Cookery - VAS

2024 ENTRIES NOW OPEN!

 

Download Entry Form

Rules & Regulations

ENTRY FEES: NO FEE

Entries Close: 28 February 2024

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

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.


J43 VAS RICH FRUIT CAKE COMPETITION

Prize: $15

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. Professionals are not eligible, which is defined as someone that works professionally or derives the greater percentage of their income in that craft, art form or technique.
  4. The Rich Fruit Cake competition follows the three levels of competition: Show Level (Bellarine), Group Level & State Level.
  5. 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 final at the 2024 Melbourne Royal Show.
  6. An exhibitor having won at Show Level is not eligible to enter any other show until after the group final judging.
  7. An exhibitor is only eligible to represent one group in the state final.
  8. If for any reason a winner is unable to compete at group or state final level, then the second placegetter is eligible to compete.

RECIPE FOR VAS STATE RICH FRUIT CAKE:

INGREDIENTS – Preferred 100% Australian Grown Produce.

 

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.

 

BELLARINE WINNER QUALIFIES FOR JUDGING IN SOUTH WEST REGION - THEN FINALS AT MELBOURNE ROYAL SHOW 2024.

STATE FINAL PRIZES:
1st Prize: $200 State Final Trophy, sponsored by Rocky Lamattina & Sons
2nd Prize: $100
3rd Prize: $50

 

J44 VAS CARROT CAKE COMPETITION

Prize: $10

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. Professionals are not eligible, which is defined as someone that works professionally or derives the greater percentage of their income in that craft, art form or technique.
  4. The Carrot Cake competition follows the three levels of competition: Show Level (Bellarine), Group Level & State Level.
  5. 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 final at the 2024 State Final at the Annual VAS Ltd Convention.
  6. An exhibitor having won at Show Level is not eligible to enter any other show until after the group final judging.
  7. An exhibitor is only eligible to represent one group in the state final.
  8. If for any reason a winner is unable to compete at group or state final level, 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
180g pecan nuts coarsely 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. Place tae towel over wire racks.

STATE FINAL PRIZES:
1st Prize: $250 Prizemoney & VAS State Final Trophy
2nd Prize: $100 Prizemoney
3rd Prize: $50 Prizemoney


J45 VAS JUNIOR CARROT & DATE MUFFIN COMPETITION

Prize: $5


Open to junior cake bakers under 18years on the day of their local show.

VAS LTD Cooking Competition Rules and Regulations

  1. The entrant must follow the recipe and specifications provided.
  2. The entrant must be under 18 years on the day of their Local Show.
  3. Each cake entered must be the bona fide work of the exhibitor.
  4. Professionals are not eligible, which is defined as someone that works professionally or derives the greater percentage of their income in that craft, art form or technique.
  5. The Junior Carrot & Date Muffins competition follows the three levels of competition: Show Level (Bellarine), Group Level & State Level.
  6. An exhibitor having won at their local show will bake another set of muffins for the group final level and then the winner of the group final will bake another set of muffins for the state final at the 2024 State Final at the Annual VAS Ltd Convention.
  7. An exhibitor having won at Show Level is not eligible to enter any other show until after the group final judging.
  8. An exhibitor is only eligible to represent one group in the state final.
  9. If for any reason a winner is unable to compete at group or state final level, then the second placegetter is eligible to compete.

RECIPE FOR VAS CARROT & DATE MUFFINS COMPETITION:

INGREDIENTS:
2 1/2 cups self-raising flour
1tsp ground cinnamon
1/4tsp ground nutmeg
1 cup brown sugar (firmly packed)
1/3 cup chopped pitted dates
1 cup coarsely grated carrot
1 tbsp orange marmalade
1 cup canola oil
2 eggs, lightly beaten
3/4 cup orange juice
1 cup reduced fat milk

METHOD:

  1. Preheat the oven to 190c (moderately hot).
  2. Line a 12 hole muffin pan with round paper muffin cases - classic white muffin cases (35mm Height x 90mm Wide x 50mm Base).
  3. Sift the dry ingredients into a large bowl, stir in dates and carrots. Then add the combined maralade, oil, eggs, juice and milk. Mix until just combined.
  4. Spoon mixture evenly into muffin paper cases in muffin pan.
  5. Cook for 20 minutes. To test if muffins are cooked insert cake skewer, if it comes out clean the muffins are ready.
  6. Stand muffins in pan for 5 minutes before removing to cool.
  7. Show Entries: Four (4) muffins per paper plate.

STATE FINAL PRIZES:
1st Prize: $250 Prizemoney & VAS State Final Trophy
2nd Prize: $100 Prizemoney
3rd Prize: $50 Prizemoney


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