Did you know?
Winner of the best local food blog at the Fine Produce Awards 2013 went to Life is a Zoo Biscuit by Anél Potgieter
Winners of the 2013 Eat Out DStv Food Network Produce Awards were announced at a two-day food festival in Cape Town in March.
The ceremony took place at the Biscuit Mill in Woodstock, and was held in conjunction with a day and night market, pop-up picnics and a market-to-table dinner, prepared by some of the country’s top chefs. Stands at the market were run by award finalists, and needless to say a good time was had by all. If you're travelling around the country, look out for some of these special treats.
Best new product
Bacon Jam, made by Cure Deli, a Cape Town meat producer that began life in a garage in Cape Town.
Best small producers
Grocery/condiments: Karma Home Products (range of marmalades)
Dairy/cheese: Pépé Charlot Cheese Maker (the crotin, heart-shaped Pépé and Buche Affinée)
Dairy/other: Gourmet Greek (strained, double-thick Greek yoghurt).
Paddock/fresh: Greenfields (free-range, rib-eye on the bone).
Paddock/cured: Neil Jewell & Co (hand-crafted charcuterie: saucisson sec, squashed salami, cardamom salami and Walter ham).
Earth: Magic Herbs (organic vegetables, fruit and herbs).
The Bread Gypsy (white sourdough, baguette, rye sourdough and ciabatta).
Best organic or free-range producer
Farmer Angus Pasture Reared Food (beef, mince and eggs).
South African food heritage award
Enaleni Farm (zebra beans).
South: Neighbourgoods Market, Salt River, Cape Town
East : The Food Market, Umgeni Park, Durban North
North: Pretoria Boeremark, Silverton, Pretoria
South: Wild Peacock Food Emporium, Piet Retief Street, Stellenbosch
East: Spice Emporium, Pine Street, Durban
North: Braeside Butchery, Parkhurst, Johannesburg
Central: Polkadeli’cious Deli, Bethlehem, Free State
Best local food blog
Life is a Zoo Biscuit by Anél Potgieter
The nominations are made by the public, and can consist of small producers, outlets, markets and blog writers. A team of experts including food critics and chefs do the judging. Also taken into account is the producers’ care for the environment and their workforce and all produce must be locally sourced.