Entry Form

Conditions of Entry

• Entry fee: $75 per site.
• The entry fee allows one person or a team (up to a maximum of 5) to compete in the chosen category.
• All teams will be given equal quantities (by weight) of lamb or beef, carrots, onions and potatoes. These ingredients MUST be used, but you can add anything else to your creation, e.g. spices, other vegetables, etc. You must not use pre-prepared stocks or sauces.
• Teams must advise if they prefer to cook with lamb or beef (on the entry form). Note: if one type of meat runs out, the organisers reserve the right to determine which type of meat competitors must use.
• All dishes must be cooked in a cast iron camp oven or a pressed steel Bedourie. You may use any part of these, e.g. lid, upturned oven, etc. but you may not use any other vessel. (It’s permissible to boil water in a billie).
• Hot coals will be provided by the organisers, as needed.
• Competitors are given a specific time limit to compete in and present the final result to the judges, which MUST be one plate of food. NOTHING else! No wine, no chopping boards, no desserts on the side, etc.
• Judging will be at the discretion of the judging panel
• Prizes will be awarded at the end of the judging session
• There are a limited number of entries available. An entry will be deemed confirmed upon receipt of the entry fee.
• Closing date for entry will be no later than 2 days before the event.
• All competitors must be at the The Redesdale for a pre-event briefing by 9.30am, Saturday 6th November 2010.
• Strictly no dogs allowed in the cooking area.

Please note: due to license regulations only alcohol intended for cooking purposes will be allowed on site. All other alcohol must be procured through the vendors on the day. Glasses are not to be used in the cooking arena.