Are you a chef or an apprentice chef? Do you have some great ideas on how to include
Hi Oleic peanuts in an
award-winning dish that would not look out of place at a five-star restaurant?
Then the
2006 PCA South Burnett Regional Culinary Competition is calling you!
This is the fourth year that PCA has sponsored this prestigious competition which is judged by a leading industry chef and a top journalist.
The competition will be held in conjunction with the
Tarong Wine and Food in the Park Festival in Kingaroy on March 11.
As well as the prestige of winning this major event, entrants also have the opportunity to win good prizes.
Entrants have 20 minutes to prepare a main dish and (for bonus points) another 15 points to also prepare a entrée or dessert. All dishes must contain Hi Oleic peanuts.Download Entry form here (698kb PDF)
Competitors must
submit their recipes attached to their entry form. A standard recipe sheet has been prepared to assist judges. To assist entrants, this is a Word document which can be filled out and then printed out.
Download Standard recipe sheet (29kb DOC)
Judges will allocate points in relation to set criteria in a number of categories.
Download Judging sheet (30kb PDF)
Competition Rules
1. Entries must be received by February 27, 2006.
2. Entries must be on the official entry form with the following attachments:
(a) A copy of the recipe,
(b) Details of where in the South Burnett the ingredients have been sourced,
(c) How the dish would be described on a menu accentuating high quality South Burnett produce.
3. Competition organisers reserve the right to screen applicants for their suitability to compete in this competition.
4. Entry to the competition is free however all associated costs are the responsibility of the entrant.
5. Only South Burnett products can be used as the main ingredients.
6. All dishes must be prepared in the time(s) allocated. However with the prior permission of the organising committee, some components of the final dishes can be created before the competition.
7. All dishes, including entrées or desserts, must contain Hi Oleic peanuts or peanut products. The use of peanut cooking oil alone will not fulfil this requirement.
Hi Oleic peanuts can be supplied by the Peanut Company of Australia. Contact Juli Robertson on (07) 4162-6311.
8. For the purposes of this competition, the South Burnett shall be defined as the shires of Rosalie, Nanango, Kingaroy, Wondai, Murgon, Cherbourg and Kilkivan.
9. Confidentiality of submitted recipes is guaranteed until final judging.
10. Intellectual property will remain with the chefs however the organisers have full permission to reproduce the recipes for promotional purposes without consultation. The recipes may also be published on the Internet and eventually in a cookbook.
11. The organisers of the 2006 South Burnett Regional Culinary Competition reserve the right to take photographs which may be distributed to the media, published on the Internet and used in other forms of promotion.
12. Decisions made by the judges of the 2006 South Burnett Regional Culinary competition are final and no correspondence will be entered into.
Prospective entrants are encouraged to discuss their entry with South Burnett chef Jason Ford at the Southern Queensland Institute of TAFE on (07) 4160-4428.
