How the challenge works
The challenge is to get outside and hunt, gather, forage, grow or fish for local wild food and create a unique dish or beverage to enter for judging on the day.
1. Source your wild ingredients
Dive, fish, forage, hunt, barter, gather.
More effort = More points.
More local ingredients = More points.
Shuck, slice, marinate, chop, smoke, bake, grill, ferment, pickle, distil, brew.
More creativity and unique flavour = More points.
3. Tell us about it
Write a story about your dish - what happened on your culinary adventure? Ingredients? Inspiration?
4. Present your dish and story for judging
Mawera Karetai and a panel of three guest judges will judge your entry based on effort, taste, ingredients and presentation; each marked out of ten.
Previous guest judges have included: Peter Peeti, Shannon Patangata, Maurice Lees, Anne Thorpe, Virginia Jeeves and Owen Boynton (Toa Hunter Gatherer).
PRE-REGISTER BEFORE 31 JANUARY 2020 AND RECEIVE A GOODY BAG,
COURTESY OF OUR SPONSORS
GREAT PRIZES TO BE WON!
Cooking competition times
Registrations open from 2-4pm
Kids challenge closes 4 pm - Prizegiving 5.30 pm
Adults challenge closes 5 pm - Prizegiving 6.30 pm
Entries are all judged by the same criteria and then judges work out a winner for each category. You do not need to enter a particular category to win.
Department of Conservation Best Kai Māori
Bay of Plenty Regional Council Best Pest
Best from the water
Best from the forest and land
Best use of local Ingredients
Hemingway Award - Best Story
Caroline Johnstone award - most intriguing
Children's Categories (5 - 15) - Children under 16 years are judged in their own categories.
Children’s Grand Prize
Best Junior (5 to 11 years)
Best intermediate (12 - 15)
Best Group entry
Children's Best effort
Children's Best story
There are also lots of awesome spot prizes!
Got a question?