Time: Sunday 6.00am – 7.30am
Prize giving: Sunday 4.00pm ASB Showgrounds

Time: Sunday 6.00am – 7.30am
Prize giving: Sunday 4.00pm ASB Showgrounds.

Time: Sunday 6.00- 7.30am
Prize giving: Sunday 4.00pm ASB Showgrounds

Cake to be of a celebration theme i.e. wedding, birthday or anniversary.
Dimension of the base of the cake is not to exceed 500mm across the widest part. No height restriction. Technical information will be sent to confirmed competitors. Two recipe & one description cards are to be supplied.
The winner will receive a Luxury Food Basket sponsored by Starline (Washtech Ltd).

Time: Sunday 6.00am – 7.30am
Prize giving: Sunday 4.00pm ASB Showgrounds

Chocolate models, sugar work, Pastillage, paste models etc. No internal material or supports. Each showpiece must include one choice of the following presentation: petit fours or chocolates (pralines). From this choice you must present a range of 6 items giving 8 portions of each, so your total number of pieces presented will be 48. The showpiece should indicate the theme or event of the items being served. Maximum space allocation is 100 cm x 100 cm. The show piece must not exceed 75 % of total space. Two recipe & one description cards are to be supplied.
The winner will receive a hamper & $100 Westfield Gift Voucher sponsored by Chelsea Sugar.

Time: Sunday 6.00am – 7.30am
Prize giving: Sunday 4.00pm ASB Showgrounds

A restaurant dessert presented as four portions individually plated. The use of Valrhona Grand Cru chocolate must be prominent throughout the dessert concept. Information & details of the Valrhona Grand Cru chocolate range is available from Sabato on 09-630 8751. Samples will be supplied to con- firmed competitors. Two recipe & one description cards are to be supplied. The judges reserve the right to cut into your food items.
A copy of the Valrhona bible Au Coeur des Saveurs by Frederic Bau (value $220) will be presented to the winner sponsored by Sabato.

Time: Sunday 6.00am – 7.30am
Prize giving: Sunday 4.00pm ASB Showgrounds

(Theme: Incorporating a Farm implement) Please note that the theme MUST be observed Internal supports permitted but must not be visible. Maximum space allocation is 900mm x 900mm. Margarine will be supplied to registered competitors for the competition. Phone Andreas Voegelin on 09 579 6079 for 25kg Carton.
The winner of the showpiece will receive a $100 Southern Hospitality Voucher sponsored by NZ Bakels Ltd.

Time: Sunday 9.00am - 2.00pm
Monday 9.00am - 2.00pm
Tuesday 7.00am - 11.00am
Prize giving: Tuesday 8.00 at Ellerslie Event Centre

To display one Gateau (200 -250 mm) of either a classical or contemporary style. The Gateau must consist of a minimum of three layers of the competitor’s choice (e.g. Genoise, Joconde, Meringue, Japonaise, Dacquoies, & Sweet Pastry etc). Competitors must use at least one Hansells Baking Product in the Gateau.
The Gateau must be served, with one portion removed. This separate portion must be displayed on a white plate with no extra adornments & with an overall design for the theme. Competitors are encouraged to use imagination & creativity.
There must also be displayed two recipe & one description cards & the competitor should state the theme & why they used the ingredients for that theme.
The winner will receive a cooler bag with products from Hansells Food Group Portfolio with a Hansells branded Cake Server & a Hansells branded Apron.

Time: Sunday 6.00am – 7.30am
Prize giving: Sunday 4.00pm ASB Showgrounds

To display five (5) different kinds of tapas, bite size, six (6) separate portions of each (Total 30 pieces). Presented cold represent hot where applicable. At least two (2) tapas need to incorporate Simunovich Olive Oil & must be identified on the recipe card. 90% of the marks are allocated to composition & presentation. Two recipe & one description card are to be supplied per tapas.
The winner will receive a $200 gift basket of Olive Bodycare & Olive Oil.

Time: Sunday 6.00pm – 7.30am
Prize giving: Sunday 4.00pm ASB Showgrounds

Open to secondary school students in Year 11, 12, 13 studying Home Economics, Food Technology &/or NZ Unit Standard Level 1/Level 2.

All competitors must be enrolled in a secondary school & aged between 15 & 19 years of age as at the date of competition. Competitors are able to enter one, some or all of the 4 Secondary School Classes.

Open, Training & Static classes ARE NOT open to students enrolled in a secondary school. A maximum of 2 entries per class from each school will be accepted. Entries will be accepted on a first in basis.

Please note ALL Culinary Rules & conditions apply.

Competitors are to supply the required recipe (Including precise weight, ingredient & method of cooking (short version). A description card should also be supplied (as you would wish the dish to be described on a menu). Both must be computer generated & written in English.

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Time: Sunday Heat1: 6.45am Heat 2: 9.00am - Pacific Kitchen
Prize-Giving: Sunday 4.00pm ASB Showgrounds

Time Sunday Heat 1: 7.30am Heat 2: 9.45am - Both Heats in Tasman Kitchen
Prize-Giving: Sunday 4.00pm ASB Showgrounds

Time Heat 1: Tuesday 1.15am - Tasman Kitchen
Time Heat 2: Tuesday 2.45pm - Tasman Kitchen
Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre

Competitors have 30 minutes to complete a standard full Table d’hôte restaurant setting of four covers including glassware, the preparation of a bud flower arrangement & a serviette fold. 900mm square table, chairs, trestle table & hot water will be provided. Competitors are to supply all other equipment. The winner will receive a $200 Bartercard Gift Card sponsored by Ellerslie Event Centre.

Time: Sunday - Pukeko Restaurant Area(all heats)
Heat 1: 8.45a, Heat 2: 9.30am Heat 3: 10.15am
Prize-Giving: Sunday 4.00pm ASB Showgrounds

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Time Sunday Heat 1: 6.30am Heat 2: 8.45am Both heats in Tasman Kitchen
Prize-Giving: Sunday 4.00pm, ASB Showgrounds

Time: Monday 5.15pm - Tasman Kitchen
Prize-Giving: Tuesday 4.00pm ASB Showgrounds

Hygiene component to this class

Time Heat 1: Monday 3.30pm - Pacific Kitchen
Time Heat 2: Monday 6.00pm - Pacific Kitchen
Prize-Giving: Tuesday 4.00pm ASB Showgrounds

Time: Sunday 12.15pm – Tasman Kitchen
Prize-Giving: Sunday 4.00pm ASB Showgrounds

Time: Sunday 7.00pm Pacific Kitchen
Prize-Giving: Monday 4.00pm, ASB Showgrounds

This competition is for a 1st year chef apprentice only (i.e. it is open to any apprentice or Modern Apprentice with less than 2000 hours hospitality experience and that has not completed the first year of their apprenticeship and open to any age).

In one (1) hour, the following skills should be displayed:
A. Prepare and serve 6 (six) Pomme Marquise use the tomato cru to finish the dish.
B. 150 grams Julienne Carrot presented in a suitable container.
C. One (1) Tomato concassé cru. (Use in the dish above. But present prior to use).
D. One (1) three (3) – egg cheese omelette (Cheese must be from the Kapiti range see below). Served on a white plate (no garnish other than the nominated cheese). Omelette must be rolled.
E. Produce 250 grams Plain Pasta on site. Cut in Tagliatelle (Supply own machine if required). Cooked and served using a cheese from the range below and Creme Fraiche or the Anchor Cooking cream from the Fonterra Foodservices Range.

Please select from the following Kapiti cheeses;
Blues: Kikorangi, Awa Blue, Kahurangi Creamy Blue
Washed rind: Ramara, Port Nicolson
White Mould: Aorangi, Kotuku, Kirima
Goat: Mt Hector, Mt Herbert
Yellows: Tutermoana Cheddar, Karu Swiss, Pamaro Parmesan, Havarti, Smoked Havarti
The winner will receive a day in the kitchen with Michael Van De Elzen, Head Chef at Molten and $500 scholarship grant for following years study/apprenticeship sponsored by Fonterra Brands Foodservices.

Time: Tuesday 2.30pm Tasman Kitchen
Prize-Giving: Tuesday 8.00pm Ellerslie Event Centre

A breakfast dish of four covers individually plated within 60 minutes using (Wattie’s Baked Beans or Wattie’s Spaghetti) along with (Wattie’s Cream Style Corn or Wattie’s Black Doris Plums). The finished dish should promote this New Zealand iconic brand to an overseas visitor & be suitable to be served at a formal breakfast occasion. Competitors must use one (1) product from each of the above groups to create their breakfast dish. A protein & suitable starch must also be used but the Heinz Wattie’s products must be at least 40% of the overall dish. Competitors are encouraged to use imagination & creativity. Your dish should enhance the use of the Heinz Wattie’s products & may be “processed” in any way. Three recipe & two description cards are to be supplied.
The winner will receive a $1000 gift voucher from the House of Knives sponsored by Heinz Watties Ltd.

Time:Tuesday 7.00am- Pacific Kitchen
Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

This competition requires the competitor to produce the following 2 egg dishes within 45 minutes:

Time: Sunday 5.45pm - Pacific Kitchen
Prize-Giving: Monday 4.00pm ASB Showgrounds

To execute a FREE STYLE Fruit & Vegetable carving with the selection & theme of the contestant’s own choice, of which work has to be completed within the given 3 hours. All participants must bring their own fruits & vegetables & using at least 3 different fruits or vegetables.
Accessories such as wires, pins & wooden sticks are allowed, but should not be visible. Contestants have to provide their own working tools & stands. Pre-carved pieces are not allowed. Failure to comply with the rules will automatically disqualify the contestant.
Maximum size of the exhibit - 120 x 90 cm
Height limit - 120 cm
NB: Finished carvings will be moved after marking for display in the static area throughout the Culinary Fare. Carvings must be on a solid base for transport.
The winner will receive a Luxury Fruit Basket sponsored by KSV Limited.

Time: Monday 6.15pm Tasman Kitchen
Prize-Giving: Tuesday 4.00pm ASB Showgrounds

A hot or cold dessert of four covers to be individually plated within 60 minutes. Dessert to feature product from either Dole Canned Tropical Gold Pineapple slices in juice or Dole Pineapple Juice - not from concentrate. For product information & samples please contact Lourence Bacani on 09 302 1196 or email Lourence.Bacani@paveconsumerbrands.co.nz Three recipe & two description cards are to be supplied. The winner will receive a cash prize of $200 Sponsored by Dole Packaged Foods.

Time: Monday 6.15pm - Tasman Kitchen
Prize-Giving: Tuesday 4.00pm ASB Showgrounds

This is a compulsory class for New Zealand Chef of the Year 2010. A main course of four covers to be individually plated within 60 minutes featuring fresh Akaroa Salmon fillet. Three recipe & two description cards are to be supplied. Contact for information & delivery of 1x fillet for practice will be Tom Broughton 03 3482191, tombroughton@akaroasalmon.co.nz; Akaroa Salmon will supply for the competition 2x scaled fillet per competitor, with the pin bones removed (approx. weight 800g fillet).
The winner will receive a night for two in Akaroa, including dinner at Harbour 71 Restaurant & a scenic trip on the ‘Black Cat’ plus $300 cash. The winner will visit the salmon farm while staying in Akaroa.
Hygiene component to this class

Time:Monday 8.30am – Pacific Kitchen
Prize-Giving: Monday 4.00pm ASB Showgrounds

A main course of four covers featuring Corn-fed Free Range Breast Fillet Skin on PC 210g as supplied by Rangitikei & to be individually plated within 60 minutes. Samples & a list of products from Rangitikei will be sent to all confirmed competitors. Product (4 portions breast Fillet Skin on PC 210g) will be supplied on the day from Rangitikei. Three recipe & two description cards are to be supplied.

The winners will receive:
1st Place: $200 worth of Rangitikei Corn-fed Free Range Chicken
2nd Place: $100 worth of Rangitikei Corn-fed Free Range Chicken
3rd Place: $50 worth of Rangitikei Corn-fed Free Range Chicken.
All winners will have their Restaurant & name posted on the Rangitikei Website.

Time: Monday 6.00am - Pacific Kitchen
Prize-Giving: Monday 4.00pm ASB Showground

A main course of four covers to be individually plated within 60 minutes and to be matched with Dog Point wine. Entrants should focus on a food match that enhances the distinctive flavours of the wine selected. For Wine product information and tasting samples please contact Paula Ewers pewers@redwhitecellar.co.nz Samples will be supplied on the day of competition. Three recipe and two description cards are to be supplied.
The winner will receive a voucher for the value of $300 sponsored by Dog Point.

Time: Tuesday 8.15am - Pacific Kitchen
Prize-Giving: Tuesday 4.00pm ASB Showgrounds

This is a compulsory element of New Zealand Chef of the Year 2010.
A main course of four covers to be individually plated within 60 minutes. An additional 15 minutes will be given for menu planning & kitchen set-up. Competitors will be provided with a mystery box of ingredients. It is not necessary to use all ingredients. A menu card must be provided (handwritten on a form you will be provided with) & presented with the dish for judging.
The winner will receive a large basket of quality European inspired foods & Italian wine supplied by Delmaine Fine Foods. Hygiene component to this class

Time: Tuesday 9.30am – Pacific Kitchen
Prize-Giving: Tuesday 4.00pm ASB Showgrounds

A main course of four covers to be individually plated within 60 minutes. A Lamb cut of your choice maybe used but this must be accompanied by one of the following parts of beef: tongue, sweetbreads, kidney or liver. The sauce is to include an Essential Cuisine Stock or Jus. For further product information please consult www.essentialcuisine.co.nz Competitors will be judged on their offal preparation skills as well as the completed dish. Three recipe & two description cards are to be supplied.
The winner will receive a fantastic Scanpan Classic Wok with Stainless Steel Lid, a Coppertail Furi Knife Set & a Scanpan Professional Grill Pan valued at over $1,000.

Time: Monday 2.30pm - Tasman Kitchen
Prize-Giving: Tuesday 4.00pm ASB Showgrounds

A main course of four covers to be individually plated within 60 minutes, featuring Cervena Venison. Three recipe & two description cards are to be supplied. Samples & information will be supplied to confirmed competitors & two rumps (approx 400 grams each) of Cervena Venison will be supplied on the day to each competitor.
The winner will receive $500 sponsored by Deer Industry New Zealand.

Time Heat 1: Sunday 3.30pm - Tasman Kitchen
Prize-Giving: Monday 4.00pm ASB Showgrounds

A contemporary main course of four covers to be individually plated within 60 minutes featuring pork fillet. Three recipe & two description cards are to be supplied. 4 x 200gm portions of pork fillet will be supplied by Meat Cuisine on the day.
The winner will receive a personalised chefs’ jacket and a new steel sponsored by Meat Cuisine..

Time: Monday 4.45pm - Pacific Kitchen
Prize-Giving: Tuesday 4.00pm ASB Showgrounds

A main course of four covers to be individually plated within 60 minutes. The dish is to incorporate at least one Genoese product. Three recipe & two description cards are to be supplied. For a current list of Genoese products contact Genoese Foods on 0800 436637 or email info@genoese.co.nz (samples available on request).
The winner will receive a shopping spree at Southern Hospitality to the value of $500 sponsored by Genoese Foods Ltd.

Time: Sunday 6.45pm - Tasman Kitchen
Prize-Giving: Monday 4.00pm ASB Showgrounds

In the 60 minutes the competitor should make:

Morikomi Plate Traditional Japanese style, Technical skills, Originality, and Presentation. Make two identical plates of six pieces of nigiri and one maki roll (eight cuts in a roll). One plate will be for judge tasting and one for display. Chefs must not exceed number of pieces/cuts of sushi indicated above. All foods must be prepared at the competition and must include wasabi and ginger. Use of produce or other condiments is optional.
Signature Roll Produce two identical plates of one special maki roll (eight cuts in a roll), one plate will be for judge tasting and one for display. All food items must be made at the competition, however, sauces can be pre-made and brought to the competition. Due to the creativity in this category wasabi and ginger are optional on rolls that feature fully cooked/cured seafood/protein items or dessert-style rolls. In addition, use of produce or other condiments is optional as well.
Rice Competitors can bring their own prepared sushi rice for their competition category entries. Three recipe & two description cards are to be supplied.
The winner will receive a cash prize of $200 sponsored by Sushi Co Frozen Sushi.

Time: Tuesday 6.00am - Tasman Kitchen
Prize-Giving: Tuesday 4.00pm ASB Showgrounds

This is a compulsory class for New Zealand Chef of the Year 2010. Main course & dessert of four covers to be individually plated within 90 minutes. Three recipe & two description cards are to be supplied.
The winner will receive $500.00 cash, sponsored by the New Zealand Chefs Association.
Hygiene component to this class

Times: Sunday Heat 1: 1.30pm Heat 2: 4.45pm
Prize-Giving: Monday 4.00pm ASB Showgrounds

A main course of four covers to be individually plated within 60 minutes and using Regal Marlborough Salmon and Nga Kai ate Maori (Food of the Maori). Competitors are asked to accompany the Regal Marlborough Salmon with 1 or 2 native proteins ( e.g.: scallops, kina) 1 or 2 native dry goods( e.g.: horopito kawakawa) and 1 or 2 native vegetables (e.g.: kumara, kelp). Confirmed Competitors will be issued with a list of Native ingredient ideas. Fresh Regal Salmon fillets will be supplied to confirmed competitors and on the day by Regal Marlborough Salmon, the fillets will be skin on bone out and approximately 1.2kg. Other Nga Kai ate Maori can be used to enhance the dish (to be discussed with the Salon Director via email). Three recipe and two description cards are to be supplied using the Regal name in the title.
The winning dish will be presented on the restaurant menu where the chef is working (subject to chefs approval). Regal Marlborough Salmon will provide the salmon product required for 1 month that the recipe is featured on the menu.

Time: Sunday 4.30pm - Pacific Kitchen
Prize-Giving: Monday 4.00pm, ASB Showgrounds

Are you a Physicist in the kitchen with 21st Century ideas? Are you the el Bulli or The Fat Duck chef of New Zealand? Can you create in 75 minutes an entree & dessert for four covers to be individually plated, using Molecular Gastronomy with “ingredients” from the el Bulli “Texturas” product range? Create plated food from some of the best-known techniques, using hot gelatins, airs, caviars, foams or spherical raviolis? Infinite possibilities to broaden your range of preparations! Three recipe & two description cards are to be supplied. For product information on Albert y Ferran Adria Texturas please contact Sous Chef on 09 269 6373.
The winner will receive $1000 cash sponsored by E-Gas & a $300 Voucher provided by the el Bulli Texturas distributors, Sous Chef. This competition has been proudly sponsored by E-Gas your 100% Kiwi owned & operated Natural Gas supplier.

Time: Monday 3.45pm Tasman Kitchen
Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

Prepare 1 serving of cheese in 60 minutes to be served as part of an 8 course degustation menu for 4 guests (4 identical plates). The course must feature (1) cheese from the list below served with two accompaniments. Competitors must showcase the cheese whilst presenting the course in a style suitable for a fine dining restaurant. These accompaniments must be made on the day of the competition and should enhance your chosen cheese by showcasing the flavour and exquisiteness of the cheese.

Please select from the following Kapiti cheeses;
Blues: Kikorangi, Awa Blue, Kahurangi Creamy Blue
Washed rind: Ramara, Port Nicolson
White Mould: Aorangi, Kotuku, Kirima
Goat: Mt Hector, Mt Herbert
Yellows: Tutermoana Cheddar, Karu Swiss, Pamaro Parmesan, Havarti, Smoked Havarti
Your selection will be provided on the day. (Cheeses must be ordered by 6th August 4pm via email to the Salon Director). Three recipe & two description cards are to be supplied.
The Winning dishes will be published on the Kapiti website.
The winner will receive; $1000 cash sponsored by Kapiti.

Time: Monday 1.15pm Tasman Kitchen
Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

A main course of four covers to be individually plated within 60 minutes using one (1) whole duck (oven ready, 2.5kg with head & feet on). Competitors have to create a complete dish with duck, starch & a suitable vegetable, sauce or jus. Three recipe & two description cards are to be supplied.
The winner will receive $500 cash sponsored by Quack a Duck.

Time: Monday 7.15am Pacific Kitchen
Prize-Giving: Monday 4.00pm, ASB Showgrounds

Do you have all the necessary parts? Will you be chopped, sliced and diced? In the morning you compete in a 1 hour mystery ingredient hot entrée. Later in the day some of you will compete to create a main course in 1 hour with another mystery ingredient. Finally later in the day it’s onto dessert! This time it’s copying a classic French dessert in 1 hour. A menu card and ingredients list must be provided (handwritten on a form you will be provided with) and presented with the dish for judging. (Entree and Main only).
The problem is that you may not make it to the end! You may well be chopped, sliced and diced! The top eight go though to compete for the main and finally the top six will compete for the final medals. (Full Kitchen start of 12 otherwise pro rota).
The winner will receive a Gasmate Horizon 4SS Gas Grill BBQ valued at over $1,200 sponsored by Nova Energy.
Hygiene component to this class

Competition times: Sunday
Entree 7.45am Pacific Kitchen
Main 11.00am Tasman Kitchen
Dessert 3.15pm Pacific Kitchen
Prize-Giving: Monday 4.00pm, ASB Showgrounds

This is a compulsory class for New Zealand Training Food & Beverage Service Person of the Year 2010. Competitors have 30 minutes to complete a standard full Table d’hôte restaurant setting including; water & wine glasses, cruets & butter dishes for four covers. The preparation of a bud flower arrangement & serviette fold to be included. A 900mm square table, four chairs, trestle table & hot water will be provided. Competitors are to supply all other equipment. Competitors then have 15 minutes to clear the table laid (customers will be provided for competitors to work around) & prepare it for the service of a dessert. This is to include the clearing of “dirty” main course, side plates, cutlery, glasses, cruet & butter, crumbing down & preparation for the dessert.
The winner will receive a $100 Westfield voucher sponsored by Carton Party Hire.

Time: Sunday Heat 1: 2.30pm Heat 2: 3.30pm Heat 3: 4.30pm - All heats in Pukeko Restaurant Area
Prize-Giving: Monday 4.00pm ASB Showgrounds

This is a compulsory class for New Zealand Training Food & Beverage Service Person of the Year 2010. Competitors have 5 minutes preparation time & 15 minutes production time to make one each of the following – one Cappuccino, one Smoothie or Frappe & one original/imaginative tea based beverage served hot or cold. The original/imaginative beverage creation to be named & presented with a menu card. A short multi-choice questionnaire is to be completed at the conclusion of the class. Registered competitors will be given a list of equipment & ingredients available. Competitors to supply any other requirements & equipment.
The winner will receive a $200 dining voucher which may be used at any of The Coffee Club stores in New Zealand, sponsored by The Coffee Club.

Time: Monday 8.15am - Kea Restaurant Area
Prize-Giving: Sunday 4.00pm ASB Showgrounds

Competitors have 5 minutes for mise en place: checking the espresso machine & set up of any additional equipment. Competitors then have 20 minutes to prepare & present two each of the following beverages: a single espresso, a double shot latte & a single flat white. This competition will be judged under the World Barista Rules. Registered competitors will be given a list of equipment & ingredients available, competitors to supply any other requirements.
The winner will receive a $200 dining voucher which may be used at any of The Coffee Club stores in New Zealand, sponsored by The Coffee Club.

Time: Sunday 11.30am - Kea Restaurant Area
Prize-Giving: Sunday 4.00pm ASB Showgrounds

Time: Monday Heat: 1 5.00pm Heat 2 5.45pm Pukeko Restaurant Area
Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

Competitors have 30 minutes to display 4 napkin folds, 2 of each (total 8). The napkin folds will need to be accompanied by a centre-piece of your choice (to be assembled on site). You may display the napkins & centre-piece in a format of your choice (maximum table size will be 900mm square). A white clothed table area will be provided. Competitors are to supply all other equipment. A description card outlining the theme for your set is required to be displayed alongside.
The winner will receive $300.00 (inclusive of GST) worth of speciality linen hire products.

Time: Sunday 1.30pm Pukeko Restaurant Area
Prize-Giving: Monday 4.00pm, ASB Showgrounds

This competition is for a 1st year waiting apprentice only (i.e. it is open to any apprentice or Modern Apprentice with less than 2000 hours hospitality experience & that has not completed the first year of their apprenticeship & open to any age).

In one (1) hour, the following skills will be displayed:

Time: Sunday 8.45am Tui Restaurant Area
Prize-Giving: Sunday 4.00pm, ASB Showgrounds

Competitors have 5 minutes for mise en place: checking the espresso machine & set up of any additional equipment. Competitors then have 15 minutes to prepare & present four of each of the following beverages: a single espresso, a double shot latte & a single flat white. Registered competitors will be given a list of equipment & ingredients available, competitors to supply any other requirements including own choice of beans to grind. This competition will be judged under the World Barista Rules. Competitors will be required to leave grinders and espresso machine in pre-competition state.
The winner will receive a $200 dining voucher which may be used at any of The Coffee Club stores in New Zealand, sponsored by The Coffee Club.

Time: Sunday 3.00pm Kea Restaurant Area
Prize-Giving: Monday 4.00pm, ASB Showgrounds

This is a compulsory class for New Zealand Service Professional of the Year 2010. This class may also be entered independently (subject to availability). This competition will be divided over 3 individual disciplines: New Zealand Wine & Knowledge of Viticulture in New Zealand: Competitors will answer a generic questionnaire about New Zealand viticulture.
Food Matching: Competitors are required to taste six (6) wines, two white, two red, one champagne & one dessert wine. Four small tastes of food will be provided & for which the competitor must eat & decide which wine is best enhanced by the food & why. This is completed in written form. Please note that seafood & meat are likely to be included in the food supplied. Tasting: Six (6) Wines will be tasted blind & competitors will identify & answer questions about them in a written form.
The winner will receive a magnum of wine from the Kumeu River range. (Winners must be over 18 years of age to receive the wine).

Time: Sunday 11.30am Pukeko Restaurant Area: Theory & Food Match
Time: Sunday 5.45pm Tui Restaurant Area: Blind Tasting
Prize-Giving: Monday 4.00pm, ASB Showgrounds

This is a compulsory class for competitors in New Zealand Service Professional of the Year 2010.
This class may also be entered independently (subject to availability). Competitors have 10 minutes mise en place then a further 15 minutes to seat their guests, serve bottled wa ter, a bottle of sparkling wine & a bottle of white wine to a table of four (4) guests & one (1) judge. Judges glasses will be located separately on a side table. 2010 competitors will be judged not only on technical skill, but also their ability to discuss, with guests at the table, attributes & background on the beverages served. Table, chairs & all wines & water to be served will be supplied. Competitors to supply all glassware & equipment required for this class.
The winner will receive 2 cases of Kim Crawford Wines exclusive Small Parcels range. Kim Crawford Wines proudly supporting the New Zealand Hospitality Industry.

Time: Monday 3.45pm Pukeko Restaurant Area
Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

This is a compulsory class for competitors in New Zealand Service Professional of the Year 2010.
Competitors have 3 ½ hours to serve a four course meal to four guests (1 hour mise en place, consisting of 40 minutes set-up 20 minutes to greet & seat guests. 2 ½ hours for service). Competitors must also serve an aperitif, a bottle of wine with the main course & a liqueur coffee after dessert. The four course meal & bread rolls will be supplied. Main course to be silver served. The crockery for each course will be supplied (main plate white 30cm). Filter coffee & hot water will be available. Also supplied will be a 900mm square table, a trestle sideboard, (competitors may bring their own gueridon station if needed). It should be noted that all competitors will be required to be at a briefing on Monday 23rd August 2010 (Time to be advised). This is to meet the chefs from the BIDVest Competition (T701). Your four courses will be created by a competitor from this class. All menus will be different as the chef competitors are working from a magic box.
The winner will receive Hospitality Reference Books to the value of $300 sponsored by CHATS (Culinary, Hospitality & Tourism School) MIT.

Time: Tuesday 10.00am – Pukeko Restaurant Area
Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre

This is a compulsory class for competitors in New Zealand Service Professional of the Year 2010. This class may also be entered independently (subject to availability). Competitors will have 45 minutes to set a table with linen, crockery, cutlery & accessories supplied in a mystery box. Competitors should bring with them all necessary equipment to cut, polish & prepare the table items such as gloves, polishing bucket/cloths, salvers & scissors.
The winner will receive a $100 dine-find voucher sponsored by Carlton Party Hire

Time: Monday 5.15pm Tui Restaurant Area
Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

Competitors will be presented with a selection of six (6) New Zealand Craft beers and Monteith’s Crushed Apple Cider. Competitors are required to taste the beverages and then match with a restaurant menu. Competitors will be judged on their written justification of this match including; reasoning by taste, style and enhancement. This class is open to both Front of House and Kitchen competitors. The winner will receive a Monteith’s Apron plus 4 dozen Monteith’s beers matched to set of Monteith’s goblet glasses to serve them in. (Competitors must be over 18 to receive this prize).

Time: Monday 6.30pm Tui Restaurant Area
Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

Competitors will have 60 minutes to complete a fully themed table setting of 4 covers of their choice. Tables supplied will be square 900mm. This will demonstrate innovation, practicality & style. Table set is to include all glassware, linen, crockery & cutlery. Competitors should bring with them all necessary equipment to clean & prepare their table; gloves, polishing bucket, scissors tools & accessories (nothing is supplied). A theme card explaining the theme is required to be displayed (can be placed on chair).
The winner will receive NSIA Barista Training Course valued at $495.00 sponsored by North Shore International Academy (NSIA)

Time: Sunday 3.30pm Tui Restaurant Area
Prize-Giving: Monday 4.00pm, ASB Showgrounds

This is a compulsory class for New Zealand Training Food & Beverage Service Person of the Year 2010. Competitors have 5 minutes to set up & 15 minutes to produce 2 glasses of each of the following Classic Cocktails: Vodka Martini, Cosmopolitan or Bloody Mary. An ingredient list & alcohol will be supplied. All other ingredients & garnishes are to be supplied by the competitor. Each competitor will be asked a cocktail related question.
The winner will receive a De Kuyper cocktail pack* & one 1-hour personal cocktail training session with Matt Bradley, Hancocks Spirits Ambassador in the Hancocks Training Bar. *If under 18 – the cocktail pack will be non alcoholic.

Time: Monday Heat 1: 2.15pm Heat 2: 3.15pm Both in Kea Restaurant Area
Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

Competitors have 5 minutes to set up & 15 minutes to produce 2 glasses of one original / innovative cocktail using De Kuyper Liqueurs & a range of Hancock Spirits as key components. Spirits & Liqueurs will be supplied. All other ingredients & garnishes are to be supplied by the competitor. Please supply a recipe card & a name for the cocktail at the time of presentation. You will be required to verbally identify a target market for your cocktail & demonstrate knowledge of the ingredients & process.
The winner will receive a De Kuyper cocktail pack* & one 1-hour personal cocktail training session with Matt Bradley, Hancocks Spirits Ambassador in the Hancocks Training Bar. * If under 18 – the cocktail pack will be non alcoholic.

Time: Monday Heat 1: 12.00pm Heat 2: 1.00pm Both in Kea Restaurant Area
Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

This is a compulsory class for Bartender of the Year 2010. Competitors have 15 minutes to produce 2 glasses of the following Classic Cocktails: Margarita, Old Fashioned or Mojito. An ingredient list, alcohol, mint, limes & oranges will be supplied. All other ingredients & garnishes are to be supplied by the competitor.
The winner will receive a Professional Bar Kit sponsored by De Kuyper Liqueurs.

Time: Tuesday 10.15am in Kea Restaurant Area
Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

This is a compulsory class for Bartender of the Year 2010. Competitors have 15 minutes to produce 2 glasses of one original / innovative cocktail using De Kuyper Liqueurs & a range of Hancocks Spirits as key components. De Kuyper Liqueurs & Spirits will be supplied. All other ingredients & garnishes are to be supplied by the competitor. Please supply a recipe card & a name for the cocktail at the time of presentation. You will be required to verbally identify a target market for your cocktail & demonstrate knowledge of the ingredients & process.
The winner will receive a Professional Bar Kit sponsored by De Kuyper Liqueurs.

Time: Tuesday 12.15pm in Kea Restaurant Area
Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre

This is a compulsory class for Bartender of the Year 2010 & may only be entered as such.
Competitors will have 30 minutes to answer 30 industry & product related questions. 30 Minutes to identify 10 spirits or liqueurs from the Hancocks Spirits & De Kuyper Liqueurs range.

Time: Tuesday 8.45am Product Knowledge Kea Restaurant Area
Time:Tuesday 2.15pm Spirit & Liqueurs Identifying Kea Restaurant Area
Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centrebr>

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This is a triathlon event judged on a variety of skills. The winning entries in this class will have displayed ingenuity & creativity with New Zealand produce. Competitors are required to compete in the following three classes:

Class S102 Hot Main Presented Cold – Training
Class S103 Cold Dessert – Training
Class K302 Salmon - Training
The winner will receive $1000 cash sponsored by the Auckland Branch of the New Zealand Chefs Association & receive the inaugural New Zealand Chefs Association Sid Young memorial trophy.
The Highest placed New Zealand Chefs Association member of this event will represent the Association at the WACS Pacific Cup in Fiji during November 2010.
Hygiene component to this class

Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

This event is judged on a variety of skills. Competitors are required to compete in the following classes:

Class R400 Table Setting, Clearing & Crumbing Down – Training
Class R401 Café Beverages – Training
Class R403 Wine & Beverage Service – Training
Class C500 Classic Cocktail – Training
The winner will receive a year’s subscription to Restaurant & Catering News sponsored by Review Publishing Co Ltd.

Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

For the NZQA accredited training provider who receives the greatest number of points during the three-day competition. Toque d’Or is not included.
The winning establishment will receive a 4-page editorial feature in Host Magazine to include interviews & photos of the winning training provider (issue to be agreed).

Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

For the Secondary School which receives the greatest number of points during the four secondary school classes.
The winning school will receive a trophy & $500 towards catering equipment sponsored by HSI, the Hospitality Standards Institute.

Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

This prestigious competition in 2010 combines three demanding challenges as restaurants show off their ‘Signature Dish’; their service and skill standards and their spontaneous culinary skills in a ‘mystery box’ entrée cook-off.

Each restaurant team will be required to design, cook and present; an on-the-spot “entrée” (created from a mystery box of ingredients), a main course (their ‘signature dish’) as well as dessert, for 10 covers (including 6 dining guests). VIP invitees and sponsors will be your dining guests.

The prize for this year’s event will be $1,000 for each of the three team members (total of $3,000), plus a double page promotional spread in Dish Magazine valued at over $11,000.00. Prizes sponsored by Crombie Lockwood, QBE Insurance, Dish Magazine & The Restaurant Association of New Zealand.

For more information about this exciting competition & an entry form please email martin@restaurantnz.co.nz Limited places are available so please register your interest early.
Hygiene component to this class

Time: Sunday 10.00am Pacific Kitchen & Tui Restaurant Area
Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

This is quartet event judged on a variety of skills. The winning entries in this class will have displayed ingenuity & innovation with New Zealand produce. Competitors are required to compete in the following four classes:

Class S124 Hot Entrée & Main Presented Cold – Open
Class K322 Salmon -Open
Class K325 Mystery Box - Open
Class K331 Live Main & Dessert - Open

To enter the 2010 New Zealand Chef of the Year please send a 1 page summary outlining your experience, current role & goals with your entry form, you will be notified by the Restaurant Association of your acceptance in the competition. In the event of over subscription, the judges’ decision will be final. The winner will receive an E32MS Stainless Bakbar Turbofan Oven with A25 stand valued at over $6,500 sponsored by Moffat Limited & $2,000 worth of vouchers sponsored by Southern Hospitality Ltd.

The winner of New Zealand Chef of the Year 2010 will also be invited to be a Famous Chef at Feast by Famous Chefs dinner in 2011.
Hygiene component to this class

Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

This new exciting pastry event combines four demanding challenges as teams of two pastry chef’s show off their skills in a 7 hour live competition.

Based on a chosen theme (this year’s theme is Children’s Toys), a team of two pastry chefs will be required to produce & present the following items (includes clearing down). The items will be displayed on a separate table in the Pukeko restaurant
Showpiece (Sugar or Chocolate) (1 unit)

Restaurant style Plated Dessert (4 units)
Present 2 (2 to be set aside for tasting)

Entremet (Gâteau) (2 units)
Present 1 (1 to be set aside for tasting)

Table Presentation
The winning team will receive the following prize-package:

Prizes sponsored by Equagold and The Restaurant Association of New Zealand. *The taste Seminar Series are held at The Restaurant Association of New Zealand, Auckland.
Entering this completion

Please ring for all addition information special entry form & booklet with all marking schemes. In the event of over subscription, the judge’s decision will be final. Limited places are available, so please register your interest early.
Hygiene component to this class

Time: Monday 5.30am Tasman Kitchen Presentation of class items will be in the Pukeko Restaurant
Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

The competitor who receives the highest number of points in three hot kitchen open classes will win this award.
The winner will receive $1000.00 cash sponsored by E-Gas. This competition has been proudly sponsored by E-Gas your 100% Kiwi owned & operated Natural Gas supplier.

Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

The winner of this class will have displayed outstanding professional customer service skills complimented with a superior range of technical skills & knowledge.

Competitors are required to compete in the following classes:
Class R421 NZ Wine Knowledge & Food Matching – Open
Class R422 Wine & Beverage Service – Open
Class R423 Table Service – Open
Class R424 Mystery Box Table Setting - Open

The winner will receive a SKYCITY Mystery Progressive Dinner

Enjoy an exclusive mystery culinary evening at SKYCITY for two people. Package includes a 3-course progressive dinner with matching wines to three stunning culinary destinations at SKYCITY, overnight accommodation in our 5-star SKYCITY Grand Hotel with breakfast the following morning. To make your stay even more relaxing we will treat you & your guest to a “Staying in Touch” side-by-side massage at East Day Spa. Only at SKYCITY – your home of entertainment!

Terms & Conditions:
You must be 20-years & over to redeem this prize.
Please allow a minimum of 10 business days to organise the prize.
Accommodation & restaurants chosen for this offer are subject to availability at time of booking.
Overnight accommodation is room only & the redeemer is responsible for any hotel room charges.
Prize expires on 31st October 2010.

B<>Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

This is a competition for hospitality professionals in particular Sommeliers who are currently employed in a licensed café, restaurant, and hotel or specialised off-licence.

There are three separate parts to this competition:
Part 1 - Theory test completed Online.
Parts 2 & 3 – Wine tasting and Service completed locally (see below).
Those who participate in all three parts are eligible for the grand prize and title of New Zealand Sommelier of the Year 2010.

Part 1 Theory: This is the Online component completed either from home, work, local library or elsewhere (you decide). The test is mainly multiple choice and true/false questions, reading and decoding wine labels and understanding wine maps. The questions will test your knowledge and understanding of New Zealand and International wine, viticulture and vinification plus other beverages including cocktails and spirits. An understanding of the products that Lion Nathan represents will also be included.

All entrants in the theory section, who gain a score of 55% or better, will receive a certificate from the Restaurant Association (RANZ) endorsed by the Guild of Sommeliers (www.guildsommnz.org).

Candidates who achieve 55% or better in the on-line test will be invited to take part in the Wine Tasting and Service parts. These parts will be held in a region close to where you live.

The Wine Tasting and Service parts will be held between 20th July and 10th August 2010 in the following regions: Auckland, Hawkes Bay, Wellington, Marlborough, Christchurch and Queenstown.

The Wine Tasting: is typically 6 wines served blind - 3 red & 3 white. Two of the whites and two of the reds will be identified in a written format. One of the whites and one of the reds will be identified in a verbal fashion in front of the judges. We want to hear how you would describe a wine for customers, but in much more detail for a competition.
Grape Variety (or blend), possible country of origin, likely vintage and Level of Quality and why is what we will be scoring you on.

Service competition: This will be held at the same local venue as the wine tasting. You will be required to demonstrate outstanding customer service skills. In 20 minutes you will be put through your paces serving a white, red or sparkling wine, food and wine pairing suggestions, classic cocktail recipes and deportment skills commensurate with professional restaurant services.

All entrants who gain a score of 65% or better, in both the service and tasting parts, will receive a certificate from the Restaurant Association (RANZ) endorsed by the Guild of Sommeliers (www.guildsommnz.org). All entrants who gain a score of 65% or better, in both the service and tasting parts, will receive a certificate from the Restaurant Association (RANZ) endorsed by the Guild of Sommeliers (www.guildsommnz.org).

Standards for service are set by the Court of Master Sommeliers Worldwide and whilst we recognise that many dining rooms set their own standards for service to meet their target market - for a competition we require a recognised level to find the best sommelier in New Zealand. A copy of the service standards is available to you at any time - please send an email request to: cameron@guildsommnz.org.

The Prize - The winner is the person who gains the highest overall score from all three parts. The prize includes “a day as a wine maker” hosted by Ben Glover (Chief Winemaker) and the Wither Hills winemaking team as well as a mixed case of Wither Hills Single Vineyard wines (12 bottles).

Plus a trip to Marlborough for the winner and their partner

Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

The winner of this class will have displayed outstanding bartending skills & have excellent product knowledge & technical ability.

Competitors are required to compete in the following classes:
Class C520 Classic Cocktail - Open
Class C521 Original / Innovative Cocktail – Open
Class C522 Bartender of the Year Product Knowledge

The winner will receive a trip for two (2) to Sydney. Departing Monday 20 September & returning Wednesday 22 September 2010.
The prize includes entry to attend The Sydney Bar Show at the Royal Hall of Industries Moore Park, Driver Ave, Moore Park NSW 2021, Australia sponsored by De Kuyper Liqueurs.

(NB: Prize Includes: Flights, Accommodation, Entry into Bar Show & two hundred dollars spending money ($100 each). It does not include food, transfers or any incidentals. ***Terms and conditions apply).

Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

A Training team event comprising of three members (two chefs & one restaurant service person). Each team is to cook & serve six portions of an entrée, featuring NZ Specialty Cheeses, a main course using New Zealand Lamb or Beef & a dessert using Barker’s products. Two portions are for judging, one for presentation, & the other three portions are to be served to seated guests in the dining area. A matching table wine & bottled water should also be presented & served. In addition to basic service skills, judges will be looking to observe: silver service to guest requirements, consistent beverage service, professionalism & attentiveness. Full information & separate entry form will be forwarded at your request.
The winning team will receive a trophy & $4000.

For a Training Team Skills Entry Form please contact the Restaurant Association on 09-638 8403 or martin@restaurantnz.co.nz

Associate sponsors – NZ Specialty Cheeses, Beef & Lamb NZ & Barker ‘s Fine Foods
Hygiene component to this class

Time: Tuesday
11.15am Pacific Kitchen
11.30am Brief Tui Restaurant Area (Kitchen & Restaurant)
11.45am – Tui Restaurant Area
Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre

A team comprising of 2 chefs are to prepare & cook a threecourse meal. This will comprise of 6 plated portions for each course being Entree, Main & Dessert (plus 3 Petit Salad & 3 Bread rolls). Bread rolls along with butter & a Petit Salad will be silver-served to the dining guests. These may be brought in & do not have to be made during the competition. These elements will not be judged as part of the competition.

3 plates will be served to seated guests by the contestants of the Service Professional of the Year competition (R423). A sauce or jus to be served separately. 2 plates are for judging & 1 plate will be used on the spectator’s viewing table.

Product for the competitors to use in the BIDVest New Zealand Regional Challenge will be supplied by Regal Salmon & BIDVest Fresh

The winning team will receive the BIDVest Trophy, a miniature for each team member, a Regal Salmon hamper each, plus each team member will receive $1,000 cash & $125 BP Gift card each sponsored by BIDVest & Regal Marlborough Salmon.
Hygiene component to this class

Time: Tuesday 9.45am Tasman Kitchen
Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre

This premier national student competition is between invited teams of three students & covers both cookery & restaurant service skills. Aoraki Polytechnic - Timaru; Auckland University of Technology; Christchurch Polytechnic Institute of Technology; Eastern Institute of Technology; Manukau Institute of Technology; New Zealand Defence Force Joint Services Catering School; Southern Institute of Technology; The Culinary Institute of New Zealand; UCOL Palmerston North; Wellington Institute of Technology; Waiariki Institute of Technology – Rotorua and the New Zealand School of Culinary Arts at the Practical Education Institute are competing. Details available from Nestle Toque d’Or Event Manager, Pip Duncan, Ph: (09) 520 5194 fax: (09) 529 2859.

Time: Monday 11.00am Pacific Kitchen & Tui Restaurant Area

The vegetables.co.nz Secondary School Challenge Final

Time: Tuesday 7.30am Tasman Kitchen
Prize giving: Tuesday 2.30pm ASB Showgrounds

Time: Tuesday 9.00am Pukeko Restaurant Area
Prize giving: Tuesday 2.30pm ASB Showgrounds

Time: Tuesday 8.15am Pukeko Restaurant Area
Prize giving: Tuesday 2.30pm ASB Showgrounds

There will be prizegivings upstairs from Hall 2 on Sunday, Monday and Tuesday at the ASB Showgrounds. All “2010 of the Year” classes will be presented at the final prize giving on Tuesday evening 8.00pm at the Ellerslie Event Centre.

All recipients for awards must be in clean hospitality unifom.
Download Prize Giving Timetable Here

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