Who are we?

The Australian Culinary Federation Victoria (ACFV) and naming sponsor, Fonterra Foodservices along with major sponsors Moffat Australia, TABASCO®, Meat & Livestock Australia and Crown Casino will be presenting the ‘Australian Culinary Challenge Victoria’ in conjunction with Fine Food and Hotel Australia at the Melbourne Convention & Exhibition Centre from 13th – 16th September 2010. Once again this premier culinary event will attract the best chefs from the finest institutions all over Australia. They will be drawn to the event by over $25,000 worth of prizes, our continuing commitment to culinary excellence, our regular live competitions and our new events.

This year we are putting together a kitchen competition program to excite and stimulate the creative spirit in chefs and apprentices in Melbourne, with the support of our naming sponsor Fonterra Foodservices.

This year the Fonterra Foodservices competition restaurant will open for lunch-time service on each of the 4 days of the Challenge. Twelve teams, three each day, will compete for the first prize of $10,000! Each team will produce a magnificent two course meal; the restaurant will be serving 96 lucky diners each day. The head chef from each team will create a menu that includes the use of
Mainland Cream Cheese or
Anchor Cooking Cream and
one other Fonterra product in their dishes as they attempt to win the ultimate prize. The second Fonterra product will be selected from:
Western Star Butter
Perfect Italiano Parmesan

Each dish will be judged by an impartial panel of experienced chefs from around the globe. The winner of the Fonterra Foodservices Culinary Challenge will join the ranks of past winners such as The Point in 2008, headed by Scott Pickett and Team Western Australia in 2006, headed by Shane Keighly. The winning team will be announced at the Australian Culinary Challenge Awards.

This year sees four new events on the challenge program.

The Aquanas Australian Pastry Cup will be run to find the best pastry chef in Australia. Chefs compete in four classes, live desserts, salon desserts, petit fours/pralines and sweet buffet centre piece.

The La Cimbali Barista Cup will run each day and is open to junior and senior baristas from fine dining, cafes and coffee schools. Latte art, signature coffee beverages and excellent espresso coffee is the order of the day. Included her is the Gun Barista Competition, finding the fastest barista in town.

The MLA Butchers Cup gives apprentice butchers the opportunity to compete in a public arena, showing off their skills and incorporating TABASCO® Chipotle sauce or a Flavour Makers seasoning.

Table service at the Fonterra Restaurant will be provided each day by competing TAFE colleges from across Victoria. They will be in the running for the Front of House Competition and will be judged by industry experts.

Every afternoon sees the live challenges continue.
The TABASCO®/MLA Beef and Lamb Live Challenge
The Aquanas/King Salmon Seafood Live Challenge and the
Poultry Live Challenge

The event winners will be announced at the Australian Culinary Challenge Awards, including the winner of the Fonterra Foodservices Restaurant Challenge, the Pastry Cup and the Chef of the Year. Chef of the year will join the ranks of previous winners such as Matt McBain; Executive Chef from Southern Golf Club.

For more information including competition registration and bookings in the Fonterra Foodservices Competition Restaurant visit www.australianculinarychallenge.com.au or contact the 2010 Event Manager, John Long on john@australianculinarychallenge.com.au