Entry allows one or a number of people to compete in, Cook Out Back, as a team. No more than five persons will be allowed into the cooking arena as a team at any given time.

Teams or individuals must compete in the two specified categories 1. Meat. 2. Flour

1. Meat category will consist of equal weight legs of lamb with potatoes, carrots, onions supplied by the Cook Out Back committee. Choice of dish e.g. roast, curry, stew etc will be left up to the competitor. All additional accutriments, herbs, spices etc must be supplied by the competitor.
2. Flour category will consist of equal weight of plain flour supplied by the Cook Out Back committee and finished product must fall into the category of Bread, Scones, or Damper. Any additional accutriments, spices, herbs etc must be supplied by the competitor.

All dishes/categories must be cooked in camp-ovens, bedouries or ground ovens supplied by the competitor. Kettles, above ground cooking devices will not be accepted.

All hot coals and cooking fuel will be by the cook out back committee officials.

Competitors will be asked to cook in the two categories over consecutive days.

E.g. Meat- Saturday (first day)

     Flour –Sunday (second day)

Competitors will be given a specified time limit to complete the cooking and final presentation. At a set time competitors will be asked to present a plated cooked sample to a Cook Out Back official for judging.

Judging will be made by an independent group of judges.

Criteria for judging will be at the discretion of the judging panel.

Prizes will be awarded/given at the end of judging on the final day.

There are a limited number of entries available.

Closing date for entry will be last day of September.

All competitors must be in Blinman registered to and ready to compete by 12 noon on Saturday.