Chch Woman to Represent NZ in Baking Competition!
Media Release 24 October, 2013
Christchurch Woman to Represent New Zealand in Australasian Baking Competition!
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Kyra Dawson
Kyra Dawson, a baker at Muffin Break Hornby, will head across the Tasman to represent New Zealand in the ‘Ultimate Bake Off’ challenge next week.
Dawson beat New Zealand’s top bakers to secure a place in the annual Muffin Break (Australasian) baking final by producing the most impressive baking treats and showcasing her technical skills.
As the Kiwi finalist, Dawson has already received a $500 visa gift card, an engraved baking knife, a special embroidered apron and is now on her way to Australia to compete in the grand final where she will contend for the Ultimate Bake Off title, a $1,000 visa gift card and a Kitchenaid mixer.
With more than five years at Muffin Break behind her, the 34-year-old mum-of-three says her passion for baking continues to grow every day.
“I have always dreamed of being a qualified baker and being able to take my love for baking overseas,” she says.
“It’s fantastic to be in a work environment which supports my passion so readily and offers multiple opportunities for me to learn and share my creativity.”
Muffin Break New Zealand General Manager, Garry Croft, says he is thrilled to be able to recognise the top baking talent in New Zealand through the ‘Ultimate Bake Off’ competition.
“We
congratulate Kyra for being selected as the best baker in
the country, along with her franchisee Ian Brown from Muffin
Break Hornby for building her talent.”
Dawson will
join five other finalists as she competes in five categories
including;
• Signature Product –
each finalist will need to submit an original recipe (using
ingredients from the Muffin Break pantry) for a sweet or
savoury signature dish that will be the featured as part of
the baked stall challenge. Bakers will need to serve each
judge a full portion of your signature baked product
(including any garnishes).
• Muffin Baking
– each finalist will need to bake 3.5kg of
Hi-Fibre (Apple Cinnamon, Blueberry & Choc Chip) and 1kg of
Weight Watchers (Choc Raspberry). Bakers will be marked on
their technique and kitchen skills.
• Bake
Stall – each finalist will need to set up a bake
stall to present their signature dish for the judges and
potential customers as a part of the people’s choice
score.
• Garnish Challenge - Thin Crust
Quiche – each finalist will use a selection of
garnishes to turn a simple quiche into something
amazing!
• Eggs! Eggs! Eggs! – each finalist will be given 1kg of egg whites which will need to be separated and 2 eggs whites to be whisked into stiff peaks the finalist with the fastest time will be the winner of this challenge.
To help prepare before the competition begins, Dawson and the other finalists will enjoy an evening of hands on cooking led by qualified chefs, Julien and Hulya at William’s Sonoma Cooking School.
The Ultimate Bake
Off will be held at the Foodco Training Academy in Sydney on
October 30th & 31st.
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www.muffinbreak.co.nz
Kyra’s
Top Baking Tips:
1. Always follow your recipe and have
fun!
2. Turn your muffins to 180 degrees half way through
cooking
3. Make sure you always keep an eye on your
baking
Muffin Break Ultimate Bake Off Competition
Judges:
1. Paul Maddock - Allied Mills Technical Services
Representative
2. Prue MacSween – Verve Communications
Director
3. Jennene Plummer - Woman’s Day Food
Director
4. Lucy Kelly – Weight Watchers Senior Food
Editor
Muffin Break Ultimate Bake Off Competition
Finalists:
1. Lydia Evans, GLADSTONE VALLEY, QLD
2.
Brett Mitchell, ERINA, NSW (Last Year’s Winner)
3. Mick
Mason, BATHURST, NSW (Wild Card Entrant)
4. Kyra Dawson,
HORNBY, NZ
5. Krunal Patel, KINGSWAY, WA
6. Lesley de
Wacht, ROSEBUD,
VIC
ENDS