek Macadamias, angalow NW Epicure, outhbank VIC Esti arcia, Forest Lodge NW umnut Patisserie, Mittagong NW umnut Patisserie - Damien Wright, Mittagong NW umnut Patisserie - Jason romley, Mittagong NW Le Cordon leu - Aline Camilo onvechio, Neutral ay NW Le Cordon leu - Alyffie Ali Akbar Ali, North Rocks NW Le Cordon leu - Ayesha Lionel iem, Ryde NW Le Cordon leu - alaji Ramesh, Ryde NW Le Cordon leu - Haribowo Chandra, Rhodes NW Le Cordon leu - Ira Kartika jaiful ahri, lacktown NW Le Cordon leu - Pui Ling um, Kogarah NW Le Cordon leu - eptian Prayitno, Maroubra NW Le Cordon leu - Teng Qing Chai, West Ryde NW Le Cordon leu - Vanessa Lim, North Rocks NW Madam Cocoa, Waratah West NW Myrtle & Pepper Fine Chocolate, Lorn NW Origin Chocolate, Orange NW eatonfire Chilli Chocolate, Murphy's Creek QLD The Australian Chocolate Farm, Mossman QLD Treat Dreams, Rozelle NW Two Creeks Honey, East Lindfield NW umnut Patisserie - Joshua Nickl, Mittagong NW umnut Patisserie - Laura Ingram, Mittagong NW umnut Patisserie - amantha Crawshaw, Mittagong NW umnut Patisserie - amantha oodacre, Mittagong NW Halo Food ervices T/A Ms Peacock, owral NW Hands On Chocolate, Windsor NW Hayley Waterhouse, Hamilton NW DICLAIMER The information contained in this publication is gathered for the purpose of providing information to our Exhibitors and how patrons. The information is a compilation of information provided by third parties and the RA does not warrant its accuracy and advises that any such information may be subject to change or amendment occurring at any time and thereby making the information incorrect. ubject to the RA legal obligations and responsibilities. If you require confirmation of any information please telephone the RA coordinator responsible for the particular information or the RA switchboard on (02) CALLEAUT YDNEY ROYAL CHOCOLATE HOW - A DIVIION OF THE ROYAL ARICULTURAL OCIETY OF NW (RA) AN

20 OLD ILVER RONZE CORRECT A OF 28 MAY 2018 CORPORATE PONOR The Royal Agricultural ociety of NW gratefully acknowledges the sponsors of the 2018 ydney Royal Wine, Dairy, Chocolate, eer & Cider and Fine Food hows