KEEN tastebuds and an understanding of the nuances of food are the hallmarks of a Sydney Royal Spring Fine Food Show judge.
Judging in several categories is under way at The Stables pavilion at Sydney Showground.
Regional Food Competition chief judge Barbara Sweeney said judges were a potpourri of people who were at the interface of production and consumers.
“They are people who have been cooking and making food all their lives,” she said.
“For instance, you wouldn’t normally think about vinegar at the level we think about it.
“The possibilities and variations are as wide as you find in wine.
“These people are happy to taste 50 types of vinegar and learn about it.
“And imagine the chilli product judges who taste 50 types of chilli – that’s dedication.”
One group of judges had a sweeter time of it.
Judges Julie Ballard, Davidson; Kathryn Lucian, Mudgee; Julie Ayo, Byron Bay, and panel chair Jan Boon, Winston Hills, had the task of judging the sweet jam, marmalade, jelly and conserve classes.
Ms Sweeney said there were always new and repeat competitors every year who must be commercial producers.
Products must be unlabelled but entered in the same jars or bottles the products normally retail in and include a full ingredients list.
This year Jelbonleigh Estate, based in Sydney, won champion regional food exhibit and Champion Specialty Product for its macadamia nut butter.
Producer Donna Burton sources macadamia nuts from farmers in northern NSW.
Barbushco’s Dorrigo Pepper set the judges’ taste buds alight, winning champion organic regional food exhibit.
The Sydney Royal Spring Fine Food Show judging continues this week.
Visit www.myras.com.au to see the results for each category.
