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Royal Melbourne Fine Food Awards

The Royal Melbourne Fine Food Awards (RMFFA), is Australia’s premium fine food event conducted by the Royal Agricultural Society of Victoria.

The RMFFA present a valuable opportunity for all producers, large and small, to benchmark their products and establish their credentials in the Australian fine food industry and provide differentiation in the market for award winners.

The awards are divided over two programs throughout the year, celebrating boutique producers and regional specialists and fine food manufacturers across 15 product categories.

Fifty-five trophies are on offer recognising the best of the best across both the Autumn (February – March) and Spring program (June – August).

The RMFFA provides consumers with a seal of excellence to mark quality and exhibitors with the opportunity to link with consumers through consumer engagement activities such as the Taste of Victoria Pavilion and the Royal Melbourne Fine Food Deli at the Royal Melbourne Show.

Entries for the 2015 program are open from Tuesday 9 December 2014 until Friday 16 January 2015.

What our trophy winners say

Entering these awards is a great way to benchmark our products and establish credibility. It is great recognition of the time and effort our entire team put in to make our products a reality - from the conception of the idea to their creation, promotion and sales, and the passion behind our products. Fiona Tribel, Rebello Wines

The credibility gained by winning the awards has been an excellent way to build brand awareness. The placement of the medals on packaging and promotional material has given our products increased credibility and in-store presence, allowing us to promote the success over an extended period of time. Samantha Peters, Pastabilities

We entered the RMFFA to gauge the quality of our garlic compared to other garlic being grown in Australia. Winning a gold medal and champion trophy means that we have confirmed we are growing our garlic in the right way. We feel more confident in what we are doing and how we are doing it. Neroli Hadfield, Ontos Farm