List of Schools who took part in the Biscuit Competition

Several schools paid the entrance fee but did not enter biscuits in the competition.

Here is the list of schools who sent in biscuit samples. They were all winners for having entered this challenging competition.

Schools: (No particular order)

Fiordland College. Low sugar and salt content
Dunedin North Intermediate. Excellent use of spices.
Sacred Heart, Napier. Top ten entry
Hastings Christian School. Best paper presentation, low sugar and salt. Top ten entry
Taupo Intermediate entered 4 teams. Good presentation.
Sancta Maria College. Top ten entry, very low sugar content.
Epsom Girls Grammar. Top ten entry, low sugar, low salt, great taste
Otumoetai College. Top ten entry. Good taste.
Feilding High School. Dried fruit increased sugar level, did taste good.
Newlands College. Low sugar, low salt. Well done.
Onewhero Area School. Low sugar, low salt. Well done.
Waihi Collage. Two teams in the top ten.
Macleans College. Crunchy biscuit.
Rosmini College. Good chocolate chip biscuit.
Napier Girls’ High. Top ten entry, good tasting biscuit.
St Oran’s School. Low sugar, well done.
Gisborne Intermediate. Low salt content, good try.
Marlborough Girls College. Good peanut biscuit.
Waiopehu College. Use of Coconut oil and honey increased sugar level.
Christchurch Girls High. Biscuit stayed crunchy for many days.
Waiuku College. A softer but tasty biscuit.
Ross Intermediate. Low salt and sugar, well done.
Shirley Intermediate. Good use of ingredients.
Dannevirke High School. Good use of mixing flours.
Whanganui High School. Low sugar, well done.
John Paul College. Sugar low, salt appeared high but a good try.
Huanui College. Low fat level, well done
Rosehill College. Dried fruit put the sugar level up, low salt, good.
Ngaruawahia High School. Most entries.. All low sugar and salt. Well done.
Waihi College winning entry with mix of flours, peanut butter, fennel,cardamon cinnamon, oats, glucose. Overall winner for taste, crunch and nutritional value.

A number of schools had more than one entry. I mention only one for each school  except Ngaruawahia High that submitted 6 entries all excellent biscuits.
The judges said that the standard of biscuits submitted shown the commitment and creativity of the students and were pleased to say  was of a higher standard then expected, making the judges job a difficult one.
Waihi Lions thanks all those schools who participated in this challenge and hope the massage to reduce the  excessive use of sugar was taken on board by students.
Thank you.
Mike Smith project coordinator.







Top ten finalist were

Hasting Christian School (Best presented paperwork)

Otumoetai College

Wahi College (Dylan Pascoe, Jackson Pool)

Sancta Maria College (Best Biscuit Presentation)

Ngaruawahia High School (Mollie,Abrams Rebecca Smith-Hall)

Napier Girl High

Sacred Heart Napier

Waihi College (Brgde, Lex, Gabriel Meger

Epsom Girls Grammer

Whanganui High

The winner of the 2017 Biscuit Competition was Waihi College (Dylan Pascoe and Jackson Pool) Teacher Mrs Fitzgerald

Our Judges for the Biscuit Competition

Introducing our Panel of Judges

Brad King
Owner, Executive Chef

Brad King
Brad King

Emma and Brad first arrived in New Zealand 10 years ago, they visited what was then called Goose Farm a small holding bursting with potential. They had a vision and a dream and slowly they moulded and shaped their home and business into what you experience today – The Falls Retreat.
The vision is to create a place that offers a great all round experience – charming accommodation, a beautiful setting, warm hospitality and rustic, delicious food. Brad is passionate about the food he creates while Emma is committed to creating a sustainable and welcoming environment.

Anna Sloan

Anna Sloan NZ Registered Dietitian
Bachelor of Consumer and Applied Science (Human Nutrition)
Post Graduate Diploma (Dietetics) (Masters Equiv.)
Otago University, New Zealand
Certificate in Cognitive Behavioural Therapy Monash University, Australia 

Anna has 17 years’ experience in all lifestage nutrition (infants through to older adults), and is passionate about helping people to understand that healthy eating and better health can be easy.

Anna has a special interest in paediatric allergies and gastrointestinal disorders, and sees patients in a range of ages from infants to older adults with a wide range of nutritional needs, including those with complex medical issues.

With extensive experience from working at the Waitemata and Auckland District Health Boards (including seven years in the Child Development Units), in the UK, and with ACC clients, along with her specialised medical nutrition training as a Dietitian, Anna is highly sought after and brings an evidenced-based yet holistic approach to her practice. She also lectures at the Massey University School of Dietetics Masters Programme.

Anna is a regular sought after-contributor to national media such as Consumer, Listener, and Fairfax Media publications and you may recognise her from the TVNZ children’s show “Activate” and other media roles including “What’s Really In Our Food” series 1, 3, and 4, as well as both TV1 and TV3 News shows.

Matt Smith
Chef Tutor
Tel: +64 9 442 3456 ext 208
Fax: +64 9 441 6089

Matthew SmithNorth Shore International Academy

With an upbringing covered in flour on my Nana’s kitchen stool, there was only ever one path I would take. Every experience of baking and cake decorating began from a young age and all of those countless weekends and school holidays helped develop a love and passion for the flair of patisserie. I was never an excellent student, nor was I blessed with a mathematic mind, but none of that really mattered as I grew to want to learn more and more about sweets, pastries and chocolates, and I never really imagined that there was ever going to be another way of living for me.

As I entered the age of the part time worker/student, I made sure that I gained the knowledge and qualifications that would allow me to learn my trade around the world. I gained my Diploma In Patisserie and set about working in various jobs that would, in my mind at the time, cover all bases. So I worked for the following fifteen years in cake shops and cafés’, larger scale desert companies, cruise ship patisserie sections and five star hotels in Auckland, Singapore and all around the world.

When I settled back in New Zealand I worked for the Hyatt Regency in Auckland as the Head Patisserie Chef for 8 years in which turned out to be my last job on the tools in the industry.

I then began the next phase of my career that would be to teach the next generation of aspiring and passionate young chefs, and I have met and worked with hundreds now that all make me very proud and grateful of that decision.

Still keeping in touch with the ever evolving hospitality industry and continually brushing up on my skills, I have a great passion for the learning of others. I develop courses and classes within the school and am always looking to reach out and mentor those who ask.