THE de Bruin family’s Mayura fullblood Wagyu supply chain located on South Australia’s Limestone Coast has won a major trophy in the 2018 Delicious awards, one of the country’s most prestigious national food industry recognitions.
The Delicious magazine’s annual awards are a celebration of Australia’s finest and most innovative produce and ingredients from producers, farmers, innovators and regional and emerging chefs.
Earning the top award in the ‘From the Paddock’ category, covering meat proteins, was Mayura Station’s Fullblood Wagyu rib-eye on the bone (pictured left), with a marbling score of 9+.
The national competition nominees are drawn from state winners across four major categories – ‘From the Dairy’, ‘From the Earth’, ‘From the Paddock’ and ‘From the Sea’. The competition is judged by some of the country’s best-known chefs and food commentators including Shannon Bennett, Matt Moran, Maggie Beer, Peter Gilmore, Christine Manfield, Colin Fassnidge, Alla Wolf-Tasker, Ashley Palmer-Watts and Guillaume Brahimi.
To be in the running for an award, applicants compete at state level and are then nominated to compete nationally. The judging criteria is extensive, and includes elements such as provenance and husbandry as well as the quality and taste of the final product. The South Australian competition was held in March, where Mayura Station was nominated to present Wagyu in the ‘From the Paddock’ category.
Mayura Wagyu is based on a closely controlled supply chain, from Fullblood Wagyu cattle production using elite genetics, to a specialised Wagyu feedlot, and marketing the branded product to high-end food service operators across Australia and overseas.
“The Delicious trophy is humbling – it is a privilege for our Wagyu products to be critiqued and recognised by the country’s best chefs,” Mayura Station managing director Scott de Bruin said.
“For Mayura it is wonderful to be recognised and it acknowledges how much time and effort goes into producing quality Wagyu. With this award, the Wagyu industry can honestly say that we have an exceptional product that can compete on the world stage.”
One of the judges, Paul Baker, head chef at Botanic Gardens Restaurant, said Mayura’s win in the ‘From the Paddock’ division was a great recognition of the quality of produce that originates in South Australia, and a big feather in the cap for the de Bruin family’s supply chain.
“The competition this year was easily the strongest it has been for several years. The Wagyu Mayura presented was the best meat I’ve ever eaten,” he said. “To judge the From the Paddock division, we kept it simple – a little bit of salt and olive oil – and let the flavour speak for itself.”