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 Saturday 7 March
5. Judging begins 9.00am Sharp on Saturday 7 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 Show Day, Sunday 8 March
10. All prize money to be collected on Sunday 8 March
2004 Sponge sandwich (Plain), unfilled and not iced
2005 Sponge sandwich – Chocolate, unfilled and not iced (Scroll down for recipe)
2006 Plate of 4 plain scones
2007 Plate of 4 date scones
2008 Plate of 3 muffins
2009 Plate of 4 pieces of cooked slice (2.5cm x 5cm)
2010 Plate of 4 piece of uncooked slice (2.5cm x 5cm)
2011 Chocolate cake with top iced
2012 Banana cake (Log tin)
2013 Orange cake with top iced (Log tin)
2014 Fruit Loaf (Log tin)
2015 Plates of 4 pieces of shortbread
2016 Plate of 6 biscuits or cookies
2017 Loaf of bread (handmade)
2018 Loaf of sourdough bread – plain, white (handmade)
2020 Any sourdough discard product
2022 Plate of 4 sausage rolls (NO bought pastry)
Aggregate Classes (2004-2022)
2023 One person's work - 4 distinct varieties of: 2 cooking, 2 preserves
Best Exhibit (2023)
The Graham Wilson Perpetual Cup - Bellarine Yo-Yo Champion
2025 Plate of 4 Yo-Yos
2005 - 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
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 (Max 500ml)
2047 Bottle of homemade sweet sauce (Max 500ml)
2048 Bottle of chilli sauce (Max 500ml)
2049 Jar of preserved Fruit
2050 Jar of mixed pickles (any variety)
2051 Jar of mixed pickled onions in vinegar
2052 Jar of preserved vegetables
2053 Jar of preserved Olives
2054 Jar of semi-sun-dried tomatoes
2055 Bottle of cordial concentrate
Aggregate Classes (2037-2055)