What a great honour it is to win the Sydney Royal Champion 2017 Dairy Dessert, Custard and Mousse.
To achieve this, we were up against some of the biggest dairy companies in the world, it’s a fantastic result and shows how good our product is.
The awards were presented at the Sydney Olympic showgrounds last week at the Sydney Royal Cheese and Dairy Produce Show.
The Chair of Judges, Mark Livermore, gave a speech focusing on the competition entries and how the judges could see the current industry environment reflected in the products entered. Many industry representatives mingled with R.A.S. members who came along to taste the best of the best at the presentation. The R.A.S. chefs certainly put on a great spread and this was accompanied by a great selection of Australian show wines.
In celebration of the win, I decided to make a special tart using the classic chocolate mousse for our Fresh Friday.
The tart shell was brushed with dark couverture chocolate and filled with a cherry compote and our Classic Belgian Chocolate Mousse. To top it off we used a fresh cherry.
If you would like to make your own champion dessert mousse then you can by using our Belgian Chocolate Mousse pack. Its simple to make, egg and gluten free and so versatile. Have a look at our website images and recipe videos for ideas or look on our Facebook and Instagram sites using the website links.
Our Belgian Chocolate Premium Dessert Formula is also available in larger sizes 3 kg, 5 kg and 15 kg bags for manufacturing, catering and food-service operations where quality, performance and profitability are all important considerations.
Thanks once again for your continued support for Nicholson Fine Foods and Australian artisan food manufacturing.
Peter Nicholson
Sydney Royal Champion 2017
