Australia’s best pasta was put under the spotlight at the Sydney Royal Fine Food Show recently, with AEGIC’s sensory evaluation expertise helping to identify the cream of the pasta crop.
Organised by the Royal Agricultural Society of NSW, the Sydney Royal Fine Food Show’s pasta competition supports and celebrates Australian-grown wheat and the growers that produce it.
AEGIC is a long-time supporter of the Royal Agricultural Society of NSW, and for many years our experts have lent their grain and food quality expertise to shows and competitions as part of our dedication to supporting the Australian grains industry.
This year, AEGIC grain research scientist Dr Siem Doo Siah was honoured to chair one of the panels judging almost 100 product entries covering ordinary and gourmet pasta in various shapes, colour appearances, and textural and flavour profiles. As usual, the products were of high quality and some of them were presented with innovative and inspiring outlook and taste profiles.
Most dried pasta, cous cous and semolina sold in Australia is made from a grain called durum wheat, which is actually a separate species of wheat to common wheat.
The wheat class Australian Premium Durum (ADR) is very hard grained with vitreous (translucent or glass-like), amber coloured kernels. ADR is ideally suited for a wide range of wet and dry pasta products with excellent colour and shelf life.
ADR production in New South Wales and Queensland is predominantly focused on the export market, whereas production in South Australia and Victoria is driven by proximity to pasta manufacturers in South Australia.
Australia’s durum export market was worth over $100 million in 2023. Major markets included Algeria, Italy, Spain, Turkey and Vietnam.
AEGIC is an initiative of the Western Australian State Government and Grains Australia.