Chris and Meagan de Bono own Meru Miso, which has just been named a state winner in the delicious. Produce Awards for its Sweet Red Miso in the ‘From the Earth’ category.

They also won a gold medal in last year’s delicious awards for their Sweet White Miso.

The couple create premium fresh and freeze-dried miso from soy beans and rice sourced in NSW and salt from South Australia, Mr de Bono said.

“It is premium because of the ingredients and the flavour, and that premium is backed by this award and the leading chefs who have been using the product,” he said.

Chefs enjoy using Meru Miso because of its light and sweet flavour, Mrs de Bono said.

“They like the lightness of our young miso,” she said.

“We had some Japanese friends try it and they said it reminds them of miso in some regions of Japan. It’s nice to get that feedback.”

Four other Northern Tasmanian producers were also named as state winners: Elgaar Farm and Tasmanian Butter Company in the ‘From the Dairy’ category; Springfield Deer Farm in ‘From the Paddock’; and Tasman Sea Salt for ‘From the Sea’.

Chef Christine Mansfield nominated the Tasmanian Butter Company’s cultured product, and owner Olivia Morrison said she was thrilled when she found out about the state award.

“It’s really good to be in an industry where people nominate others [for such awards]. I’m really excited,” Mrs Morrison said.

The Tasmanian judges were Philippe Leban, A Tiny Place; Christian Ryan, Aloft; Analiese Gregory, Franklin; and Rodney Dunn, The Agrarian Kitchen Cooking School & Eatery.

Each state category winner will be blind tasted by a panel of national judges, with the winners announced on August 13.

The North-West winner was Hill Farm Preserves and Southern winners were Miellerie Leatherwood, Tunnel Hill Mushrooms, Wellington Apiary, Weston Farm, Tongola Cheese, Huon Valley Berkshires, Littlewood Lamb, Pounsley Park and Wild Southern Seas.