The six finalists for the President’s Medal were announced today by the Royal Agricultural Society of NSW (RAS).
The finalists were selected from a pool of more than 5,500 competitors from the Sydney Royal Wine, Beer and Cider, Cheese and Dairy, and Fine Food Shows, where they were each awarded Champion status in their respective classes:
Dairy
- Bulla Dairy Foods, Derrimut, Victoria
- Meredith Dairy, Meredith, Victoria
Fine Food
- Kaczanowski & Co., South Strathfield, NSW
- Richard Gunner’s Fine Meats, Mt Barker, South Australia
Wine
- Morris Wines, Rutherglen, Victoria
- Watershed Premium Wines, Margaret River, Western Australia
Developed by the RAS in 2006, the President’s Medal is the only competition of its kind in Australia, where award-winning products from the wine, dairy and fine food industries are judged against each other.
The finalists are assessed on a whole-of-company approach to the production and marketing of a Champion Sydney Royal product, with financial, social and environmental performance all part of the judging criteria.
Glenn Dudley, President of the RAS said the President’s Medal was established to reward and recognise producers who use sustainable practices to develop outstanding products.
“The President’s Medal is one of the most prestigious events on the Australian food and wine awards calendar, and I congratulate the six very deserving finalists,” Dudley said. “The judges have an exciting few months ahead of them as they visit each of the finalists as part of the evaluation process.”
Returning to the judging panel this year is Simon Marnie, joined by Stewart Webster, Director Investment Appraisal, Statistical Analysis & Research, NSW Trade & Investment.
The judges will review operations and observe the production practices of the finalists to gather economic, environmental and local information about the production of each Champion product.
The 2014 President’s Medal winner will be announced at an Awards Ceremony on 21 August 2014 at Sydney Showground where the six finalists’ products will be featured on the menu designed especially for the occasion by Sydney Showground Executive Chef, Tim Browne.