A new national competition celebrating rising pastry talent will debut at Food & Hospitality Week, with the inaugural Australian Emerging Pâtissièr of the Year taking place at ICC Sydney on 27 May 2026.
The competition is designed to recognise and showcase professional pastry chefs in the early stages of their careers, with entrants limited to those with no more than 10 years of professional experience.
Competitors will face three challenging categories: a savoury gelato crafted for culinary use to complement dishes such as appetisers or cheese courses; a creative filled viennoiserie showcasing precise lamination and technical skill; and petit fours using sponsor-provided products that highlight creativity and flavour design.
The winner will receive $3,000 in cash, return flights, and accommodation in Italy, sponsored by Master Martini Australia. The prize includes visits to the UNICA Culinary Academy at Unigra and two days of accommodation in Bologna. All competitors will receive a $300 voucher for Master Martini products.
Head Judge Andre Sandison from Master Martini Australia will lead the judging panel, evaluating competitors on taste, technical execution, creativity, presentation, timing and workflow. Andre will be joined by Miko Aspiras, Christophe Thé and Amy Sajinovic.
Applications close on 10 April 2026.
The competition offers emerging pâtissièrs the opportunity to gain national recognition at Australia’s leading hospitality trade show, compete before industry leaders and expert judges, and accelerate their culinary careers through media and industry exposure.
For more information and to enter, visit Food & Hospitality Week.
