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  • COOK-OFF RESTAURANT APPLICATION FORM
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  • The Gimuy Cook-Off challenge is a unique opportunity for local restaurants to showcase their culinary prowess and ability to satisfy their customers. Three restaurants will be selected on their sustainability activities, community engagement, indigenous employment and use of bush food and local produce. The three finalist will compete head to head to win the vote of the local people of Cairns. The restaurants decide what sustainable seafood dish to prepare and all ingredients are supplied by the Gimuy Fish Festival organsiers in the days running up to festival (16th July, 2017). It is up to restaurants to create 250 dishes of their chosen dish. Preparation before-hand is permitted. In previous years other restaurants have supplied two chefs and a waiter to serve the dishes. All cooking equipment and serving dishes will be supplied on the day however the Restaurants will have to supply their own cooking utensils.
     
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  • Restaurant details
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  • Business details
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  • Insurances and Vendor Licences
  • All participants must have all the appropriate public liability and insurance cover. All food suppliers must supply a copy of your current food vendor license (CRC) and insurances by 01/07/2017.
     
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  • Additional Requirements

  • Important Event Information
  • Event begins at 10am and ends at 4pm. Kitchen setup begins at 8am on 16/07/2017. Kitchens must be completed no later than 10am on 16/07/2017. Resturants are responsible for setting up there own kitchens and promoting their own resturant. 
     
     
    Food vendors must provide all food and heating equipment however we can provide electrical and water access if requested. All electrical equipment must be tested and tagged. All food carts will be subject to inspection by the local health department on the day of the event, and must provide permit for approval. 
     
     
    Cairns Regional Council regulations
     
     
    http://www.cairns.qld.gov.au/__data/assets/pdf_file/0007/78244/ImAlert.PDF
    For food handling. A food business must ensure that persons undertaking or supervising food handling operations have appropriate skills and knowledge in food safety and food hygiene matters.  
     
     
    http://www.cairns.qld.gov.au/__data/assets/pdf_file/0020/7283/Food-Licensing-Package.pdf
    Food licencing information package. A lot of info in here and this is mainly for food businesses not temporary food businesses  
     
     
    http://www.cairns.qld.gov.au/__data/assets/pdf_file/0006/7287/Guidelineshungi.pdf
    Link to traditional cooking advice. This guideline provides food safety information for people or community groups who intend to cook food using traditional pit oven cooking often referred to as a Hungi or Kup-mari. 
     
     
    http://www.cairns.qld.gov.au/__data/assets/pdf_file/0003/7284/FoodHygieneGuide.pdf
    This guide is produced to reduce the risk of food poisoning to consumers in the Cairns City area by increasing the awareness of food store operators in the correct food hygiene procedures. 
     
     
    http://www.cairns.qld.gov.au/__data/assets/pdf_file/0008/36188/NPTempFood.pdf
    This guide sheet has been produced to provide helpful information about temporary food premises for non-profit organisations.  
     
     
    http://www.cairns.qld.gov.au/__data/assets/pdf_file/0003/7275/TempMarket.pdf
    This guide sheet has been produced to provide helpful information about temporary food premises at a market site (market food stall).  
     
     
    http://www.cairns.qld.gov.au/__data/assets/pdf_file/0004/7276/TempIndividual.pdf
    This guide sheet has been produced to provide helpful information about temporary food premises for one-off events.
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