Australian Chilli
Cook-off
Sunday 17th Feb 2008
OPEN LETTER TO ALL
SERIOUS CHILLI CON CARNE COOKS..& Cheats!
How good is
your chilli? Is it the best in Australia? It could win you a part of large CASH
prize
We want to find
out if you have the best Chilli con Carne in Australia.
To find out if you
have, you need to enter the Australian Chilli Cook-off, which is being held
Sunday February 17th 2007 as part of the 9th Hot Sauce and Fiery Foods
Festival.
To enter our
Cook-off you can do one of the following:-
1, Contact Haggis at Redback Chilli Co
bottom of these pages.
Come and join us
for a great weekend of everything Chilli, taste, buy and meet the makers of
some of Australia's best Chilli products as well as some of the best
International Chilli Exhibitors. so come along and Relax and enjoy 2 days of
live music, fresh air, gourmet food and great beer, wine and of course HEAT!
Again the Cook-off
will be held in conjunction with the 9th Hot Sauce & Fiery Foods Festival at
the Redback Chilli Co in Jindivick, nestled in the gentle rolling hills of
West Gippsland.
So what are you
waiting for, sharpen your Knives, organise your team and ingredients and come
on over to Jindivick for the time of your life - ACT
NOW!!!!!!
We
require you to put together a team of 2-4 people to cook up your best chilli
con carne over a period of 3 hours. A panel of expert and celebrity judges
looking for the following qualities… will then judge it on the following ...
... TASTE,
AROMA, CONSISTENCY & APPEARANCE.
The Australian Chilli
Cook-off is part of the two day Hot Sauce & Fiery Foods Festival, formally
known as the VICTORIAN CHILLI FESTIVAL
Where you will have a
chance to taste and buy from Australia’s foremost chilli manufacturers
together with some of the best Gourmet Foods & Wines on display from across
Australia.
There will be Blues, Soul and supports on the
Saturday and Latin American & supports on the Sunday, during both day’s we
will be having some great competitions for the public and of course the Chilli
Eating Comp.
The winning team will
share in a cash prize for the best chilli cooked on the day.
What the Judges will be looking for T. A. C.A
T
is for taste,
Not hot enough to
make it uncomfortable to eat, but hot enough to open the senses a bit and
pleasant to eat...
It should have a good
Chilli pepper taste; the meat or (vegies for the vegie cooks) should not be too
big, no big chunks and about 5-10 mm square.
It should not be
tough, no gristle, and fairly lean.
Cooked just tender
enough so that the good blends of spices are able to permeate the meat.
A is for Aroma,
It should have the
aroma of chilli and assorted spices with none of them over powering such as
cumin, bay leaves or cloves etc.
C is for Consistency,
Not too thick or too
thin, not soupy, just a happy medium.
A is for Appearance,
A nice rich brownish
red colour with no big chunks of meat, onions, or vegetables visible.
In order to pick
the winning chilli, the judges are told to think that if all of the chilli they
would eat for the rest of their lives would be the same as, one of the bowls
on the judging table ...
... which one would they pick.
This is an Australian Chilli Cook-off for
those of you who love a great bowl of Chilli ... Have fun!
