For the first time, plant-based foods were included at the Tasmanian Fine Food Awards.
Northern Tasmania's Artisa Cheese took home Reserve Champion for its artisan plant-based cheese, The Derwent.
This year was the first time that plant-based food was included in the awards and is indicative of a wider trend towards plant-based and vegan options according to Royal Agricultural Society of Tasmania chief executive Scott Gadd.
"There's no doubt that meat and dairy substitutes are starting to take hold, you can see it in the supermarket there's so much more variety now," Mr Gadd said.
The Derwent is a chevre-style plant-based cheese, lightly dusted with fennel pollen.
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The dusting of pollen is wild foraged by owner and founder of Artisa Julie Martyn and her team every year.
"I joke that we have a company field trip," Dr Martyn said.
"Every summer we go down the the Derwent where the wild fennel grown by the kilometre and we gather all the fennel flowers."
According to Mr Gadd, local offerings continue to impress the judges of the Tasmanian Fine Food Awards.
"Tasmania always punches above it's weight," he said.
"Tasmania accounts for about 40 per cent of the entries and of all the trophies we did in the last three days, all but three went to Tasmanian products."
Dr Martyn believes that plant-based cheeses deserve "a seat at the fine dining table" and is pleased that the Tasmanian Fine Food Awards have recognised this.
Fittingly, Dr Martyn's plan for dinner is pan-friend gnocchi garnished with The Derwent.
"I do think it's recognition that vegan cheeses do deserve a seat at the table."
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