WHY ENTER?
The Australian Emerging Pâtissier of the Year celebrates rising pastry talent shaping the future of pâtisserie. Showcase your skills on a national stage, impress expert judges, and take your career to the next level.
Open to any professional pastry chef currently working within the foodservice industry. Designed to recognise and celebrate talent in the early stages of their career, entrants should have no more than 10 years of professional experience.
The winner will receive:
Title: Australian Emerging Pâtissier of the Year + $3,000 prize money
Trip to Italy: Return flights & 2 nights’ accommodation in Bologna, including visits to UNICA Culinary Academy at Unigra, sponsored by Master Martini Australia
CATEGORIES
SAVOURY GELATO
Create a savoury gelato without dominant sweet ingredients, showcasing a refined, savoury flavour profile. It should be crafted for culinary use, designed to complement dishes such as appetisers, entrées or cheese courses.
CREATIVE FILLED VIENNOISERIE
Showcase precise lamination, technical skill and inventive flavour. Include a filling that complements the pastry’s structure and concept, blending traditional technique with fresh creativity in flavour, texture and form.
PETIT FOUR
Produce four identical petit fours using products provided by our sponsors that highlight creativity, technical skill and flavour design.
2026 Judges
Australian Emerging Pâtissier Of The Year 2026 Sponsors
Proudly brought to you in partnership with
FAQs
Key Dates
Applications Close: 10th April, 2026
Competitors Notification: 17th April, 2026
Competition Dates: 27th May, 2026, ICC Sydney
Who Can Enter?
- Any professional pastry chef currently working within the foodservice
industry. - Entrants should have no more than 10 years of professional experience.
General Requirements
- Each contestant will be expected to arrive 30min before the start of the competition to set up their station.
- Contestants are responsible for cleaning their workspaces after cooking completion and will be judged on the cleanliness of their station.
- Competitors will be required to include 1x product per sponsor in their petit fours, though they are not required to use a minimum weight or percentage per application.
- Pre-prepared components are allowed but must be declared. These consist of pre cooked fillings, roasted nuts, freeze dried powders, etc.
- Fully laminated and pre-cut dough is permitted for the creative filled viennoiserie round. Final proofing and baking must occur onsite.
- Competitors will have access to Martini Professional in Homebush, Sydney for any
preparation work on Tuesday 26th May. - Competitors must bring all their own ingredients. All recipes can be weighed in advance. Sponsor products will be provided for the Petit Fours round.
- All ingredients must be transported in labelled containers and comply with Australian Food Safety standards. Insulated coolers must be used to maintain correct temperature control of perishables. Severe breaches in work safety/food safety to self or others can lead to
disqualification. - Competitors must wear a full professional uniform including apron, hat and non-slip
enclosed shoes
Judging Criteria
- Taste & Flavour
- Texture, Consistency & Technical Execution
- Creativity & Concept
- Presentation
- Timing
- Hygiene, Safe Work Practice & Workflow
Prizes
- Prize Money: $3,000
- Win return flights & accommodation to Italy sponsored by Master Martini Australia. Includes visits to UNICA Culinary Academy at Unigra and accommodation in Bologna for 2 days.
- All competitors will receive a $300 voucher for Master Martini products.
Equipment
Competitors will be allocated one of four stations. Each station will have access to a range of equipment – see full list here in the application guidelines.
Any items not mentioned, must be provided by the competitor.
How to Apply
Please fill out application form here
Full Guidelines
Check out the full guidelines here.
2026 Applications Now Open: Have you got what it takes?
Want to enter the 2026 Australian Emerging Pâtissier Of The Year? Check out the full guidelines here. Applications Close: Friday, 10th April