Palates set for wild food contest

"As long as it's edible."

It's likely judges will be hoping that sea snail souffle isn't on the menu of the inaugural Gladstone Inn Wild Food Competition, but "edible" is the only rule.

The competition will run on Saturday, March 29, from 3pm.

The main rule, according to manager Alana Russell, is that the judges must be able to eat the food.

Contestants will hunt, forage, dive and bush whack to source their wild food and then cook it up for the three discerning judges.

The Gladstone Inn recommends such delicacies as pukeko, dandelion, possum and sea snails.

Dishes will be judged on four categories: presentation, dish name, taste and use of local wild ingredients.

A maximum of 10 points will be awarded for each category.

Entries are now closed but contestants have been encouraged to be creative when naming their meal.