National pride was on the line when former soldiers battled over sausages on Sunday.
As three former Army, Air Force and Navy cooks met across the barbecues at Lake Pertobe at lunchtime, it was code versus code for over 60 minutes.
The trio were on cooking duty for the RSL Active's Walking off the War Within event.
While the weather impressed and conditions were ideal, neither code were brave enough to claim top honour in the cooking stakes.
Former RAF cook Peter Croft said he was happy to call it a draw.
"We're all one team in the end," Mr Croft said.
Les Green, who spent 20 years in the Navy, had a similar response.
"I'm going to be diplomatic and say it was an even finish," he said.
Mr Green, who was based at sea for eight years and on-shore at various locations for 12, said equipment was the secret to a good sausage.
"Make sure you've got the barbecue nice and hot first," he said. "And clean."
Former Australian Army chef of 20 years, Rod Symons, said the weekend result was a reflection of what took place in the 'field'.
"Over the journey we've always had to work together as a team with each service performing their own task," he said. "Sunday was no different.
"I'd have to say the result was even."
Mr Symons said in traditional military-style the group had a back-up plan for the weekend event, packing standby equipment should the barbecues at Lake Pertobe fail to impress.
"We didn't need them but we had them packed just in case," he said.
The barbecue formed part of the RSL Active's Walking off the War Within event.
The inaugural event was a 20-kilometre walk aimed at raising awareness of Post Traumatic Stress Disorder among returning servicemen and women.
"The cause is so relevant," Mr Symons said. "The group is really starting to get energy and it's so important."
Related story: Walking off the War Within