Culinary art

Wednesday   13th March 2019

RC6

Table d’Honneur

Previous winners of Gold medals at any culinary exhibition are invited to exhibit a piece of their own work on the Table d’Honneur.

At the discretion of the Chairman of Judges, the best Gold Exhibits from this year’s Salon Culinaire will be selected and promoted to the Table d’Honneur. Any previously exhibited showpiece from other competitions and which has won gold award may be entered in this class.

 

 

Enter Now

OC11

Menu of The Day

A plated 3 course menu for one person (must include a dessert). The menu should reflect a proper progression of flavours and appropriate style of preparation. Recipes must reflect balance, harmony and textures. The menu is to be 3 plated courses within 600-700g for the entire meal. A suitable setting jelly may be used to enhance the presentation (not tasted). A display of Menu and Recipes is required. Simple table  decoration permitted.

 

 

Enter Now

OC12

Floral Sugar Craft (A)

A sugar floral arrangement or plant.  Exhibit to include flowers and should be presented on a suitable background which may be a vase, container, plaque or board.  Artificial stamens, ribbons and wires are permitted

 

 

Enter Now

OC13

Floral Sugar Craft (B)

A wired sugar floral display, bouget or corsage.  Flowers should be presented on a suitable background, which may be a stand, plaque or board.  Artificial stamens, ribbons and wires ARE permitted

 

 

Enter Now

OC14

Works in Chocolate

To exhibit a selection of 6 x 6 varieties of moulded and dipped, handmade chocolate using white, dark and milk chocolate (tasted).

 

 

Enter Now

OC15

Afternoon Tea Selection

A display of 24 assorted individual confectionery goods. Six varieties suitable for afternoon tea service. Care should be taken over the size, and contrast is very important. All cakes will be tasted.

 

 

Enter Now

OC16

Works in Fat

To display a model of competitor’s own choice. Invisible internal structural supports are permitted, but no external supports are allowed. The use of colouring is permitted. No size restriction on the exhibit.

 

 

Enter Now

JC11

 Menu of the Day

A plated 3 course menu for one person (must include a dessert). The menu should reflect a proper progression of flavours and appropriate style of preparation. Recipes must reflect balance, harmony and textures. The menu is to be 3 plated courses within 600-700g for the entire meal. A suitable setting jelly may be used to enhance the presentation (not tasted). A display of Menu and Recipes is required. Simple table  decoration permitted.

 

Enter Now

JC12

Novelty Cake

To display a novelty cake of the competitor’s own choice. An imaginative creation in shape and design but predominately a cake in appearance. Artistry only judged, all decoration must be edible. Maximum size 46cms x 46cms

 

 

Enter Now

 
 Thursday 14th March

RC6

Table d’Honneur

Previous winners of Gold medals at any culinary exhibition are invited to exhibit a piece of their own work on the Table d’Honneur.

At the discretion of the Chairman of Judges, the best Gold Exhibits from this year’s Salon Culinaire will be selected and promoted to the Table d’Honneur. Any previously exhibited showpiece from other competitions and which has won gold award may be entered in this class.

 

 

 

Enter Now

OC26

Five Course Fine Dining

A 5 course fine dining menu for one person. The menu should reflect a proper progression of flavours and appropriate style of preparation and must include a sweet. The menu is to be

5 plated courses within 600-700g for the entire meal, suitably decorated, glazed and garnished. Menu and recipes are required and must reflect a balance in preparation and textures. Menu and recipes must be displayed.

 

 

Enter Now

OC27

Restaurant Plates Fish Course

4 different individual plated fish courses suitably decorated, glazed and garnished. Prepared hot and displayed cold (not tasted). All recipes to be displayed and correspond exactly to the dish

 

 

Enter Now

OC28

Restaurant Plates Main Course

4 different individual plated main courses using any of the following: Meat, Poultry, Fish, Game, Offal or Vegetarian.

Suitably decorated, glazed and garnished. Prepared hot and displayed cold (not tasted). All recipes to be displayed and correspond exactly to the dish

 

 

Enter Now

OC29

Restaurant Plates Desserts

4 different individual plated desserts, one of which is intended hot but displayed cold (not tasted). I of the cold desserts will be tasted which you must identify on your presentation. 

All recipes to be displayed and correspond exactly to the dish.

 

 

Enter Now

OC30

Decorated Cup Cakes

Display 12 cup cakes decorated to the competitors own choice.  Decoration must all be edible.  Marks will be awarded for creativity,, eating quality, coating and decoration.  One cake will be tasted at random.  Maximum display area 40cm x 40cm

 

 

Enter Now

OC31

Food Photography

This competition is open to anyone with an interest in food as an art.  Competitors are required to submit a brief portfolio containing 3 colour photographs displaying food, each photograph should be of a different subject and be a minimum A4 in size  Judging of this category will be undertaken by specialist judges from within the photography industry

 

 

Enter Now

OC32

Innovative 4 course Vegetarian Tasting menu

To present a 4 course Vegetarian menu in running order.  Competitors should look to balance the menu in terms of size, ingredient duplication and cooking methods.

Judges are looking for innovative and exciting dishes. A suitable gel should be used to enhance the appearance.

 

 

Enter Now