How it works

The team at Garden to Table will be selecting the semi-finalist teams – four teams for the smaller regions and six teams for Auckland, Wellington and Christchurch. 

 

Those semi-finalists teams will then compete in their local regional heat cooking competition, judged by a local chef.

Rabobank and Garden to Table wish to express their thanks and gratitude for the support of the above named regional heats venues who are sharing their kitchens and giving staff assistance to support the next generation of cooks – hats off to you all!

Also thanks to our chef judges who are giving up their time to critique and support New Zealand’s budding talent in the kitchen – bravo!

Regional heats

Finals cooking competition

Each regional heat will result in one winning team that will travel* to Wellington for the finals cooking competition held at Weltec on Friday 23rd August.

 

The 12 finalist teams will receive a guided tour of Weltec Wellington School of Hospitality and information on food career pathways.  They will then once again have two hours to cook their invented dishes for the professional judging team.  

 

*See details below for travel information

Prizes

 

Finalists:

All 12 teams selected as regional heats winners will receive a Garden to Table tote bag and recipes notebook – perfect for recording your original cooking ideas (one of each for each child)

Overall winner:

The overall winning team of the Root to Tip competition will receive: a one year free membership to the Garden to Table programme for their school.

Additionally each child in the team will win:

1

A Rabobank Noticesaver account with $1000 
generously provided by Rabobank

2

A signed copy of Al Browns cookbook

3

A House of Knives chefs knife set

4

Southern Hospitality Waring stick Blender 

Garden to Table wishes to thank the following supporters who have contributed prizes to this event:

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The detail

Ingredients 

The Root to Tip competition is for vegetable based dishes (but not strictly vegetarian).  Please note the following points:

Permitted:

Dairy (milk, butter, cream, cheese, yogurt), eggs, non-vegetarian sauces (for example fish sauce, Worcestershire sauce), non-vegetarian cheeses (containing animal rennet).

 

Not permitted:

Red meat, poultry, fish, shellfish, bacon/ham or other processed meats, meat stocks (vegetable stock only).

Travel

Air New Zealand flights for one adult and two children have been arranged for those travelling from Whangarei, Auckland, Hamilton, Tauranga, Christchurch, Dunedin and Invercargill. The other regions will have travel costs reimbursed by way of petrol vouchers and in the case of Nelson/Marlborough the Interislander ferry will be paid.   

 

Accommodation

Regional heats winners travelling to Wellington must make their own arrangements for accommodation, at their own cost. The organisers will communicate with contestants any discounts they have been able to arrange as that information becomes available.

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Have questions? Refer to the Terms and Conditions page, or contact Natalie Edwards on: natalie@gardentotable.org.nz

© 2018 Garden to Table.

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