Arrival and setup from Sat afternoon/night for your low and slow cooking
Entry thru Park Lane gate
Location: Bega Showground
Nelleka Gordon- CWA Judge of National Renown,
Paul West – of [Tilba] River Cottage
Resident ADF Chef in charge of feeding the 200+ army crew posted in the Valley to help with clean -up operations
Entry Fee: $15 each $45 per team $10 per class, min of 2 classes.
Click here to order and pay for your team and the protein classes you pick [min 2 up to 4]
Details: Team of up to three people
Maximum of 15 teams
Low and slow competition showcasing the latest and greatest as well as tried and true old fashioned cooking methods. What twist do you bring to cooking meat?
Presentation times- from 12pm
Each team to choose to present minimum 2 proteins. Judging will include presentation -eg. sides, sauces.
Teams will need to provide plates, etc.
Present 5 pieces or 5 slices of each protein cooked any way accompanied by a side (hot or cold or sauce – not necessarily smoked).
No cooking or preparation prior to arrival at the showground.
Judges: Last year we had About Regional Food writer- Lisa Herbert, Matt Cristison- butcher extraordinaire and Kelly Eastwood from River Cottage. Yet to confirm for this year.
Judging according to point score system
Presentation of awards at 2.00pm
$500 Presidents award plus individual class awards
Each team to provide:
Food thermometer on hand- need to demonstrate food has reached Food Safe temperature for acceptable time
20L drum with tap filled with water
10 litre bucket to catch waste water
Esky and ice
A food supervisor will be onsite to inspect cooking (Bega Show society to provide)
No cooking or preparation prior to arrival at the Showground. Call Norm Pearce immediately upon arrrival at the Showgroun on 0407260355 to arrange inspection.
Competitors may sell their product if they meet food handling requirements.
Alternatively competitors may choose to donate extra product to charity. Food sampling tickets for sale at the Bar. Food available after each class has been presented to judge.
Contact : – email Norm Pearce or phone him on 0407260355