Well, this is a bit exciting.

Apparently, our ghee is better than butter. Again.

OMGhee has just won Top Gold at the SA Dairy Awards, taking out the highest score in its class.

And when I say our class, you'd probably assume we naturally compete against other ghees, right?

Nope.

Let me explain what we're actually competing against.

Butter.

And not just any old butter either.

There was truffle butter. Crispy chilli butter. Parmigiano & pepperberry butter. Native herb butter. Salted butter. Unsalted butter.

Basically, all the regular and fancy pants butters. 😂

And sitting amongst them was our plain jar of OMGhee.

No truffle.

No chilli.

No native herbs.

No pepperberry.

Just really, really good plain ghee.

And it came out on top.

Five years. Five medals.

This makes the result even more special because we've now entered the SA Dairy Awards five times.

Our record?

🥇 4 Gold medals
🥈 1 Silver medal
🏆 2 Top Golds

Twice now, OMGhee hasn't just won Gold, it's achieved the highest score in the class, beating the butters alongside it.

For a product with one ingredient, I'm pretty proud of that.

But here's the part I'm proudest of

We don't make special competition batches.

There's no extra-special OMGhee quietly simmering away somewhere with FOR THE JUDGES written on it.

Our competition entries come straight from our normal production runs.

The same OMGhee we send to retailers.

The same OMGhee we pack into online orders.

The same OMGhee sitting in people's kitchens around Australia.

And that distinction is important to me because awards are lovely, and I'm certainly going to enjoy this one, but what matters more is being able to make that quality consistently.

Batch after batch. Jar after jar.

What did the judges think?

OMGhee scored 18.8 out of a possible 20, including 8.8 out of 10 for flavour and aroma.

Their comments were wonderfully simple:

“Clean flavour. Balanced.”

Which might not sound terribly dramatic, but when you've spent years obsessing over how we make our ghee, those few words mean a lot.

We start with Australian certified organic, grass-fed butter and slowly simmer it for around seven hours before taking it through our meticulous filtration process and proprietary cooling system.

That long, slow cook is what gives OMGhee its warm, gently caramelised, buttery flavour. Our filtration process removes the milk solids, including the lactose, which is why OMGhee is lactose-free. And the cooling system, well, that's what turned this butter addict into a ghee aficionado.

We don't need to add anything else.

Apparently, not even truffles. 😉

You just need to make the simple thing exceptionally well.