SCHEDULE 30 January - 9 February 2018 Sydney Showground Sydney Olympic Park www.rasnsw.com.au
Welcome from the President Thank you for your interest in entering this Sydney Royal Competition. The Royal Agricultural Society of NSW (RAS) is proud to host Australia s finest agricultural shows. Rewarding excellence and encouraging innovation in food and wine production is not only at the heart of our charter, but also a tradition carried forward with competitions like this that attract talented and ambitious producers from right across this great country. Our competitions continue to be an important part of Australia s primary production industry. They set benchmarks for excellence and encourage producers to build on quality. In turn, quality produce helps support a viable and prosperous future for our agricultural communities. Winning Sydney Royal Exhibitors can promote their success with the Champion, Trophy, Gold, Silver and Bronze medal artwork given to them by the RAS to use on product packaging and marketing materials to promote their success. Just as production techniques are evolved and improved over time, the RAS works to adapt Sydney Royal Competitions regularly. Our commitment to keeping up with consumer and industry trends ensures our Competitions remain relevant, encourage excellence and are world-class. The integrity of our Sydney Royal Competitions rests in the hands of accomplished, impartial and, most importantly, independent judges. I am always impressed by their professionalism, energy and high ethical standards. It would be remiss of me not to thank them and extend my gratitude also to our stewards, our generous Competition partners, our Committees and supporters. Without them, the ongoing development of our Sydney Royal Competitions would not be possible. Whether your entry is a medalist or not, you will receive feedback from the judges to see where your product stands in the industry. I hope this feedback is a great encouragement for you to continue working on innovating and improving your product. And that like many others who have travelled this path, over time your produce reaps even greater rewards. Robert Ryan OAM President, Royal Agricultural Society of NSW
SYDNEY ROYAL FINE FOOD SHOW 3 TABLE OF CONTENTS WHY ENTER THE SYDNEY ROYAL FINE FOOD SHOW?... 4 SUPPORTING THE AUSTRALIAN FOOD INDUSTRY... 4 KEY INFORMATION... 5 AWARDS LUNCH... 5 SPECIAL FINE FOOD REGULATIONS... 8 GENERAL INFORMATION... 10 2018 AQUACULTURE COMPETITION... 12 2018 PROFESSIONAL BAKERY COMPETITION... 16 2018 COFFEE COMPETITION... 24 This version issued 10 October 2017 SYDNEY ROYAL FINE FOOD SHOW - A DIVISION OF THE ROYAL AGRICULTURAL SOCIETY OF NSW (RAS) ABN 69 793 644 351
4 SYDNEY ROYAL FINE FOOD SHOW WHY ENTER THE SYDNEY ROYAL FINE FOOD SHOW? The benefits of entering the Sydney Royal Fine Food Show include: Rigorous score-based evaluation, allowing you to compare your product against industry benchmarks. Individual product feedback on every Exhibit, provided by experienced Judges. Access to the Sydney Royal medal artwork for winning exhibits. This artwork provides the winning producer with a distinct marketing advantage, signalling their product has been recognised as having reached a high level of achievement and is proudly Australianmade. The artwork can be used to enhance advertising, promotional material and packaging. Sydney Royal Award-winners are given further opportunities such as: Access to the marketing promotional kit to guide medal winners how to best make the most of their achievement. Listing on the online consumer guide, Australia's Best Producers, that features medallists from the Sydney Royal Competitions with the ability to tailor your listing and link straight to your purchase facilities. Opportunity to present and promote medal-winning products at the Sydney Royal Easter Show, an iconic international even attracting close to 800,000 visitors every year. Opportunity to be handpicked by Sydney Showground to supply your medal-winning product at hundreds of events that happen on site throughout the year, including at the Sydney Royal Easter Show. Champion Producers of the top Exhibits will be invited to participate in the President s Medal Competition. Since 2006, the President s Medal has recognised excellence in Australian food and drink produce with only the best of the best nominated to compete. These producers undergo an independent review of their business model to assess their social, economic and environmental impact both up and down-stream. It s this triple bottom line review that makes the President s Medal award the most unique and prestigious in the country. SUPPORTING THE AUSTRALIAN FOOD INDUSTRY The Royal Agricultural Society of NSW is a not-for-profit organisation that has been an influential force in the direction and development of Australian agriculture through competitions, education and events since its foundation in 1822. Today, through the Sydney Royal Fine Food Show, we are promoting and rewarding excellence in the Australian food industry. The Sydney Royal Fine Food Show is committed to attracting the very best professionals as Judges and Stewards, providing an excellent environment for networking and professional development to all participants, resulting in benefits for the industry at large. The Chair of Judges for each competition and the RAS of NSW Fine Food Committee select the judging panel for the Sydney Royal Fine Food Show aiming to include a combination of food industry educators, chefs, retailers and food journalists. For more information about judging, visit www.rasnsw.com.au/finefood
SYDNEY ROYAL FINE FOOD SHOW 5 KEY INFORMATION 2018 S U M M E R F I N E F O O D S H O W APPLICATIONS FOR ENTRY To enter online, visit www.rasnsw.com.au/finefood Late Applications for Entry will not be accepted. CLOSING DATE OF ENTRY Coffee & Professional Bakery: Wednesday 8 November 2017 Aquaculture: Wednesday 3 January 2018 Applications received after the closing time and date will not be accepted. SOCIAL MEDIA Follow us to stay up to date throughout the year. Facebook: facebook.com/ RASofNSW Twitter: @ras_nsw Instagram: @ras_nsw EXPRESSIONS OF INTEREST FOR STEWARDING AND JUDGING If you are interested in becoming a Steward or Associate Judge, please complete the expression of interest form available at www.rasnsw.com.au/finefood and return to finefood@rasnsw.com.au CONTACT Fine Food Show Coordinator Royal Agricultural Society of NSW Locked Bag 4317 Sydney Olympic Park NSW 2127 Telephone (02) 9704 1353 Email: finefood@rasnsw.com.au AWARDS LUNCH SYDNEY ROYAL FINE FOOD SHOW AWARDS LUNCH Monday 26 March 2018 at Sydney Showground, Sydney Olympic Park Exhibitors who have won Championships will be notified by phone call and offered two (2) complimentary tickets to the Awards Lunch to accept their prize.
6 SYDNEY ROYAL FINE FOOD SHOW KEY INFORMATION (continued) 2018 A Q U A C U L T U R E C O M P E T I T I O N ENTRY FEE $130 (incl. GST) per Exhibit submitted DELIVERY OF EXHIBITS All Aquaculture Exhibits are to be delivered with the appropriate identification labels supplied by the RAS on Tuesday 6 February 2018 and Wednesday 7 February 2018 between 9am and 4pm. For Fresh Fish, Exhibits can be delivered until Thursday 8 February 2018 by 4pm. Exhibits must be delivered to: Sydney Royal Fine Food Show Supervisor Aquaculture Competition The Stables Hawkesbury Street Sydney Showground Sydney Olympic Park NSW 2127 JUDGING DAYS Prawns & Oysters: Thursday 8 February 2018 Fresh Fish & Other Products: Friday 9 February 2018 All Judging is closed to Exhibitors and the general public. PUBLICATION OF RESULTS Results will be released by 5pm on Tuesday 13 February 2018 at www.rasnsw.com.au/finefood 2018 P R O F E S S I O N A L B A K E R Y C O M P E T I T I O N ENTRY FEES DELIVERY OF EXHIBITS $50 (incl. GST) per Exhibit submitted $20 (incl. GST) per Exhibit for Apprenticeship and Students Classes. Exhibits are to be delivered with the appropriate identification labels supplied by the RAS on Thursday 1 February 2018 and Friday 2 February 2018 between 9am and 4pm. Fresh Exhibits can be delivered on the following days between 6.30am - 8am: Bread & Cake: Monday 5 February 2018 Pastry & Biscuit: Tuesday 6 February 2018 Exhibits must be delivered to: Sydney Royal Fine Food Show Supervisor Professional Bakery Competition The Stables Hawkesbury Street Sydney Showground Sydney Olympic Park NSW 2127 JUDGING DAY Bread & Cake: Monday 5 February 2018 Pastry & Biscuit: Tuesday 6 February 2018 All Judging is closed to Exhibitors and the general public. PUBLICATION OF RESULTS Results will be released by 5pm on Tuesday 13 February 2018 at www.rasnsw.com.au/finefood
SYDNEY ROYAL FINE FOOD SHOW 7 KEY INFORMATION (continued) 2018 C O F F E E C O M P E T I T I O N ENTRY FEE $130 (incl. GST) per Exhibit submitted DELIVERY OF EXHIBITS Exhibits are to be delivered with the appropriate identification labels supplied by the RAS on Monday 22 January and Tuesday 23 January 2018 between 9am and 4pm. Exhibits must be delivered to: Sydney Royal Fine Food Show Supervisor Coffee Competition The Stables Hawkesbury Street Sydney Showground Sydney Olympic Park NSW 2127 JUDGING DAY Tuesday 30 January - Thursday 1 February 2018 All Judging is closed to Exhibitors and the general public. PUBLICATION OF RESULTS Results will be released by 5pm on Tuesday 13 February 2018 at www.rasnsw.com.au/finefood
8 SYDNEY ROYAL FINE FOOD SHOW SPECIAL FINE FOOD REGULATIONS 1. CONDITIONS OF ENTRY A condition of entering into the Competition is strict adherence to the following Regulations : Conditions of Entry to Sydney Showground located at www.rasnsw.com.au RAS General Regulations Special Fine Food Regulations in this Schedule The Application for Entry and the Regulations constitute the whole agreement upon which Entries are submitted and the Exhibitor agrees that all representations and statements not appearing on the Application for Entry or in the Regulations are excluded. RAS General Regulations apply to all Sections of the Show. These Special Fine Food Regulations apply to this Section only. Unless expressly stated in the General Regulations, if there is any inconsistency between the General Regulations and these Special Fine Food Regulations, the Special Fine Food Regulations prevail. Copies of all Regulations are available from the Administration office at the Showground. RAS General Regulations are available at www.rasnsw.com.au/finefood 2. COMMERCIAL AVAILABILITY Exhibits must meet the following criteria for Commercial Availability. Exhibits may be disqualified if they are not commercially available at the time of judging. (a) Each Exhibit entered must be the absolute property of the Exhibitor and must be commercially available in Australia or in the market available for export as an identifiable Australian product, or both. (b) Exhibits must be taken from a normal production run and must be identical to those commercially available. (c) At the time of judging, the RAS may request details of the commercial availability of the Exhibit and may conduct an audit to compare Exhibit samples with those commercially available. All Exhibits must comply with the requirements of the Australian Food Standards Code for both product and packaging. 3. DEFINITION OF EXHIBITOR An Exhibitor means a person, firm, partnership, company or body corporate, which in the opinion of the RAS: (a) Manufactures or processes or (b) Has product manufactured or packaged under contract. Applications for Entry in the name of deceased person(s) are not eligible for entry. 4. DEFINITION OF PRODUCER A Producer means the registered premises that manufactures the product entered in the Competition. All Exhibitors who have product manufactured or packaged under contract must identify the Producer on their Application for Entry. 5. OBLIGATIONS FOR GOLD MEDAL AND CHAMPIONSHIP WINNERS Following the Judging, the RAS hosts the Awards Lunch during which a selection of Award-winning produce is available for consumption. Successful Gold or Champion-winning Exhibitors are required to supply a reasonable quantity of Award-winning product by Monday 19 February 2018. It would be appreciated if products could be supplied to the RAS at the Exhibitor s own expense or agree to sell it at 50% of wholesale price. This will enable the winning products to gain exposure by being featured at the event which is attended by trade, Sponsors, Exhibitors, Judges and the general public. 6. RECOGNITION Both the Producer and the Exhibitor will be recognised in all official announcements of results by RAS, including announcements of Class results and in the Results Catalogue. Where an Award is presented to an Exhibit, the Award will recognise the Producer first and then the Exhibitor. 7. CONFLICT OF INTEREST If an Exhibit is contracted to an external supplier who performs a judging role at the Sydney Royal Fine Food Show, this would constitute a Conflict of Interest. All Judges are required to complete a Conflict of Interest declaration. Exhibitors should also inform the RAS if such a conflict arises. Failure to disclose a Conflict of Interest can result in disqualification from the Competition. From the date of their appointment, Judges must not consult with Exhibitors until the end of each Competition. 8. PRESIDENT S MEDAL The President s Medal is the most prestigious food and beverage award in Australia. It promotes and rewards those champion Australian primary products that meet the highest levels of social, economic and environmental integrity. The producers of five nominee products from the Summer Fine Food Show Champions (One from Coffee, two from Professional Bakery and two from Aquaculture) will be invited to participate in the President s Medal competition. Subsequently, six Champion products from across the Wine, Dairy, Fine Food and Beer & Cider Shows will be selected to become finalist products that will compete for the President s Medal. Producers of the six finalist products will be required to provide adequate product quantities for purchase by the RAS or its assigns for the consumption and service at the President s Medal Award Night. 9. COMMERCIAL TITLE Exhibitors are required to detail the commercial titles of all Exhibits on the Application for Entry. Commercial titles will be published in the results Catalogue, online and used for promotional material. Commercial title includes, but is not limited to, the brand name and product description as it appears on the Exhibit s primary commercial label.
SYDNEY ROYAL FINE FOOD SHOW 9 10. CLASS TRANSFERS & WITHDRAWALS The RAS may, at its discretion, without any liability and without the prior approval of the Exhibitor, disqualify or transfer an Exhibit into a different Class than that stated on the Application for Entry if in its opinion the Exhibit has been entered in the wrong Class. All refunds of Entry Fees are at the discretion of the RAS. A full refund shall only be made if notification of withdrawal is received via the RAS Competitions system online entry facility or in writing by the Fine Food Coordinator by 5pm on 8 November 2017 (closing date of entry) for the Professional Bakery and Coffee Competitions, and by 3 January 2018 (closing day of entry) for the Aquaculture Competition. After this date, if an Exhibitor wishes to withdraw an Exhibit, they must do so in writing to the Fine Food Coordinator by 5pm 8 November 2017 for the Professional Bakery and Coffee Competition and by 5pm 3 January 2018 for the Aquaculture Competition. Only in special circumstances will a refund be considered at this point. 11. PREPARATION OF EXHIBITS FOR DELIVERY The RAS will provide Exhibitors with an Exhibitor Confirmation Pack that will include the following: (a) Identification labels that contain the catalogue number, barcode number, barcode and Class number for each Exhibit. Identification labels should be firmly affixed to each Exhibit, so that the Exhibits identifying information is intact and all commercial labels are visible. (b) Exhibitor confirmation slip. It is the Exhibitor s responsibility to check the information on the Exhibitor confirmation slip is correct, and accurately reflects the Classes into which the Exhibits have been entered. (c) Courier and postal labels. (d) Map and delivery instructions. Should you require additional identification labels or need to make amendments to your Exhibitor Confirmation Slip, please contact the Fine Food Coordinator. All Exhibits are to be delivered via a suitable and appropriate food transport vehicle which is temperature controlled. All food must be transported in accordance with the Food Standard Australia New Zealand guidelines, which include keeping the food protected from contamination and, if the food is potentially hazardous, keeping it cold (5 C or colder) or hot (60 C or hotter). 12. EXCESS JUDGING STOCK All Exhibits once lodged become the property of the RAS. The RAS reserves the right to use excess stock for charitable donations, media opportunities and events to promote the Sydney Royal Fine Food Show, which may include food industry and consumer engagement events. 13. PROTESTS & DISQUALIFICATIONS Each Exhibitor shall accept the Judges decision on the merits of the respective Exhibits. A protest may be provided to the RAS in writing within seven (7) calendar days of the announcement of the Awards by the Exhibitor with an Exhibit in the Class to which a protest relates. An Exhibitor who in the opinion of the RAS breaches any of these Regulations may be disqualified by the RAS from exhibiting at any of its future Shows. An Application for Entry received from an Applicant who has been disqualified from Exhibition by the RAS shall not be accepted during the period of such disqualification. Should any such application be accepted, it shall, when discovered, be deemed void and the Entry Fee, Exhibit and any Award made to such Applicant shall be forfeited to the RAS. Where an Exhibit or an Exhibitor is disqualified and their prize is forfeited, the RAS may (but is not obliged to) promote the Exhibit next in order to that prize. Should the RAS deem that the Exhibit does not meet the requirements of the Schedule, or has been entered into the wrong Class, the Exhibit may be disqualified without refund of the Entry Fee. 14. AUDITING (i) The RAS may appoint any person (an Auditor ) to undertake random pre-judging and post-judging audits relating to any Exhibit entered into the Sydney Royal Fine Food Show to ensure they conform to the Schedule and the Australian Food Standards Code. (ii) An Exhibitor must co-operate with and do all things reasonably required by an Auditor in connection with any Audit and adhere to arrangements that have been made between the RAS and the Exhibitor. (i) The Exhibitor must keep on file, maintain and extract a copy of such records as are required to demonstrate the truth and accuracy of all information stated in the Exhibitor s Application for Entry. (ii) Each Exhibitor hereby consents to an Auditor, in the conduct of an Audit but upon not less than seven (7) calendar days prior notice, to enter the Exhibitor s premises as nominated and inspect all product, books, electronic and hard copy records thereon, for the purpose of verifying the authenticity of any information stated in the Exhibitor s Application for Entry. (iii) An Exhibitor undergoing an Audit must permit the Auditor to take from the Exhibitor s premises up to three (3) samples of the stock on hand of any Exhibit for comparison with the original Exhibit. If the Exhibitor fails to comply with these provisions; or as a result of the Audit, any discrepancy is disclosed, or a sample taken is not identical with the original Exhibit, the RAS may: (a) cancel any Award won by the Exhibitor; (b) disqualify the Exhibitor from further Exhibition for such period as the RAS considers appropriate; (c) publish to such persons as the RAS considers appropriate the fact of any such cancellation and/or disqualification in respect of the Exhibit and the Exhibitor. The RAS may publish in any medium the results of any such inspection or analysis. Neither the Exhibitor nor any other Person shall have any claim against the RAS or against any Councillor, member, employee, agent or representative in respect of any matter published as contemplated by paragraph (c) of this Special Regulation 14. 15. POWER TO CANCEL OR ALTER The RAS may, without assigning a reason: (a) (b) (c) (d) (e) (f) Alter the Closing Date for the Competition; Remove any Exhibit from Sydney Showground or cause any Exhibit to be removed from Sydney Showground; Alter the conditions of the Competition, including but not exclusive to the judging conditions and process followed; Rule that an Exhibit or Exhibitor may not compete or is ineligible to compete; Alter the date, time or place on or at which the judging or Awards Presentation is scheduled to take place; Alter a Judge scheduled to Judge the Event; Notification of change will be listed on www.rasnsw.com.au/finefood
10 SYDNEY ROYAL FINE FOOD SHOW Whilst every effort will be made to release results on the date indicated, the RAS reserves the right to: (a) (b) Defer announcing results until the Chair of Judges report is finalised Cancel the Event The rights set out above apply notwithstanding: (a) The RAS acceptance of an entry; (b) Inclusion of an entry in the results Catalogue; or (c) The issue of any other document. 16. MEDAL AWARD LEVELS Judging is conducted using the 100 point scoring system. Awards shall be determined by the Judges on the following point scale: Gold medal for outstanding Exhibits gaining 90.0pts and over. Silver medal for excellent Exhibits gaining 82.0pts but less than 90.0pts. Bronze medal for quality Exhibits gaining 74.0pts but less than 82.0pts. The Judges may make Awards only on the basis of Gold, Silver and Bronze medals. Prize money shall not be awarded. Judges may in their absolute discretion decline to make an Award in any Class. 17. AWARD ARTWORK Following the announcement of results, medal and Champion winning Exhibitors will receive a certificate denoting the Award won, Sydney Royal Award artwork, permission to use the trademark license, and an Award Regulations and Promotion Kit for guidance on artwork usage and marketing of the Award won which can be found at www.rasnsw.com.au/finefood. The use of the Award artwork is subject to the Trademark Terms & Conditions in accordance with the RAS General Regulations Rule 189, which details Intellectual Property Rights. Medal winning Exhibitors must refer to the Award being won at the Sydney Royal Fine Food Show, not the Sydney Royal Easter Show. In respect of any medal or special Award won for any Exhibit in this Section, an Exhibitor shall not advertise or allow to be advertised by any means whatsoever and in particular whether by broadcasting, pictorially or in writing, the fact of such medal or special prize unless such advertising shows clearly: (i) the name of the medal; (ii) the year of the medal; (iii) the medal or special prize won; (iv) in the case of a special prize the full text of the conditions, if referred to therein, applicable to such prize. RAS agrees to grant the Fine Food Show medal-winning Exhibitor a Trademark License to use the medal artwork. Should the Exhibitor wish to sell (other than by retail) the product to another company entity, the RAS must receive written notification from the Exhibitor detailing the buyer s full particulars, as soon as the sale has taken place. Exhibitors who breach these Trademark License conditions may be subject to Disciplinary Hearings under the RAS General Regulations and subject to any legal action the RAS may take to protect their intellectual property. 18. CHAMPIONSHIPS, TROPHIES & ANNUAL PRIZES Only Gold medal winning Exhibits will be eligible to receive a Championship Award and Annual Prize. Championships may be withheld in instances where the Exhibits are considered by the Judges to be unworthy of the Award. All Classes enable their Exhibits to qualify for at least one Championship and Annual Prize. The process for determining the Champions is that eligible Gold medal winning Exhibits from each eligible Class are re-tasted blind by an expanded Panel of Judges and ranked according to the Borda Count Method. Perpetual and Perennial Trophies remain the property of the Royal Agricultural Society of NSW. Ownership of the Trophy does not pass to the winning Exhibitor. However, winners will be presented with an annual prize which can be taken home and the Exhibitors name will be engraved on the Trophy. 19. JUDGING All Judges are chosen on their industry knowledge and expertise, and come from a broad range of industry sectors, including but not limited to a combination of industry educators, retailers, food journalists. The Chair of Judges oversees each panel and has the final power to arbitrate the awarding of points. All entries are judged blind and assessed on their own merits against a set of criteria. Judges shall not have access to an Exhibit other than from the plate containing it, which is presented to them by Stewards. Judges shall not at any time prior to the announcement of Awards have any access to or any knowledge of the identity of the Exhibit. Within each Class all entries are allocated a randomised catalogue number which is distinct from the barcode number provided by the RAS. 20. CONDITIONS OF ENTRY TO SYDNEY SHOWGROUND GENERAL INFORMATION All persons entering Sydney Showground are subject to the Conditions of Entry to Sydney Showground located at: www.rasnsw.com.au The RAS may evict any Exhibitor from the Showground in the event of a breach of the Conditions of Entry to Sydney Showground, RAS General Regulations and/or the 2018 Sydney Royal Fine Food Show Schedule, collectively known as the Regulations. 21. WORKPLACE SURVEILLANCE ACT RAS operates surveillance cameras from Sydney Showground Security and these are located in and around facilities requiring security monitoring for the safety or security of individuals or property. RAS also has access to Sydney Olympic Park security cameras. Please note that security camera monitoring is continuous and ongoing. RAS strictly complies with the Workplace Surveillance Act 2005. 22. DISCLAIMER The information contained in this publication is gathered for the purpose of providing information to our Exhibitors and Show patrons. The information is a compilation of information provided by third parties and the RAS 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. Subject to the RAS legal obligations and responsibilities. If you require confirmation of any information please telephone the RAS coordinator responsible for the particular information or the RAS switchboard on (02) 9704 1111.
Celebrating excellence in AUSTRALIAN AQUACULTURE SYDNEY FISH MARKET is a proud sponsor of The Sydney Royal Fine Food Show s Aquaculture Competition which celebrates excellence in the Australian aquaculture sector and the important role it plays in ensuring the sustainable supply of quality seafood for future generations. As Australia s Home of Seafood, Sydney Fish Market s commitment to the aquaculture industry and its suppliers runs deep. Our wholesale seafood auction continues to experience strong growth in aquaculture product sales. With a large customer base, diligent QA and food safety systems to maintain product integrity and state-of-the-art sales systems Sydney Fish Market is primed to support the growing Australian aquaculture market. TO SELL YOUR AQUACULTURE PRODUCT THROUGH SYDNEY FISH MARKET, CONTACT OUR SEAFOOD TRADING DEPARTMENT. Call +61 2 9004 1107 Bank Street, Pyrmont, Sydney NSW 2009 www.sydneyfishmarket.com.au
12 SYDNEY ROYAL FINE FOOD SHOW 2018 AQUACULTURE COMPETITION Competition established in 2001 23. EXHIBITS ENTERED The same Exhibit may not be entered by more than one (1) Exhibitor. Exhibitor are permitted to enter more than one (1) Exhibit per Class provided each Exhibit is different and these differences are to be identified on the Application for Entry. An Exhibitor may be awarded more than one (1) Award in any one (1) Class. No single Exhibit may be entered in more than one (1) Class. All Exhibits must be commercially available products and as per a normal production run. Exhibitors must state the Use By Date on the packaging of each Exhibit. Please note that Aquaculture dips have been moved into the Spring Fine Food Regional Food Competition. 24. ORIGIN OF EXHIBIT All Exhibits must be farmed in Australia by licensed growers/processors and meet all relevant State regulations and requirements including Australian Shellfish Quality Assurance Program if relevant. 25. DELIVERY OF EXHIBIT All Aquaculture Exhibits are to be delivered with the appropriate identification labels supplied by the RAS on Tuesday 6 February 2018 and Wednesday 7 February 2018 between 9am and 4pm. For Fresh Fish, Exhibits can be delivered until Thursday 8 February 2018. The RAS cannot be held responsible for any theft, loss, delay or damage during the transport of Entries. Method of delivery is at the discretion of the Exhibitor, however it is suggested that perishable Exhibits are not sent via post. Exhibits are to be delivered via a suitable and appropriate food transport vehicle which is temperature controlled. The vehicle is to maintain a temperature at 5 C or below to avoid products reaching the danger zone. Suggested method of transportation is in a polystyrene container with a freezer brick, not ice. Sydney Rock Oysters can be maintained between 5-15 degrees Celsius. Food safety program for wet storage of shellfish The following temperature control measures must be adhered to when shellstock are in dry storage: Sydney Rock Oysters At 25 C or less within 24 hours of harvest, and At 15 C or less within 72 hours of harvest or after wet storage. Pacific Oysters, Native Oysters (Angasi) and Prawns At 10 C or less within 24 hours of harvest or after wet storage. 26. IDENTIFICATION LABELS ON EXHIBITS It is crucial that Exhibitors affix the RAS supplied identification labels with Barcode, Class and Catalogue Number to all packets entered. Please ensure that these labels are firmly attached. Contact the Fine Food Coordinator to obtain extra identification labels. The RAS reserves the right to renumber Exhibits after delivery by the Exhibitor. 27. VOLUME REQUIREMENTS Please see pages 14 & 15 for specific volume requirements for Aquaculture Classes. 28. SPECIAL INSTRUCTIONS Oysters (Classes 2 to 4) For judging, Pacific and Sydney Rock Oysters will be shucked and turned and presented in the cupped lower shell. Natives Oysters will be shucked from the cupped lower shell and presented attached to the detached top shell. For tasting, all oysters will be shucked and presented un-rinsed in the lower cupped shell in their own liquor. Barramundi (Classes 5 to 8) Barramundi and Fresh Fish Exhibits will be presented to Judges as fresh whole fish. Plate Size Barramundi and other Plate Size Fresh Fish will be visually examined. The whole fish will be steamed and judged cooked. Large Barramundi and other Large Fresh Fish will be visually examined. Portions will be cut from the shoulder and will be steamed and judged cooked. Smoked/Cured Salmon, Smoked/Cured Ocean Trout, Smoked Rainbow Trout, Other Aquaculture Products (Classes 9 to 22) One (1) sample must be commercially labelled with best before date stated. All remaining samples must be presented with all branding removed and best before date stated. Refer to Volume Requirements (Section 27) for number of samples.
SYDNEY ROYAL FINE FOOD SHOW 13 29. JUDGING CRITERIA All Judges are chosen on their industry knowledge and expertise. All entries are assessed and judged blind and judged on their own merits against a set of criteria. Judges shall not at any time prior to the announcement of Awards have access to or any knowledge of the identity of an Exhibit. Judges shall not have access to an Exhibit other than from the plate containing it, which is presented to them by Stewards. Cooked Prawns will be judged on the following criteria: Judging Criteria Points Visual 20 Flavour & Aroma 48 Texture 12 Shell 5 Freshness 15 Oysters will be judged on the following criteria: Judging Criteria Points Uniformity (External) 8 Shape (External) 8 Presentation (External) 4 Condition & Appearance (Internal) 12 Colour (Internal) 4 Meat Fullness (Internal) 4 Flavour (Taste) 20 Richness (Taste) 10 Length of Flavour/Aftertaste (Taste) 10 Texture & Firmness (Taste) 20 Smoked/Cured Salmon, Smoked/Cured Ocean Trout & Smoked Rainbow Trout will be judged on the following criteria: Judging Criteria Points Presentation 20 Fillet 20 Taste 60 Salmon, Trout or other Caviar will be judged on the following criteria: Judging Criteria Points Presentation 20 Roe Sample 10 Taste 70 Other Aquaculture Products will be judged on the following criteria: Judging Criteria Points Mouth feel/balance 20 Texture/firmness 20 Flavour 20 Visual 20 Strength/Intensity 20 Salmon, Trout, Barramundi & other Fresh Fish will be judged on the following criteria: Judging Criteria Points Visual Confirmation 15 Visual Condition 25 Tasting Flavour 25 Tasting Texture 15 Taste Strength/Intensity 10 Tasting Aftertaste 10
14 SYDNEY ROYAL FINE FOOD SHOW AQUACULTURE CLASSES Class No. Class Description Size/Volume No. Of Samples Required Special Requirements Date To Be Nominated PRAWNS 1 Prawns, Cooked. Any Species Commercial grade to be specified 2 x 1kg Cooked, farmed prawns to be submitted. Supplied fresh not frozen. Approximate harvest date OYSTERS 2 Sydney Rock Oysters Size to be specified 3 Native Oysters (Angasi) Size to be specified 4 Pacific Oysters Size to be specified 2 dozen Unopened. External shell of unopened oysters cleaned. 2 dozen Unopened. External shell of unopened oysters cleaned. 2 dozen Unopened. External shell of unopened oysters cleaned. Approximate harvest date Approximate harvest date Approximate harvest date BARRAMUNDI & FRESH FISH 5 Barramundi, Plate Size 400-800g 6 x samples All fish should be whole and of similar, gill or gutted in or out. 6 Barramundi, Large Fish 2-4kg 2 x samples All fish should be whole and of similar, gill or gutted in or out. Approximate harvest date Approximate harvest date 7 Fresh Fish, Plate Size (other than Barramundi) e.g. Rainbow Trout, Murray Cod 400-800g 6 x samples All fish should be whole and of similar, gill or gutted in or out. Approximate harvest date 8 Fresh Fish, Large (other than Barramundi) e.g. Mulloway, Ocean Trout, Salmon, Murray Cod, John Dory Large 2-4kg 2 x samples All fish should be whole and of similar, gill or gutted in or out. Approximate harvest date SMOKED/CURED ATLANTIC SALMON 9 Smoked Salmon, Cold Smoked. Sliced or unsliced. Retail pack, up to 499g 4 x packs Chilled, vacuum packed fillet Use by date 10 Smoked Salmon, Cold Smoked. Sliced or unsliced. 500g - 1kg 2 pieces either side or whole Chilled, vacuum packed fillet Use by date 11 Smoked Salmon, Hot Smoked. Retail pack, up to 499g 4 x packs Chilled, vacuum packed fillet Use by date 12 Smoked Salmon, Hot Smoked. 500g - 1kg 2 pieces either side or whole Chilled, vacuum packed fillet Use by date 13 Cured Salmon (e.g. Gravlax). Sliced or unsliced. Piece 2 pieces either side or whole Chilled, vacuum packed fillet Use by date SMOKED/CURED OCEAN TROUT 14 Smoked Ocean Trout, Cold Smoked. Sliced or Unsliced. Retail pack, up to 499g 4 x packs Chilled, vacuum packed fillet Use by date 15 Smoked Ocean Trout, Cold Smoked. Sliced or Unsliced. 500g - 1kg 2 pieces either side or whole Chilled, vacuum packed fillet Use by date 16 Smoked Ocean Trout, Hot Smoked. Retail pack, up to 499g 4 x packs Chilled, vacuum packed fillet Use by date
SYDNEY ROYAL FINE FOOD SHOW 15 Class No. Class Description Size/Volume No. Of Samples Required Special Requirements Date To Be Nominated SMOKED/CURED OCEAN TROUT (continued) 17 Smoked Ocean Trout, Hot Smoked. 500g - 1kg 2 pieces either side or whole Chilled, vacuum packed fillet Use by date 18 Cured Ocean Trout (e.g. Gravlax). Sliced or unsliced. Piece 2 pieces either side or whole Chilled, vacuum packed fillet Use by date SMOKED RAINBOW TROUT 19 Smoked Rainbow Trout, Whole fish Whole Fish 2 pieces Chilled, loose or vacuum packed Use by date 20 Smoked Rainbow Trout, Piece Piece 2 pieces Chilled, loose or vacuum packed Use by date OTHER AQUACULTURE PRODUCTS 21 Caviar (Salt or Fresh Water Farmed) e.g. trout, salmon or other Minimum 100g 3 x samples Chilled, bottled. One sample to have commercial label attached, other two with no branding at all. Use by date 22 Other Aquaculture Product, Whole. e.g. Eel products, Abalone etc. Minimum 150g 3 x samples Any variety, not eligible for entry in Classes 1 to 21. One sample to have commercial label attached, other two with no branding at all. Use by date Please note that Aquaculture dips have been moved into the Spring Fine Food Regional Food Competition. AWARDS CHAMPION AQUACULTURE PRODUCT (Classes 1 to 22) The Champion Aquaculture Product Perpetual Trophy, donated by Noel Herbst OAM CHAMPION PRAWN EXHIBIT (Class 1) The Champion Prawn Exhibit Perpetual Trophy, donated by Graham J Crouch. CHAMPION SYDNEY ROCK OYSTER (Class 2) Prize (Annual Trophy) supported by the NSW Department of Primary Industries. CHAMPION NATIVE OYSTER (Class 3) CHAMPION PACIFIC OYSTER (Class 4) CHAMPION BARRAMUNDI (Classes 5 & 6) CHAMPION FRESH FISH (Classes 7 & 8) CHAMPION SMOKED/CURED SALMON PRODUCT (Classes 9 to 13) CHAMPION SMOKED/CURED TROUT PRODUCT (Classes 14 to 20)
16 SYDNEY ROYAL FINE FOOD SHOW 2018 PROFESSIONAL BAKERY COMPETITION Competition established in 1995 30. EXHIBITS ENTERED The same Exhibit may not be entered by more than one (1) Exhibitor. Exhibitors are limited to enter three (3) Exhibits per Class provided each Exhibit is different and these differences are identified on the Application for Entry. An Exhibitor may be awarded more than one (1) Award in any one (1) Class. No single Exhibit may be entered in more than one (1) Class. All Exhibits must be commercially available products and as per a normal production run. All Exhibits must be produced from scratch. Fresh products only, no par-baked, premixed or frozen (and defrosted) products will be accepted if Exhibitors are based in Sydney. The only exception for frozen products will be if Exhibitors are based interstate or in regional areas outside of Sydney. Artisan Bread Exhibits may be machine-mixed (during preparation of the leaven and dough) but mixed bread dough must be handshaped/finished for baking. No visible brand name is to be embedded into the bakery product or have the Exhibitor logo on top. 31. ORIGIN OF EXHIBIT All Exhibits must be manufactured in Australia and made from at least 85% Australian grown ingredients. The inclusion of minor ingredients that have been imported, such as chocolate, herbs and spices, will be permitted as long as it does not exceed 15% of the total Exhibit. 32. DELIVERY OF EXHIBIT Exhibits must be delivered to the Sydney Royal Fine Food Show Supervisor, The Stables, Hawkesbury Street, Sydney Showground, Sydney Olympic Park NSW 2127. Non-perishable Exhibits are to be delivered with the appropriate identification labels supplied by the RAS on Thursday 1 February 2018 and Friday 2 February 2018 between 9am and 4pm. Fresh Exhibits can be delivered on the following days between 6.30am - 8.00am: Bread & Cake: Monday 5 February 2018 Pastry & Biscuit: Tuesday 6 February 2018 Late deliveries will not be accepted. The RAS cannot be held responsible for any theft, loss, delay or damage during the transport of Entries. 33. IDENTIFICATION LABELS ON EXHIBITS It is crucial that Exhibitors affix the RAS supplied identification labels with Barcode, Class and Catalogue Number to all packets entered. Please ensure that these labels are firmly attached. Contact the Fine Food Coordinator to obtain extra identification labels. The RAS reserves the right to renumber Exhibits after delivery by the Exhibitor. 34. VOLUME REQUIREMENTS Please see pages 18-22 for specific volume requirements for Professional Bakery Classes. 35. SPECIAL INSTRUCTIONS Exhibits must be delivered in plain packaging with Best Before date stated, and not have any commercial labelling/branding displayed. Original packaging must be sent separately to verify ingredients and country of origin. All Exhibits entered in the Biscuit Classes must be delivered sealed in an airtight package.
SYDNEY ROYAL FINE FOOD SHOW 17 36. JUDGING CRITERIA All Judges are chosen on their industry knowledge and expertise. All entries are assessed and judged blind and Judged on their own merits against a set of criteria. Judges shall not at any time prior to the announcement of Awards have access to or any knowledge of the identity of an Exhibit. Judges shall not have access to an Exhibit other than from the plate containing it, which is presented to them by Stewards. Bread will be judged on the following criteria: Judging Criteria Points Volume and General Appearance 30 Bloom 10 Crust Colour 5 Crumb - Brightness 5 Texture 15 Aroma 15 Flavour 20 Cake, Pastry (excluding Pies) & Biscuits will be judged on the following criteria: Judging Criteria Points Volume and General Appearance 30 Flavour 20 Baked Quality (lightness, crumb, etc.) 15 Quality of Finish 15 Quality of Filling (where applicable) 20 Pies will be judged on the following criteria: Judging Criteria Points Visual Appeal 20 Aroma 15 Flavour 20 Mouthfeel 15 Eatability 15 Pastry to Filling Ratio 15 37. APPRENTICE/STUDENT AWARD Apprentice/Student Classes involve creating a series of individual Exhibits, aiming to demonstrate skill sets learnt during training. Judging of these Classes will assess variety, professional presentation, portion, creativity, taste and suitability for retail sale. The Apprentice/Student Award is for the highest scoring Exhibit by an apprentice/student in the nominated Classes. To be eligible for this Award, an Exhibit must receive a Gold or Silver medal. Gold medal winning Apprentice/Student Exhibits will be eligible for Champion Awards.
18 SYDNEY ROYAL FINE FOOD SHOW BREAD CLASSES Class No. Class Description Size/ Volume No. of Samples Required Special Requirements Maximum Entries Permitted ARTISAN BREAD 1 Artisan Bread - Plain Vienna/Cob Loaf With No Additional Flavours Two Specify whether based on levain and/or poolish ferment. Minimal inclusion of commercial yeast is permitted. 2 Specialty Flavoured Loaf (e.g. olive, roasted garlic, herbs) Two Specify whether based on levain and/or poolish ferment. Minimal inclusion of commercial yeast is permitted. 3 Specialty Grain Loaf (e.g. spelt, soy & linseed, chia seed, pumpkin seed) Two Specify whether based on levain and/or poolish ferment. Minimal inclusion of commercial yeast is permitted. 4 Specialty Fruit Loaf Two Specify levain and/or poolish ferment, 20% or above. Minimum 40% fruit. Wild or commercial yeast is permitted, maximum 3% of flour weight. 5 Italian Bread - Ciabatta Loaf Two Specify whether based on levain and/or poolish ferment. Minimal inclusion of commercial yeast is permitted. 6 Italian Bread - Other (e.g. pane di casa) Two Specify whether based on levain and/or poolish ferment. Minimal inclusion of commercial yeast is permitted. 7 French Bread (e.g. baguette, pain de campagne) Two Specify whether based on levain and/or poolish ferment. Minimal inclusion of commercial yeast is permitted. 8 International Bread Style (e.g. chapatti, flatbread, pita, fried bread, bublik, corn bread) Two Specify whether based on levain and/or poolish ferment. Minimal inclusion of commercial yeast is permitted. 9 Sour Dough Loaf Two Specify whether based on levain and/or poolish ferment. Minimal inclusion of commercial yeast is permitted. 10 Sour Dough Rye Loaf Two Specify whether based on levain and/or poolish ferment. Minimal inclusion of commercial yeast is permitted. GLUTEN FREE BREAD 11 Gluten Free Loaf Two Specify flavours, flours and type of leavening WHITE BREAD 12 Four Piece Condensed Loaf 13 Two Piece High Top (Half Married) Approx. 680g Two No flour dust or seed decoration to be used Approx. 680g Two No flour dust or seed decoration to be used 14 Round Cob 450g Two No flour dust or seed decoration to be used GRAIN BREAD 15 Four Piece Condensed Loaf 16 Two Piece High Top (Half Married) Approx. 680g Two No flour dust or seed decoration to be used. 35% grain based on flour weight Approx. 680g Two No flour dust or seed decoration to be used. 35% grain based on flour weight.
SYDNEY ROYAL FINE FOOD SHOW 19 Class No. Class Description Size/ Volume No. of Samples Required Special Requirements Maximum Entries Permitted 17 Round Cob 450g Two No flour dust or seed decoration to be used. 35% grain based on flour weight. WHOLEMEAL BREAD 18 Four Piece Condensed Loaf 19 Two Piece High Top (Half Married) Approx. 680g Two No flour dust or seed decoration to be used Approx. 680g Two No flour dust or seed decoration to be used 20 Round Cob 450g Two No flour dust or seed decoration to be used RYE BREAD 21 Rye Bread Loaf Two Additions of rye 10-30% HOT CROSS BUN 22 Hot Cross Buns, Fruit Or Other Ingredients 80g each Two batches of six buns Specify ingredients/ flavour (e.g. fruit, choc chip, fruitless) BREAD AWARD CHAMPION BREAD (Classes 1 to 22, 60A) CAKE CLASSES Class No. Class Description Size/ Volume No. of Samples Required Special Requirements Maximum Entries Permitted 23 Muffins Any Shape or Size Four Flavour to be specified 24 Small Cakes (e.g. friand, plain iced cupcake, lamington, meringue) 25 Chocolate Cake (e.g. classic chocolate, mudcake, white chocolate) 26 Fruit Flavoured Cake (e.g. blueberry, pineapple) 27 Vegetable Flavoured Cake (e.g. carrot, zucchini, beetroot) Minimum 60g pre dough weight Maximum 250mm diameter Maximum 250mm diameter Maximum 250mm diameter Four Flavour to be specified One Flavour to be specified One Flavour to be specified One Flavour to be specified 28 Tortes/Gateaux Maximum 250mm diameter 29 Mousse Cake Maximum 250mm diameter One Flavour to be specified One Flavour to be specified 30 Cake - Other (e.g. pound cake, vanilla, sponge) Maximum 250mm diameter One Flavour to be specified 31 Sweet Bread/Loaf/Log (e.g. banana bread, fruit log, date loaf) Two Flavour to be specified
20 SYDNEY ROYAL FINE FOOD SHOW Class No. Class Description Size/ Volume No. of Samples Required Special Requirements Maximum Entries Permitted 32 Sweet Bread/Loaf/Log - Nontraditional Ingredients (e.g. banana bread, fruit log, date loaf) Two Flavour to be specified. Non-traditional category must be specified (e.g. gluten free, vegan, dairy & sugar free). 33 Christmas Cake - Individual Serve Maximum 250g weight Four N/A 34 Christmas Cake - Large/ Multi Serve Over 250g weight Two N/A 35 Christmas Pudding - Individual Serve (Ex. Christmas Cake) Maximum 250g weight Four Exhibits must be delivered ready to eat and will be judged at room temperature 36 Christmas Pudding - Large/ Multi Serve (Ex. Christmas Cake) 37 Pudding (e.g. sticky date, chocolate, caramel) Over 250g weight Two Exhibits must be delivered ready to eat and will be judged at room temperature Any Two Exhibit must be delivered ready to eat or under 1 hour cooking time 38 Brownies & Slices (e.g. fudge brownie, caramel slice, muesli slice) Four Flavour to be specified 39 Brownies & Slices - Non-traditional Ingredients (e.g. fudge brownie, caramel slice, muesli slice) Four Flavour to be specified. Non-traditional category must be specified (e.g. gluten free, vegan, dairy & sugar free). CAKE AWARD CHAMPION CAKE (Classes 23 to 39, 61A) BISCUIT CLASSES Class No. Class Description Size/ Volume No. of Samples Required Special Requirements Maximum Entries Permitted 40 Biscuit, Sweet, Chocolate (e.g. triple chocolate, chocolate pinwheels) Two packets (100g minimum per packet) Flavour to be specified 41 Biscuit, Sweet, Chocolate - Nontraditional Ingredients (e.g. triple chocolate, chocolate pinwheels) Two packets (100g minimum per packet) Flavour to be specified. Non-traditional category must be specified (e.g. gluten free, vegan, dairy & sugar free). 42 Biscuit, Sweet, Nut (e.g. macadamia, cashew) Two packets (100g minimum per packet) Flavour to be specified 43 Biscuit, Sweet, Nut - Non-traditional Ingredients (e.g. macadamia, cashew) Two packets (100g minimum per packet) Flavour to be specified. Non-traditional category must be specified (e.g. gluten free, vegan, dairy & sugar free.) 44 Biscuit, Sweet, Shortbread Two packets (100g minimum per packet) Flavour to be specified 45 Biscuit, Sweet, Shortbread - Nontraditional Ingredients Two packets (100g minimum per packet) Flavour to be specified. Non-traditional category must be specified (e.g. gluten free, vegan, dairy & sugar free). 46 Biscuit, Sweet, Other (e.g. honey jumble, vanilla, ginger) Two packets (100g minimum per packet) Flavour to be specified
SYDNEY ROYAL FINE FOOD SHOW 21 Class No. Class Description Size/ Volume No. of Samples Required Special Requirements Maximum Entries Permitted 47 Biscuit, Sweet, Other - Non-traditional Ingredients (e.g. honey jumble, vanilla, ginger) Two packets (100g minimum per packet) Flavour to be specified. Non-traditional category must be specified (e.g. gluten free, vegan, dairy & sugar free). 48 Biscuit, Savoury (e.g. lavosh, crispbread) Two packets (100g minimum per packet) Can have seeds or herbs. Flavour to be specified. 49 Biscuit, Savoury - Nontraditional Ingredients (e.g. lavosh, crispbread) Two packets (100g minimum per packet) Can have seeds or herbs. Non-traditional category must be specified (e.g. gluten free, vegan, dairy & sugar free). BISCUIT AWARD CHAMPION BISCUIT (Classes 40 to 49, 62A & 63A) PASTRY CLASSES Class No. Class Description Size/ Volume No. of Samples Required Special Requirements Maximum Entries Permitted 50 Sweet Shortcrust Pies/Tarts/Flans - Large/Multi Serve (e.g. fruit filled pies, flans, tarts) One Baked ready to eat. Flavour to be specified. 51 Sweet Shortcrust Pies/Tarts/Flans - Individual Serve (e.g. fruit filled pies, flans, tarts and tartlets) 52 Savoury Shortcrust Tarts/Flans - Large/Multi Serve (e.g. quiche, tarts) 53 Savoury Shortcrust Tarts/Flans - Individual Serve (e.g. quiche, tarts) Single Serve Four Baked ready to eat. Flavour to be specified. One Baked ready to eat. Flavour to be specified. Single Serve Four Baked ready to eat. Flavour to be specified. 54 Savoury Filo/Ketife Pastry (e.g. spanakopita, filo rolls/wraps) Four Baked ready to eat. Flavour to be specified. 55 Savoury Puff/Flaky Pastry (e.g. sausage roll, pasty) 56 Savoury Pie - filled with Meat, Chicken, Fish, Vegetables or Other Savoury Filling. Covered or Uncovered - can be made with Shortcrust and/or Puff/Flaky Pastry (e.g. chicken and broccoli, vegetarian) Four Baked ready to eat. Flavour to be specified. Single Serve Four Baked ready to eat. Ingredients and pastry type to be specified. 57 Viennoiserie including Yeast-based and Laminated Pastries (e.g. Danish, vanilla slice, brioche, croissant, pain au chocolate) 58 Choux Pastry (e.g. eclairs, profiteroles) 59 Sweet Filo/Ketife Pastry (e.g. baklava, strudel) Four Flavour to be specified Four Flavour to be specified Four Flavour to be specified PASTRY AWARD CHAMPION PASTRY (Classes 50 to 59, 64A)
22 SYDNEY ROYAL FINE FOOD SHOW APPRENTICE/STUDENT CLASSES A separate Application for Entry must be completed for each Apprentice or Student. All Gold medals will be eligible for Championships. Class Class Description Size/ Volume No. of Samples Required Special Requirements Maximum Entries Permitted BREAD 60A Bread Rolls - Individual Bread Rolls Of Different Varieties (e.g. knot roll) Any shape or Four samples of each item (12 in total) Specify ingredient/ flavour of each roll One (1) CAKE 61A Petits Fours - Individual Pieces Of Either Glacé, Salé, Or Sec Varieties Standard Size - maximum 3.5cm3 Four samples of each item (12 in total) Flavours to be specified One (1) BISCUIT 62A Biscuit, Sweet - Individual Biscuits Any shape or Four samples of each biscuit (12 in total) Each biscuit to be a different variety/flavour - must be specified One (1) 63A Biscuit, Savoury - Individual Biscuits Any shape or Four samples of each biscuit (12 in total) Can have seeds or herbs. Each biscuit to be a different variety/flavour - must be specified. One (1) PASTRY 64A Creative - Three Individual Viennoiserie Portions (e.g. Danish, vanilla slice, brioche, croissant, pain au chocolate) Any shape or Four samples of each variety (12 in total) Flavour to be specified. One (1) APPRENTICE/STUDENT AWARD BEST PROFESSIONAL BAKERY APPRENTICE/STUDENT EXHIBIT (Classes 60A to 64A)
12th Annual M E DA L The best of the best 12TH ANNUAL PRESIDENT S MEDAL Each year the RAS 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 Sydney Royal Champions from throughout the year, examines, and celebrates truly inspirational, innovative agricultural achievers To find out more www.rasnsw.com.au/presidentsmedal Cobram Estate Olive Grove, Lara VIC - Winner 11th President s Medal
24 SYDNEY ROYAL FINE FOOD SHOW 2018 COFFEE COMPETITION Competition established in 1998 38. EXHIBITS ENTERED The same Exhibit may not be entered by more than one (1) Exhibitor. An Exhibitor may be awarded more than one (1) Award in any one (1) Class. All Exhibits must be commercially available products and as per a normal production run. Exhibitors must ensure that the grower/producer of the green coffee used in their exhibits has a Commercial Availability production of one (1) tonne per annum for Australian and four (4) tonne per annum for imported green coffee. Roasted coffee beans must be two weeks old at the time of Judging. Therefore, beans must be roasted in the week of Monday 15 January 2018. To qualify for the Champion Organic Coffee Award or Champion Sustainable Coffee Award, Exhibitors must provide organic/sustainable certification from a domestic body as part of the Application for Entry. CLASSES 1, 2, 4, 5, 7, 8, 10, 11, 12 1. Exhibits can be imported single origin or imported blends. 2. Exhibits that are blends of international and Australian beans must be entered into these Classes. 3. Exhibits can be sustainable or organic. CLASSES 3, 6, 9, 13 4. Exhibits must be 100% Australian grown and can be from a single estate or a blend of beans from a specific geographical region within Australia. 5. Exhibits can be sustainable or organic. Please note that entries in Piccolo Classes 11, 12 & 13 are limited to three (3) entries per Exhibitor per Class. 39. ORIGIN OF EXHIBIT All beans must be 100% roasted in Australia. 40. DELIVERY OF EXHIBITS Exhibits must be delivered to the Sydney Royal Fine Food Show Supervisor, The Stables, Hawkesbury Street, Sydney Showground, Sydney Olympic Park NSW 2127. Exhibits to be delivered with the appropriate identification labels supplied by the RAS on Monday 22 January to Tuesday 23 January 2018 between 9am and 4pm. The RAS cannot be held responsible for any theft, loss, delay or damage during the transport of Entries. 41. IDENTIFICATION LABELS ON EXHIBITS It is crucial that Exhibitors affix the RAS supplied identification labels with Barcode, Class and Catalogue Number to all packets entered. Please ensure that these labels are firmly attached. Contact the Fine Food Coordinator to obtain extra identification labels. The RAS reserves the right to renumber Exhibits after delivery by the Exhibitor. 42. VOLUME REQUIREMENTS Each Exhibit to comprise of six (6) packets of not less than 150 grams each. ROASTED: - One (1) pack with commercial label intact - Four (4) packs with all branding/labelling removed GREEN BEAN: - One (1) pack with all branding/labelling removed. 43. SPECIAL INSTRUCTIONS Each packet must be identified clearly as either roasted or green bean. Baristas will be onsite during judging and will grind and express the coffee. Full cream milk will be provided. Espresso Classes will be prepared for judging as follows: A split shot using a 21g double filter basket with a 25-30 extraction yielding a 25ml liquor. Latté Classes (including Decaffeinated) will be prepared for judging as follows: A 30ml espresso shot, 110ml steamed full cream milk and 60ml froth. Plunger Classes will be prepared for judging as follows: A 12g of ground coffee and 200ml of fresh water heated to 94 degrees Celsius at 2 minutes extraction. Piccolo Classes will be prepared for judging as follows: A 15ml ristretto shot, 55ml steamed full cream milk and 20ml froth.
SYDNEY ROYAL FINE FOOD SHOW 25 44. JUDGING CRITERIA All Judges are chosen on their industry knowledge and expertise. All entries are assessed and judged blind and judged on their own merits against a set of criteria. Judges shall not at any time prior to the announcement of Awards have access to or any knowledge of the identity of an Exhibit. Judges shall not have access to an Exhibit other than from the cup containing it, which is presented to them by Stewards. All Espresso Exhibits will be judged on the following criteria: Judging Criteria Points Visual - Green beans, roasted appearance and crema 20 Aroma - Indication of complexity and freshness 5 Taste - Acidity, sweetness, bitterness, freshness, aftertaste, balance and mouth feel 75 All Latté, Decaffeinated and Piccolo Exhibits will be judged on the following criteria: Judging Criteria Points Visual - Green beans and roasted appearance 10 Aroma - Indication of complexity and freshness 5 Taste - Freshness, acidity, bitterness, flavour and aftertaste 85 All Plunger Exhibits will be judged on the following criteria: Judging Criteria Points Visual - Green bean and roasted appearance 10 Aroma 10 Body 10 Taste - Freshness, acidity, sweetness, bitterness, flavour, aftertaste and balance 70
26 SYDNEY ROYAL FINE FOOD SHOW COFFEE CLASSES Class No. Class Description 1 Espresso. Blend. 2 Espresso. Single Origin. 3 Espresso. 100% Australian grown coffee from a Single Origin or Regional Blend Estate. 4 Latté. Blend. 5 Latté. Single Origin. 6 Latté. 100% Australian grown coffee from a Single Origin or Regional Blend Estate. 7 Plunger Coffee. Blend. 8 Plunger Coffee. Single Origin. 9 Plunger Coffee. 100% Australian grown coffee from a Single Origin or Regional Blend Estate. 10 Decaffeinated Coffee. Blend or Single Origin. 11 Piccolo. Blend. Limited to three (3) entries per Exhibitor per Class. 12 Piccolo. Single Origin. Limited to three (3) entries per Exhibitor per Class. 13 Piccolo. 100% Australian grown coffee from a Single Origin or Regional Blend Estate. Limited to three (3) entries per Exhibitor per Class. COFFEE AWARDS CHAMPION ESPRESSO BLEND OR SINGLE ORIGIN (Classes 1 & 2) CHAMPION LATTÉ BLEND OR SINGLE ORIGIN (Classes 4 & 5) CHAMPION PLUNGER COFFEE BLEND OR SINGLE ORIGIN (Classes 7 & 8) CHAMPION DECAFFEINATED COFFEE (Class 10) CHAMPION PICCOLO BLEND OR SINGLE ORIGIN (Classes 11 & 12) CHAMPION 100% AUSTRALIAN SINGLE ORIGIN ESTATE OR REGIONAL BLEND COFFEE (Classes 3, 6, 9, 13) CHAMPION ORGANIC COFFEE (Classes 1 to 13) CHAMPION SUSTAINABLE COFFEE (Classes 1 to 13) SYDNEY ROYAL FINE FOOD SHOW - A DIVISION OF THE ROYAL AGRICULTURAL SOCIETY OF NSW (RAS) ABN 69 793 644 351
NOTES SYDNEY ROYAL FINE FOOD SHOW 27