1

Fruit Flan Class 1

Junior Cooks

2

Fruit Flan Class 2

Senior Open

To be displayed at the show not later than 9.30 am.
A Fruit flan of the competitor's choice with fresh fruits to be used. Minimum of six Covers (portion), between 18 and 25 cm in diameter. The case must be made from Sweet pastry and to be filled with crème patissiere.

3

Chocolate Cateau Class 3

Junior Cooks

4

Chocolate Cateau Class 4

Senior Cooks

To be displayed at the show not later than 9.30 am
Chocolate Gateaux is to be one tiered; base is not to exceed 25 cm. No paper, ribbon trims or artificial material permitted. Menu description and ingredients must be supplied with the Gâteau / Torte

5

Hot presented cold and cold Dessert Class 5

Junior Cooks

6

Hot presented cold and cold Dessert Class 6

Senior Cooks

To be displayed at the show not later than 9.30am.
Display two portions of the same cold dessert or hot presented cold desserts of the competitors choice using an Innovative theme, (menu description and recipe required). Senior 4 portion of the same dessert.

7

Homemade Chocolate Muffins Class 7

Open to all

To be displayed at the show not later than 9.30am.
Six homemade chocolates muffins your favourite recipe.
Anybody can have a go ready steady bake.
Description and recipes required as to the filling.

8

Bread and Homebaking Class 8

Open to all

To be displayed at the show not later than 9.30am.
Three different variety of bread presented in a combination of various shapes, loafs, buns, and one specialty bread any shape or form. To be presented as fresh as possible.

9

Seafood Magic Box Class 9

Junior Cooks

10

Seafood Magic Box Class10

Senior Cooks

Four main course portions plated and served with in 60 minutes. 10 minutes will be allowed for setting up and organizing the food items provided. The competitors must provide equipment and any special utensils. Ingredients provided are: Scallops, white round fish, tiger prawns, mussels, shurimi one starch, 2 types of vegetables all this ingredients will be in the Magic box.

11

Vegitarian Health Food Dish Class 11

Junior Cooks

12

Vegitarian Health Food Dish Class12

Senior Cooks

4 main course portions plated and served within 60 minutes. Extra 15 minutes will be provided to set up and organise ingredients. Competitors to provide all ingredients. Criterion is to produce one menu example for four covers, Menu description and recipe must be provided.

13

Organic Chicken and Mushroom Mains Class 13

Open to all

4 main course portions prepared and served within 60 minutes. 15 Minutes set up time. Chicken and Mushrooms will be supplied. All other ingredients and equipment must be supplied and provided by the competitor. Menu description and recipe must be provided.

14

Magic box lean pork competition Class 14

Junior Cooks

3 main course portions prepared and served with in 60 minutes. 15 Minutes will be allowed for checking the magic box ingredients and writing menu description and menu/dish item. The main item of the magic box is a specific trim pork cut, all ingredients are provided. Any equipment and cooking utensils must be provided by the competitor.

15

Venison / Cervena and Kapiti Cheese Class 15

Junior Cooks

16

Venison / Cervena and Kapiti Cheese Class16

Junior Cooks

A main course dish of four covers individually plated, served within 60 minutes,
to be matched with Esks Valley Meat Venison and Kapiti Cheeses. (15 Minutes set up time) The Venison and cheese will be supplied, any other ingredients and equipment must be provided by the competitor. Two Menu cards, and recipe are to be supplied with the presented dish.

17

Café Beverage and Barista competition Class 17

Open challenge

Competitors have 25 Minutes to produce two of each of the following- Cappuccino, moccacino coffee and original/imaginative speciality coffee served hot or cold. Any other ingredients and equipment must be provided by the competitor. Two Menu cards, and recipe are to be supplied with the presented coffee.

18

Work in Margarine carving and demonstration Class 18

Open challenge

Create a sculpture in margarine. Internal supports permitted but must not be visible. Size 90cm x 90 cm pre-assembled, no colours permitted. The sculpture must show skilful construction and design along with artistic flair.

19

The BBQ Factory cooking challenge Class 19

Open / Public

The Waikato chief Barbie cooks of the year

Each competitor will be supplied with a table and a BBQ Grill and a range of ingredients. The competitor will produce a family BBQ to his or her choice.
The first 15 Minutes the competitor will open the magic box and make a Menu according to the ingredients provided. After that they will prepare a meal for 4 people within 25minutes. All other equipment or serving dishes must be provided by the competitor. The winner will receive a luxury BBQ sponsored by the BBQ Factory in Hamilton.

20

Junior basic knife skills Class 20

Knife skills for junior Chefs. Each competitor to produce six cuts of vegetables within 30 minutes as per professional cookery and as instructed on the day.
Vegetable and chopping board will be supplied, personal knives and small bowls to present vegetables must be provided by the competitor. Each competitor must cut a selection of vegetable cuts. He or she will be informed about the cuts 10 minutes before the competition. First Prize a vegetable knife.

21

College and High School team challenge Class 21

The Team of the year competition will accommodate 16 different teams from any region.
A two course Menu, main course and dessert for 4 covers.
1 Covers for the judges and 3 covers for the Restaurant.
The three competitors, two cooks and one waiting staff have 90 Minutes to produce and serve a two course menu, mains and dessert for 4 covers.
The team will have to supply all ingredients used to produce the dishes to their choice unless specified.
Competitors to supply a menu description and recipe.
Each kitchen team has a 4 burner gas stove and one oven with adjacent work bench and one work bench in the cleaning area. Each team will be provided with refrigeration space, cold water will be available.
Note: Power points will be available but can't be guaranteed. All competitors are required to clean their stoves and tables at the end of each heat. Marks will be deducted if this is not carried out.
15 Minutes to set up station.

22

Hot or cold soup 2 portions Class 22

Schools

23

Hot or cold soup 4 portions Class 23

Junior Cooks

Each competitor to produce 4 portions of soup individually plated. All competitor to provide ingredients and small equipment required. Criterion is to produce a hot or cold soup (dish) within 45 minutes and provide two Menu cards, and recipe with the presented soups.

24

Sushi making competition Class 24

Open

The competitor must produce within 45 minutes 4 different varieties of Sushi.
Four pieces of each. Composition of competitor's choice. Cooked rice and other
Ingredients plus equipment used to be brought by the competitors.

25

Cocktail Service Class 25

Open

Competitors have 30 minutes to produce 2 cocktails (2 glasses each), one being their own choice and the other being a classical cocktails, details and ingredients are to be provided by the competitor. 1x900 mm square table, 4 stackable chairs, 1 side table 1500mm x 75 mm, access to hot water, ice water and limited refrigeration facility will be available.
Please supply a recipe card and a name for the creation at the time of presentation

26

Table ServiceClass 26

Open

There are three main tasks to be completed:

A) Competitors have 35 minutes to complete a standard full Table d'hôte Restaurant setting of four covers, including the preparation of a bud flower arrangement and a serviette fold. 900 mm square tables, chairs and side tables will be provided. Access to hot water will be available. Competitors to supply all other ingredients and equipment (competitors may bring their own gueridon station if needed).
B) A main meal of 4 covers and bread rolls will be provided for service. 40 minutes will be allowed for service the main course.
C) Clearing and crumbing down is a pre requisite. Competitors have 15 minutes to clear the table laid prior to the competition (mise en place).
Customers will be provided for the table and prepare it for the service of sweets. All this is to include in the clearing of "dirty main course", side plates, cutlery, glasses cruet and butter, crumbing down and preparation set up for the dessert.

27

Innovative Pie making competition Class 27

Open

Competitors have 45 Min to produce 4 Pie's two kind (flavour) to the competitors choice. The pastry will be provided by the sponsor. If any special pastry is used please inform the chief judge and indicate on your entry form what type of pastry is used.
Criteria: The pastry should be light in colour and fluffy and a very thin base to hold the ingredients, but not to be the main ingredients for the pie. The filling should be light in colour, at least 75% of a pies weight. The pie must be tasty, the use of high quality low fat ingredients and the right combination of sweet, spices, salt and pepper.

28

The ULTIMATE CHALLENGE Class 28

Who wants to become a celebrity Chef ?
If your answer is Yes, THEN FILL OUT THE ENTRY FORM!...............
If you are good at demonstrating and producing a simple dish to the audience within 40 minutes and you are between 19 and 28 years of age, good at cooking and at entertaining people then enter this prestige

"NZ IDLE COOKING COMPETITION" a first for New Zealand.

We will interview all competitors for this prestige competition as they need to be able to demonstrate confidently a menu item and compete in front of an audience at the International Food and Wine Festival 2005.

Table of Contents

Introduction

The Grand Prix Gastronome

Competition criteria and description

Sponsors

Individual competition guidelines

Programme

Prizes and Awards WAX Guidelines

Official Entry Form

Catagories