Cookery - OpenCookery entry form

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Rules & Regulations

STEWARD: Marie Hardcombe
PH: 5259 2314
ENTRY FEES: NO FEE

Entries Close: 6/3/2017

The official entry form or legible photocopy is to be addressed to:

Cookery Steward
Bellarine Agricultural Show
Po Box 315
Drysdale 3223

CHECKLIST WHEN SENDING IN YOUR ENTRY:

Please check that the following have been included with your entry form:

  • A stamped self-addressed envelope for the return of your duplicate entry form and /or exhibit tickets.
  • Admission tickets if you wish to pre-order (Adults $10, Conc. $5, Family 2 Adults and 3 Children $25) will also be included.
Additional Rules of Entry
  1. NO LATE ENTRIES ACCEPTED
  2. Accepted entries are subject to the rules and regulations for all sections, as well as these additional conditions.
  3. All entries to be on a paper plate.
  4. Exhibits must be staged by 9am.
  5. Judging begins 9am Sharp.
  6. The Judge shall have right to sample cooking.
  7. No packet mixes please.
  8. JUDGES DECISION IS FINAL.
  9. Exhibits to be collected after 4pm.
  10. All prize money to be collected on the day.

Proudly Sponsored by Drysdale CWA
Meets every 2nd Tuesday of the month at 1pm, and every 4th Tuesday for craft at 11am. All meetings are held at the Community Room, Clifton Springs Golf Club.
For more information, contact the Secretary on 5253 2757.

 

Open

J1   Sponge Sandwich (Plain) Unfilled and not iced

J2   Sponge Sandwich - Chocolate Unfilled and not iced (Recipe below)

J3   Plate of four plain scones

J4   Plate of four date scones

J5   Plate of three muffins

J6   Plate of four pieces of cooked slice

J7   Plate of four piece of uncooked slice

J8   Chocolate Cake Iced

J9   Banana Cake

J10   Orange cake iced – oblong tin

J11   Fruit Loaf

J12   Plates of four piece of shortbread

J13   Plate of six biscuits, or cookies

J14   Plate coconut ice

J15   Plate of fudge

J16 Plate of four sausage rolls (NO bought pastry)

TROPHY FOR AGGREGATE CLASSES (J1-J16)

J17   One person's work - 4 distinct varieties of:
2 Cooking, 2 preserves

TROPHY FOR BEST EXHIBIT (J17)

Bellarine Yo-Yo Champion

J18   Plate of four Yo-Yos

THE GRAHAM WILSON PERPETUAL CUP


Preserves

J29   Jar of preserved fruit/vegetable

J30   Jar of plum jam

J31   Jar of marmalade

J32   Jar of berry jam (NOT Strawberry)

J32   Jar of apricot jam

J34   Jar of jam (other than above)

J35   Jar of jelly

J36   Jar of lemon butter/passionfruit

J37   Jar of relish

J38   Jar of chutney

J39   Bottle of homemade sauce

TROPHY FOR AGGREGATE CLASSES (J29-J39)

RECIPE FOR CHOCOLATE SPONGE:

4 Eggs

½ Cup (110g) sugar

I tsp bicarbonate of soda

1 dsp golden syrup

½ Cup (60g) cornflour

2 dsp plain flour

2 dsp cocoa

 

Here’s what you do:

- Preheat oven to 180 degrees Celsius.

- Grease 2 shallow 20cm round baking tins and line with baking paper.

- Beat egg whites, then beat in sugar and bicarbonate of

soda. Add egg yolks and beat together, then add golden syrup and beat to combine. Sift flour and cocoa and fold into egg mixture.

- Pour into prepared tins and bake for 20 minutes.

- Turn out to cool.

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