Cookery - VAS

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Rules & Regulations

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

Entries Close: 1/3/2020

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

Cookery Steward
Bellarine Agricultural Show
Po Box 315
Drysdale 3222

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.
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.

 

J43 VAS STATE RICH FRUIT CAKE COMPETITION

BELLARINE SHOW:

1st prize - $15

Sponsored by Drysdale CWA

VAS LTD Cooking Competition Rules and Regulations

The following recipes are compulsory for all entrants. Competitors please note that a fresh cake is to be made for each judging (i.e. local show, group, state) all from the same recipe.

  1. The entrant must follow the recipe and specifications provided.
  2. Each cake entered must be the bona fide work of the exhibitor.
  3. The Rich Fruit Cake competition follows the three levels of competition: Show Level (Bellarine), Group Level & State Level.
  4. An exhibitor having won at their local show will bake another cake for the group final level and then the winner of the group final will bake another cake for the state fial at the Royal Melbourne Show.
  5. An exhibitor having won at Show Level is not eligible to enter any other show until after the group final judging.
  6. An exhibitor is only eligible to represent one group in the state final.
  7. If for any reason a winner is unable to compete at group or state final lvel, then the second placegetter is eligible to compete.

RECIPE FOR VAS STATE RICH FRUIT CAKE:

INGREDIENTS:
250g sultanas
250g chopped raisins
250g currants
125g chopped mixed peel
90g chopped red glacé cherries
90g chopped blanched almonds
1/3 Cup of sherry or brandy
250g plain flour
60g self raising flour
4 Large eggs
1/4 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
250g butter
250g soft brown sugar
1/2 tsp lemon essence or finely grated lemon rind
1/2 tsp almond essence
1/2 tsp vanilla essence

METHOD:
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, beating well after each addition, 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 20cm square, straight sided, square cornered tin and bake in a slow oven for approximately 3˝-4 hours. Allow the cake to cool in the tin.

Hot Tip: To ensure uniformity, depending upon the size, it is suggested the raisins be snipped into 2 or 3 pieces, cherries into 4-6 pieces, and almonds crosswise into 3-4 pieces.

BELLARINE WINNER QUALIFIES FOR JUDGING IN SOUTH WEST REGION - THEN FINALS AT ROYAL MELBOURNE SHOW 2020.

STATE FINAL PRIZES:

1st Prize: $200 plus Trophy

2nd Prize: $100

3rd Prize: $50

 

J44 VAS STATE CARROT CAKE COMPETITION

BELLARINE SHOW:

1st prize - $5

Sponsored by Drysdale CWA

VAS LTD Cooking Competition Rules and Regulations

The following recipes are compulsory for all entrants. Competitors please note that a fresh cake is to be made for each judging (i.e. local show, group, state) all from the same recipe.

  1. The entrant must follow the recipe and specifications provided.
  2. Each cake entered must be the bona fide work of the exhibitor.
  3. The Carrot Cake competition follows the three levels of competition: Show Level (Bellarine), Group Level & State Level.
  4. An exhibitor having won at their local show will bake another cake for the group final level and then the winner of the group final will bake another cake for the state fial at the Royal Melbourne Show.
  5. An exhibitor having won at Show Level is not eligible to enter any other show until after the group final judging.
  6. An exhibitor is only eligible to represent one group in the state final.
  7. If for any reason a winner is unable to compete at group or state final lvel, then the second placegetter is eligible to compete.

RECIPE FOR VAS STATE CARROT CAKE COMPETITION:

INGREDIENTS:
375g plain flour
2tsp baking powder
1 1/2tsp bicarb soda
2tsp ground cinnamon
1/2tsp ground nutmeg
1/2tsp allspice
2tsp salt
345g castor sugar
375ml vegetable oil
4 eggs
3 medium carrots, grated (350g)
220g tin crused pineapple, drained
200g pecan nuts crushed

METHOD:

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

BELLARINE WINNER QUALIFIES FOR JUDGING IN SOUTH WEST REGION - THEN FINALS AT ROYAL MELBOURNE SHOW 2020.

STATE FINAL PRIZES:

1st Prize: $200 plus Trophy

2nd Prize: $100

3rd Prize: $50


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