Judges for the Australian Food Awards, Sweet and Savoury Preserves Category, are selected from across Australia and are engaged for their industry knowledge and expertise.

The judges for this category are sourced from a broad base and include Chefs, Food Writers, and retailers. They are selected for their product knowledge and expertise in the industry.

Entries will be allocated a Tasting Order Number, separate from the Catalogue (Exhibit) Number, to ensure the anonymity of the Exhibit and to retain the integrity of the judging process. Exhibits are critically and quantitatively evaluated for their commercial excellence, quality attributes and trueness to type. Exhibits are not judged or ranked again each other but are assessed on their own merits.


Adam D'Sylva

Former Chef Patron of Coda and Tonka. It’s no accident that Adam D’Sylva has become one of the most talked-about chefs in town. As part-owner and head chef of Coda, Melbourne’s hottest bar and restaurant, Adam has built himself an enviable culinary reputation.

Anne-Marie Primmer  

Anne-Marie has entered many agricultural shows and the Melbourne Royal Show over the past 47 years in cookery, preserves, confectionery, knitting and rug making. She has also been a steward at various Shows including Whittlesea Show and Melbourne Royal shows. Currently CWA member and judge, accredited Judge with Victorian Agricultural Societies Ltd (VAS) and in recent times a Melbourne Royal Judge her passion and interests are in cookery, preserves and confectionery.

Previously Anne-Marie has been invited to judge and to undertake live judging at various shows such as Melbourne Royal (including Inspirational Space Judging), Clunes, Harcourt Apple Festival, Maldon, Whittlesea as well as community events at the Northern Hospital and Rippon Lea. She have also been fortunate to be the recipient of the coveted McRobert Memorial Trophy 14 times and a Grand Culinary Award winner and won gold at the Marmalashes competition at Cumbria England for marmalade.

Anne-Marie has also conducted sessions and workshops that are open to the public and entrants of Shows such as 'What judges are looking for'. She has also conducted master classes on preserving on a number of occasions with Fowlers Vacola as well as speaking with trainee CWA instructors during their course.

Belinda Clements

Patisserie Trainer William Angliss Institute and Head Judge (VIC) Australian Culinary Federation. 

Caroline Grey

For over 20 years, Caroline has been involved in all aspects of artisan preserving. She has taught preserving and fermentation and various cooking schools in Melbourne and has developed and manufactured preserves for many clients in her role at Cunliffe & Waters (2002-2015) and in her own business A Bit of Jam & Pickle (est 2015). Caroline is currently Kitchen & Food Production Manager at Four Pillars Gin and is creator of their popular Orange Marmalade and Breakfast Negroni Marmalade.

Caroline Velik

Caroline Velik is one of Australia’s leading commercial food stylists. She is based in Melbourne and works both locally and abroad. Caroline has wide ranging experience in advertising, packaging, publishing, editorial, film and television. Her ability to work across all genres gives a consistency to the imagery she creates, providing a cohesive approach from packaging, through to magazine advertising and motion.

She is highly experienced in recipe development at all levels, having worked as Food Editor (Real Living magazine) and as a regular, popular recipe contributor and columnist (Epicure/Good Food). She develops and writes recipes for her clients, taking inspiration from the many chefs and book projects she has worked on.

Caroline travels regularly to source unusual props for her studio collection and research the latest food trends. She has a fully equipped studio that has recently relocated to a stunning new space in Fitzroy. From big multinational companies to small start-ups, Caroline is interested in bringing her expertise to any project where people are as passionate about food as she is.

Charlene Trist

I am a Melbourne based food enthusiast, passionate cook and Le Cordon Bleu Master of Gastronomic Tourism. I have a special interest in the aesthetic experience of food and drink especially the sensory-perceptual, social and cultural aspects of food experiences. I consider myself a gastronome and have a wide variety of experience in the field of food and wine including commercial food production, food styling and the management of regional food and wine events. I have appeared on radio to discuss all matters culinary and I am an ambassador for Fully Booked Women – a social community for women in the food and drinks industry.

Christine Mackaness

Originally from London, Christine has lived in Australia for the past 15 years. Training as a chef has gone on to work in many restaurants and function rooms and is now at the Wyndham Park Community Centre where she is the coordinator of the food relief program, giving 170 families access to fresh fruit, vegetables and staples. Most of our donations come from Foodbank. For the past 8 years I have been a CWA Home Industries judge and travel to various venues throughout Victoria to judge cookery and preserves at many shows, including Melbourne Royal and Royal Geelong. It is great to be able to see some wonderful culinary skills, but also to encourage through comments.

Damian Snell

Head of Culinary at Lucas Restaurant Group, Damian has developed and overseen the meus of some of Melbourne's most loved restaurants including Society, Yakimono, and Hawker Hall - landmarks of the unique Melbourne dining culture. His experience covers large scale resort venues to intimate boutique dining venues. Always curious, he has a love of food history and immersed himself in study of the diverse food of both Asian and European traditions.

Daniel Wilson

Daniel's love of food from a young age has seen him have a wide ranging career in the Melbourne hospitality scene. From the early days of being a kitchen hand in his native NZ to doing his chef training in Grand Rapids, Michigan, Daniel settled in Melbourne and cut his teeth working for Andrew Blake and Jacques Reymond. After having his own businesses Huxtable & Huxtaburger, he is currently Executive Chef at the Lucas Group's Yakimono.

Jennifer Ogilvie-Grant

Jennifer Ogilvie-Grant is a professional marketer, with over 30 years experience in managing some of Australia’s favourite food brands. Her passion for building brands through new product development is inspired by a fascination for flavour, aroma, taste and texture and as a result, Jennifer has developed and successfully launched innovative new product ranges across most major food categories. Jennifer’s philosophy is simple; she is driven by the mere fact that whether you are a foodie or you just love eating, everyone wants a great food experience.

Jerry Mai

Jerry Mai is one of the first chefs to bring authentic Vietnamese flavours to Melbourne’s kitchens. She continues to be a culinary leader whose paddock to plate ethos and no-fuss attitude is winning friends and fans in Melbourne and afield.

Jerry’s cooking tells her family’s story through flavours.

The food is predominantly Vietnamese, with more than a little inspiration from Thai and Cambodian cuisine. But this is no pan-Asian bandwagon wannabe - Jerry is the real deal and her food is inspired by the places her parents were born, raised and lived before settling in Australia with her 2 brothers in the 1980s.

Joanne Feehan

Joanne is a brand and content marketer specialising in food, drink and hospitality. By night she am a freelance content creator and recipe developer with an appetite for excellence. I'm passionate about food and flavour, the people who makes it, the stories behind the products, and how we interact with it.

Kriben Govender

Kriben Govender, a Food Scientist and Gut Health Advocate, is the founder of Nourishme Organics. After personal battles with mental health, he discovered the importance of gut health and the benefits of fermented foods. This led him to create the Gut Health Gurus podcast to share knowledge on gut health and fermentation. With a honours degree in Applied Science (Food Science and Technology) and over 20 years of experience in the food industry, including hands-on experience with fermented foods, Kriben brings a unique depth of understanding to the intersection of diet and the gut microbiome, underscoring the transformative power of a gut-healthy lifestyle.

Michael Ryan

Michael Ryan, owner of Provenance Restaurant in Beechworth, is a highly acclaimed chef known for his creativity and refined technique. With numerous Good Food Guide hats and awards, Provenance showcases his dedication to honouring ingredient provenance and history. Ryan's journey from studying science to mastering Middle and Eastern European cuisine, including a transformative stint in Japan, led to his success at Range restaurant. He continues to push culinary boundaries with Asian influences and elevated vegetable dishes at Provenance. Additionally, he and partner Jeanette have established Beechworth Bitters Company producing exquisite amaro using local ingredients, exemplifying their commitment to quality.

Miranda Sharp

Founding her organisation in 2002, Melbourne Farmers' Markets is not for profit dedicated to Victorian food and producers, regional food cultures, seasonal produce, biodiversity, sustainable farming practices and the strengthening of relationships between the consumer and the producer. Miranda has also been involved in last mile food logistics, devlopment of a commercial kitchen space and Moving Feast, a social enterprise working to grow, cook and deliver food to vulnerable communities.

Nicole Fifis

Nicole Fifis is a Melbourne based Greek-Australian Pastry Chef Instructor with a passion for all things sweet. After completing her certification from the William Angliss Institute, Chef Nicole became accredited in training and assessment before going on to teach cooking classes, team building events and school programs with William Angliss. She is currently a Trainer in Patisserie and Bakery.

Nicole has also had experience working within wholesale, airline catering and hospitality industries. She is passionate about sharing her culinary knowledge with others and bringing a smile to their faces through her deliciously sweet creations.

Rosa Mitchell

Rosa Mitchell has been immersed In Sicilian food and cooking from a young age, arriving from Sicily when she was 7 years old.
She cherishes the opportunity to bring the family together to continue the traditions of salami making, sauce days, preserving and sharing food.
An opportunity to join the kitchen at Gertrude Street Enoteca started her hospitality career, soon after she was running Journal Canteen where she had free reign to cook Sicilian food of her roots.She opened Rosa’s Kitchen, which she ran for 4 years and during this time the now Rosa’s Canteen was opened.
The sleek, modern and welcoming restaurant reflects traditional methods with a modern touch.
Rosa is very passionate about locally sourced and seasonal produce; priding herself on using small producers where possible, she is also a founding member of Slow Food Melbourne.

Tami McAdam

Consultant Home Economist, Food Stylist, Recipe development and test Kitchen Manager and proprietor of an Ocean Grove Dining institution.

Wendy Jarvis

Wendy is a teacher within the Food Science & Technology Department at William Angliss Institute, part of the Centre for Food Trades & Culinary Arts. She is a food technologist with industry experience in food flavours & additives, seafood canning for export, shelf stable vegetables - working in New Product Development (NPD), Quality Assurance, Innovations, Laboratory Food Analysis and Production Supervision. Her education work experience consists of almost 20 years in vocational (TAFE) sector as a food technology teacher - on campus and industry based delivery.
Wendy’s true passion is teaching the “Sensory Analysis” subject. She is the author of a student workbook and online learning program for the nationally accredited unit FDFFST4010A Apply sensory analysis in food processing. This has already been successfully delivered to 300+ students. As a result of this initiative at William Angliss Institute, all food technology and cookery students (including apprentices) are trained in sensory analysis techniques and application.