New Zealand Culinary Fare 2013 by Nicola Waldren

The Restaurant Association of New Zealand presents

NEW ZEALAND

Culinary Fare CELEBRATING 21 YEARS

2013

Competition Schedule

Sunday 18 - Tuesday 20 August 2013 Hall 2, ASB Showgrounds, Greenlane

K eeping you safe

The Restaurant Association of New Zealand presents

NEW ZEALAND

Culinary Fare

Contents

Page 3 Page 4 Page 5 Page 6 Page 7 Page 9 Page 13 Page 15 Page 17 Page 18 Page 24 Page 26 Page 30 Page 31 Page 33 Page 36 Page 37 Page 39 Page 40 Page 42 Page 43

Restaurant Association Foreword

CELEBRATING 21 YEARS

Restaurant Association Foreword Primary Sponsors Foreword New Zealand Culinary Fare 2013 - The Committee Judges Profiles Thank you Competition Timetable Static - Training and Open Secondary Schools Culinary and Front of House Cookery Live Kitchen - Training Cookery Live Kitchen - Open Front of House Restaurant Service - Training Front of House Restaurant Service - Open Front of House Cocktail - Training Front of House Cocktail - Open 2013 of the Year Classes Team Events The Service IQ Cookery Modern Apprentice of the Year Final 2013 and WorldSkills New Zealand Entry Fees New Zealand Culinary Fare Layout Prize Giving Times Competition Description Index

The Restaurant Association of New Zealand was formed in 1975 with the aim of serving and representing owners and managers of restaurants, bars and foodservice operations. The Association represents 1,750 members throughout New Zealand who employ around 13,000 full and part-time employees. Together with the Restaurant Association Education Trust, we are New Zealand’s leading business Association for the Restaurant, Bar and Foodservice Industry; our goal is to represent, promote and educate. We are proud to host the 21st annual New Zealand Culinary Fare. Twenty–one years of culinary competitions is certainly a milestone! Over the years many of the industry’s best have competed at the New Zealand Culinary Fare and continue to do so. The competitions challenge us to continue to work on improving the standards in our vibrant industry and provide a platform for benchmarking performance and skill. The competitions also provide an opportunity for the industry to come together to meet and mingle with fellow hospitality professionals and aspiring professionals. This year we have incorporated a small trade stand area at the Fare for those wishing to have a physical presence at the show. We hope this will add another dimension that will be enjoyed by all. The enormous event that the New Zealand Culinary Fare is would not be possible without the support of our generous industry and our loyal supporters. Thank you to all of our sponsors, without you this event would not be possible. Good luck to all those competing and remember to enjoy the journey – whether you win or not, you are challenging yourself and that always leads to improvement. Marisa Bidois

CEO, Restaurant Association

21years

Primary Sponsors Foreword

The Restaurant Association of New Zealand is proud to have the support of its premier sponsors: This is the second year that American Express has been involved in the Culinary Fare. Our discerning card members love great food, fine wine and amazing dining experiences. American Express is a strong supporter of the New Zealand culinary industry: restaurants are our customers too. Our sponsorship of the Fare helps us give restaurateurs the tools and expertise they need to attract diners through their doors. Once again, we’re looking forward to a fantastic event and we wish all competitors the best of luck! Alison Solomon Head of Merchant Services, New Zealand Goodman Fielder is proud to support the New Zealand Culinary Fare 2013 and wish all the competitors the very best for the event. Our company produces markets and delivers iconic brands that generations of New Zealanders have grown up with and we understand the importance of quality and hard work. Similar to the effort put in by each and every one of you for the three days of competition. The hospitality industry is an important one for New Zealand, Goodman Fielder alone has over 4,000 foodservice customers throughout New Zealand and we look forward to cheering many of them on. As New Zealand’s largest food manufacturer, it’s a natural fit for us to support the New Zealand Culinary Fare – an initiative that helps to develop, drive and reward the best in the food industry. We look forward to a continuous partnership with the Restaurant Association of New Zealand and the industry. Amanda Pike National Business Manager The Hygiene Foundation is excited to be in partnership with the Restaurant Association as a Premier Sponsor of the 2013 New Zealand Culinary Fare. Through our “White Tick” program and its objectives to educate and help businesses improve hygiene through more effective cleaning practices and technologies, we saw a natural fit in supporting such a dynamic event and its dedicated and hardworking competitors. We wish the competitors well as they compete, cook and serve in front of over 8000 visitors in the 3 days. The Hygiene Foundation was established in New Zealand in November 2012 and has grown in prominence through our White Tick program for business. There’s a lot to know. With new machinery, products and cleaning methods continually advancing, there is a need for one organisation to take the lead and offer friendly, helpful advice that delivers the solutions businesses can depend on. If you want to take hygiene seriously, ask us about the White Tick program, go to hygienefoundation.org.nz or call 0800 White Tick. K eeping you safe

Lance Ryan Director Moffat are once again extremely pleased to be a premier sponsor to what is a premier competition. In this very competitive environment we all live, work and play in, we all need to ensure we stay ahead of the game. By competing against our peers it allows us all to critique our skill level and look for new ideas and ways in which we can improve ourselves. Competition work is hard work and requires a huge amount of commitment, by competing in the Salon it also puts you in front of a large number of industry leaders who are always looking for new dedicated staff and this is a great opportunity to show off your commitment to them. Only you can do this for yourself and remember “if it is going to be it is up to me”. Give it your all, I wish you the very best of luck and enjoy the experience. Brian Davies National Sales Manager Southern Hospitality is pleased to once again be one of the major equipment co-sponsors for the New Zealand Culinary Fare in 2013. With over 100 chefs as managers or sales people on our team who champion the latest food trends and fashions, we always look forward to meeting the competitors in this exciting annual event. Southern Hospitality has always been an active supporter of training chefs from high school competitions to tertiary institution events. In addition we offer 15 annual fee based scholarships to industry and bakery students in their second year of study. We are proud to be a part of the competitions success and look forward to presenting prizes to the winners for attaining the highest standards in this very competitive and exciting industry. Andy Doherty Chief Executive Officer

New Zealand Culiarny Fare 2013

THE COMMITTEE

The Restaurant Association of New Zealand presents

NEW ZEALAND

Culinary Fare CELEBRATING 21 YEARS

Title Name Salon Director Restaurant Association of NZ

Martin Harrap

Event & Sponsorship Manager Restaurant Association of NZ Chief Judge - Kitchen Moffat

Emily Harrison

Assistant Chief Judge - Kitchen SKYCITY

Peter Ray

Chief Judge - Restaurant Compass New Zealand Ltd Assistant Chief Judge â&#x20AC;&#x201C; Restaurant Manukau Institute of Technology

Herwig Lanzerstorfer

Static Specialist Novotel Auckland Airport

Ajay Zalte

Live Kitchen Specialist Aoraki Polytechnic

Stephen Pope

Pastry Specialist Manukau Institute of Technology

Monique Brik

Wine & Beverage Specialist Auckland University of Technology

Cameron Douglas MS

Restaurant Specialist Auckland University of Technology

Gina Harrap

Bar Service Specialist Hancocks

Matt Bradley

Barista Specialist Bach Espresso Registration & Administration Restaurant Association of NZ

Kelly Bain

Chief Computer Analyst Cater Plus

Paul Hodge

Phil Neverman

Sandi Eickhoff

Leone James & Gemma Austen

Restaurant Association of New Zealand PO Box 8287, Symonds Street, Auckland Phone. 09-638-8403 Fax. 09-638-4209 Email. info@restaurantnz.co.nz For the latest Culinary Fare news visit www.restaurantnz.co.nz or our updates on Facebook group Restaurant Association of New Zealand

21years

Judges Profiles

Martin Harrap Salon Director Martin Harrap has been an important part of the New Zealand Culinary Fare for a number of years. He brings with him vast experience in local and international culinary competitions. As the Salon Director for the Culinary Fare, Martin would like to encourage you to see that you too can achieve gold with distinction. It is all about feeding the mind, and working on attitude to achieve the end result while incorporating fair play and its related term ‘sportsmanship’. As with all events he hopes the competitions give you an incentive for self-improvement and an internal sense of pride. Finding a niche in competitions can only improve yourself and those around you. ‘’If this is the first time you have entered a competition, then welcome. To those of you who have entered before, welcome back. Remember that being part of hospitality is about working together as a team and this also applies to competitions. Even in a competition where it is just you taking part, you must have a team around you to give you ideas (especially for those first few competitions) and assist with getting to the point that you feel comfortable to be working on your own.’ ’ ‘’Remember with all competitions you should peak on the day just as a sportsperson will try to do. So practice, perfect and achieve great heights, to do this you must be ready for a few falls! As in the past, please read and study the rules. A few competitions have been modified this year after our debriefing from last year.’ ’

Phil Neverman Chief Judge Kitchen Chef Judge Phil Neverman has been in the hospitality trade for 26 years, starting his apprenticeship at age 15 and gaining London City and Guilds qualifications in Wellington. Phil moved to Auckland and achieved an 8 year stint at the iconic waterfront restaurant Cin Cin on Quay. He has also worked for various Hotel Groups as Executive Chef. He then worked with Unilever Food Solutions New Zealand as Corporate Chef for 5 years, before starting with Moffat late 2012 as Food Service Equipment Sales/ Consultant Chef. Moffat is an iconic New Zealand business, manufacturing equipment for the food service industry. Phil has been involved in NZ Culinary Fares for the past 14 years including Chief Judge of kitchen for six years from 2007- 2012. He has also been Martin Herwig Phil Chief Judge of kitchen for the Auckland Regional Culinary Fare for the past ten years. “I look forward to seeing you all at this year’s event and being a part of the 21st year of New Zealand Culinary Fare. I would like to challenge you to take part in this year’s competition and wish you the very best. It is a tough road but the rewards of achievement are huge.”

Herwig Lanzerstorfer Chief Judge Restaurant Service Herwig has over 28 years of experience in the hospitality industry. His passion for food and his eye for detail have seen him manage some of the largest events in the capital. He has been involved in hospitality training and judging in NZ for 20 years. Herwig started his career in Austria, working in the family “Gasthaus” where he developed his passion and love for the hospitality industry at the age of 14. He consolidated his passion with five years at the National School for Tourism and Hotel Management. He then practiced his trade in exclusive hotels in Austria and Switzerland before coming to New Zealand were he has been involved in numerous major events both in Wellington and Nationally. He is a winner of several awards throughout his career in both Restaurant Service and Kitchen. He is currently Operations Manager for Restaurant Associates at PWV, an operating brand of Compass-Group NZ. This is Herwig’s first year as Chief Judge – Restaurant Service.

Thank you

The Restaurant Association of New Zealand would also like to recognise the following sponsors for their products & services during the show: A big thank you to the Pastryhouse for providing pastries for our Judges, and Rachel John from Barker’s and her team for their continual work in the judges lounge over the three days.

Speigelau Glassware supplier for Top Somm & Bartender of the Year. Proudly distributed by Macvine International Ltd.

Piazza d’Oro Equipment Supplier for Café Beverages & Barista classes.

SPANZ for their member’s on-going help and advice.

NZCA for their member’s on-going help and advice.

Edwards Technical Equipment Supplier.

Norwest Gasfitting Ltd.

Omnigraphics for supplying printing and signage.

Paul Hodge of Cater Plus Services NZ Ltd for his on-going assistance during the show & work on the compilation of results.

The House of Knives for sponsoring the Kitchen Judges with Chefs whites.

Carlton Party Hire for supplying the kitchen flooring.

Selaks Wine for supplying the wine for our Wine & Beverage Service Competition. Proudly distributed by Constellation Wines.

Accommodation Offer As our premier accommodation sponsor, the Heritage Auckland is offering a reduced room rate for anyone staying in their central Auckland Hotel between the 18 – 20 of August 2013, that is attending the Culinary Fare. Please book your accommodation through www.heritagehotels.co.nz and type ‘CULINARY’ in the promo box to redeem the offer. A big thank you to the Heritage Auckland for their support at this event.

21years

Take a closer look at what's on the menu

Menus change daily with new ingredients introduced through people not washing hands, cross contamination in the kitchen and simple hygiene practices being overlooked. With cleaning technologies constantly evolving, there’s a lot to know.

The Hygiene Foundation’s White Tick™ is a voluntary program that educates and helps businesses improve hygiene while showing your customers you take hygiene seriously. Visit us now or risk getting your just desserts.

Find out more at www.hygienefoundation.org.nz

Keeping you safe

Competition Timetable

Sunday 18th August 2013 TIME

Southern Hospitality Kitchen

White Tick Restaurant

Meadow Fresh Restaurant

Moffat Kitchen

8:30

8:45 9:00 9.15 9.30 9.45 10.00 10.15 10.30 10.45 11.00 11.15 11.30 11.45 12:00 12.15 12.30 12.45 1.00 1.15 1.30 1.45 2.00 2.15 2.30 2.45 3.00 3.15 3.30 3.45 4.00 4.15 4.30 4.45 5.00 5.15 5.30 5.45 6.00

8:45 Pork OPEN K328

Table Setting TRAINING Heat 1 R400

Mystery Box TRAINING K304

Beef OPEN K330

Table Setting TRAINING Heat 2 R400

Lamb OPEN K326

Barista OPEN R420

Training Team Brief

Training Team of the Year Kitchen T700

9:00 9.15 9.30 9.45 10.00 10.15 10.30 10.45 11.00 11.15 11.30 11.45 12:00 12.15 12.30 12.45 1.00 1.15 1.30 1.45 2.00 2.15 2.30 2.45 3.00 3.15 3.30 3.45 4.00 4.15 4.30 4.45 5.00 5.15 5.30 5.45 6.00

Cervena OPEN K327

Fish & Seafood OPEN Heat 1 K329

Training Team of the Year Restaurant T700

Duck OPEN K334 NZ Shellfish Main OPEN K332

Mystery Box OPEN K325

NZ Wine Service & Food Matching OPEN R421

Barista TRAINING R401

Fish & Seafood OPEN Heat 2 K329

Pasta TRAINING K301

* Please refer to the colour code key at the bottom of the Tuesday timetable on page 11

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Time

Competition Timetable

Monday 19th August 2013 TIME 8:30 8:45 9:00 9.15 9.30 9.45 10.00 10.15 10.30 10.45 11.00 11.15 11.30 11.45 12:00 12.15 12.30 12.45 1.00 1.15 1.30 1.45 2.00 2.15 2.30 2.45 3.00 3.15 3.30 3.45 4.00 4.15 4.30 4.45 5.00 5.15 5.30 5.45 6.00

Southern Hospitality Kitchen

White Tick Restaurant

Meadow Fresh Restaurant

8:45 Complete Chef OPEN Entrée K333

High Tea SECONDARY H202

Salmon TRAINING Heat 1 K302 Classic Cocktail TRAINING C500

Nestle TOQUE d’OR Kitchen and Restaurant

Dessert OPEN K321

Classic Cocktail OPEN C520

Original / Innovative Cocktail OPEN C521

Complete Chef Main K333

Salmon TRAINING Heat 2 K302

Complete Chef Dessert K333

Service IQ Cookery Modern Apprentice of the Year FINAL

* Please refer to the colour code key at the bottom of the Tuesday timetable on page 11

Time 8:30

Chicken OPEN K323

Salmon OPEN K322

Moffat Kitchen

9:00 9.15 9.30 9.45 10.00 10.15 10.30 10.45 11.00 11.15 11.30 11.45 12:00 12.15 12.30 12.45 1.00 1.15 1.30 1.45 2.00 2.15 2.30 2.45 3.00 3.15 3.30 3.45 4.00 4.15 4.30 4.45 5.00 5.15 5.30 5.45 6.00

Competition Timetable

Tuesday 20th August 2013 TIME

Southern Hospitality Kitchen

White Tick Restaurant

Meadow Fresh Restaurant

Moffat Kitchen

8:30

8:45 9:00 9.15 9.30 9.45 10.00 10.15 10.30 10.45

8:45 College Challenge SECONDARY Heat 1 H201

Wine & Beverage Service TRAINING R402

Café Breakfast SECONDARY Heat 1 H200

11.00

12.15 12.30 12.45

9:00

Wine & Food Match OPEN K324

Table Setting SECONDARY Heat 1 H203

9.15 9.30 9.45 10.00 10.15

College Challenge SECONDARY Heat 2 H201

Table Setting SECONDARY Heat 2 H203

Original / Innovative Cocktail TRAINING C501

11.15 11.30 11.45 12:00

Main & Dessert OPEN K331

10.30 10.45 11.00 11.15 11.30 11.45

Café Breakfast SECONDARY Heat 2 H200

12:00 12.15 12.30 12.45

Soup TRAINING Heat 1 K300

1.00 1.15 1.30 1.45 2.00 2.15 2.30 2.45 3.00

Table Service OPEN R422

1.00 1.15 1.30 1.45 2.00 2.15 2.30 2.45 3.00

Dessert TRAINING K303

Soup TRAINING Heat 2 K300

3.15

3.30 3.45 4.00

3.30 3.45 4.00 Class Name COMPLETE CHEF K333 ALL Monday in Moffat Kitchen

Of the Year 2013 and Complete Chef times Entrée 09.00

Main 11.30

Dessert 2.00

Sunday

Monday

Tuesday

COMMIS CHEF OF THE YEAR - Y600

S101

K302

K303

FOOD AND BEVERAGE TRAINING - Y601

R400 / R401

C500

R402 K331

CHEF OF THE YEAR - Y620

S122

K335

PASTRY CHEF OF THE YEAR - Y621

S120 / S121

K321

SERVICE PROFESSIONAL - Y623

R420 / R421

BARTENDER OF THE YEAR - Y624

21years

Time

C520

R422

C520 / C521

C522

enrol now

in HOSPITALITy & COOKERY

Call NZMA

Competition Descriptions

STATIC TRAINING AND OPEN S100 TRADITIONAL FRUIT FLAN - TRAINING Sponsored by BARKER’S Any style of Fruit. Must be made with sweet paste and be a minimum size of 180mm to a maximum size of 200mm. Suitable for SIX (6) pax maximum. Filling open, only fresh fruit may be used, style is the competitors choice and MUST be glazed. Presented uncut. Flans must be suitable for mass production AND for retail use. Competitors must use Barker’s ready to use glaze to finish their entry. Two recipes & one description card are to be supplied. Time: Sunday 7.00am – 8.30am Prize giving: Sunday 4.00pm at ASB Showgrounds

S101 HOT MAIN - TRAINING Sponsored by BARKER’S This is a compulsory class for New Zealand Commis Chef of the Year 2013 Display TWO (2) identical portions of hot main, prepared hot but presented cold. A suitable setting jelly should be used to enhance the presentation. The total weight of the meal size should be no more than 220g, per plated main course. Particular attention should be paid to the balance of proteins, starch, vegetables, fat and carbohydrates. Note - the judges reserve the right to cut into your food items. Two recipes & one description card are to be supplied. Time: Sunday 7.00am – 8.30am Prize giving: Sunday 4.00pm at ASB Showgrounds

S102 COLD DESSERT - TRAINING Sponsored by NZ TAMARILLO GROWERS ASSOCIATION To display TWO (2) portions of the same dessert, each individually plated. Tamarillos must feature prominently throughout the dessert and the use of tamarillos either on top or to the side of the cold dessert is encouraged. The judges reserve the right to cut into your food items. Two recipes & one description card are to be supplied. Time: Sunday 7.00am – 8.30am Prize giving: Sunday 4.00pm at ASB Showgrounds

S120 CELEBRATION CAKE - OPEN Sponsored by STARLINE This is a compulsory class for New Zealand Pastry Chef of the Year 2013 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. There is no height restriction. Two recipes & one description card must be supplied, (unless a dummy cake is used then only the description card must be supplied) Time: Sunday 7.00am – 8.30am Prize giving: Sunday 4.00pm at ASB Showgrounds

21years

Competition Descriptions

S121 CHOCOLATE FREESTYLE - OPEN Sponsored by SABATO This is a compulsory class for New Zealand Pastry Chef of the Year 2013 Display FOUR (4) chocolate items suitable for a celebration, in the theme of “Chocolate Freestyle’’. The maximum space allowed is 800mm. It must incorporate the sponsor’s product as a main component and feature elsewhere, including garnish and accompaniments. It must show clear and good understanding of the sponsors product within the dishes or components being presented. It must show good use of chocolate in any form but must incorporate at least 25% Valrhona Chocolate. This can be in the recipe of the main dish or as part of the display. The display must have EIGHT (8) portions presented as a whole and the other FOUR (4) presented on suitable plates, ready for service. The work must show a high degree of skills in tempering, piping, taste, texture and design. The work will not be tasted but will be analysed on taste by your submitted recipe. You must show creativity, clear concept design and innovation representing the theme of the class. The judges reserve the right to cut into your food items. Two recipes & one description card are to be supplied. Time: Sunday 7.00am – 8.30am Prize giving: Sunday 4.00pm at ASB Showgrounds

S122 HOT ENTRÉE & MAIN - OPEN Sponsored by ALFA ONE RICE BRAN OIL This is a compulsory class for New Zealand Chef of the Year 2013 Display TWO (2) portions of hot entrée and main course prepared hot but presented cold. A suitable setting jelly should be used to enhance the presentation. TWO (2) plates of each course - both entree plates and both main plates are to be identical but prepared and displayed as individual servings. The total weight of the meal size should be no more than 120g per plated entrée and no more than 220g per plated main course. Particular attention should be paid to the balance of proteins, starch, vegetables, fat and carbohydrates. Alfa One Rice Bran Oil must be used in the preparation of either the entrée or main course. Note - the judges reserve the right to cut into your food items. Competitors are to demonstrate application of practical skills through the dish with attention to detail on clear and even glazing techniques. Display can be modern, classical or original. Two recipes & one description card are to be supplied for each dish. Time: Sunday 7.00am – 8.30am Prize Giving: Sunday 4.00pm at ASB Showgrounds

S123 MARGARINE CARVING BUFFET SHOWPIECE - OPEN Sponsored by HOUSE OF KNIVES Theme: Power and Grace (Please note that the theme MUST be observed) Maximum space allocation is 900mm x 900mm, internal supports permitted but must not be visible. Please note that a full description of the sculpture must be provided for display with the carving; and how the topic was interpreted and developed into the sculptural concept (the ideas trial). The ideas trial may be presented in a written form and/or photographs and/or drawings or combination of all. These should be presented in a folder ready for the judges. Margarine will be supplied to registered competitors for the competition. Please refer to the Restaurant Association Website for details. Time: Prize Giving:

Sunday 7.00am – 8.30am Sunday 4.00pm at ASB Showgrounds

Competition Descriptions

SECONDARY SCHOOLS CULINARY AND FRONT OF HOUSE Special Conditions Open to secondary school students in Year 11, 12, 13 studying Home Economics, Food Technology and/or NZ Unit Standard level 1 or level 2. All competitors must be enrolled in a secondary school and aged between 15 and 19 years as at the date of competition. Competitors are able to enter one, some or all of the FOUR (4) Secondary School Classes. Open, training and 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 and conditions apply. Competitors must supply the required recipe, including precise weight, ingredients and 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 and written in English. All live cookery classes are cooked on commercial equipment. Please avoid plastic handles on pots both on top of the stove and in the oven as these will melt on the open gas. Note - lighting equipment must be supplied by the competitor for lighting the stovetops. The Salon committee takes no responsibility for supplying matches or gas lighters under any circumstances.

H200 CAFÉ BREAKFAST Sponsored by VERKERKS Prepare and present a café style hot cooked breakfast for TWO (2) covers to be individually plated. The breakfast must include bacon and sausages from the Verkerks range, tomato and your choice of eggs in any style. Verkerks products will be supplied on the day. Please refer to the Restaurant Association website for a product list and to arrange samples. Competition Duration: 45 minutes Three recipes & two description cards are to be supplied. Time: Tuesday Heat 1. 10.15am – Southern Hospitality Kitchen Tuesday Heat 2. 11.30 am – Moffat Kitchen Prize giving: Tuesday 4.00 pm at ASB Showgrounds

H201 COLLEGE CHALLENGE Sponsored by RESTAURANT ASSOCIATION OF NEW ZEALAND Prepare and present TWO (2) plated portions of a specific recipe provided. Confirmed competitors will be provided with the recipe in June 2013. Judging will be based on skill, method, technique and product knowledge. Competition Duration: 1 Hour Three recipes & two description cards are to be supplied Time: Tuesday Heat 1. 9.00am – Southern Hospitality Kitchen Tuesday Heat 2. 10.15am - Moffat Kitchen Prize giving: Tuesday 4.00pm at ASB Showgrounds

21years

Competition Descriptions

H202 HIGH TEA Sponsored by DILMAH NZ LIMITED Impress us with your High Tea, served on a three-tiered stand including an exquisitely prepared selection of sandwiches, petit scones and elegant cakes. All items for the platter are to be brought in ready prepared. These items will not be tasted by the judges, but will be tasted by the guests. One of the cakes must have an infusion of tea in the recipe. No access to a kitchen. Do not forget to serve the Dilmah Tea. For inspiration visit http://realhightea.dilmahtea.com/ Part 1:

Prepare a table for TWO (2) with all required crockery, cutlery and other relevant items for high tea, (flower arrangements are not required). A suitable menu must be available for guests and judges. A 900mm square table, chairs, trestle table and hot water will be provided. Competitors are to supply all other equipment.

Part 2:

Greet guests, seat and napkin; serve the delicacies along with the Dilmah tea of your choice. (Tea not supplied). No other beverage of any sort may be served. At the end of this time the guests will be asked to leave the arena.

Part 3: Written Questions

What are the characteristics of your chosen Dilmah Tea? How does this complement the meal?

Competition Duration Part 1: 25 minutes Part 2: 25 minutes Part 3: 10 minutes Three menus with full description of tea and food items must be supplied as would be expected in a modern setting. Two recipes and one description card must be supplied for all food items. Time: Monday 9.45am - White Tick Restaurant Prize giving: Monday 4.00pm at ASB Showgrounds

H203 TABLE SETTING Sponsored by CARLTON PARTY HIRE Competitors are to complete a standard full table d’hôte restaurant setting of FOUR (4) covers including glassware, the preparation of a bud flower arrangement and a serviette fold. 900mm square table, chairs, trestle table and hot water will be provided. Competitors are to supply all other equipment. Competition Duration: 30 minutes. Time: Prize giving:

Tuesday Heat 1. 10.00am - White Tick Restaurant Tuesday Heat 2. 10.45am - White Tick Restaurant Tuesday 4.00pm at ASB Showgrounds

Competition Descriptions

COOKERY LIVE KITCHEN - TRAINING K300 SOUP - TRAINING Sponsored by FRENCH BAKERY Prepare and present FOUR (4) covers of the competitors’ choice to be individually plated. The soup must be served with your selection of bread from the Heat and Eat loaves range from the French Bakery. The bread should complement the soup and be presented as part of the finished dish. Please refer to the Restaurant Association website for a product list and to arrange samples. Competition Duration: 45 minutes Three recipes and two description cards must be supplied Time: Tuesday Heat 1 - 12.30pm - Moffat Kitchen Tuesday Heat 2 - 2.45pm - Moffat Kitchen Prize giving: Tuesday 7.00pm at Ellerslie Event Centre

K301 PASTA DISH - TRAINING Sponsored by CUCINA GOURMET FOODSERVICE Prepare and present a main course of FOUR (4) covers to be individually plated. The recipe must be filled pasta such as ravioli or tortellini. The filling must be savoury and can reflect either contemporary or traditional cuisine. Pasta dough can be pre-made or made on the day. Disqualification will take place if purchased pasta is used. Competition Duration: 1 Hour Three recipes & two description cards are to be supplied Time: Sunday 4.30 pm – Moffat Kitchen Prize giving: Monday 4.00pm at ASB Showgrounds

K302 SALMON - TRAINING Sponsored by NEW ZEALAND KING SALMON This is a compulsory class for New Zealand Commis Chef of the Year 2013 Prepare & present a main course of FOUR (4) covers individually plated featuring fresh Regal Marlborough King Salmon. Competitors will be supplied with 1 x skin on bone out fillet (scales on) per competitor, with the pin bones removed (approx. weight 1.2kg fillet). Competition Duration: 1 Hour Three recipes & two description cards are to be supplied Time: Monday Heat 1 - 10.15am - Moffat Kitchen Monday Heat 2 - 12.45pm - Moffat Kitchen Prize giving: Monday 4.00pm at ASB Showgrounds

K303 DESSERT - TRAINING Sponsored by ELLERSLIE EVENTS CENTRE This is a compulsory class for New Zealand Commis Chef of the Year 2013 Prepare and present a hot or cold dessert of FOUR (4) covers to be individually plated. The choice of dessert is up to the competitor. Competition Duration: 1 Hour Three recipe and two description cards must be supplied Time: Tuesday 1.30 pm – Moffat Kitchen Prize giving: Tuesday 7.00pm at Ellerslie Events Centre

21years

Competition Descriptions

K304 MYSTERY BOX - TRAINING Sponsored by the RESTAURANT ASSOCIATION OF NEW ZEALAND Are you prepared to practice three recipes and then give your best on the day of the competition not knowing which one we have chosen for you? Then give this a go. Prepare and present ONE (1) recipe on the day of the competition. All ingredients and a recipe chosen by our Culinary Team, will be supplied in the mystery box. Present TWO (2) covers. All equipment including plates must be supplied by the competitor. Please refer to the Restaurant Association website for recipes. Competition Duration: 1 Hour Time: Sunday 9.00am - Moffat Kitchen Prize giving: Sunday 4.00pm at ASB Showground’s

COOKERY LIVE KITCHEN - OPEN K320 MARGARINE CARVING BUFFET SHOWPIECE (LIVE) - OPEN Sponsored by HOUSE OF KNIVES Theme: Power and Grace (Please note that the theme MUST be observed) Maximum space allocation is 900mm x 900mm, internal supports permitted but must not be visible. Please note the following: - A full description of the sculpture must be provided for display with the carving. - How the topic was interpreted and developed into the sculptural idea (the ideas trial). The ideas trial maybe presented in a written form and/or photographs and/or drawings or combination of all. These should be presented in a folder ready for the judges. Margarine will be supplied to registered competitors for the competition. Please refer to the Restaurant Association Website for details. Time: Prize giving:

Sunday 12.00pm – 5.00pm Monday 12.00pm – 5.00pm Tuesday 7.00am – 11.00am Hall 2 front entrance Tuesday 7.00pm at Ellerslie Events Centre

K321 DESSERT - OPEN Sponsored by EASIYO FOOD SERVICE This is a compulsory class for New Zealand Pastry Chef of the Year 2013 Prepare and present a hot or cold dessert of FOUR (4) covers to be individually plated. The dish is to use at least ONE (1) EasiYo product. Competitors will be supplied with an EasiYo 1kg yogurt maker, along with EasiYo product of their choice, on confirmation of entry into this class. The competitor must bring EasiYo premade yogurt in the 1kg EasiYo container on the day of the competition to use within their Live Dessert. EasiYo product will not be available to competitors on the day. EasiYo product MUST be incorporated into the main item not as an accompaniment, otherwise disqualification will take place. Please refer to the Restaurant Association website for details about how to order your EasiYo maker and product. Competition Duration: 1 Hour Three recipes and two description cards must be supplied Time: Monday 4.15pm – Southern Hospitality Kitchen Prize giving: Tuesday 4.00pm at Ellerslie Events Centre

Competition Descriptions

K322 SALMON - OPEN Sponsored by ORA KING SALMON Prepare and present a main course of FOUR (4) covers individually plated featuring fresh Ora King Salmon. Competitors will be supplied with 1 x skin on bone out trim fillet (scales on) per competitor, with the pin bones removed (approx. weight 1.2kg fillet). Competition Duration: 1 Hour Three recipes and two description cards must be supplied Time: Monday 9.45am – Southern Hospitality Kitchen Prize giving: Monday 4.00pm at ASB Showgrounds

K323 CHICKEN - OPEN Sponsored by the RESTAURANT ASSOCIATION OF NEW ZEALAND Prepare and present a main course of FOUR (4) covers featuring chicken. The choice of the dish is up to the competitor. Competition Duration: 1 Hour Three recipes and two description cards must be supplied Time: Monday 8.30am – Southern Hospitality Kitchen Prize giving: Monday 4.00pm at ASB Showgrounds

K324 WINE and FOOD MATCH - OPEN Sponsored by PACIFIC LINEN Prepare and present a main course of FOUR (4) covers to be individually plated and to be matched with Selaks Wine. Entrants should focus on a food match that enhances the distinctive flavours of the wine selected. Samples will be supplied on the day of competition. Please refer to the Restaurant Association website for wine product information. Competition Duration: 1 Hour Three recipes and two description cards must be supplied Time: Tuesday 9.00am – Moffat Kitchen Prize giving: Tuesday 4.00pm at ASB Showgrounds

K325 MYSTERY BOX - OPEN SPONSORED BY GILMOURS There are two parts to this competition: Part 1: Menu Preparation Competitors will be provided with a mystery box of ingredients to create a main course of FOUR (4) covers. Menu planning and kitchen set-up only (NO PREPARATION OR COOKING ALLOWED). It is not necessary to use all ingredients. A menu card must be provided; handwritten on a form you will be given and presented within this time. Care should be taken with a correct and FULL MENU AND RECIPE DESCRIPTION. Part 2: Cooking and Service Cook and present your main course of FOUR (4) covers to be individually plated. Competition Duration Part 1: 15 Minutes Part 2: 1 Hour Two recipes and two description cards are to be completed on paper supplied, one for the judges one for your own reference. Time: Sunday 4.15 pm – Southern Hospitality Kitchen Prize giving: Monday 4.00pm at ASB Showgrounds

21years

Competition Descriptions

K326 LAMB - OPEN Sponsored by JR WHOLESALE MEATS Prepare and present a main course of FOUR (4) covers to be individually plated. The dish will feature chilled bone in lamb leg rump on approx. weight between 1.4kg and 1.8kg will be provided to each competitor on the day. The protein must NOT be served on the bone; the dish will be disqualified if any bone is served. Please refer to the Restaurant Association website for a picture of this cut. Competition Duration: 1 Hour Three recipes and two description cards must be supplied Time: Sunday 10.15 am - Moffat Kitchen Prize giving: Sunday 4.00pm at ASB Showgrounds

K327 CERVENA VENISON DISH® – OPEN Sponsored by DEER INDUSTRY NEW ZEALAND Prepare and present a main course of FOUR (4) covers to be individually plated, featuring Cervena® Venison. One Cervena® Venison 8 rib rack will be provided to each competitor on the competition day. Competition Duration: 1 Hour Three recipes and two description cards must be supplied Time: Sunday 11.30 am – Moffat Kitchen Prize giving: Sunday 4.00pm at ASB Showgrounds

K328 PORK - OPEN Sponsored by the RESTAURANT ASSOCIATION OF NEW ZEALAND Prepare and present a contemporary main course of FOUR (4) covers to be individually plated. Featuring a cut from the loin and one offal of pork. This dish should represent flavours of New Zealand. Butchery skills will be an important part of the marking as well as the finished dish. Competition Duration: 1 Hour Three recipes and two description cards must be supplied Time: Sunday 9.00am – Southern Hospitality Kitchen Prize giving: Sunday 4.00pm at ASB Showgrounds

K329 FISH & SEAFOOD - OPEN Sponsored by GENOESE FOODS LTD Prepare and present a main course of FOUR (4) covers to be individually plated. The dish is to use at least ONE (1) Genoese product and MUST be incorporated into the recipe otherwise disqualification will take place. Please refer to the Restaurant Association website for a product list and to arrange samples. Competition Duration: 1 Hour Three recipes and two description cards must be supplied Time: Sunday Heat 1 – 12.45pm - Moffat Kitchen Sunday Heat 2 - 3.15pm - Moffat Kitchen Prize giving: Monday 4.00pm at ASB Showgrounds

Cervena速 venison is New Zealand's premium farm-raised venison. Cervena venison is distinguished from all other venison by the trademarked assurance that the meat has been naturally raised and processed according to internationally recognised quality standards.

www.cervena.com

Competition Descriptions

K330 BEEF - OPEN Sponsored by SILVER FERN FARMS PREMIER SELECTION RESERVE BEEF Prepare and present a main course of FOUR (4) covers to be individually plated. The dish must also be accompanied by a finished sauce, a suitable starch and vegetable. ONE (1) of the following beef cuts must be used in your recipe: Half a ribeye roll (1.5kg - 2kg), half the rump (1.5kg - 2kg) or up to 2 x flank steaks (600g each). A wooden board will supplied by the sponsor. This MUST be used during the competition. The dish should represent flavours of New Zealand. Butchery skills will be an important part of the marking as well as the finished dish. Please refer to the Restaurant Association website for pictures of the products and the board that will be supplied on the day. Competition Duration: 1 Hour Three recipes and two description cards must be supplied Time: Sunday 10.15am â&#x20AC;&#x201C; Southern Hospitality Kitchen Prize giving: Sunday 4.00pm at ASB Showgrounds

K331 MAIN & DESSERT - OPEN Sponsored by NEW ZEALAND CHEFS ASSOCIATION This is a compulsory class for New Zealand Chef of the Year 2013 Prepare and present a main course and dessert of FOUR (4) covers to be individually plated. A Fonterra NZ dairy product must be used in the dessert as one of the ingredients. Competition Duration: 90 minutes Main served from 60 minutes from start and up to 75 minutes. Dessert served not before 75 minutes and up to 90 minutes Three recipes and two description cards must be supplied for each dish Time: Tuesday 11.30am - Southern Hospitality Kitchen Prize giving: Tuesday 7.00pm at Ellerslie Events Centre

K332 NZ SHELLFISH MAIN - OPEN Sponsored by SOUTHERN CLAMS LTD Prepare and present a main course of FOUR (4) covers to be individually plated and using at least TWO (2) of the following: Littleneck Clams, Queen Scallops or Surf Clams. The dish should represent flavours of New Zealand. Product will be supplied for you on the day. Please refer to the Restaurant Association website for a product list and to arrange samples. Competition Duration: 1 Hour Three recipes and two description cards must be supplied Time: Sunday 3.00pm - Southern Hospitality Kitchen Prize giving: Monday 4.00pm at ASB Showgrounds

Competition Descriptions

K333 COMPLETE CHEF - OPEN Sponsored by NOVA ENERGY This competiton has three parts. Part 1: Mystery Box Hot Entrée - Prepare and present TWO (2) covers TWO (2) recipes and TWO (2) description cards are to be presented on paper supplied, one for the judge’s and one for your own reference. This must be completed within 15 minutes of the hour. Part 2: Mystery Box Main - Prepare and present TWO (2) covers TWO (2) recipes and TWO (2) description cards are to be presented on paper supplied, one for the judge’s and one for your own reference. This must be completed within 15 minutes of the hour. Part 3: Dessert copied as presented on the day - Prepare and present TWO (2) covers A recipe and picture as well as the presented dessert will be available. The problem is that you may not make it to the end! You may well be chopped, sliced and diced! The top eight go through to compete for the main and finally the top six will compete for dessert. Medals and certificates will only be awarded to those who compete in all three courses. FINAL result for the Complete Chef class is dictated by averaging entree, main and dessert results. Full kitchen start of 12 otherwise pro rota. Competition times – Monday - all in Moffat Kitchen Competition Duration Part 1: 1 Hour Part 2: 1 Hour Part 3: 1 Hour Recipe and Description cards see above Entree: 9.00am - Moffat Kitchen Main: 11.30am - Moffat Kitchen Dessert: 2.00pm - Moffat Kitchen Prize giving: Tuesday 4.00pm at ASB Showgrounds

K334 DUCK - OPEN Sponsored by QUACK A DUCK Prepare and present a main course of FOUR (4) covers to be individually plated. Competitors will be provided with ONE (1) whole duck (oven ready, 2.5kg with head and feet on). Breast and legs must be used and additional meat must not exceed 10% of the total pre cooked protein weight. Competitors have to create a complete dish with duck, starch and a suitable vegetable and sauce or jus. Competition Duration: 1 Hour Three recipes and two description cards are to be supplied Time: Sunday 2.00pm - Moffat Kitchen Prize giving: Monday 4.00pm at ASB Showgrounds

K335 CHEF OF THE YEAR THEORY Sponsored by the RESTAURANT ASSOCIATION OF NEW ZEALAND This is a compulsory class for New Zealand Chef of the Year 2013 and may only be entered as such The test will be based on THIRTY (30) questions that will be in written form in a closed room. They will be based on kitchen management, costing, food safety and hygiene. Competition Duration: 1 Hour Time: Monday 8.45am – Meet in Reception Monday 9.00am – Test starts – Upstairs room Prize giving: Tuesday 7.00pm at Ellerslie Events Centre

21years

Competition Descriptions

FRONT OF HOUSE (RESTAURANT SERVICE) - TRAINING

R400 TABLE SETTING, CLEARING & CRUMBING DOWN - TRAINING Sponsored by NEW ZEALAND MANAGEMENT ACADEMIES This is a compulsory class for New Zealand Training Food & Beverage Service Person of the Year 2013 This competition will be divided over TWO (2) individual disciplines Part 1: Prepare a standard full table d’hôte restaurant setting including; water and white wine glasses, cruets and butter dishes for FOUR (4) covers (including the butter in a shape of your choice). The preparation of a bud flower arrangement and your choice of serviette fold to be included. A 900mm square table, FOUR (4) chairs, trestle table and hot water will be provided. Competitors are to supply all other equipment. Part 2:

Greet guests, seat and napkin, remove entree cutlery. Serve FOUR (4) empty cold main course plates. Guests to place knife and fork on plate as though they have finished eating (head judge will explain this to guests before seating). Competitors are then required to clear the table and prepare it for the service of a dessert. This is to include the clearing of “dirty” main course, side plates, cutlery, glasses, cruet and butter, crumbing down skill must be shown and preparation for the service of dessert. Guest at this point will be asked to leave the arena at the end of the allocated time.

Competition Duration Part 1: 30 minutes Fifteen minutes will be allocated to judging a final set table in between Part 1 and 2 Part 2: 15 minutes Time: Sunday Heat 1 – 9.00am - White Tick Restaurant Sunday Heat 2 - 10.15am - White Tick Restaurant Prize giving: Sunday 4.00pm at ASB Showgrounds

R401 BARISTA – TRAINING Sponsored by THE COFFEE CLUB – “The Barista Series‘’ This is a compulsory class for New Zealand Training Food & Beverage Service Person of the Year 2013 There are two parts to this competition. Part 1: Mise en place of espresso machine and set up of any additional equipment Part 2: Prepare and present the following beverages. • TWO (2) Single espresso • TWO (2) Double shot latte • TWO (2) Single flat white This competition will be judged under the World Barista Rules. Registered competitors will be given a list of equipment and ingredients available, competitors to supply any other requirements. Competition Duration Part 1: 5 minutes Part 2: 20 minutes Time: Sunday from 1.30pm - final heat times will be advised after close off date - Meadow Fresh Restaurant Prize giving: Monday 4.00pm at ASB Showgrounds

Competition Descriptions

R402 WINE & BEVERAGE SERVICE - TRAINING Sponsored by NORTH SHORE INTERNATIONAL ACADEMY This is a compulsory class for New Zealand Training Food and Beverage Service Person of the Year 2013 and Young Somm Class R403 There are two parts to this competition. Part 1: Mise en place Part 2: Seat FOUR (4) guests and serve the following to the FOUR (4) guests and ONE (1) for judges table • A bottle of water • A bottle of white wine • A bottle of sparkling wine Judges glasses will be located on a side table. Competitors will be judged on not only technical skill, but also their ability to discuss, with guests at the table, attributes and background on the beverages served. Table, chairs, all wines and water will be supplied. Competitors to supply all glassware and equipment required for this class. Competition Duration Part 1: 10 minutes Part 2: 20 minutes Time: Tuesday 9.00am - White Tick Restaurant Prize giving: Tuesday 4.00pm at ASB Showgrounds

R403 YOUNG SOMM – TRAINING Sponsored by the RESTAURANT ASSOCIATION OF NEW ZEALAND There are three separate parts to this competition. Part 1: Theory test completed online Part 2: Wine list and oral questions Part 3: Enter R402 All THREE (3) parts must be entered to be eligible for the overall prize and title of YOUNG SOMM. Part 1:

Theory Test completed online – New Zealand Focus 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 would typically be available will also be included. Wine and food harmony will also be tested. You have up to three attempts on the test with the highest mark counting. Each attempted test must be finished within 30 minutes.

Part 2:

Written evaluation of TWO (2) wines from New Zealand AND FIVE (5) oral questions regarding the wine list at your place of employment. All competitors will need to submit a copy of their current wine list and food menu (dinner service) as this is what your test will be based on. You will be tested on a series of questions covering anything from winemaker, to the blend, location of grapes, history about the product and/or brand and wine and food recommendations will be sought.

Part 3:

By entering Class R403 you will be also entering Class R402. (Must obtain at least a BRONZE)

Once a registration form has been received, instructions along with a pass code will be sent to you to enter the theory test. Competition Duration Part 1: Online test – 30 minutes Part 2: 20 Minutes Wine evaluation; 5 minutes oral questions Part 3: As per Class R402 Time: Part 1 – On line, prior to competition Part 2 - Monday 2.00pm – Upstairs room Part 3 - Tuesday 9.00am - White Tick Restaurant Prize giving: Tuesday 4.00pm at ASB Showgrounds

21years

Competition Descriptions

FRONT OF HOUSE (RESTAURANT SERVICE) - OPEN

R420 BARISTA – OPEN Sponsored by THE COFFEE CLUB – “The Barista Series‘’ This is a compulsory class for New Zealand Service Professional of the Year 2013 Part 1: Part 2:

Mise en place. Checking the espresso machine & set up of any additional equipment Prepare & present the following beverages: • FOUR (4) Single espresso. • FOUR (4) Double shot latte • FOUR (4) Single flat white.

Registered competitors will be given a list of equipment and 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. Competition Duration Part 1: 5 minutes Part 2: 15 minutes Time: Sunday from 9.00am final heat times will be advised after close off date - Meadow Fresh Restaurant Prize giving: Sunday 4.00pm at ASB Showgrounds

R421 NZ WINE SERVICE KNOWLEDGE and FOOD MATCHING - OPEN Sponsored by SERVICE PROFESSIONALS ASSOCIATION OF NEW ZEALAND This is a compulsory class for New Zealand Service Professional of the Year 2013 Part 1: Part 2: Part 3:

Mise en place Seat FOUR (4) guests • Serve bottled water • Serve a bottle of sparkling wine • Serve a bottle of white wine The above must also be served to ONE (1) judge. Judges glasses will be located separately on a side table. Competitors will be judged on technical skill, ability to discuss wines with guests at the table, attributes and background on the beverages served. Table, chairs, wines and water will be supplied. Tasting THREE (3) wines will be tasted blind and competitors will identify and suggest a food match for each wine. Wine will be any combination of white, method champenoise or dessert wine

Competition Duration Part 1: 15 minutes Part 2: 15 minutes Part 3: 30 minutes There will be a FIVE (5) minute break between part two and part three. This break is still under competition rules, therefore no conferring. Time: Sunday 3.15pm - White Tick Restaurant Prize giving: Monday 4.00pm at ASB Showgrounds

Competition Descriptions

R422 TABLE SERVICE - OPEN Sponsored by CARLTON PARTY HIRE This is a compulsory class for New Zealand Service Professional of the Year 2013 Part 1:

Prepare a standard full table d’hote restaurant setting including: water and wine glasses, cruets and butter/oil dish for FOUR (4) covers. Meal based on entree, main and dessert. A 900mm square table, FOUR (4) chairs, trestle table, white cloth, hot water and ice will be provided. Competitors are to supply all glassware, cutlery, cruet, butter / oil dish, cups, saucers and equipment for the service of coffee and any service equipment. Bread, butter / oil and Caesar Salad ingredients must also be supplied by the competitor. White plates will be provided for the entrée, main and dessert. These must be returned at the end of the competition to the organisers.

Part 2:

Greet guests and seat

Part 3: Competitors must serve an aperitif, a bottle of wine with the main course and a liqueur coffee after dessert. The entrée is a Caesar Salad. A recipe for the Caesar Salad will be sent to all competitors, which must be adhered to. The salad must be made up in view of the guests, and silver served as the entree. The salad can be made on either a “Gueridon”, a trolley supplied by the competitor or by utilising a side table provided. The main course will consist of a protein, starch, vegetables and sauce and plated. Dessert will be a cold dish and plated. Menus will be on A4 white card and will be provided by the organisers on the day. All wines, aperitif and ingredients for the Caesar Salad must be provided by the competitor. The organisers will provide all guests. Competition Duration 2 ½ Hours Part 1: 20 minutes - Mise en place and set-up Part 2: 10 minutes - Greet and seat guests Part 3: 2 Hours for service Time: Tuesday 12.45pm – White Tick Restaurant Prize giving: Tuesday 7.00pm at Ellerslie Events Centre

21years

Competition Descriptions

R423 TOP SOMM – OPEN Sponsored by the RESTAURANT ASSOCIATION OF NEW ZEALAND This is a competition for hospitality professionals currently employed in a licensed café, restaurant, and hotel or specialised off-licence. There are four separate parts to this competition. Part 1: Theory test completed online Parts 2, 3, 4: are all held at ASB Showgrounds Part 2: Wine list and beverage list knowledge Part 3: Wine tasting Part 4: Service All FOUR (4) parts must be entered to be eligible for the overall prize and title of Top Somm. Part 1:

Theory Theory Test completed online. 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 would typically be available will also be included. Wine and food harmony will also be tested. You can have up to three attempts on the test with the highest mark counting; each test must be finished within an hour.

Part 2:

Wine list and beverage list knowledge All competitors will need to submit a copy of their current wine list and food menu (dinner service) as this is what your test will be based on. You will be tested on a series of questions covering anything from winemaker, to the blend, location of grapes, history about the product and/or brand and wine and food recommendations will be sought.

Part 3:

Wine Tasting SIX (6) wines will be served blind – THREE (3) red and THREE (3) white. Competitors are given 60 minutes to write a summary of each wine and in doing so draw conclusions as to the grape variety (or blend), possible country of origin, likely vintage and level of quality. This will be part multiple choice and part written. Multiple choice questions are worth 30% of any one wine tasted with the majority of the marks assigned to the sommeliers specific ideas about each wine.

Part 4:

Service Competitors will be required to demonstrate technical and selling skills for judges. This may include presenting, opening and pouring wines (red, white, rose or sparkling wine), tray service skills, wine and food pairing and selling beverages through recommendation.

Once a registration form has been received, instructions along with a pass code will be sent to you to enter the theory test. Competition Duration Part 1: Online test – 1 Hour Part 2: 20 Minutes Part 3: 1 Hour Part 4: 15 minutes per candidate Time: Sunday 10.00am – Upstairs Room Prize giving: Monday 4.00pm at ASB Showgrounds

Goodman Fielder Foodservice 0800 496274 www.getfood.co.nz

Competition Descriptions

FRONT OF HOUSE COCKTAIL - TRAINING C500 CLASSIC COCKTAIL - TRAINING Sponsored by HANCOCKS This is a compulsory class for New Zealand Training Food and Beverage Service Person of the Year 2013 There are three parts to this competition. Using a range of Hancocks spirits and liqueurs as key components, produce and serve: Part 1: Mise en place Part 2: Produce TWO (2) glasses of each of the following classic cocktails. Total FOUR (4) glasses TWO (2) Vodka Martini and EITHER TWO (2) Cosmopolitan or TWO (2) Bloody Mary. Part 3: Each competitor will be asked a cocktail related question. All ingredients and garnishes are to be supplied by the competitor. Competition Duration Part 1: 5 minutes Part 2: 15 minutes Part 3: 2 minutes Time: Monday from 10.45am final heat times will be advised after close off date - Meadow Fresh Restaurant Prize giving: Monday 4.00pm at ASB Showgrounds

C501 ORIGINAL / INNOVATIVE COCKTAIL - TRAINING Sponsored by HANCOCKS There are three parts to this competition. Using a range of Hancocks spirits and liqueurs as key components, produce and serve: Part 1: Mise en place Part 2: Produce TWO (2) glasses of an original or innovative cocktail you will be required to verbally identify a target market for your cocktail & demonstrate knowledge of the ingredients & process. All ingredients and garnishes are to be supplied by the competitor. Competition Duration Part 1: 5 minutes Part 2: 15 minutes Two recipes and description cards for the original or innovative cocktail must be supplied Time: Tuesday from 10.45am final heat times will be advised after close off date - Meadow Fresh Restaurant Prize giving: Tuesday 4.00pm at ASB Showgrounds

Competition Descriptions

FRONT OF HOUSE COCKTAIL - OPEN C520 CLASSIC COCKTAIL - OPEN Sponsored by HANCOCKS This is a compulsory class for New Zealand Bartender of the Year 2013 and Service Professional of the Year 2013 There are three parts to this competition. Using a range of Hancocks spirits and liqueurs as key components, produce and serve: Part 1: Mise en place Part 2: Produce TWO (2) glasses of each of the following Classic Cocktails. Total FOUR (4) glasses TWO (2) Margaritas and Either TWO (2) Old Fashioned or TWO (2) Manhattan All ingredients and garnishes are to be supplied by the competitor. Competition Duration Part 1: 5 minutes Part 2: 15 minutes Time: Monday from 12.45pm final heat times will be advised after close off date – Meadow Fresh Restaurant Prize giving: Tuesday 4.00pm at ASB Showgrounds

C521 ORIGINAL / INNOVATIVE COCKTAIL - OPEN Sponsored by HANCOCKS This is a compulsory class for New Zealand Bartender of the Year 2013 Produce and present TWO (2) glasses of ONE (1) original / innovative cocktail using a range of Hancocks spirits as key components. Hancocks spirits will be supplied. All ingredients and garnishes are to be supplied by the competitor. You will be required to verbally identify a target market for your cocktail and demonstrate knowledge of the ingredients and process. Competition Duration: 15 minutes Two recipe cards & a name for the cocktail are to be supplied Time: Monday from 3.15 pm final heat times will be advised after close off date – Meadow Fresh Restaurant Prize giving: Tuesday 4.00pm at ASB Showgrounds

C522 BARTENDER OF THE YEAR PRODUCT KNOWLEDGE Sponsored by HANCOCKS This is a compulsory class for New Zealand Bartender of the Year 2013 and may only be entered as such Part 1: Part 2:

THIRTY (30) industry and product related questions Identify EIGHT (8) basic spirits or liqueurs from the Hancocks Spirits and Liqueurs range.

Competition Duration Part 1: 30 minutes Part 2: 30 minutes Time: Tuesday 2.30pm – Upstairs Room Prize giving: Tuesday 8.00pm at Ellerslie Events Centre

21years

Proud to support chefs reaching their culinary goals Sponsors of the 2013 Training Excellence Award and the Mystery Box â&#x20AC;&#x201C; Open Award

www.gilmours.co.nz

Competition Descriptions

2013 OF THE YEAR CLASSES NOTE: In the following classes: NZ Chef of the Year, NZ Service Professional of the Year, NZ Commis Chef of the Year, NZ Pastry Chef of the Year, NZ Training Food and Beverage Service Person of the Year and Bartender of the Year, competitors must compete in all classes stated.

Y600 NEW ZEALAND COMMIS CHEF OF THE YEAR 2013 Sponsored by the NEW ZEALAND CHEFS ASSOCIATION This is a triathlon event judged on a variety of skill sets. The winning entries in this class will have displayed ingenuity and creativity with New Zealand produce. Competitors are required to compete in the following three classes. Class S101 Hot Main – Training Class K302 Salmon – Training Class K303 Dessert – Training (It should be noted that you may only use the same protein or dish once. No repeat use of dishes between classes.) Prize giving: