24.3 C
Byron Shire
March 27, 2024

A trifecta of sausages

Latest News

Splendour 2024 cancelled

It's offical, Splendour in the Grass 2024 has been cancelled.

Other News

Dynamic, rustic yet polished

Animal Ventura is the brainchild of Byron Bay-based singer-songwriter Fernando Aragones. Growing up playing punk and reggae in noisy garage bands in Southern Brazil, Aragones ventured to Australia where the eclectic sounds of the Sydney music scene beckoned.

Biz confidence up, says Business NSW

The state's peak body for business says confidence in the sector has increased but cost of living pressures continue to impact customer spending.

What the duck!

Most days I ask myself ‘what the duck’ is happening here? How could Trump be president again if he...

Bay FM community radio celebrates digital upgrade

Volunteers from Byron and across the Northern Rivers celebrated nearly $100,000 worth of new studio equipment at Bay FM Community Radio station on the weekend.

Breakfeast, Bluesfest weekend

Victoria Cosford Oh to be a cow with a four-chambered stomach system! Farmers’ market, Bluesfest long weekend, a spot of...

Big week in Byron Bay for adaptive surfers

Australia’s first-ever international adaptive surfing contest held in Byron Bay last week was an overwhelming success according to organiser Mark ‘mono’ Stewart.

Story and photos by Vivienne Pearson

Ocean Shores butcher Garry Leeson has taken out third place in the poultry section of the National Sausage King competition held recently in Hobart. This means he holds a trifecta of awards, previously having been runner-up (2015) and overall winner (2014).

Gary’s Chickadamia sausage (yep, that’s chicken and macadamia flavoured, along with spinach) impressed the judging panel with its taste, texture and originality. Two of the judges, Steve Fleming and Royston Bennett, visited Gary last week to further congratulate him on his win.

Does a cute name such as Chickadamia help a sausage win? ‘It’s not one of the scoring elements,’ says Steve. ‘But a good name is important as it will stick in the mind of the consumer.’ The winning sausage of the Open section this year was an entry from South Australia, called a Mississippi, courtesy of its smoky bourbon flavour.

Of the competition overall, Royston, who has been a judge for nine years, says the quality was the highest he’s ever seen.

Steve, who has judged for five years, says he eats his fair share of sausages over a typical year. ‘I reckon it’s around 1,600 a year,’ says Steve. ‘Quite a lot are at competitions, and then there are my social ones on top of that.’

Steve explains that each sausage is scored out of 50 points by a range of judges, including industry experts (TAFE teachers and chefs), experienced sponsors and consumers. The latter surprises me but, as Steve points out: ‘At the end of the day, it’s what sells that matters’.

Steve and Royston work for AMISTSuper, the Australian Meat Industry Super Fund. ‘We spend our days in butcher shops,’ they say. So what makes a good butcher shop? ‘Presentation is important, as is their involvement in the community but it’s all about the butcher,’ says Steve. ‘Customers judge a butcher on their product and how they share their knowledge and tips. It comes down to the person.’

Gary is so dedicated to his work that he takes his only annual holiday around attending the competition. He says the sniffer dogs at the Hobart airport thought all their Christmases had come at once when he walked by with his carefully insulated package of sausages!

So how was his holiday? Let’s just say it was a winner.

Ocean Shores Butcher: Shop 12, Ocean Shores Shopping Centre, Rajah Road. Mon–Fri 7am–5pm and Saturdays 7am–noon.

Royston, Gary, Luke and Steve_OS Butcher_Feb17-Square

Gary (holding the trophy) and Luke (holding a celebratory champagne), flanked by judges Royston Bennett and Steve Fleming.


Support The Echo

Keeping the community together and the community voice loud and clear is what The Echo is about. More than ever we need your help to keep this voice alive and thriving in the community.

Like all businesses we are struggling to keep food on the table of all our local and hard working journalists, artists, sales, delivery and drudges who keep the news coming out to you both in the newspaper and online. If you can spare a few dollars a week – or maybe more – we would appreciate all the support you are able to give to keep the voice of independent, local journalism alive.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

We just love him!

If you’re over 50 you might not be a fan of Tom Jones, but you can bet your mum is. If you’re under 40 you might not even know who he is, but your grandmother probably wet her pants at the mere mention of his name.

Peter Garrett gives Bluesfest the nod

If I say the words ‘US Forces give the nod’, I can pretty much guarantee that you will hear the unmistakable voice of Peter Garrett ringing in your ears. Your head may even start to bob up and down a bit. 

Save Wallum finalist in NSW 2024 environment awards

The Save Wallum campaign has been named as a finalist in the Nature Conservation Council of NSW Environment Awards 2024. The award ceremony will be held in Sydney tonight, and Save Wallum spokesperson and ecologist James Barrie will be attending with Tegan Kitt, another founding member of the group.

New report highlights gaps in rural and remote health

The second annual Royal Flying Doctor Service ‘Best for the Bush, Rural and remote Health Base Line’ report has just been released. Presenting the latest data on the health of rural and remote Australians and evidence on service gaps, it identifies issues in urgent need of attention from service providers, funders, partners and policy makers.