A record number of teams put their healthy cooking skills to the test on Tuesday for the popular Reconciliation Cook-Off.
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A total of 13 teams, representing various organisations in Moree, took up the challenge for the third annual Moree Secondary College Reconciliation Cook-Off, which was a huge increase on last year's six teams and the previous year's four teams.
"It just shows how popular it's become," organiser Janine French said.
"I think it was really great; it's grown plenty and interest is increasing."
About 300 people filled Kirkby Park to watch on and taste test as teams battled it out.
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Each team, which had to include at least one Aboriginal person and one non-Aboriginal person, was given a bag full of ingredients which contained a mystery meat, and from that had to create a healthy meal with at least three different types of vegetables.
There was also a table full of other ingredients such as sauces, herbs, spices and rice, which teams could also use.
The event, hosted by Moree Secondary College, in partnership with the National Heart Foundation and supported by Moree Reconciliation committee, aims to promote healthy eating and show how easy and fun cooking can be. It also gives people the chance to try cooking and eating healthy, tasty food.
"The food that is in the bag is like going to your cupboard at the end of the day and thinking, 'what am I going to have for dinner'," the Heart Foundation regional health promotions coordinator Andy Mark said.
"It's all about healthy food.
"The idea of the cook-off is that it's easier to show people how to cook a healthy meal and eat together than talk to people about what's healthy.
"It's also a good opportunity to experience new foods and learn how to cook them. It's hard to try a food if it's expensive and you're not sure your if the family will like it. The cook-off gives people an experience cooking different foods."
The Moree Boomerangs league tag team proved the best cooks on the day, winning over the judges - Ray Dennison, Toni Munro, Kay Berger and Judy Johnson - with their chicken curry with dough boys, while the Aboriginal Employment Strategy's beef curry was the most popular amongst the crowd.
Other dishes included beef vindaloo made by the Mums and Bubs and Thiyama-Li team, a beef stir fry (Moree Secondary College team), a stir fry curry (police), beef curry and mash (Family and Community Services), stuffed capsicums and sweet potato fries (Maayu Mali), Persian kebabs (Reconciliation Week committee), mince kebab chutney with flat bread and cucumber yoghurt salad (Pius X board), chicken stir fry (Pius X staff), beef and vegetable sti fry (HIPPY), sweet chilly chicken stir fry with singapore noodles (SHAE Academy staff), chicken stir fry with pasta noodles (SHAE Academy programs).
"It was a fantastic day and a great addition to Moree's Reconciliation Week activities," Mr Mark said.
"It's great to see so many organisations getting in and having a great time. It's also great to see so many people enthusiastic about healthy eating."
With an influx of participants this year, a number of teams bought their own gas cookers so they could all take part in the cook-off.
All of the food was donated by Woolworths Moree and Pius X Aboriginal Corporation and the Reconciliation Week committee donated the extra utensils and cooking equipment, while Healthwise donated fruit and vegetable trays for the winners.
On Monday afternoon, more than 20 people from various organisations attended a cook-off education session, ran by the Heart Foundation, to learn how to run their own cook-offs and cooking programs.
Ms French said the SHAE Academy is now thinking of hosting a cook-off during NAIDOC Week, while Maayu Mali might do one between its residents and Moree Secondary College could do a faculty cook-off.