Open Competition - Cookery
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, with exhibit number attached.
4. Exhibits must be staged by 9.00am on 8 March
5. Judging begins 9.00am Sharp on 8 March
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 on 9 March
10. All prize money to be collected on 9 March
2003 Sponge sandwich (Plain), unfilled and not iced
2004 Sponge sandwich – Chocolate, unfilled and not iced (Scroll down for recipe)
2005 Plate of 4 plain scones
2006 Plate of 4 date scones
2007 Plate of 3 muffins
2008 Plate of 4 pieces of cooked slice (2.5cm x 5cm)
2009 Plate of 4 piece of uncooked slice (2.5cm x 5cm)
2010 Chocolate cake with top iced
2011 Banana cake (Log tin)
2012 Orange cake with top iced (Log tin)
2013 Fruit Loaf (Log tin)
2014 Plates of 4 pieces of shortbread
2015 Plate of 6 biscuits or cookies
2016 Loaf of bread (handmade)
2017 Loaf of sourdough bread – plain, white (handmade)
2018 Loaf of sourdough bread – any other (handmade)
2019 Any sourdough discard product
2020 Focaccia bread – any variety
2021 Plate of 4 sausage rolls (NO bought pastry)
Aggregate Classes (2003-2021)
2022 One person's work - 4 distinct varieties of: 2 cooking, 2 preserves
Best Exhibit (2022)
The Graham Wilson Perpetual Cup - Bellarine Yo-Yo Champion
2023 Plate of 4 Yo-Yos
2024 - Recipe for Chocolate Sponge
Ingredients
4 eggs
½ cup (110g) sugar
1 tsp bicarbonate of soda
1 dsp golden syrup
½ cup (60g) cornflour
2 dsp plain flour
2 dsp cocoa
Method
1. Preheat oven to 180oC.
2. Grease 2 shallow 20cm round baking tins and line with baking paper.
3. Beat egg whites, then beat in sugar and bicarbonate of soda.
4. Add egg yolks and beat together, then add golden syrup and beat to combine.
5. Sift flour and cocoa and fold into egg mixture.
6. Pour into prepared tins and bake for 20 minutes.
7. Turn out to cool.
Open Competition - Preserves
Clear tops on all jars - NO wax
2036 Jar of preserved fruit/vegetable
2037 Jar of plum jam
2038 Jar of marmalade
2039 Jar of berry jam (NOT strawberry)
2040 Jar of apricot jam
2041 Jar of jam (other than above, with name of jam on jar)
2042 Jar of jelly
2043 Jar of lemon butter/passionfruit
2044 Jar of relish
2045 Jar of chutney
2046 Bottle of homemade savoury sauce
2047 Bottle of homemade sweet sauce
Aggregate Classes (2036-2047)