Cookery - VASLCookery entry form

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Rules & Regulations

STEWARD: Marie Hardcombe
PH: 5259 2314

ENTRY FEES: NO FEE

Entries Close: 5/3/2018

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.

 

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 carrot cake competitions follows the show-group-state level of competition.
  2. An exhibitor having won at the local Show, (i.e. Bellarine) will bake another cake for entry in the Group Final; (i.e. South Western Region). The winner will then be required to bake a further cake for the State Final at the next Royal Melbourne Show (2018).
  3. Exhibitors are to follow the recipe and specifications (as listed).
  4. An exhibitor having won at local Show Level is not eligible to enter any other local Show until after the Group judging, when, if not the winning entry, can compete further.
  5. An exhibitor is only eligible to represent one Group in State Final.
  6. Each cake entered must be a bone fide work of the exhibitor.
  7. If for any reason a winner is unable to compete at Group or State Final level then the second placegetter is eligible to compete.

 

J41 VAS LTD RICH FRUIT CAKE

BELLARINE SHOW:

1st prize - $15

Sponsored by Drysdale CWA

RECIPE FOR VAS LTD 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 or
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 3½-4 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 2018.

STATE FINAL PRIZES:

1st Prize: $200 plus Trophy

2nd Prize: $100

3rd Prize: $50

 

J42 VAS LTD CARROT CAKE OPEN

BELLARINE SHOW:

1st prize - $5

Sponsored by Drysdale CWA

Competitors to provide their own recipe. The criteria to entering this competition is that the recipe MUST include NO LESS than 350grams of carrots.

The cake is to be baked in a 20cm round tin and to be un-iced.

Entries must be submitted with the recipe attached.

BELLARINE WINNER QUALIFIES FOR JUDGING IN SOUTH WEST REGION - THEN FINALS AT ROYAL MELBOURNE SHOW 2018.

STATE FINAL PRIZES:

1st Prize: $200 plus Trophy

2nd Prize: $100

3rd Prize: $50


J43 VAS LTD CARROT & DATE MUFFINS (JUNIOR UNDER 18)

BELLARINE SHOW:

1st prize - $5

Sponsored by Drysdale CWA

RECIPE FOR VAS CARROT & DATE MUFFIN:

INGREDIENTS:
2 ½ Cups Self-raising flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 Cup brown sugar (firmly packed)
1/3 Cup chopped pitted dates
1 Cup coarsely grated carrot
1 Tablespoon orange marmalade
1 Cup canola oil
2 Eggs, lightly beaten
¾ Cup orange juice
1 Cup reduced fat milk

METHOD:
Pre heat oven to 190C (moderately hot).
Line a 12 hole muffin pan with, Round Paper Muffin Cases - Classic White Muffin Cases Size (35mm Height x 90mm Wide x 50mm Base). Sift dry ingredients into a large bowl; stir in dates, carrots. Then add the combined marmalade, oil, eggs, juice and milk. Mix until just combined. Spoon mixture evenly into Muffin paper cases in the muffin pan. Cook for 20 minutes, (to test muffins are cooked inserted cake skewer. If it comes out clean the muffins are ready. Stand muffins in pan for 5 minutes before removing to cool.

Show entries: four (4) muffins per plate.

BELLARINE WINNER QUALIFIES FOR JUDGING IN SOUTH WEST REGION - THEN FINALS AT ROYAL MELBOURNE SHOW 2018.

STATE FINAL PRIZES:

1st Prize: $200 plus Trophy

2nd Prize: $100

3rd Prize: $50

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