Fine Food Competition History

The evolution of the Sydney Royal Fine Food Show had its beginnings in the early to mid-1990s. During that period various food competitions became independent, separating from the somewhat miscellaneous groupings under which they had previously competed. (Up until 1993, for example, Apiculture, Hams, Bacon and Smallgoods had all been shown in the Cheese & Dairy Produce Section.) New competitions and classes were also emerging, like the Bread, Cake & Pie Show, introduced in 1995.

These developments were reflections of a wider trend – a revolution in food was underway and public interest in food and food preparation was skyrocketing. Recognising this, the RAS used the Show’s 1998 relocation to Sydney Olympic Park as the moment to bring all food competitions together under one, new umbrella: the Sydney Royal Fine Food Show. In rewarding the makers of best quality food products and promoting their gate to plate stories, the RAS had found a fresh way to promote agriculture to a public increasingly distant from it. And at the new Showground, the physical space of the Dome, with its District Exhibit displays of outstanding produce, proved the perfect place to centre this new focus on food.

At the first Sydney Royal Fine Food Show in 1998, Olive Oil and Coffee were added to the list of competitions. Alterations continued to be made and in 2000 the Ham, Bacon and Smallgoods section was renamed Deli Meats and moved into the Fine Foods competition. In 2018 this section was then renamed ‘Smallgoods and Charcuterie’.

In 2006 a best-of-the-best award called the President’s Medal was in introduced to recognise an overall champion food product, drawn from Sydney Royal Champions throughout the year. Importantly and uniquely, the Medal is not awarded solely on taste: the Medal recognises a producer’s overall financial, social and environmental integrity through the entire production cycle from gate to plate. In its examination and celebration of inspirational agricultural food and beverage products, the President’s Medal has become one of the most prestigious awards of the entire Show.

The Fine Food section currently awards four perpetual trophies:

• Champion Prawn Exhibit Perpetual Trophy, first awarded in 2006
• Champion Traditional Sausage Exhibit Perpetual Trophy, first awarded in 2011
• Dick Stone Perpetual Trophy for Branded Meat Grand Champion Exhibit, first awarded in 2012
• Champion Aquaculture Product Perpetual Trophy first awarded in 2016

Timeline

• 1998     Inaugural Sydney Royal Fine Food Show.
• 1999     Pasta competition introduced.
• 2000     Ham, Bacon, & Smallgoods section renamed Deli Meats.
• 2001     Aquaculture competition introduced.
• 2003     Regional Food competition begins (includes preserves, condiments, and specialty products from 2004 onwards)
• 2003-2007      An annual gala dinner called ‘The Best of the Land Dinner’ is run to celebrate the Sydney Royal Wine, Dairy, and Fine Food Shows, using award winning produce and wines.
• 2005     Branded Beef officially introduced after a successful trial the year before.
• 2006     Introduction of the President’s Medal as a supreme champion award. First recipient: Tathra Oysters.
• 2007     Beer competition begins. President’s Medal presentation ceremony held as part of the Best of the Land Dinner.
• 2008     Lamb competition added. The Best of the Land Dinner becomes known as the President’s Medal Dinner.
• 2013     Cider added to make the Beer & Cider competition.
• 2013     Chocolate separates from Dairy Produce and becomes its own competition.
• 2014     Bread, Cake & Pie renamed Professional Bakery Competition.
• 2018     Deli Meats renamed Smallgoods & Charcuterie.
• 2018     Branded Meat Competition takes over former Beef and Lamb competitions.