Food & Cookery 2024

STEWARDS: Lyn Baker 0427 846 745 Mary Allitt (03) 58814207

First prize $2, second prize $1 (unless stated otherwise)

Entry Fee $1 (unless stated otherwise)

Conditions:

* Please note online closing time for entries: 23rd February 2024

* Drop off times are;

Monday 26th February 2024 2pm to 5pm

Tuesday 27th February 2024 2pm to 5pm

Wednesday 28th Feb 2024 2pm to 5pm

* Judging Thursday 29th Feb 2024

* Prize Money Collection

Saturday 2nd March 2024 10am to 3pm

Sunday 3rd March 2024 10am to 12pm

Direct Deposited into your account after the show if you have not collected it during the show – Please note you need to enter your BSB & Account details in your profile on Showday Online

* Collecting your items

Sunday 3rd March 2024 10am to 12pm

Late entries will not be eligible for judging.
A novice is an exhibitor who has not won a First prize at the previous show.
All entries to be displayed on a paper plate with a paper doily.
Lay a tea towel over the cake rack before turning the cake the cake out to prevent the imprint of the cake rack appearing on your competition cake.
No packet cakes to be used unless stated otherwise.
All decorated cakes are to be iced all over.
All ordinary cakes are to be iced on top only.
Special decorated cakes are to be one tier with no exceptional high decoration. Decoration to be made by exhibitor. Runners under board to allow for easier lifting.
Use correct tin size or shape as stated, e.g., bar tin.
All entries will be judged on fineness, neatness and appearance.
All entries must be collected between 10am and 12 noon Sunday March 3rd

COOKING HINTS

Lamingtons – Use butter cake mix, uniform size 4cm (1 ½ in) square.
Chocolate cake – Fine soft mixture. Blend cocoa with a little water and cool before adding to mixture.
Orange Cake – Fine even texture, golden brown and well flavoured with orange.
Patty cakes – Moist fine texture, peak to rise above paper.
Nut Loaf – N0 fruit, nuts clearly visible. Cook in nut loaf tin and top should be flat.
Fruit Loaf – Cut fruit finely and cook as for nut loaf.
Plain sponge – No butter, both layers same thickness with same mixture.
Pavlova – Marshmallow in centre, no colour.
Scones – Dainty 4 to 5 CMS round with uniform shape and colour, free from excess flour. Glaze with butter after cooking. Best cooked on the day of judging
Fruit Cake – Cut all fruit current size. Round tins are better than square (except for VAS LTD Senior Fruit Cake Competition where square straight sided is required) and cakes best made three weeks before show to allow to mature. Too hot an oven causes cracks.

Most Successful Exhibitor in Food and Cookery Section $50

Most outstanding Exhibit- Nominated for Dr Harper Memorial Trophy selection $100 and Ribbon donated by the P & A Ladies Committee.

Class 71 Butter Cake

Class 72 Tea Cake, with topping. Baked in a Bar Tin

Class 73 Four Plain Scones

Class 74 Four Sweet or Savoury Scones

Class 75 White Christmas Four (4) pieces

Class 76 Pumpkin Fruit Cake

Class 77 Two Distinct Varieties Uncooked Slices, two pieces of each. 2.5cm x 6cms

Class 78 Two Distinct Varieties Cooked Slices, two pieces of each. 2.5cm x 6cms

Class 79 Four Lamingtons (4cmx4cm each)

Class 80 Four Yo-yos

Class 81 Sponge Sandwich (without butter, icing or filling)

Class 82 Cake not mentioned in Schedule

Class 83 Vegetarian Pizza small (no larger than 20cms)

Class 84 NDAS Competition: Four Anzac Biscuits

Anzac Biscuits (4) Plate of 4 as per NDAS recipe

Anzac Biscuits-NDAS Competition & CWA of Victorian Recipe

1 cup Quick Oats,

125 gms Butter

1 cup Sugar,

1 tablespoon Golden Syrup

1 cup Self-Raising Flour

2 tablespoon boiling Water

1 cup Desiccated Coconut 1 teaspoon Bicarb Soda

Mix all above dry ingredients in bowl

Melt together butter, golden syrup, then add bicarb soda which has been dissolved in the boiling water. Add to dry ingredients and mix to a firm consistency.

Place teaspoon full of mixture on well-greased baking tray (or baking paper lined). Leaving room to spread, bake in moderate oven until brown. Cool on tray.

Note-for show bench roll mixture into ball before placing on Tray-makes neat round shape biscuit for show bench

Class 85 NDAS Competition: Chocolate Mud Cake

Own recipe-No icing or topping 20cm Tin.

Food and Cookery – 1st NDAS Chocolate Mud Cake

Food and Cookery – 2nd NDAS Chocolate Mudcake

Class 86 Two distinct varieties Homemade Biscuits, two of each

varieties must be distinct and dainty.

Class 87 Iced Chocolate Cake (not sandwich

Class 88 Iced Orange Bar Cake

Class 89 Four Patty Cakes Decorated for Christmas

Class 90 Icing Plaque to put on 20cm Cake

Farm Produce Theme In memory of Mrs Beckwith

Class 91 Boiled Fruit Cake. In memory of Mrs. J. Conallin

Class 92 Four-egg Pavlova (shell only)

Class 93 Local Anzac Biscuit Competition 4 Anzac Biscuits

Food and Cookery – 1st NDAS Comp (4) Anzac Biscuits

Food and Cookery – NDAS Comp (4) Anzac Biscuites

Class 94 Banana Cake

Class 95 Microwave Cake or Slice, packet mix as base of recipe

(label must accompany).

Class 96 Bread made in Bread Maker

Class 97 Homemade Bread not made in a bread maker

Class 98 Four Muffins any variety

Class 99 Diabetic Cake, Loaf or Slice (recipe must Accompany)

Class 100 For Men, only – Iced Chocolate Cake, will be tested

Class 101 Wholemeal Bar Cake, any variety

Class 102 Gluten-free Cake, Slice, must contain rice flour (recipe must accompany).

Class 103 Competition Cooking

Boiled Fruit Cake Orange Cake, Cooked Slice 500g Jar Jam

First prize $30

Class 104 Afternoon Tea Tray (30cm tray)

e.g. cup and saucer, sugar bowl, milk jug etc

Class 105 VAS Ltd Rich Fruit Cake Competition

Open to all fruit cake enthusiasts

Rules and Regulations

1 The entrant must follow the recipe and specifications provided below.

2 Each cake entered must be the bona fide work of the exhibitor.

3 Professionals are not eligible, which is defined as someone that works professionally or derives the greater percentage of their income in that craft, art form or technique.

4 The Rich Fruit Cake competition follows the three levels of competition: Show Level, Group Level and State Level.

5 An exhibitor having won at their local Show will bake another cake for the 2024 Group Final and then the winner of the Group Final will bake another cake for the State Final at the 2024 Royal Melbourne Show.

6 An exhibitor having won at Show Level is not eligible to enter any other Show until after the Group Final judging.

7 An exhibitor is only eligible to represent one Group in the State Final.

8 If for any reason a winner is unable to compete at Group or State Final Level, then the second placegetter is eligible to compete.

The State Final prizes are:

First Prize: $200.00 Prizemoney, & VAS State Final Trophy

Second Prize: $100.00 Prizemoney

Third Prize: $50.00 Prizemoney

Recipe

Ingredients-Preferred 100% Australian Grown Produce

250g sultanas

250g chopped raisins

250g currants

125g chopped mix peel

90g chopped red glace cherries

90g chopped blanched almonds

1/3 cup sherry or brandy

250g plain flour

60g self-raising flour

¼ teaspoon grated nutmeg

½ teaspoon ground ginger

½ teaspoon ground cloves

250g butter

250g soft brown sugar

½ teaspoon lemon essence OR finely grated lemon rind

½ teaspoon almond essence

½ teaspoon vanilla essence

4 large eggs

Method

Cut the fruit & almonds into 3 – 4 pieces and mix together all the fruits and nuts and sprinkle with the sherry or brandy. Cover and leave for at least 1 hour, but preferably overnight.
Sift together the flours and spices. Cream together the butter and sugar with the essences. Add the eggs one at a time, beat well after each addition, and then alternately add the fruit and flour mixtures. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon.
Place the mixture into a prepared tin 20cm square, straight sided, square cornered tin and bake in a slow oven for approximately 3 ½ – 4 hours. Allow the cake to cool in the tin.

Food and Cookery – 1st VAS Rich Fruit Cake

Food and Cookery – 2nd VAS Rich Fruit Cake

Class 106 VAS Ltd Carrot Cake

Proudly Sponsored by Rocky Lamattina & Sons

Open to all carrot cake enthusiasts

Rules and Regulations:

1 The entrant must follow the recipe and specifications provided below.

2 Each cake entered must be the bona fide work of the exhibitor.

3 Professionals are not eligible, which is defined as someone that works professionally or derives the greater percentage of their income in the craft, art form or technique.

4 The carrot cake competition follows the three levels of competition: Show Level, Group Level and State Level.

5 An exhibitor having won at their local Show will bake another Cake for the 2024 Group final level and then the winner of the Group Final will bake another cake for the 2024 State Final at the Annual VAS Ltd Convention

6 An exhibitor having won at Show Level is not eligible to enter any other Show until after the Group Final Judging

7 An exhibitor is only eligible to represent one Group in the State Final.

8 If for any reason a winner is unable to compete at Group or State Final level, then the second placegetter is eligible to compete.

The State Final prizes are:

First Prize $250.00 prizemoney & VAS State Final Trophy

Second Prize: $100.00 prizemoney

Third Prize: $50.00 prizemoney

Recipe

Ingredients:

375g Plain flour

2tsp Baking powder

1 ½ tsp bicarb soda

2 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp allspice

2 tsp salt

345g caster sugar

375ml vegetable oil

4 eggs

3 medium carrots grated (350 grams)

220g tin crushed pineapple, drained

180g pecans nuts coarsely crushed

Method

Preheat oven to 180C (160C fan), Grease a 23cm (9 inch) Round cake tin and line with baking paper.
Sift the dry ingredients together into a bowl. In a separate bowl, beat the eggs and oil, then add to the dry ingredients. Mix well then add the carrots, crushed pineapple and pecans. Mix to form a smooth batter and pour into cake tin.
Bake for approximately 90-100 minutes.
Remove from the oven and allow to cool for 10 minutes in the tin on a wire rack. Upend and allow to cool on the wire rack.

Food and Cookery – 1st VAS Carrot Cake Comp

Food and Cookery – 2nd VAS Carrot Cake Comp

Class 107 Shortbread, to be made with the recipe

Shortbread

Ingredients:

2 cups plain flour

1 tablespoon ground rice

¼ cup icing sugar

6oz butter

Method

Sift flour, sugar and ground rice into a bowl. Rub in butter and knead until smooth.
Press mixture into two ungreased 18cm (7in) round sandwich tins. Pins Pinch edges cut each round with a sharp knife into 8 triangles. Prick with fork.
Bake in moderate slow oven for 30 minutes until lightly browned. Cool in tins before turning out.
Shortbread may also be shaped in a mould – press mixture firmly into mould, invert onto greased baking tray, remove mould and bake as above.

Class 108 Four biscuits using Rice Flour

Class 109 Scotch Shortbread, to be made with the recipe

Scotch Shortbread

Ingredients:

200g (7oz) butter

1 ¼ cups plain flour

½ teaspoon vanilla

¼ cup ground rice

1/3 cup castor sugar

Method

Cream butter and vanilla until light and fluffy then gradually beat in sugar. Work in sifted ingredients and knead well on lightly floured surface until smooth.
Press into lightly greased 18cm (7ins) x 28cm (11in) lamington tin, cut into bars and prick each bar decoratively with a fork. Bake in a slow oven for 50 to 60 minutes.
Alternatively, divide mixture into two, roll each portion out to form 18cm (7in) circle, pinch edges decoratively. Mark into wedges and place on greased oven tray. Bake in a slow oven for approximately 45 minutes.

Food and Cookery – Most Successful Exhibitor – $50

Most outstanding Exhibit- Nominated for Dr Harper Memorial Trophy selection – $100

Ribbon donated by the P & A Ladies Committee.

Food and Cookery – Dr Ian Harper Memorial Trophy Nomonation – $20

Food and Cookery – Exhibitor with most Exhibits

Class 110 Marble Cake

Class 111 Four Jelly Cakes

Class 112 Swiss Roll