The Linie Award's purpose is to develop a new, exciting & innovative "Nordic Cuisine" while promoting Nordic ingredients. The path to the title will reflect the special consideration of our Nordic climate and geographic conditions.
What is the "Nordic cuisine"?
The Nordic cuisine is not defined by traditions in the Nordic countries, but from the naturally available resources in our region. The criteria the jury will pay close attention to are the amount of creativity shown and a strong display of innovation regarding the selection of ingredients found in the Nordic region. The path to the title shall reflect the special consideration of our Nordic climate and geographic conditions.
What qualifies as Nordic natural ingredients?
There is no definitive answer to this. At the same time we find a good guideline for what qualifies as Nordic. Ingredients that obviously fall into this category are those natural to the people of the Nordic countries- those that grow and live in the Nordic land and sea.
In addition to what is found wild in the Nordics we will also include farm raised fish, game and plants. Lamb, pork, geese, reindeer, ox, trout and halibut are good examples of Nordic ingredients while for instance ostrich and tuna fall outside of the Nordic region and are not acceptable ingredients.
It is up to each individual chef to research what it means to be Nordic Cuisine. If the judges find that the chef has chosen ingredients that do not qualify as Nordic, it may be reflected in the judgement.
The competition
Competition rules for Linie Award are following the Nordic Chefs Association guidelines. They are found on the website of the Nordic Chefs Association.
Competition rules for Linie Award 2010:
- The candidates have 3 hours at their disposal in the kitchen
- Candidates 1 to 5 start with 10 minutes intervals and present their dish at 10 minute intervals.
- The candidates have 30 minutes for preparing the kitchen and their equipment before the competition starts.
- The candidate shall prepare one hot dish containing Nordic ingredients.
- The dish is based on Nordic seafood, 5 Nordic ingredients, and should match the Linie Aquavit as the drink to this dish.
- The candidates can bring their own ingredients to the competition (such as vinegar, vegetables, milk etc). The main ingredients are taken care of by the arranging committee and they can also assist the candidates to get other food items for the competition.
- The food must be served on plates.
- The food shall be served to 8 persons- 6 to the judges, 2 for the photographer and for display.
- You can bring your own plates if you want to.
- You can bring your own pre-cooked ingredients to the competition arena, for example; base for gravy, juice of meat, fish, diluted clipfish/ bacalao together with washed and peeled vegetables, and potatoes.
- All of the content of the dishes must be prepared at the competition kitchen during the competition.
- Your own kitchen technical equipment can be brought to the competition kitchen.
- The dish shall be identical with what you sent in as your menu.
- The dish should be served as a hot main course.
Scoring
Points are defined by the following:
Main dish
20 points for taste/flavours
15 points for taste and matching with Linie Aquavit.
5 points for presentation.
5 points for originality and creativity.
45 points are the maximum obtainable for the dish.
There are points subtracted and time deductions for late delivery of the dish, 1 point per minute.
What criteria the judges are looking for:
The course shall be judged on how well it is suited to be eaten with Linie Aquavit. The Judges will be looking for how complimentary the course is to Linie Aquavit or how it appears as a contrast to Linie Aquavit. It is preferred that this is a hot dish rather than a cold dish.
Dishes that are usually only served wine will be less interesting in the judge's eyes.
The dish must have elements of creativity and good work techniques and not be known dishes, which are "spirited" up with Linie Aquavit.
The dish shall be described as a good, neat and understandable recipe such that a jury can evaluate it. Further, the dish shall be described in detail so the jury can understand how the dish will taste.
There are no constraints for the costs in the ingredients, but over-use of expensive ingredients will be seen as uneconomic use and poor utilization og ingredients.
The arranger supplies dry goods for your use under the competition such as salt, sugar, pepper, flour and grain. The same goes for dairy products like cream, milk, butter, Crème Fraiche etc.
Please click here to download the Competition rules.
