60 Minutes will be allowed to prepare the following elements. 1. 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. 2. Prepare, cook and present 3 portions of a soup suitable for a fine dining/brasserie menu; at least one of either Major Beef, Chicken or Vegetable Paste’s MUST be used. 3 portions of the main course dish 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 both the soup and the main course on their workstations, stating which of the Major products has been used and why.