To prepare, cook and present 3 portions of the same plated main course dish suitable for fine dining/brasserie menu; at least one Major product from any of the Major ranges MUST be used. MUST be presented, with suitable starch and vegetable accompaniments. Competitors are responsible for supplying all food and small equipment. Competitors are required to have a printed menu with allergens and a complete printed recipe of the main course on their workstations, stating which of the Major products has been used and why. Any pre-marinated meats MUST be marinated with Major Mari Bases ONLY.