Teams will be notified of their acceptance within one (1) week of the ACF office receiving the entry form.

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2 Page 3 Overview 4 Competition 5 Judging 6 Fixed Equipment 7 Small Equipment 8 Miscellaneous Equipment 9 Hygiene & Food Safety Guidelines 11 Ingredients List 13 Templates for Recipes, Menu description, Order Form 14 Map ICC Sydney & Access Points 17 Map Ultimo 18 Terms & Conditions 19 Entry Forms 23 Payment Details & Entry Check List 24 Accommodation Reimbursement Form 2 P a g e

3 Restaurant Challenge Daily Preparation Service Kitchen breakdown 9.30 am-2.00 pm 9.30 am pm 12 noon 2.00 pm 2.00 pm 3.00 pm Nine International, Regional and State teams (9); (3 each day over 3 days) will cook off against the clock to prepare a two (2) course meal for 30 covers in total. $200 entry fee on application - fully refunded post participation in the Restaurant Challenge. Each kitchen team is to consist of one team manager, 2 qualified chefs, (Preferably one pastry chef or chef dedicated to preparing Dessert) and one junior chef (Apprentice/Trainee who has been in industry for less than 3 years; evidence to be provided, all details will be treated as confidential) Teams will be notified of their acceptance within one (1) week of the ACF office receiving the entry form. THERE IS A MAXIMUM OF 9 REGIONAL TEAMS ON A FIRST COME FIRST SERVED BASIS Accommodation The ACF will reimburse international & interstate teams for accommodation to a Maximum of $500. Receipts are to be sent to the office for reimbursement at completion of competition. All food will be supplied by Australian Culinary Federation (from ingredient list supplied) All food prepared by teams will be delivered to the competition area by ACF on the day of competition by 8.00 am. Each team manager is to present on the competition floor to receive their teams prepared food. (ACF scrutineers will require team captain to be available for checking of all food items as per criteria) Equipment will be supplied as per the kitchen Equipment list on pages 6 & 7 & 8 Specialised equipment will be allowed but can only be a total of one metre square, only 2 electrical equipment items will be allowed and must be tagged and tested All front of house service and staff will be supplied by Australian Culinary Federation, this includes beverages, bread rolls and butter. All cutlery and crockery for restaurant service will be supplied by the Australian Culinary Federation Each team is to prepare 30 restaurant plates by two courses. Consisting of (1) one plate for photography, (1) one display plate, (4) Four plates for the kitchen judges. 24 plates will be served to guests including 3 phantom tasting judges. Each team's menu is to be prepared as below, using only the produce listed in the Ingredients list on pages 11 & 12 & A main course consisting of Australian Lamb 2. A Dessert 3. Each team will be required to heat 30 bread rolls supplied for service All teams must supply (3) three portions of a vegetarian option for main course. These are not for judging; vegetarian option for customers only. 3 P a g e

4 Event Day Timeline 8.00 am Access to the venue. ACF will deliver teams prepared food and scrutineers will check all mis en place 8.30 am Competitor entry to the kitchen arena for set up 9.15 am Team briefing by Judges 9.30 am Cooking commences pm Seating 2.00 pm All kitchens must have served and cleared by this time for all food service, 100% rule will apply to this competition. All vegetables & fruits for garnish can be brought in peeled and washed, not prepared, along with mother sauces and basic dough's (all mother sauces and pastries need to be extended). All Mise-en-place will be prepared in the ACF nominated kitchen the day before each team compete. A Mise-en-place time of (4) FOUR hours to weigh and prepared your ingredients will be provided in the preparation kitchen the day before each team compete, NO cooking will be allowed in this time. All food must be selected from the attached sponsors and the ACF pantry list, NO other foods will be allowed, food will be checked on entry, during service and at end of competition, excessive waste will be detrimental to score. Food transport boxes will be provided to transport your team's food from the prep kitchen to the competition. All food MUST be packed by each team in the provided containers with labels of production, it is the responsibility of the team to ensure all food is packed in order to facilitate the two course menu on the competing day Each team's menu description, recipe sheets & food order must be ed to deb@austculinary.com.au on or before 5.00 pm Friday, May 4 th Documents must be submitted in one & on the templates provided for judges' review and sponsor use. If teams DO NOT submit ALL correct documentation by due date they will get a 10% reduction of the total possible score (400 points) Preparation and service must be treated as true a la carte (cooked to order), not pre prepared warm or through service (pre plated). Three tables of ten will be served each course, coordinated by restaurant senior waiter and your team manager. The competition is designed so that pre-cooked food is not advisable as there may be a delay in calling meals away however secondary cuts that are held through cooking are acceptable. The 6 plates for Judges/photograph/display will be taken from the pass at various times during service. Service will commence at 12 noon for a 30 minute seating period. Main course will be called as guests are seated. There will be no waiting for tables to be filled. All guests will be seated by 12.30pm. Dessert will be called as required & all meals must be cleared by 2pm. The team manager will supervise preparation in the offsite kitchen, will be at the competition loading bay at 8am on the day of competition to receive your team's food. On the day team managers are to polish plates, brief the wait staff and call tables away as directed by the restaurant senior waiter. Waiter will also advise kitchen judges who will be monitoring service protocols throughout the competition. No communication between kitchen and senior waiter allowed; all communication is through team manager only All team's must supply and wear their own chefs uniform consisting; Chefs jacket, chef pants, apron, Hat A logo of the regional team and name are acceptable also To be eligible to win, the team needs to meet all criteria and the judges' decision is final. First prize is cash and prizes to the value of $5,000 for the winning team Second Prize $3,000, Third Prize $2,000 4 P a g e

5 Each team starts with 100 points and points are deducted in accordance with the following measurable elements: Mis En Place 10 points Personal Presentation 3 Set up work station 4 Correct Mise en place level 3 Professional Preparation 30 Points Hygiene Practices 5 Technical skills displayed 5 Correct methods of preparation 5 Wastage 5 Efficient utilisation of time/organisation skills 5 Service 5 Presentation 10 Points Suitable temperature 1 Originality/flair 2 Appropriate too class/true to menu description 2 Portion size 1 Clean arrangement & dish 2 Nutritional balance 2 Taste 50 Points Does the major component taste good 6 Balance of textures 6 Does the sauce/garnish taste good 6 Balance of flavours 6 Do the complements add to the taste of the major component 6 Seasoning 8 Is there harmony of flavour combinations in the menu 6 Taste of food preserved 6 Medals will be awarded to the following levels for each Menu Bronze, points Silver, points Gold, points Gold with distinction, 100 points Medals & Trophies & Prizes Will be awarded on Tuesday 29 th May in the afternoon Time & Venue TBC 5 P a g e

6 6 P a g e Each Kitchen: 1 x 6 tray electric combi oven Turbo Fan EC40D5 1 x 6 burner gas oven range with bottom oven RN 8610G 1 x deep fryer with oil supplied (TBC if single or Double) 1 x 2 door upright fridge 1 X twin bath sink 1 X hand wash basin 2 x 600mm x 1800mm prep benches 1 X 600 X 900mm prep bench 3 x 10 amp power point 1 x Polyscience Sous Vide Professional Thermo Regulator on 18 litre bath 1 x Robot coup mixer 1 x Robot Cook 1 x Stick blender 1 x Control Freak' induction plate with 1 c accuracy 1 x Smoking Gun

7 Each Kitchen 30 cm white plates litre pot 1 6lt S/S Sauce Pan 2 4lt S/S Sauce Pan 2 2lt S/S Sauce Pan 2 30 CM Non stick frying pan 2 18 Cm Aluminium pan 2 26 Cm Sauté/Fry Pan Solid Teknics 2 24 CM Deep Fry Pan Solid Teknics 2 24 CM Crepe pan Solid Teknics 1 22cm sauteuse Solid Teknics 2 Chinoise 2 Colander 36cm 2 S/S Mixing Bowls Set of 5 2 Chopping Boards yellow 1 chopping boards white 2 chopping boards blue 2 chopping boards green 2 Chopping boards brown 1 Plastic Trays 3 plastic trays 30 x 40 cm 2 Cooling Racks 40 x 25 cm 2 25 Cm pizza Trays 4 15 cm pizza trays 4 Baking sheet aluminium 34 x Gastro Trays GN 1/1 25mm 4 Gastro Trays GN 1/1 65mm 4 Gastro Trays GN 1/1 65mm perforated 1 Gastro Trays GN 1/2 150mm 2 Gastro Trays GN 1/2 65mm 2 Gastro Trays GN 1/16 100mm 2 Gastro Trays GN 1/9 100mm 2 Measuring Jug 1 Grater 1 Silpat Mat 1 Rolling Pin 1 Large whisk stiff 2 Slotted kitchen spoons 2 Solid kitchen spoons 4 25 cm tongs 2 30 cm tongs ml plastic soup ladle 2 35 cm wooden spoon 2 Small whisks 1 Assorted rubber spatula 1 7 P a g e

8 Cleaning Each Kitchen 1 x Dishwashing detergent, squeeze bottle 1 x scourer 1 x sanitizer squirt bottle 1 x paper towel roll 1 x silicon paper 1 x large gloves 1 x clingwrap 1 x alfoil 1 x Chux 20 x Tea Towels Other Each Kitchen 1 x Cooking Spray 1 x 500g Sea Salt 1 x 500g Ground white/black pepper To share Henkelman Jumbo 35 chamber vacuum machine with assorted sized vacuum bags Blast Chiller Specialised equipment can be brought by competitors on day but must not be any more than one metre square in total volume. 8 P a g e

9 Dress standards Chefs jacket - the chef or team should enter the competition arena wearing a clean white chefs jacket that has been pressed. Chef s normal chef hat is required; baseball cap style will not be accepted Apron - apron length can be determined by the team, and butcher stripe apron can be used, teams must change aprons prior to service. Shoes - a safety style shoe that is non-slip is to be worn. Neckties - are optional. No visible jewellery is to be worn except for a wedding band, ear stud or sleeper. Personal hygiene Male chefs should be clean shaven. Chefs with beards must wear a beard net. Sleeves of chef jackets must not be rolled up past the elbow. Chefs should be clean and showered with good personal hygiene. After shave and perfumes must not be over powering. Food & drink during the competition Industrially bottled and packaged beverages can be consumed in the competition kitchen. Industrially produced and packaged nutrition, like energy bars or gels, can be consumed in the competition kitchen. Prepared and cooked foods, like sandwiches or salads, can only be consumed during breaks and outside the kitchen Food handling requirements Basic principles of Hazard Analysis Critical Control Points (HACCP) adopted for restaurants, must be adhered to. Temperature recording of perishable food items must be recorded when leaving preparation kitchen. Temperature recording of perishable food items must be recorded when entering competition kitchen. Food items to be stored correctly between - 18 C to +40 C. Chefs and teams must wash their hands prior to starting in a competition. Chefs and teams must wash their hands when they change tasks. Chefs must wash their hands on return to kitchen if they are required to leave the competition kitchen for any reason. Food items should be held at 6o C for no longer than 2 hours. Tasting of food must be carried out with disposable single use utensils or utensils that are washed after each tasting. Double dipping into sauces or food items with the same spoon is not acceptable. Food items in transport and stored must be covered with dear plastic or a lid. Gloves can be worn if working with dirty items or items that stain, for example beetroot, etc. Ready To Eat food (RTE) that is not at 60 C should not be handled with bare hands. Should be from a plate, tongs, chop sticks, tweezers or with hands covered with gloves. Gloves do not give an automatic exemption to proper food handling techniques. Once you change the food item, you must change your gloves. Basic spills should be cleaned up immediately. Ensure that knives are kept clean at all times. Storage of food items Food items should be on trays or in containers and covered. When setting up your chiller/refrigeration, ensure items do not drip on items stored below. Food trimmings from your mise-en-place should be kept separate and not mixed together if they are to be used later. [Food trimmings should be identified as well as covered and labelled to avoid crosscontamination. Do not store raw food with cooked food items. 9 P a g e

10 Sanitation Hands to be washed frequently. Hand paper towels to be used for bench wiping and hands. Cloth towels only to be used for hot items. Benches should be sanitized prior to commencing the competition, after each task is completed and at the end of the competition. Cutting boards in PEHD material are preferred and should be clean and have the appropriate colour used for each task the basic colour usage is; green for vegetable, red for meat, blue for fish and brown for cook meats. Otherwise, white is acceptable as a neutral colour for all tasks, cutting boards should not be made of wood. Work areas should always be dear of unnecessary items. These guidelines are an overview of critical points that must be adhered to, breaching hygiene can reflect badly on our professionalism as most competitions are under the watchful eye of the public and media 10 P a g e

11 YOU ARE ONLY TO SELECT INGREDIENTS FROM THIS LIST NO OTHER INGREDIENTS WILL BE ALLOWED Protein You must use both cuts of Lamb in your main Course Lamb Forequarter Rack 4 bone Boneless Lamb Shoulder You may select also one of the following (Not Compulsory) Offal Lamb Liver per KG Lamb Kidneys each Lamb Brains Sponsored Product CHEF Reduced Veal Stock 1litre = 5l stock, 2litres supplied per team MAGGI Coconut Milk Powder Mix NESTLÉ DOCELLO Arctic (White) NESTLÉ DOCELLO Royal (Dark) CARNATION Creamy Evaporated Milk NESTLÉ Sweetened Condensed Milk MAGGI Sweet Chilli Sauce MAGGI Oyster Sauce MAGGI Fish Sauce Allspice Ground Garlic Powder Pure Aniseed Ground Ginger Ground Aniseed Whole Mace Ground Pure Cardamon Pods Green Mexican Corrillos [Extra-Hot] Chili Caraway Seeds Mustard Seeds Black Cayenne Pepper Mustard Seeds Yellow Celery Seeds Nutmeg Whole Chillies Crushed Hot Paprika Golden Red Hungarian Chillies Whole Hot Long Paprika Smokey Chinese Five Spice Pepper Black Kibbled Fine Cinnamon Ground Continental Cassia Pepper Black Whole Cinnamon Quills Pepper Szechuan Whole Cloves Ground Pepper White Ground Cloves Whole Pepper White Whole Coriander Ground Peppercorns Green Freeze Dried Coriander Seeds Peppercorns Pink Cumin Ground Pimento Whole Cumin Seeds Poppy Seeds Cumin Seeds Black Sesame Seeds Dill Seeds Sesame Seeds Black Fennel Seeds Star Anise Whole Fenugreek Seeds Sumac Garamasala Turmeric Ground 11 P a g e

12 Pantry List Pulses and grains Nuts Eggs and Dairy Beans Black Eye Almond Flaked Eggs 55gm Filler Beans Cannellini Almond Meal Ground Milk Chick Peas Almonds Flaked Sour Cream Green Du Puy Lentils Almonds Raw Natural Crème Fraiche Caranorli Rice (Risotto) Cashews Unsalted Ricotta Cheese Rice Jasmine Coconut Desiccated Shredded Parmesan Rice Sushi Coconut Shredded Shaved Parmesan Rice Wild Hazelnuts Whole Anchor Culinary Cream Cous Cous Peanuts Unsalted Butter Red Quinoa Pine Nuts Unsalted Butter Pistachio Nuts No Shell Cream Cheese Walnut Half Pouring Cream Sauces and Pastes Char Sui Sauce Sugar Fish Sauce Dried Fruits Palm Sugar Hoi sin Apricots Dried Turkish Sugar Brown Sauce Oyster Currants Sugar Caster Sweet Chilli Figs Dried Sugar Icing Pure Sambal Olek Prunes Pitted Syrup Golden Plum sauce Raisins Syrup Maple Paste Green Curry Paste Red Curry Oils and Vinegars Pastries Coconut Cream Vegetable Oil Pastry Filo Mirin Extra Virgin Olive Oil Pastry Puff Peanut Butter Crunchy Vinegar Sherry Wrapper Won Ton Red Currant Jelly Vinegar Balsamic Tomatoes crushed small Vinegar Red Wine Other Tomato Paste Vinegar White Wine Pickled Ginger Sauce Tabasco Vinegar Chinese Black Seaweed Sheets Sauce Worcestershire Salt Table Mustard Dijon Flours & Crumbs Sesame Seeds Mustard Mild English Besan Chick Pea Flour Anchovies Red Miso paste Plain Flour Gherkins Shrimp paste Self Raising Flour Cucumbers Dill Horseradish Cornflour Capers Tamarind Puree Rice Flour Sundried Tomato Lemons Preserved Polenta Rice Paper Honey Breadcrumbs Cocoa Powder Vanilla Bean Paste Panco Crumb Asian Shallot Dried Shitake Mushrooms Red Spoon Company Olives Kalamata Jumbo Xanthan gum Alcohol Bread white toast slice Gellan powder Port Sour dough loaf Alginate powder Red Wine Calcium chloride White Wine Gelatine Leaf Dry Vermouth Dried Liquorice Kahlua Beetroot powder Triple Sec 12 P a g e

13 Fruit Vegetables, Herbs & Flowers Garlic Bulb Micro Herbs Specify Punnet Pear Ea. Ginger G Basil Bunch Red Delicious ea. Shallots G Borage Flowers Punnet Granny Smith ea. Brown Onions ea. Chervil Bunch Grapefruit ea. Red Onions ea. Chives Bunch Avocados ea. Leeks Medium ea. Continental Parsley Bunch Rhubarb G Baby Leek Pencil ea. Coriander Bunch Lemon ea. Curly Parsley Bunch Limes ea. Curry Leaves Punnet Oranges ea. Beetroot Baby Red Bunch Dill Bunch Strawberries Pun Beetroot Large ea. Edible Flowers Punnet Abalone Mushrooms Pun Beetroot Yellow ea. Kaffir Lime Punnet Enoki Mushrooms Pun Baby Turnip Bunch Marigolds Punnet Button Mushrooms G Parsnip Large ea. Marjoram Bunch Swiss Brown Mush G Dutch Carrot Bunch Mesculin G Shitake Mushrooms Pun Carrots Medium ea. Micro Lemon Balm Punnet Field Mushrooms G Celeriac ea. Midnight Shoots Corn Punnet Swede ea. Mint Bunch Cauliflower Head ea. Turnip ea. Nasturtium Leaves Punnet Broccoli Head ea. Jerusalem Artichokes ea. Oregano Bunch Brussel Sprouts G Rosemary Bunch Celery Bunch ea. Sage Bunch Corn Cob ea. Baby Bok Choy Bunch Bunch Tarragon Bunch Eggplant ea. Chinese Cabbage ea. Thyme Bunch Capsicum Green ea. Daikon Radish ea. Vietnamese Mint Bunch Capsicum Red ea. Long Hot Chillies ea. Zucchini Flower ea. Cherry Tomatoes Pun Green Zucchini ea. Roma Tomatoes ea. Fennel Baby ea. Yellow Pear Tomato Pun Kipfler Potatoes G Fresh Peas G Continental Cucumber ea. Binjte Potatoes G Green Beans G Red Radish Bunch Chat Potatoes G Green Kale Bunch Rocket G Desiree Potatoes Large G Snow Peas G Snow Pea Shoots Pun Yellow Flesh Potato G Red Cabbage ea. Endive Baby Curly Washed Sweet Potato G Savoy Cabbage ea. ALL menus & recipes are to be submitted typed ONLY on ACF Restaurant Challenge Templates as a typed WORD document (DO NOT PDF) & the Pantry order sheet must be completed in the units stated & submitted typed as an EXCEL spreadsheet. Failure to do so may mean you will not get all your ingredients or the incorrect quantities. Click on links for these documents, they will download to your computer to open Menu Description Template Main Course Recipe Dessert Recipe Template Pantry Order Sheet CLICK HERE CLICK HERE CLICK HERE CLICK HERE 13 P a g e

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16 Located in the heart of Darling Harbour, ICC Sydney is easily accessible by public transport, including light rail, ferry and train and is only a 10 minute walk from Central and Town Hall train stations. Secure car parking is available and conveniently located within the Darling Harbour precinct. ICC Sydney has multiple public access points with step-free access to every entertainment, exhibition and conference venue P a g e

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18 The Australian Culinary Federation reserves the right to rescind, modify or add to any of the rules and regulations and its interpretation of these will be final. Further, the ACF reserves the right to limit the number of entries per class or to cancel any class should there be a need to do so. In such circumstances all entry fees would be fully refunded. Chair of Judges Competitors seeking clarification on any part of the rules of this competition are advised to contact The ACF Office deb@austculinary.com.au by & they will respond by with any rule clarification No verbal contact will be considered. Please keep a copy of all correspondence. Making your Entry Please complete the entry form for the "Restaurant Challenge 2018'' The completed entry form must be submitted with full registration costs (please do not send cash). The FULLY completed forms with registration fees must reach the Australian Culinary Federation Head Office no later than 15 th April Incomplete entries will NOT be processed. Acceptance of entries will be on a "first come first served" basis for all live events inducting the " This is due to kitchen availability & the scheduling thereof. Submission of a completed entry form with fees included constitutes acceptance of the conditions and terms of The ACF Restaurant Challenge. Permission to give your team contact information name & to ACF sponsors of the event Risk: All risk and liability will be removed from the management committee jointly or individually and the committee will not take responsibility for loss or damage of any nature associated with The Restaurant Challenge or Foodservice Australia Contact Deb Foreman, Secretary / General Manager deb@austculinary.com.au Code of Conduct The Australian Culinary Federation expect all competitors to follow the Australian Culinary Federation Code of Conduct. Sponsors and Supporters The Australian Culinary Federation would like the thank the sponsors who support of this event 18 P a g e

19 The entry form is to be completed in FULL for all team members, please write clearly. The application to be accompanied by a photograph of the team in chef uniform. & photo ID of junior member. If any of the documentation is missing the application will be deemed incomplete & will not be processed. Team Name Team Manager Details First Name Address Surname City State Postcode Mobile Home Work Emergency Contact Name Relationship Phone Number Medical Conditions Employment Details Your Title Company Address City State Postcode Phone Brief Bio Signed Date 19 P a g e

20 Team Chef Details First Name Address Surname City State Postcode Mobile Home Work Emergency Contact Name Relationship Phone Number Medical Conditions Employment Details Your Title Company Address City State Postcode Phone Brief Bio Signed Date 20 P a g e

21 Team Pastry Chef Details First Name Address Surname City State Postcode Mobile Home Work Emergency Contact Name Relationship Phone Number Medical Conditions Employment Details Your Title Company Address City State Postcode Phone Brief Bio Signed Date 21 P a g e

22 Team Junior Chef Details First Name Date of Birth Address Surname City State Postcode Mobile Home Work Emergency Contact Name Relationship Phone Number Medical Conditions Employment Details Your Title Company Address City State Postcode Phone Brief Bio Signed Date ** A photocopy of the junior team member ID to be submitted with documentation. 22 P a g e

23 Bank Deposit Bank NAB Address 330 COLLINS STREET, MELBOURNE, VICTORIA, AUSTRALIA, 3000 SWIFT NATAAU3303M BSB ACCOUNT Australian Culinary Federation 13 Strathalbyn Street Kew East Victoria remittance with entry form Credit Card Entry Form Checklist Team Photograph Details & Bios for Team Manager Team Chef Pastry Chef Junior Chef Junior Chef Photo ID Remittance of entry Fee 23 P a g e

24 Accommodation The ACF will reimburse international & interstate teams for accommodation to a Maximum of $500. Receipts are to be sent to the office for reimbursement at completion of competition. ACF EXPENSE REIMBURSEMENT FORM *** ORIGIONALS OF RECEIPTS MUST BE ATTACHED NAME ADDRESS BANK DETAILS DATE BSB BANK ACCOUNT ACCOUNT NAME EVENT EVENT DATE RECEIPT DATE ITEM AMOUNT OFFICE USE ONLY / EXPENSE ACCOUNT CODE SIGNATURE AUTHORISED DATE PAID TOTAL $ P a g e