Winners have the chance to see their recipe professionally cooked, photographed and featured in a new, full colour book published by ABC Books.
Supported by ABC Rural, Local Radio and ABC Books Australia Cooks is a national call out to everyone who loves to cook. Domestic kitchen all-stars, food bloggers and passionate foodies are all invited to be a part of the local food chain and support local growers and food producers to design a dish that defines their region on a plate.
Conceived by Kelli Brett, presenter of ABC Radio’s The Main Ingredient, Kelli says, “Australia Cooks provides the opportunity to love your local food producers and flaunt your food flair, there's a story to be told about our blossoming food culture in regional Australia and the talented people behind it,” said Kelli Brett, presenter of ABC Radio’s The Main Ingredient.
“Throughout the nation every region in the country has a dish it does best, made with local produce that can’t be beaten anywhere; we want to hear from towns all around Australia, what special ingredients they have and how they cook with them.”
Australia Cooks is about showcasing cuisines made up of locally produced ingredients that are unique or notable to their region across the country. No matter where you live there's a multitude of flavours and ingredients for you to play with, and no shortage of passionate food producers and providores to give you inspiration.
Venison or beef fed on red wine from Margaret River WA, Saffron from Orange NSW, Asparagus in Koo Wee Rup VIC, Pheasant from Nuriootpa SA, Truffles in the Majura Valley ACT, Black Garlic from the Huon Valley in Southern Tasmania, Capers near Kingaroy in Queensland.
Entries will be judged on regionality, simplicity, and balance. The winning entries will be included alongside recipes from local chefs and food heroes in Australia Cooks published by ABC Books.
The competition is now open and closes Sunday, 8 March 2015.