Teams or individuals must compete in the two specified categories:
Meat • Flour.
• Meat category will consist of equal weight legs of lamb with potatoes, carrots
and onions - supplied by The Organisers. Any additional herbs, spices etc. must
be supplied by The Competitor.
Choice of dish e.g. roast, curry, stew etc. is the decision of The Competitor.
• Flour category will consist of equal weight of plain flour supplied by The Organisers.
Finished presentation dish is the decision of the competitor.
Competitors are required to prepare dishes in the two categories over two consecutive days.
Meat on one day, flour the other (to be decided by The Organisers)
All hot coals and individual cooking sites will be provided and sites
allocated to competitors by The Organisers. Everything must be cooked in a Camp Oven or Bedourie (camp ovens are cast iron while a bedourie is made from pressed steel) Kettles, above ground cooking devices will not be permitted.
At a set time, competitors will be asked to present a cooked single, plated dish to the judging area.
Judging will be carried out by an independent non - competing panel of judges.
Criteria for judging will be at the discretion of the Judging Panel and no correspondence will entered into.
Prizes will be awarded in several categories - to be announced on the day.
Closing date for entries is Friday before event
All Competitors must sign on by 11 am Saturday of event
at the Blinman Hotel and collect their Tucker Bag .