Entrée

Coffee smoked baby beets, whipped ricotta, fennel, basil wafer, pistachio

Nestlé Executive Chef and Golden Chef judge, Elke Travers said, “Chef Emily’s dishes demonstrated passion, remarkable creativity, meticulous attention to detail, and highly technical skills. Each course told a story and showcased a deep understanding of flavour and presentation. Her approach on the day was stand-out, perfectly executing a range of complex elements under the pressure of the clock and live audience.”

For her win, Chef Emily takes home the grand prize valued at $12,000 AUD, including a 14-day all-expenses-paid international culinary trip to Singapore and Thailand.

Dessert

White chocolate mousse, mango jelly, passionfruit curd, coconut puffed rice & lemongrass meringue

Scoring the highest points for her dessert, Chef Emily Morgan also received the award for the Nestlé DOCELLO Best Dessert Dish.

Inspired by a personal visit to Thailand, Chef Emily’s dessert course impressed with not only beautiful plating, but also a delightful contrast of flavours and textures with the sharp passionfruit and mango paired with a creamy white chocolate mousse. She topped it off with an innovative coconut puffed rice made with MAGGI Coconut Milk Powder Mix.

For this win, Chef Emily was awarded a $2,500 AUD cash prize.

Entrée

Carrot rosette, ginger mandarin sauce, cashew cream, basil oil

A new addition for 2025, the Best Signature Dish Award – sponsored by Robot–Coupe, celebrates the chef who presents the most impressive signature dish that reflects their personal style, culture and culinary philosophy.

Four-time finalist, Chef Ashleigh Handsaker, aged 22 from Newcastle NSW, was recognised for her nostalgia-inspired carrot entrée, which she crafted by reflecting on her childhood memories growing carrots with her parents in her family veggie patch.

"One of the first things I learnt how to grow were carrots, planted alongside the shed, next to my basil. I remember being so excited to finally dig them up, some of them were normal and others were warped and twisted after growing next to each other or around a rock in the dirt, laughing at every weird looking one. So, I took this memory and made my entrée. All based on carrots. Symbolising those precious moments with my parents digging up the carrots."

For her win, Chef Ashleigh was awarded a $1,500 AUD Robot-Coupe equipment voucher.

For the Most Sustainable Practice Award – sponsored by KOI Knives, chefs needed to submit a short video showcasing an innovative sustainable practice or idea implemented in their workplace.

Selected from a pool of exceptional entries, Chef Brooke Moore from Whitton NSW, who competed in the ACT Regional Cook-Offs, created an impressive video showcasing her commitment to zero-waste cooking and fin-to tail culinary practices with the region's Murray cod.

For her win, Chef Brooke receives a KOI Knives prize pack, including six knives ($1,295 AUD), a knife block ($195 AUD), and a personalised custom-made knife wrap ($500 AUD), valued at $1,990 AUD in total.