Let's Cook: early bird

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Thursday, May 13, 2010

An early bird winner

Congratulations to Michele of Mooroolbark who has won an early bird prize, a copy of the Allan Campion and Michele Curtis book In the Kitchen: more than 1000 recipes for every day. Michele submitted our very first entry.

There's still time to get your entries into the Let's Cook competition.

Download the entry form (PDF 306KB 2 pages)

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Judges

Ann Creber
Ann Creber is one of Melbourne’s most knowledgeable and passionate foodies. She is also an acclaimed author, food writer, food stylist, restaurant reviewer and food consultant.

Ben Higgs - @BenHiggs
Ben spent many years at some of Victoria’s best restaurants including 2nd chef at Eleanor’s Restaurant at the exclusive five star luxury hotel, Chateau Yering in the Yarra Valley. In 2003, Ben achieved his dream to own and operate his own restaurant, purchasing Wild Oak.

Lucy Rushbrooke (Malouf)
In 1998 Lucy Malouf traded in her life as a Wall Street analyst to pursue her passion for food by marrying a chef and becoming a waitress. Although neither of these moves proved successful in the long run, they were the starting point for her new career as a food and travel writer.

Celebrity chefs

Allan Campion
Life as a chef has taken Allan all over the world, but he has made Melbourne his home and his passion. Together with his co-author Michele Curtis he produces the annual Foodies Guide to Melbourne, the Foodies Diary and is the author of In the Kitchen which is packed full of fabulous recipes. His Melbourne food tours and his cookery classes are eagerly sought after by locals and tourists alike.

Scott Pickett
Scott Pickett showed an early flair for cooking and at age 18 he won three gold medals at the Salon Culinaire. Scott has some of Melbourne’s most successful restaurants in his food biography, Restaurant Paul Bocuse, Langton’s Restaurant and Wine Bar, Brasserie by Phillipe Mouchel, Ondine, and Matteo’s. Add to these a three year stint in London at The Strand Restaurant in Mayfair and you have a style which has led to numerous awards. Scott is currently the executive chef at The Point Restaurant in Albert Park.

Greg Malouf
Born in Melbourne of Lebanese parents Greg Malouf has worked in both Europe and Asia. Back in Melbourne he made O’Connell’s restaurant a byword for excellence becoming a major name in Melbourne food circles. Since 2001 he has been Executive Chef at Mo Mo’s, and runs his own consultancy firm Malouf’s Mezza. With his former wife Lucy Malouf Greg is the author of 4 books Arabesque, Moorish, Saha and Turquoise. In 2009 his Veiled Quail was the Age Good Food Guide’s dish of the year.

Rules

The competition is open to all Victorian residents.

Finalists must be prepared to meet the cost of travelling to Bayswater to The Good Guys Store, Canterbury Road, Victoria for the cook-off on Saturday 26 June 2010.

Entrants must be 18 years of age or older.

Employees of Eastern Regional Libraries and their families and sponsors of the competition are not eligible to enter.

Food professionals are not eligible to enter.

Entrants must be prepared to assist a celebrity chef prepare and cook their recipe at The Good Guys, Bayswater Saturday 26 June 2010.

The judges will solely determine the winners of the competition, based on originality, ease of preparation and creativity.

The judges’ decision will be final and no correspondence will be entered into.

Participation constitutes full agreement to the official rules of the competition and judges decisions which are final and binding to all matters related to this contest.

All entries submitted may be featured in a publication following the closure of the competition.

Eastern Regional Libraries reserves the right in its sole discretion to disqualify any entry which does not comply with Official Rules.

Eastern Regional Libraries reserves the right to: (a) use entrant’s name and likeness and publish all entries submitted, (b) alter, amend, edit or change entries prior to publication and (c) use, publish, reproduce, alter, amend and copyright for purposes of a publication without further compensation, unless prohibited by law.

Recipe guidelines

Recipes must be developed for a main course, must be original and take no longer than one hour to prepare, cook and serve.

All ingredients must be listed, together with exact flavours/measurements/weights (in standard metric measurements).

Complete preparation instructions must be given including specific types and sizes of any cooking equipment used.

Each recipe must be an original recipe, created by the entrant, and one that has not previously been published nor won a prize or award.

What is an original recipe?
A recipe will be defined as original if it has three significant changes in ingredients or preparation steps from a previously published recipe.

Thursday, May 13, 2010

An early bird winner

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