Given the recent melamine food scare, there probably isn't a better time for New Zealand dairy producers to impress the local hospitality industry with their wholesome goodness. The group hosted the Fonterra Anchor Bakery Challenge at the Chinese Cuisine Training Institute in Pok Fu Lam on Tuesday afternoon, inviting eight local hotels and restaurant groups to top each other with a creative Christmas cake. Judged on presentation and taste, the teams had two hours each to beat, mix, fluff and decorate their magic. The results left most guests salivating (they weren't allowed to try the creations until after the judges had their fill). It also was a bit of a surprise as the most Christmassy of cakes - with traditional red and green, Santa and trees - didn't place at all. Instead, the judges suggested they preferred 'less is more, simplicity over luxury'. The bronze prize went to Hotel Nikko's Tsui King-cheong for a yuzu cheesecake, in second place was the Royal Garden Hotel's Roy Tse Man-tsang's Fantastic Christmas and the gold winner was the Mira hotel's Stanley So Tung-po's (left, with assistant Hayes Lam Hoy-sing) very chocolatey Holly Leaf. 'This is our first try out at an open competition,' Tse explained. 'I have only been making cakes for less than four years. A few years back my older sister's friend asked me if I want to work as a kitchen apprentice at a hotel. At that time I knew nothing about pastry, but I slowly learned the skills and knowledge.' The media though thought another cake was more interesting. They gave their award to Morton's dessert maker Lai Kin-wai, whose Christmas cake resembled a roast turkey.