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JAMS & PRESERVES
Preferred jar size: 375g. Lids must be clean, label-free, and clearly marked with contents. No paraffin wax. No cellophane covers (health regulations). Jam must contain bulk fruit. Marmalade rind must be clear, bright, and light.
1513. Tomato Relish
1514. Green Tomato or Cauliflower Pickles
1515. Collection of Tomato Products (3 varieties)
1516. Plum, Tomato, or Worcestershire Sauce
1517. Collection of Sauces (3 varieties)
1518. Preserved Tomatoes
1519. Orange/Grapefruit/Apricot Jam
1520. Strawberry/Raspberry/Blackberry Jam
1521. Marmalade — any variety
1522. Lemon Butter — 250g jar
1523. Plum/Fig/Melon Jam
1524. Chutney/Fruit Chutney
1525. Quince Jelly
1526. Any Other Jam or Preserve
BEST EXHIBIT - JAMS & PRESERVES
Voucher & Society Rosette
COOKERY
All items must be homemade; no packet mixes. Must be presented in oven bags. Use foil-covered hard bases (not plates). Junior entries on disposable plates. Novice entrants must not have entered before. Sections may be combined due to space. This section is not judged using CWA standard
OPEN SECTION
1527. 6 Plain Scones
1528. Collection of 6 Slices
1529. Orange Cake — loaf tin, iced
1530. Banana Cake — iced
1531. Chocolate Cake — 20cm tin
1532. Carrot Cake — loaf tin, iced
1533. Plain Sponge — unfilled
1534. Boiled Fruit Cake — un-iced
1535. 6 Muffins — any variety
1536. 6 Lamingtons — 4×4cm
1537. Iced Cupcakes
1538. Novelty/Special Occasion Iced Cakes
1539. Iced Biscuits
1540. Gingerbread House
BEST EXHIBIT - COOKERY OPEN
Voucher & Society Rosette
MRS JOSIE TYNAN PERPETUAL TROPHY MOST SUCCESSFUL EXHIBITOR OPEN COOKING
NOVICE SECTION
1541. 6 Plain Scones
1542. Chocolate Cake — 20cm tin
1543. Banana Cake — loaf tin, iced
1544. 6 Anzac Biscuits
1545. Iced Cupcakes
1546. 6 Gingerbread Men
1547. Iced Christmas Cakes
BEST EXHIBIT - COOKERY NOVICE
Voucher & Society Rosette
JUNIOR SECTION (UNDER 16 YEARS)
1548. 4 Chocolate Crackles
1549. 4 Decorated Biscuits
1550. 4 Rock Cakes
1551. 4 Decorated Cupcakes
1552. Threaded Sweet Necklace
1553. 6 Muffins — un-iced
1554. Chocolate Cake — un-iced
1555. Marble Cake — adult supervision required
1556. Gingerbread Men
1557. Iced Christmas Cake
BEST EXHIBIT - COOKERY JUNIOR
Voucher & Society Rosette
BEST ICED GINGERBREAD - KIDS MOVIE PACK
YEAST COOKERY
All items must be handmade using traditional methods, unless otherwise specified.
1558. White loaf
1559. Wholemeal/brown loaf
1560. Multigrain loaf
1561. Sourdough loaf
1562. Gluten-free yeast bread
1563. Dinner rolls (6)
1564. Brioche loaf or buns
1565. Fruit loaf (yeast-raised)
1566. Focaccia
1567. Flavoured bread (e.g. olive, herb, cheese)
1568. Machine-made white bread
BEST EXHIBIT – YEAST COOKERY
Voucher & Society Rosette
CAKE DECORATING
- Cakes may be real or forms.
-All decoration must be edible, except internal supports and boards.
-Cakes must be presented on a clean, firm board.
-Single tier, maximum base diameter of 20cm and height including decorations of 30cm
-Shape may be square or round
1569. Decorated cake – buttercream finish
1570. Decorated cake – fondant finish
1571. Floral decorated cake (edible flowers only, e.g. sugar, food safe)
1572. Children’s birthday cake (themed)
BEST EXHIBIT – CAKE DECORATING
Voucher & Society Rosette
ASC RICH FRUIT CAKE COMPETITION
1573. ASC Fruit Cake
The NSW Rich Fruit Cake Competition promotes excellence in preparing, cooking and presenting a rich fruit cake using Australian produce.
The competition is conducted in three stages:
1. Local competitions are held at affiliated Agricultural Shows. Winners receive the specified prize and may progress to the Group Final.
2. Group Finals are held in the 14 AgShows NSW regional groups, where eligible local winners bake a second Rich Fruit Cake. Winners progress to the State Final. If there is only one eligible entrant in a group, they proceed automatically.
3. The NSW State Final is held annually at the Sydney Royal Easter Show. Group finalists bake a third Rich Fruit Cake, with winners receiving the specified prize and AgShows NSW Plaque.
Entry fee: Free
Prize Money: $25 first place
INGREDIENTS:
250g sultanas
250 g chopped raisins
250 g currants
125 g chopped mixed peel
90 g chopped red glace cherries
90 g chopped blanched almonds
1/3 cup sherry or brandy
250 g plain flour
60 g self-raising flour
1/4 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
250g butter
250g soft brown sugar
½ teaspoon lemon essence OR finely grated lemon rind
½ teaspoon almond essence
½ teaspoon vanilla essence
4 large eggs.
RECOMMENDED METHOD:
1. Mix together all the fruits and nuts and sprinkle with the sherry or brandy.
2. Cover and leave for at least 1 hour, but preferably overnight.
3. Sift together the flours and spices
4. Cream together the butter and sugar with the essences.
5. Add the eggs one at a time, beating well after, each addition, then alternately add the fruit and flour mixtures.
6. Mix thoroughly.
7. The mixture should be stiff enough to support a wooden spoon.
8. Place the mixture into a prepared square 20cm x 20cm (8” x 8”) tin and bake in a slow oven for approximately 3 ½ - 4 hours.
9. Allow the cake to cool in the tin.
Note: To ensure uniformity and 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.
MOST SUCCESSFUL EXHIBITOR – COOKERY Voucher & Society Rosette
OVERALL CHAMPION EXHIBITOR – ARTS, CRAFTS & COOKERY Prize Money $200 kindly sponsored by the Belton Family
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