Regional Finals: Best Signature Dish Award – Sponsored by KOI Knives (Optional) 

Participation in this exciting award is OPTIONAL for the Regional and Metro Cook-Offs and open to all competing chefs eager to make their mark. The winning prize is awarded to the chef who presents the most impressive signature dish that reflects their personal style, culture and culinary philosophy. 

Entry Requirements 

Your signature dish is to be selected from either the main or dessert course that you are preparing for your Regional Cook-Off.

To enter this award, you must submit a short written statement of up to 250 words including the following: 

• Whether you are submitting a main course or dessert.
• The name of your selected dish.
• Why you would like to submit your dish for the Best Signature Dish Award - this could include a personal story, inspiration, and any cultural significance if relevant.  

Please submit your statement via email to competition@austculinary.com.au at least one-week prior to your assigned Regional Cook-Off date.  

Prize & Winner Notification

The winner will be awarded to the chef who presents the most impressive signature dish that reflects their personal style, culture and culinary philosophy. Judging will take place at each Regional Cook-Off and will consist of experienced chefs and culinary experts who will evaluate each written submission and dish based on the criteria outlined below.

The winner will be rewarded with a stunning KOI Kitchen Chef Knife valued at approximately $295 AUD. Prize Winners will be notified at the Regional & Metro cook-off on the day of the event. All winners will also receive an email confirmation.   

Grand Finals: Best Signature Dish Award – Sponsored by KOI Knives (Mandatory) 

Participation in this exciting award is MANDATORY for all finalists at the Grand Final Cook-Offs. The winning prize is awarded to the chef who presents the most impressive signature dish that reflects their personal style, culture and culinary philosophy. 

Entry Requirements

Your signature dish is to be selected from either the entrée, main or dessert course that you are preparing for your Grand Final Cook-Off.

To enter this award, you must submit a short written statement of up to 250 words including the following:

• Whether you are submitting an entrée, main course or dessert.
• The name of your selected dish.
• Why you would like to submit your dish for the Best Signature Dish Award - this could include a personal story, inspiration, and any cultural significance if relevant.  

Please submit your statement via email to competition@austculinary.com.au by Sunday 16 August, 5pm AEST. 

Prize & Winner Notification

The winner will be awarded to the chef who presents the most impressive signature dish that reflects their personal style, culture and culinary philosophy. Judging will take place at the Grand Finals Cook-offs and will consist of experienced chefs and culinary experts who will evaluate each written submission and dish based on the criteria outlined below.

The winner will be rewarded with a stunning set of 6 KOI Kitchen Knives and a knife block, valued at a total of $1,790 AUD. Prize winner will be notified on the completion of the Grand Final Cook-Off round. They will also receive an email confirmation. 

JUDGING CRITERIA – Regional & Grand Finals – Best Signature Dish Award 

Taste Profile (50 points)

• The dish must provide a balanced and harmonious flavour experience.
• Judges will assess the seasoning, texture contrasts, and overall taste.

Creativity and Originality (10 points)

• The dish should showcase the chef's personal style and unique approach to cooking.
• Innovative use of ingredients, presentation style, and flavour combinations will be highly regarded.

Technical Skill (15 points)

• The dish should demonstrate the chef's culinary techniques and skills.
• Proper cooking methods, knife skills, and overall execution will be evaluated.
• Judges will consider how well the chef has utilized the supplied beef and other ingredients.

Cultural Reflection and Personal Story (15 points)

• The dish should reflect the chef's unique style, OR cultural heritage, OR culinary philosophy.
• The accompanying dish submission (up to 250 words) should effectively communicate the inspiration behind the dish and its significance to the chef.

Presentation (10 points)

• The visual appeal of the dish is crucial. Judges will evaluate plating techniques, colour contrasts, and overall aesthetics.
• Attention to detail in the presentation should reflect professionalism and care.