A rainbow in jars — Anne-Marie Primmer’s homemade preserves bring colour and flavour.
With more than 40 years of experience in cooking and preserves, Murchison’s Anne-Maree Primmer has become a familiar face at shows across Victoria and beyond, perfecting the art of preserves along the way.
Hold tight - we’re checking permissions before loading more content
A multiple-time winner of the prestigious McRobert Memorial Award, an international marmalade champion, and now a respected food judge, Anne-Maree has dedicated her life to sharing skills, encouraging entrants, and celebrating the best of homemade produce.
Reporter Kelly Lucas-Carmody sat down with her for a Q&A about her journey, her judging and the joy of good food.
How did your very first show entry lead you into a lifelong passion for cookery and preserves?
Near on 50 years ago my Mum, who entered horticulture at the Whittlesea Agricultural Show, and Dad, encouraged me to enter the Show.
I said to mum, “What would l enter?”. Mum replied, “You make a lovely nut loaf”. So l decided to enter.
To my amazement, when we went on the day of the show, l saw my humble nut loaf with a blue ribbon next to it. This was the beginning of my journey with agricultural shows.
You’ve won the McRobert Memorial Award more than a dozen times — what does that recognition mean to you personally?
Winning the McRobert Memorial Trophy is a very special award.
It is special in that Judith McRobert was a steward at the Melbourne Royal for many years, and her family presents a beautiful silver spoon each year in her memory.
It isn't always about winning for me, but stories such as this that make the award and show special.
As a judge, what qualities do you look for when tasting a preserve or baked entry?
First and foremost, l handle and appreciate each entry with respect.
Someone has taken the time to enter a loved cake, preserve, etc.
It is important that entrants adhere to the schedule supplied, as that sets out the rules judges are to consider when judging.
The entries should be well presented. Flavour, aroma, texture and technique are also considered.
What’s the most memorable entry you’ve ever judged?
That is a tricky question. There have been a couple of memorable entries. One was a stunning Seville orange marmalade.
The clarity of the entry, flavour and presentation was outstanding.
And to top it off, the entrant had tied tiny bows of cooked rind, which were suspended in the marmalade.
As we know, nothing is perfect, but it was memorable.
One other entry which stands out for me was an orange cake.
The tin had been lined beautifully and the cake’s flavour was outstanding.
So as you can see the entry doesn’t need to be complicated to be memorable.
You’ve taught others what judges are looking for — what’s one tip you think every entrant should know?
There are so many tips entrants should know. Ensure all flours, spices and ingredients are fresh.
Spices can go stale and leavening agents such as baking powder and bi-carb of soda can go off, also affecting the finished product.
Winning gold at an international marmalade competition must have been exciting. What made that win special for you?
Winning gold internationally was such a thrill. I suppose because l had had no formal training, it showed that if you love doing something, and are prepared to work at it, you can succeed. I felt proud that someone from Australia had won gold.
Food judge Anne-Marie Primmer live in action at the Melbourne Royal Show, sharing her expertise with the crowd during the judging.
Photo by
lucasdawsonphotography
You’ve worn many hats — from legal work to dog training to volunteering. How do those experiences connect back to your love of food and community?
I suppose l really enjoy encouraging people to do well in whatever they embark on.
It isn’t always about winning, but the people you meet along the way, their experiences sharing their frustrations and joy.
Like dog training, if someone doesn’t pass a grade and get a ribbon, l remind them that their dog still loves them.
Keeping things in perspective is important.
Do the best you can when entering shows, hand over the entry with pride as it is the best that you could have made on the day, and once the entry is handed over, your job is done.
Take pride in contributing to your community event, and above all, have fun.
What do you enjoy most about encouraging others in the show world?
Quite simply, l enjoy watching others grow in their passion of cookery and preserves.
They may not win a blue ribbon, but have improved from last year.
The people l have met are from all walks of life, and they all have a story to tell. I have learnt so much from so many people, it is my turn to encourage others.
If you had to pick one preserve or baked good that best represents you, what would it be and why?
It is difficult to choose one preserve or baked good that best represents me. There was a time it was bread, then decorated fruits in a jar, then the VAS (Victorian Agricultural Shows) rich fruit cake.
Many people have complimented me on my decorated fruits in jars, so perhaps that is the one. This is an artform which is not so popular today as it was many years ago.
Looking ahead, what’s still on your food or judging bucket list?
I still enjoy entering the shows and travelling throughout Victoria to judge.
It is also my way of reminding people to buy Australian products where they can and support our farmers. Of that l am passionate.
– Originally published in McPherson Media Group publication Betty & Don
Anne-Marie Primmer’s colourful display of her homemade creations.
Nothing rises to the occasion quite like a sponge — Anne-Marie Primmer live judging at the Melbourne Royal Show.
Photo by
lucasdawsonphotography
