Tannum Meats claims national prize for chicken pinwheels
TANNUM Meats scooped the pool at the Australian Meat Industry Council Butcher's Choice national awards in Brisbane recently.
After claiming the Capricorn district Meat Pie Product award for their Chicken Pinwheels in Rockhampton, the gourmet specialists also claimed the top prize at the national edition.
James 'Ozzie' Osborn was over the moon at the success of the flavoursome creations, and credited his team for their hard work.
"We're always doing a fair bit with the gourmet lines and our products are pretty much restaurant quality, our shop girl Louise Robbins deserves a lot of credit for it," he said.
"I've been teaching her how to make them (pinwheels) and they can be pretty tricky to put together."
Ozzie said the trick to their success was also down to his "secret recipe'', although he did reveal some ingredients.
"Our chicken and steak pinwheels are pretty popular,'' he said.
"We use sun-dried tomato and red onion for the steak which is very nice.
"The chicken; we use a combination of bacon, spinach, chicken and cheese and they won the national awards."
Mr Osborn had been experimenting with gourmet creations for about two years and customers had jumped on board, loving the ease and taste of the goods.
"I think people are loving the convenience,'' he said.
"Our lamb rumps for example, you throw them in the oven for 35 minutes, steam some vegies and you have a meal, it takes the dilemma out of dinner."