AUSTRALIAN ASSOCIATION of
pastry, gelato & chocolate.
Who We Are
Supporting, representing, and elevating Australia’s pastry, gelato, and chocolate industry.
The Australian Association of Pastry, Gelato & Chocolate (AAPGC) brings together artisans, suppliers, and industry leaders to grow skills, raise standards, and strengthen the community.
Guided by an industry-led committee with expertise across pastry, gelato, and chocolate production, education, and supply, AAPGC champions innovation and excellence at every level.
AAPGC also proudly oversees the Australian Gelato Cup (AGC) — Australia’s premier annual gelato competition — providing local talent with opportunities to shine nationally and progress onto the international stage.
Why we exist
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We exist to uphold quality, transparency, and best practice across Australia’s pastry, gelato, and chocolate industry, providing a unified voice for professionals nationwide through the Australian Association of Pastry, Gelato & Chocolate (AAPGC).
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We support continuous learning through schooling, education programs, and international pathways—helping pastry, gelato, and chocolate professionals elevate skills, gain global insight, and innovate at every stage of their journey through the Australian Association of Pastry, Gelato & Chocolate (AAPGC).
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We bring the industry together, fostering collaboration and meaningful connections between pastry, gelato, and chocolate professionals, suppliers, and partners across Australia through the Australian Association of Pastry, Gelato & Chocolate (AAPGC).
JOIN THE JOURNEY
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JOIN THE JOURNEY ✦
AGC
AUSTRALIAN GELATO CUP
AUG 31— SEP 3
FINE FOOD AUSTRALIA 2026, MELBOURNE
GO IN THE RUNNING TO COMPETE FOR THE FOLLOWING GELATO AWARDS:
Australian Gelato Cup Champion
Critics Award
People’s Choice:
The AGC winner will represent Australia on the global stage at Sherbeth in Italy, competing for the prestigious title of World’s Best Gelato!
AUSTRALIAN GELATO CUP RULES
The Australian Gelato Cup, managed by the Australian Association of Pastry, Gelato & Chocolate, is a national competition celebrating excellence, creativity, and innovation in artisanal gelato. Inspired by Italy’s prestigious Procopio Cutò Award, it aims to promote craftsmanship, technical skill, ingredient quality and innovation, rooted in tradition.
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Participants must be professional gelato artisans, chefs, pastry professionals, or gelateria operators working in Australia. Each entrant must create a new and original flavour specifically for the competition year.
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Competitors must submit:
Entry form at AAGPC.com.au
If successful in your application then you will be contacted to provide
Full recipe and technical sheet
Ingredient and allergen information
Preparation method and batch size
Short flavour description (max 150 words)
All entries must comply with established rules for the AGC and food safety standards.
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Contestants must submit freshly made gelato within 24 hours of judging. Requirements include:
7L gelato pan
Standard artisanal gelato texture and serving temperature
Minimal garnish
No artificial colours or flavours
Attend Fine Food Australia to represent their products and compete for Peoples Choice.
Winners announced on Day 3 of Fine Food Australia
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Judging Criteria (100 Points Total)
Judging is anonymous and based on:
Structure & Texture – 30 points
Flavour Balance – 30 points
Technical Execution – 20 points
Creativity & Innovation – 20 points
Tie-breakers prioritise flavour balance, then texture, then creativity.
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The winner receives:
The title Australian Gelato Cup Champion
Trophy and certificate
Promotion through AAPGC channels
Eligibility to represent Australia at the Procopio Cutò Award in Italy during the Sherbeth International Artisan Gelato Festival which will take place in Palermo, Sicily, from November 13 to 16, 2026.
Additional Prizes:
Critics Award
Peoples Choice
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Competitors must maintain professional behaviour, follow hygiene rules, and avoid influencing judges. Recipes remain the property of competitors, though AGA may use flavour names and descriptions for promotion.
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