THE 2009 NEW SOUTH WALES
REGIONAL SAUSAGE KING COMPETITION
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The much-awaited 2009 Regional Competition got off to an exciting start on July 22nd with the districts of ACT, Far South Coast and Southern Highlands combining in the ACT Heat. A special thanks to Tony Mudge of CIF TAFE for helping to coordinate the event, which went smoothly. Our two NSW Member Services Officers Craig Wright and Richard Taylor started their rounds two days prior to pick up entries. All in, 120 sausages were put to the test over the course of the day.
In conjunction with the Regional and State Sausage King Competition, the New South Wales Retail Council has established a long term arrangement for Independent Local Butchers to sponsor the Sydney Children’s Hospital Foundation. Independent retailers will stage promotions such as sausage sizzles in their shops to encourage donations while at the same time supporting their local communities by donating the sausages and publicising the events. We hope to raise $100,000 and encourage all competitors to take part in the fundraising.
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Lisa Ridgley and Cam Sullings MIX 106.3 radio breakfast hosts were judges at the ACT Heat
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The Sydney Children’s Hospital Foundation raises funds for medical equipment, services and research; helping thousands of seriously ill and injured children. AMIC has selected this worthy cause as its New South Wales Sausage King charity for 2009.
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Cam Sullings, Ted Frawley, consumer judge and John Tracey, part-time Butchery teacher TAFE judging the Poultry category
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Our chef happily grilled sausages all day at the Nepean TAFE
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The new Lamb/Open Class category proved to be very popular and some of the notable entries included Malay Satay, Ginger & Honey, Mint & Red Wine, Lemon & Oregano, Madras Curry and Lamb Greek Kofta.
A significant entry in the Gourmet/Open Class category from Canberra was ‘Coat of Arms,’ with ingredients from our coat of arms of course - emu and kangaroo with bush tomato for extra flavour.
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Click here for a list of Sausage King winners
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THANK YOU TO OUR SPONSORS
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