Monday , June 14 2021

Gumnut Patisserie beats 5,000 competitors to win the prestigious Royal Easter Show President’s Medal

The country’s patisserie which designed some of its own equipment, produces almost zero waste, and invests heavily in apprentices won the President’s Medal at the Sydney Royal Easter Show.

Gumnut Patisserie from the South Highlands of New South Wales overcame 5,000 entries judged by the Royal Agricultural Society of NSW to win Australia’s food prize.

Owner Tracy Nickl is proud of his company’s victory.

The medal is regarded as Australia’s leading food award due to the rigor of the judging process and the spread of entries across Australia.

Sustainability is a key criterion

Judge Michael Bullen said Gumnut were judged to be the best tasting product in their category but also do an incredible job in producing a sustainable product by reducing waste to just one percent using green energy, use specialized equipment, and seek solutions to waste problems.

Staff and pastries at the Gumnut Patisserie
Gumnut Patisserie won the President’s Medal at the Sydney Royal Easter Show.(

Furnished: Michael Bullen


“They focused on how they can mix a lot with much less waste and on where they pass their raw materials and how they can minimize that use in time,” Mr Bullen said.

He said the company had developed their own water recycling system for some equipment designed in Europe that it did not have, bought new furnaces that use only a third of the energy, and installed a 50-meter solar power system kilowatts for renewable energy.

Chef sticks mixture into small tart flakes.
Gumnut Patisserie has trained some of the best pastry chefs in Australia.(

YouTube: RoyalAgNSW


The judge said they also invest a lot of time in training apprentices.

Prominent aquaculture

Two seafood companies made the list of five finalists, including Gold Coast Marine Aquaculture and Yumbah Aquaculture in Portland, Victoria.

Green lip hormones in water
The green seaweed grown in aquaculture has reached the final of the President’s Medal at the Sydney Royal Show.(

Furnished: Michael Bullen


Aquaculture has grown rapidly in Australia as wild fishing is globally under threat, but there are also significant issues with land-based fishing as well.

Yumbah grows green abalone in beds using seawater which is then filtered and pumped back into the ocean.

Reducing water use

Two factories are also on the list of finalists, and both are working hard to reduce the amount of water they use.

It takes an average of three liters of water to make a liter of wine, but Shottesbrooke Chardonnay in the Adelaide Hills has reduced that to just 1.5 liters.

Abalone water tanks and staff member
Yumbah Aquaculture is using seawater to enlarge the abyss and return it clean in the ocean.(

Furnished: Michael Bullen


Mr Bullen said they had built a special wine recycling system and used the water to grow the trees after the water had been cleaned.

Timely watering at the Heathcote winery near Bendigo, Victoria, saw them reach the final, allowing them to maintain production during the drought.

The finalist pate of Julianne’s Kitchen from Hornsby in Sydney has been recognized for their employment of local staff.

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