- How can I enter?
<p>Entry into the 2010 competition is now open. You may enter online, via fax or mail.</p>
- How can I get an entry form?
You can request an entry form by contacting us through the website or via mail to Jacqui Sykes, National Foods, PO Box 6089, Melbourne, Vic, 3004.
- What is the difference between the Traditional and Gourmet categories?
Both categories have quite different dynamics and promote quite different styles of pizza. Traditional should tempt entrants who specialise in a more simplistic 'traditional' style of pizza creation. For example Margherita, Meat Lovers, Marinara or Ham & Pineapple. Gourmet on the other hand, should encourage entrants with a more exotic 'gourmet' ingredient base. Examples of gourmet pizzas include Rockmelon, Prosciutto & Rocket & Truffle Cheese, Smoked Salmon Carpaccio or Asparagus and Duck Egg.
- Can I enter both categories?
An individual competitor may only enter one category, either traditional or gourmet. Entries are limited to two individual competitors from each establishment. Should two individual competitors from the same establishment enter, entry is restricted to only one category Traditional/Gourmet per individual.
- Are the entries per establishment restricted?
An individual competitor may only enter one category, either traditional or gourmet. Entries are limited to two individual competitors from each establishment. Should two individual competitors from the same establishment enter, entry is restricted to only one category Traditional/Gourmet per individual.
- Can my selected pizzas be taken from a specials board or limited time offer board?
Entry into the 2010 competition will be limited to those pizzas that appear on your standard menu. All pizzas entered must be visible on the copy of your menu that is attached to your entry form and all pizzas must display a price. Pizzas that appear on a specials board or are a limited time offer by your establishment will not be accepted.
- How do I get chosen as a state finalist?
All state finalists will be selected from the preliminary cook offs held in each state. You must attend a preliminary cook off to be eligible for state finalist selection.
- What is the procedure with the preliminary cook off?
All entrants that successfully complete the entry form with attached menu will be sent notification via mail of the preliminary cook off date, location and time closest to them. All attempts will be made by National Foods to accommodate entrants to attend a preliminary cook off, however the responsibility lies with the entrant to ensure they are available and prepared to attend their allocated cook off. Only one pizza category i.e Best use of Cheese will be judged at the preliminary cook off.
- What if a pizza on my menu that I wish to enter is not 11, 12 or 13 inches?
We understand that there are vast differences in pizza sizes and shapes. Calzones, square pizzas, single serve dessert pizzas, the list goes on. If you do have a query send it via post or email to Jacqui Sykes and she will respond to your queries.
- Can I change my pizzas throughout the competition?
No. All pizzas must remain the same as those entered on your original entry form.
- Do I need to attach my menu?
Yes. Your menu must be attached to your entry form in a hard or soft copy format at the time of entering. Any incomplete entries received will be null and void.
- How many winners will be announced?
State Final - 5 traditional finalists and 5 gourmet finalists will be chosen. One competitor from each category traditional/gourmet will win their state competition and will compete in the national final.
National Final - 5 traditional finalists and 5 gourmet finalists will compete for the overall title of National Champion 2009. There will be one national champion chosen from the 10 national finalists.
- Where can I find the terms and conditions?
You can find the terms and conditions here.