There was no concern about morning sickness in this competition, only success for pregnant friends Sara Westaway and Winnie Batt.
From Muttaburra and Richmond, the ladies came together to showcase their culinary skills in front of two judges and local crowd at the Richmond Field Days Cook Off.
The ‘Pink Preggas’ team used their maternal magic to tailor to the taste buds of the judges, cooking local rib eye fillet with yoghurt dressing and pumpkin, chickpea and rocket salad.
It was no easy competition with the Pink Preggas up against two other teams including June Kuhl, Richmond and Craig Scriven, Mount Isa; and Clay Lumb and David Fickling, Richmond.
In the competition’s second year, teams had only 40 minutes to cook and plate their dish, that not only needed to taste good but looked appealing to the eye.
Judges Tricia Batt and Shane Ryland agreed that the Pink Preggas dish was the best offered in the competition.
“The combination of ingredients they used worked well together,” Ms Batt said.
“There was lovely texture, lovely colour, beef was cooked beautifully and the flavours complimented each other.”
Mr Ryland said all of the dishes were outstanding.
“I just think that the three teams, took simple produce and made three very different meals,” he said,
“All three were presented well and all cooked differently. One was cooked in a closed gas grill, closed charcoal grill and the other on a flat plate.
“The competition was great to showcase local beef, and market what we produce here in a fun way.”
The Pink Preggas team were ecstatic when they were announced the 2017 champions.
“We entered in the competition for a bit of fun after watching the inaugural event last year,” Sara Westaway said.
“As we are both pregnant we thought it would be extra value with our baby brains, to create some entertainment for the crowd.
“What actually happened was our pregnancy hormones made everything a blur and we forgot that we were in front of a crowd.
“Our dish focused on nutrition for high in iron for pregnancy; and a good combination of local produce, easily accessible ingredients that anyone could make.”