The Inaugural Melbourne Macaron Competition was held on 26 October 2010 at the NGV International.

The title of Melbourne’s Best Macaron 2010 was awarded to Tim Clarke and Jordan Schrader of Cacao Fine Chocolates & Patisserie.

“It shows that despite what some people have said, there really are great macarons in Melbourne" said Clarke. “We are undoubtedly stoked with our tomato macaron…the standard was very impressive”.

The award was judged by MasterChef’s Adriano Zumbo, Lady Mayoress Emma Page Campbell and Age Epicure critic, Larissa Dubecki. The Designer Macaron award also went to Cacao for the ‘Caprese,’ cherry tomato macaron.

“It truly paid homage to the simplicity and symbolism of the macaron,” commented Zumbo. “Delicate, petite, visually appealing and bursting with flavour.”

Runner up was Josephine Acker Tuil supplying Earl Canteen. Her intimate understanding of patisserie stems from her inspirational aunt, who created the family’s own Parisian macaron recipe.

The winner of ‘Melbourne’s Best Chocolate Macaron’ was a 75% Cacao Barry Single Origin Callebaut White Couverture by Damian Parcineau from Shocolate.

The Signature category showcased the chef's original and signature-flavoured macaron was awarded to Nans Wojtcak and Stephane Pettier from Choukette, in Brunswick.

"A macaron is a sweet confectionery. It’s name is derived from an Italian word "maccarone" or "maccherone". This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient. It is meringue-based: made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar." From Wikipedia