Entries must be made from wild rabbit (not farmed). Entrants should bring any pots, pans or equipment they may require to cook/heat up their dish and whatever props, garnish, accompaniments required to finish your dish ready for judging. Basic kitchen facilities include a domestic oven and stove top, a microwave and an electric outside barbecue are available.

There are two categories in which to enter: home cook (general entry) and professional (previous winners and chefs). Dishes are scored out of 40 points: 10/presentation, 10/aroma and taste, 10/texture and 10/X factor. This year's judges are Greg Malouf (MoMo), Genevieve Barlow (The Weekly Times), Eleanor Dempster (Cellar & Store). Chris Hayes from Eat & Drink will be MC for the day.

As well as the cook-off, there will also be the table setting competition. A suitable prize will be awarded to the person/s with the best rabbit-themed table setting. So polish the silverware, dust off the rabbit-shaped candelabra and starch the napkins ... your effort may not be not in vain. Entry for the table setting competition is available on the day.

Non-competing visitors are welcome to attend the cook-off. Visitors are encouraged to enter the table setting competition. Due to the popularity of the event visitors must book in advance and should bring a picnic lunch to compliment the shared rabbit dishes on offer. To book contact Cellar and Store on 5433 2204 or use the contact facilities on this website.

To download an entry form click here 2011 Entry Form.pdf (24kb)

Judging starts at 11am. Lunch is from 12.30pm. The cost to enter a dish is $15 (which admits two people to the cook-off) and non-competing guests are welcome at $15 per person (payable on the day). Children are admitted free. Proceeds from the day will be donated to the Tooborac CFA.

The Day's Schedule

11am - 12.30pm Cook-off judging. Anyone entering this year's Rabbit Cook-off must be at the hall no later than 12.30pm to present their dish to the judges.

12.30pm Judging of the best table setting.

12.30 - 3.00pm Lunch and raffle.

3.30pm Announcement of the winner of the table setting award.

3.45pm Announcement of the winners of the 2011 Cook-off (honourable mentions, 3rd, 2nd and 1st prize, home cook and professional categories).

4.15pm Clean up and pack up.

5pm Meet at the Tooborac pub for a cleansing local ale!