Prizes will be awarded in each section
Open Chef and Apprentice Team Challenge
Competitors are required to prepare and present:
- a main and a dessert using produce provided.
Chefs will be given a mystery box of ingredients. It will consist of basic pantry stock with ingredients selected by the competition coordinators.
Time allowed: 40 minutes
3rd/4th Year Apprentice
Competitors are required to prepare and present:
- A Regional tasting plate for two (2) served as an entree eg canapé, small portions. Please include at least five (5) different varieties of tasting item.
Time allowed: 40 minutes
1st/2nd Year Apprentice
Competitors are required to prepare and present:
- main or entree of own choice featuring fresh regional rabbit or quail
Time allowed: 45 minutes
Year 9/10 Teams (4 students per team)
Competitors are required to prepare and present: A degustation menu ( 4 courses) The first three courses MUST incorporate sweet potato as an ingredient. (dessert MAY incorporate sweet potato) NB: 2 plates of each course
- Appetiser
- Soup
- Entrée
- Dessert
Time allowed: 45 minutes
Grade 11/12 Teams (4 students per team)
Competitors are required to prepare and present: A degustation menu ( 4 courses) The first three courses MUST incorporate sweet potato as an ingredient. (dessert MAY incorporate sweet potato) NB: 2 plates of each course
- Appetiser
- Soup
- Entrée
- Dessert
Time allowed: 45 minutes
Grade 9/10 Individual
Competitors are required to prepare and present:
- an entrée (hot or cold) featuring a NSW cheese variety and using a pear or orange
Time allowed: 40 minutes
Grade 11/12 Individual
Competitors are required to prepare and present:
- an entrée (hot or cold) featuring a NSW cheese variety and using a pear or orange
Time allowed: 40 minutes
Trade Coffee - grinder, espresso machine, Fish River Roasters Coffee, cups provided. You may bring your own coffee.
Competitors are required to prepare and present:
- Two x espresso/short black
- Two x cappuccino
- Two x flat white
- Two x espresso based signature drink (hot or cold, may use own glass/cup)
Time allowed: 15 minutes
School Coffee Individual - - grinder, espresso machine, Fish River Roasters Coffee, cups/glasses provided.
Competitors are required to prepare and present:
- Two x espresso/short black (cups provided)
- Two x cappuccino OR latte (cups and latte glasses provided)
- Time allowed: 15 minutes (10 minutes set up, practice, prepare & serve 4 coffees to judges. 5 mins feedback from judges and cleanup)
Overall Merit Prize allocation for the day: Highest points received from all Individual categories.
Gateau’s - Static Display
- a gateau of competitor’s choice. Single layer cake (no piers or stacking of cakes) Cake must be presented with a portion removed for display and for judges to sample. Cakes must be on display by 10.00am for judging.
1. Open (trade & home cooks) - static display 2. School Section – static display
Mini Custard Fruit Flan Challenge - Static Display
Trade and School Sections
Prepared prior to competition day and presented for judging and display on the day.
- a display of three uniform sized mini custard fruit flans. All must be uniform in size. Creativity of flavour and presentation is required. Flans may all be the same or varying flavours.