Wild Bushfoods Recipe Competition 2010 Entry Form

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Before you can submit your entry there are a few terms and conditions you must read through and agree to..

- Each entrant can only submit one dish per category (you can enter each category with a different recipe)
- Entries will be judged on presentation, flavour and creative use of bush foods and/or wild foods. See website for more information on judging and past winners.
- There will be one winner per category and a winner for the entire competition across all categories.
- Category winners will be judged and awarded prizes on the day of the event. The judging panel’s decision is final.
- The overall competition winner will be announced at the Gala Dinner on Sunday 19th September.
- All entry forms must be submitted by Monday August 30 2010.
- Entrants must follow Food Preparation Guidelines (see below).

1. HIGH RISK INGREDIENTS
High risk ingredients e.g. raw eggs, dairy, meat, poultry or seafood may not be available for public tasting. Competitors can still use these ingredients, but the dishes will only be tasted by the judges.

2. FOOD PREPARATION
The cooking of dishes at location (POD, Anzac oval/OPBG) with prior notification is possible on the day of the competition.
The following equipment will be available:
- Cold storage facility
- Hand wash facilities
- 2 small gas burners
- Tables and covers
- Paper plates for serving (entrants to bring their own plates if they prefer)
- Entrant to provide utensils for serving.

Entrants can approach registered food business owners about using their kitchens and facilities for this competition. For information about food safety and a list of registered kitchens, please contact the Environmental Health Office on 8955 6119 or visit www.nt.gov.au/health/envirohealth.

If you are preparing your entry at home, the following applies:
- Only persons engaged in food preparation are to be allowed in the preparation area
- The cook must wear clean clothing at all times and observe strict personal hygiene
- Smoking is not permitted in the food preparation area.
- Persons 12 and under must be supervised by an adult whilst preparing food

3. FOOD TEMPERATURE
Hot dishes must be maintained at least 60 degrees centigrade after preparation (including during transport). Cold dishes must be maintained at a temperature of less than 5 degrees centigrade after preparation (including during transport). All dishes must be protected from direct sunlight, from flies, dust and contamination.