Cookery - Open

2024 ENTRIES NOW OPEN!

Download Entry Form

Rules & Regulations

ENTRY FEES: NO FEE

Entries Close: 28 Februray 2024

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.
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 3.30pm.
  10. All prize money to be collected on the day.

Open

J1 Sponge sandwich - (Plain) unfilled and not iced

J2 Sponge sandwich - Chocolate, unfilled and not iced (MUST USE 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 (2.5cm x 5cm)

J7 Plate of four piece of uncooked slice (2.5cm x 5cm)

J8 Chocolate cake iced

J9 Banana cake (Log tin)

J10 Orange cake iced (Log tin)

J11 Fruit Loaf (Log tin)

J12 Plates of four piece of shortbread

J13 Plate of six biscuits or cookies

J14 Loaf of Bread (handmade)

J15 Loaf of Sourdough (handmade)

J16 Plate of four sausage rolls (NO bought pastry)

AGGREGATE CLASSES (J1-J16)

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

BEST EXHIBIT (J17)

Bellarine Yo-Yo Champion

J18 Plate of four Yo-Yos

THE GRAHAM WILSON PERPETUAL CUP


Preserves

Clear tops on all jars. No Wax

J31 Jar of preserved fruit/vegetable

J32 Jar of plum jam

J33 Jar of marmalade

J34 Jar of berry jam (NOT Strawberry)

J35 Jar of apricot jam

J36 Jar of jam (other than above, with teh name of jam on the jar)

J37 Jar of jelly

J38 Jar of lemon butter/passionfruit

J39 Jar of relish

J40 Jar of chutney

J41 Bottle of homemade savoury sauce

J42 Bottle of homemade sweet sauce

AGGREGATE CLASSES (J13-J42)


RECIPE FOR CHOCOLATE SPONGE:

4 Eggs

Cup (110g) sugar

I tsp bicarbonate of soda

1 dsp golden syrup

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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