2007 Victorian Bakery Industry Show
7th Annual Great Aussie Pastie Competition
All pasties shall be judged on the following five basic indicators of quality i.e. general appearance, pastry, filling aroma and taste. The pasties shall have an even golden baked colour with no evidence of contents boiling out. The pastry shall be suitable for handling in a retail environment. Evidence that all the contents have been evenly baked out should be apparent. The filling should cohere so that the content is neither paste like or overly crumbly. There should be an excellent balance of flavours
General appearance [30 points]. 10 for colour, 10 for uniformity, 10 for shrinkage.
Pastry [20 points]. 10 for thickness and 10 for backed quality
Filling [15 points]. 5 for internal colour, 5 for filling quality and 5 for filling ratio
Aroma [20 points]. 10 for sensory appeal and 10 stability
Taste [15 points]. 5 for mouth feel, 5 for flavour or filling and 5 for pastry taste.
All entries are to be dropped off at Gardenhurst Receptions and Convention Centre between 8.00 am - 11.00 am on Tuesday, 20th November, 2007. Interstate entries must notify the BIAV of fight or courier arrangements so that entries can be picked up prior to 11.00 am. All pasties should be placed in a small esky with an ice pack. Winners and placegetters will be announced on Tuesday , 20th November 2007 at the Presentation Ceremony which commences at 6.30 pm at Gardenhurst Reception & Convention Centre 82 Bulla Road, Essendon North.
Class 1P - Meat & Vegetable Pasty
2 items are to be entered - any shape.
The pasties shall contain meat and vegetables of the bakers choice.
Class 2P - Vegetarian Pasty
2 items are to be entered - any shape or size.
The baker may choose any vegetables as filling. The pasty may be seeded.
The shortening shall not contain any animal fat.
Class 3P - Gourmet Pasty
2 items are to be entered - any shape or size.
The variety of pastie shall be named. There is no set filling. The majority trophy is the EIO Gold Nugget Perpetual Trophy - and that will go to the pastie competitor who has won the most points from the 3 classes of pasties - meat & vegetable, vegetarian and gourmet, with 3 points for 1st place, 2 points for 2nd place and 1 point for third place. Competitors will also be presented with certificates - gold, silver and bronze based on percentages i.e. 85% and over will get a gold certificate 75 - 84% will get a silver certificate, and 65-74% will get a bronze certificate.
Past Winners are from NSW, WA and VIC
2001 - Mick’s Leeton Bakehouse, Michael Di-Salvatore, NSW
2002 - The Miami Bakehouse, Sean Carley, WA
2003 - The Terrace Bakery & Cafe, Clinton Graham & Leigh Cuddy, VIC
2004 - Berman Patisserie, Ron Burns, NSW
2005 - Rolling Pin Pies & Cakes, Kristy Chalker, VIC
2006 - Rolling Pin Pies & Cakes, The Rolling Pin Team, VIC
Open PDF entry form
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