Page 10 - APN July 2017

Judges Simon Bestley, Horst Schurger and Paul McDonald.
Overall winners Leonie and Richard Odell of Griffith Butchery with APL CEO Andrew Spencer.
Everyone does it their way, but Aussie bacon is best
EVERYONE has their favourite way to enjoy the magical meat, from savoury to sweet, break- fast to dessert, and re- cently, Aussie bacon was in the spotlight.
Australian Bacon Week ran from June 25 to July 1, celebrating 100 percent Australian bacon but also drawing attention to the competition local bacon faces from imported prod- ucts.
Bacon enthusiast and Australian Pork Limited Marketing manager Mitch Edwards said the week was a chance to combine fun, a much-loved meat and some serious messages.
“Aussie bacon is a regu- lar feature of my break- fasts and even pops up to add a highlight and flavour boost in the oc- casional lunch or dinner,” he said.
“Everyone loves bacon and everyone has their own way to enjoy it.
“This year we encour- aged people to get in- volved and show us Aus- sie bacon their way.
“For chef Colin Fass- nidge, it’s an Aussie bacon and leftover suckling pig jaffle with pate and basil leaves; for the team mem- bers at N2 Extreme Ge- lato, they give it a sweet twist in their Beauty and the Bacon creation.
“Personally, I can’t say no to perfect eggs, some crunchy toast and high- quality, tasty Aussie ba- con to kick start my day.”
People were encouraged to share their favourite Aussie bacon creations using #aussiebacon and #baconweek.
The Australian Pork- Mark Bacon Awards are a highlight of the week, finding and celebrating the very best Australian bacon.
“This year more than 125 bacons were put to the test by a specialist judging panel,” Mr Edwards said.
“Fleischmeister Horst Schurger and chefs Simon Bestley and Paul McDon- ald assessed the appear- ance, aroma and taste of
the products, noting that processors had again im- proved their products.
“The ACT’s Griffith Butchery took out top hon- ours, winning the overall award as well as first in full rasher, while Barossa Fine Foods, South Australia, won the best shortcut bacon category.
“Congratulations to this year’s winners, but also to the entrants who received such positive feedback from the judges.”
The judges described the winning bacon from Griffith Butchery as being beautifully presented with a nice shape, mild aroma, lasting flavour and very
good texture.
Barossa Fine Foods’
winning shortcut bacon was a prosciutto-style, with a nice colour and aroma, great flavour and true to style.
“It still shocks people to learn that more than 70 percent of bacon sold in Australia is made from imported pork,” Mr Ed- wards said.
“Australian Bacon Week is about celebrating our best bacon but also re- minding people that they need to look for our pink PorkMark logo or the words ‘Product of Aus- tralia’.”
www.pork.com.au
Overall winner
Griffith Butchery, Griffith, ACT
National winners
Full rasher
1
Griffith Butchery
Griffith, ACT
2
Kanmantoo Bacon and Quality Meats
Kanmantoo, SA
3
Meatways Kambah
Kambah, ACT
Shortcut
1
Barossa Fine Foods
Edinburgh North, SA
2
Rob’s British Butcher
Dandenong, Vic
3
German Butchery
Mona Vale, NSW
Alex and Franz Knoll of Barossa Fine Foods won the best shortcut category.
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Sharpest Aussies ready for World Butchers’ Challenge
THE Australian Steel- ers just made mince- meat of the Kiwis in the Trans-Tasman test and now Australia’s sharpest have been selected for the 2018 World Butchers’ Chal- lenge in Ireland.
The prestigious butch- ers’ competition pitches teams of six butchers against each other in a three-hour test of skills, innovation and presen- tation.
The Australian Steel- ers will be:
• Adam Stratton, Ten- der Gourmet Butchery, NSW;
• Paul Brady, Tender Gourmet Butchery, NSW; • Tom Bouchier, Peter
Bouchier Butchers of Distinction, Victoria;
• Colin Garrett, Col- in’s Butchery, NSW;
• Nick Dagg, Gourmet Market Meats, Queens- land;
• Luke Leyson, Good- wood Quality Meats, SA; and
• Reserve: Gareth Hunt, Fat Cow Butch- ery, Queensland.
Sydney’s Adam Strat- ton will continue to cap- tain the team.
“It’s a real honour to not only have retained my position in the team, but also to continue on as captain of the Steel- ers,” he said.
“I’m confident that this team has the range of skills we require for the competition, from break- down to value-add.
“Our recent win over
the Kiwis was a mass- ive achievement and I’m really looking forward to the next challenge in March, in Ireland.”
Australian Pork Lim- ited, Meat & Livestock Australia, Flavour Mak- ers, Murray Valley Meat Wholesalers, Neild and Co, Vadals and Thomp- son Meat Machinery are the current sponsors, but the team is seeking fur- ther sponsorship to help get them to Ireland.
The World Butchers’ Challenge will be held in Belfast, Ireland on March 21, 2018.
Confirmed teams are Australia, New Zea- land, Ireland, Italy, Ger- many, Bulgaria, France, Greece, Great Britain and the US.
Page 10 – Australian Pork Newspaper, July 2017
www.porknews.com.au