COOKERY Competition Schedule 30 August - 8 September 2019 | theshow.com.au - Royal Adelaide Show
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COOKERY Competition Schedule 30 August - 8 September 2019 | theshow.com.au
2019 COOKERY
IMPORTANT INFORMATION
DELIVERY AND COLLECTION TIMES
Location: Duncan Gallery, Goodwood Road, Adelaide Showground.
All exhibits to be delivered, judged and removed(if applicable) from the Duncan Gallery.
Exhibits must be delivered at the times stated on the timetable below and be accompanied by the Society computer
printout for entry details.
Once exhibits have been received, the pavilion will be closed for judging (except for Royal Adelaide Show Feature
Classes).
N.B. The Society’s stewards have the right, at any time, to dispose of exhibits that are no longer acceptable
for display.
DELIVERY, JUDGING AND COLLECTION TIMETABLE
Section Delivery Judging Collection
Jams & Preserves – Tues 27 August Tue 27 August Tue 10 Sept
All Sections 8.00 am to 9.30 am 10.00 am to 12 noon
Cake Decorating – Wed 28 August Wed 28 August Tue 10 Sept
All Sections 8.00 am to 9.30 am 10.00 am to 12.00 noon
Fruit Cakes & Puddings Thu 29 August Thu 29 August Tue 10 Sept
8.00 am to 9.30 am 10.00 am to 12.00 noon
Open Cookery Thu 29 August Thu 29 August No collection
Novice Cookery
Junior Cookery 8.00 am to 9.30 am
Chocolate Cake Challenge Fri 30 August Fri 30 August Tue 10 Sept
Afternoon Tea for Two
Honey Crackles -Open 8.00 am to 9.30 am 10.00 am to 12.00 noon
Stands Only
EXHIBITS RECEIVED AFTER THE TIME SET DOWN WILL NOT BE JUDGED
(Note: All remaining exhibits will be discarded at 5 pm Tuesday 10th September unless the Administration has
been notified by the exhibitor on or before Monday 9th September).
Any prize cards, prize money, trophies and prizes not collected by 12 noon on Tuesday 10 September will be
available from 10 am to 4 pm Monday 23 to Friday 27 September at the Secretary’s Office.
The Royal Agricultural and Horticultural Society makes every attempt to ensure that all information contained within
this schedule is correct at the time of printing, however the RA&HS reserves the right to change such details as may
be required.
1
2019 COOKERY
Cheques should be made payable to RA&HS and
posted with the completed entry form.
COOKERY PAYMENT OF FEES
When paying fees by cheque or credit card, exhibitors
CLOSING DATE OF ENTRIES must ensure that sufficient funds are available at the
time of entry. Failure to do so may result in non-
FRIDAY 14 JUNE 2019 at 5.00 PM CST
acceptance of entries.
CLOSING DATE OF ENTRIES REFUNDS
The following conditions will strictly apply: No refunds of entry fees will be made after the closing
date of entries.
• All entries, whether posted, lodged in person or
completed online must be in the Society’s MEMBERSHIP
possession at its Administration Office by 5.00 pm Exhibitors need not be members of the
(CST) on Friday 14 June 2019. Royal Agricultural & Horticultural Society of SA Inc.
• When sending entry forms and fees by post, the Membership fees: Adults $170, Juniors $58 (under 18).
onus is on the exhibitor to ensure adequate delivery
time. CONTACT US
• Entry forms by facsimile or email will not be Post RA&HS - Cookery Section
accepted. PO Box 108, GOODWOOD, SA 5034
• A late entry option is available under the following Email entries@adelaideshowground.com.au
conditions: Phone (08) 8210 5211
• Late entries may only be submitted online and Between 9.00 am - 5.00 pm Monday to
will be accepted for 7 days after the official Friday
closing date (by 5.00 pm CST) Secretary Jo Geschmay
• An additional fee equivalent to three times the Website www.theshow.com.au
standard entry fee is paid.
YOUR PRIVACY
Absolutely no exception to the above conditions will be If you do not want your details to be made available to
made to any exhibitor under any circumstance. other parties, please tick the box on the entry form
supplied by the RA&HS. Your personal information will
ACKNOWLEDGEMENT OF ENTRIES then only be used by the RA&HS to maintain contact
Entries submitted online will be acknowledged via with you and allow us to manage your entries. The
email. RA&HS reserves the right to inform prize sponsors of
For postal entries, if you require formal the details of recipients to enable distribution of their
acknowledgement that your entry has been received voucher/product prizes.
please include a stamped, self-addressed envelope
with your entry form. GENERAL REGULATIONS
Exhibitors are reminded that the Society’s General
ONLINE ENTRIES Regulations apply to all sections of the Show. A copy
www.theshow.com.au of the General Regulations can be obtained from the
Society’s website at www.theshow.com.au or from the
ENTRY FEES (GST INCLUDED) Society’s Administration Office.
Exhibitors should note that the General Regulations
Section Entry Fee contain a number of provisions relevant to competitions
and this Schedule including but not limited to, offences,
Cake Decorating $6.00 per entry
Open Cookery (online) penalties, prohibited drugs. As those conditions apply
Jams & Preserves in addition to the regulations contained within this
Fruit Cakes & Puddings $7.00 entry (paper) schedule, Exhibitors should familiarise themselves with
Chocolate Cake Challenge the General Regulations.
Afternoon Tea Feature
Honey Crackles – Open SPECIAL REGULATIONS
Exhibitors are reminded that the Special Regulations
Junior Cookery $3.50 per entry contained within this Schedule are merely
Junior Jams & Preserves (online) supplementary to and subject to the General
Regulations.
$4.50 per entry The members of the Society’s Art, Craft, Cookery &
(paper) Technology Committee shall have the authority to act
on behalf of the Society to take any necessary action
under these Special Regulations.
2
2019 COOKERY
TRANSFERS WITHDRAWALS/FAILURE TO EXHIBIT
Please ensure exhibits are entered in the correct class All withdrawals must be made in writing and can be
at the time of entry. No exhibit will be transferred to sent via email to entries@adelaideshowground.com.au
another class after the closing date of entries. or faxed to (08) 8210 5222. Emailed withdrawals must
include “Withdrawal” in the subject line and the section
SUBMISSION OF ENTRIES (eg Cookery), exhibitor name, class number/s, exhibit
There is a restriction of one entry per class (unless number (if known) and exhibit name (if
otherwise stated). applicable). Withdrawals must be made at least 24
hours prior to judging.
COOKERY CONDITIONS OF ENTRY
Please read the schedule carefully, as changes may PRIZES & AWARDS
have occurred from previous years. Exhibits may Prizes of First $25 and Second $10 will be awarded in
be rejected if they do not fit the criteria as printed. the following sections (unless otherwise specified):
• Fruit Cakes & Puddings
• In all classes an exhibit can only compete in • Open, Novice & Junior Cookery
one class. • Jams & Preserves
• Exhibits must ONLY BE ENTERED • Junior Cake Decorating
IN ANY ROYAL SHOW ONCE. Prizes of First $50; Second $20 and Third $10 will be
• The Society will not under any circumstances awarded for:
hold itself responsible for any loss, damage to, • Open Cake Decorating classes (unless
or mis-delivery of any exhibit. otherwise specified)
• The judges are empowered to award a prize, Prizes of First $100, Second $50 and Third $25 will be
whether there be one or more exhibits, awarded for:
providing they deem the exhibit worthy. They • Wedding Cake classes (unless otherwise
may award second prize in lieu of first or specified).
third prize in lieu of second.
• The judge’s decision is final, and no Prize cards for all placing’s will be available from
correspondence may be entered into. Monday 23rd to Friday 27th September
• COOKERY EXHIBITORS: - Judges are (10 am to 4 pm) from the Secretary's Office.
empowered to cut any exhibit, with the
exception of those exhibited for icing purposes Trophies and Prizes will be available for collection
only. with exhibits on the Tuesday after the Show and from
• Plates will be supplied by the Society for Monday 23rd to Friday 27th September
display purposes. (10 am to 4 pm) from the Secretary's Office
• Unless specified, packet mixes are not to be
used. Ribbons awarded for 1st, 2nd and 3rd place;
• In JUNIOR CLASSES: Exhibitors should note Classes with 10-15 exhibits, 4th place and over
that entry forms must be signed by parent, 16 exhibits, 1 Commended Ribbon.
guardian or teacher stating that the work
entered is the original and unaided work of the Sashes will be awarded for:
exhibitor.
• Exhibits must be solely the work of the • MOST SUCCESSFUL EXHIBITOR AWARDS
Individual except when entered in the • MOST OUTSTANDING EXHIBITOR AWARDS
Professional/Cottage Industry section. • AFTERNOON TEA FOR TWO FEATURE CLASS –
1st to 3rd
DISPLAY OF EXHIBITS • CHOCOLATE CAKE CHALLENGE – 1st to 3rd
The Society reserves the right to display only prize • BEST SPECIALTY CAKE
winning exhibits should the number of entries exceed • BEST EXHIBIT "OLD CLASSIC"
the display space available. Exhibits will be shown in • PROFESSIONAL AND COTTAGE INDUSTRY –
display cases provided by the Society. 1st to 3rd
• SCHOOL CHALLENGE CLASSES – 1st to 3rd
EXHIBIT CARDS • COOKERY PENTATHLON - 1st to 3rd
After entries have closed, exhibit cards will be
forwarded to exhibitors and must accompany each Rosettes will be awarded for:
entry.
Exhibits must not have any identification markings or • CHAMPION CHOCOLATE CAKE
names, other than the exhibit cards supplied by the • MOST OUTSTANDING PROFESSIONAL OR
Society. COTTAGE INDUSTRY PRODUCT
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2019 COOKERY
PAYMENT OF PRIZE MONEY The Society makes every endeavour to ensure all
All prize money won during the prizes listed are accurate at the time of printing. Should
Royal Adelaide Show will be paid by a prize (cash, voucher, product, trophy) be withdrawn
Electronic Funds Transfer (EFT) only. by a sponsor subsequent to printing, the Society will
pay prize money as stated above. It is the responsibility
of the prize winner to follow-up with the Society any
PRIZE MONEY WILL BE PAID AT THE END OF
sponsored prize (cash, voucher, product, trophy) they
OCTOBER.
believe they are entitled to prior to 11 December in the
Any trophy, prize or prize money not claimed by
year of the prize being awarded. The Society will not
11 December of the current year. shall be deemed
forfeited by the exhibitor and the RA&HS shall no follow-up prize sponsors after this date or review any
prizes that may have been incorrectly awarded.
longer be liable to pay or provide the prize.
PRIZE MONEY COLLECTION
PRIZE MONEY AND GST
Alternatively, prize money, up to $50 cash in total, can
Prize money as stated in the Prize Schedule does not
include GST. be collected from the Administration Office on the dates
below
The prize money which we pay to successful exhibitors
depends on information provided to us. If you confirm
Show Time: Friday 30 August to Sunday
that you are GST registered and provide your
8 September – 2.00 pm to 4.00 pm daily
Australian Business Number (ABN), we will pay the
appropriate prize money plus 10% GST. We will or
Tuesday 10 September 9.00 am to 5.00 pm
provide you with a Recipient Created Tax Invoice which
you will need to submit to the Australian Taxation or
from Monday 23rd to Friday 27th September
Office.
10 am to 4 pm from the Secretary's Office.
If you confirm you are registered for GST, in entering
Photo identification (eg drivers licence) will be required
the competition, you acknowledge your agreement to
when collecting prize money.
the following:
• You will not issue a tax invoice to the RA&HS in
respect to prize money received;
• You will notify the RA&HS if you cease to be
registered for GST.
If you provide your Australian Business Number but are
not registered for GST, we will pay the prize money as
detailed in the Competition Schedule without reference
to the GST.
If you confirm you are entering as part of a private
recreational pursuit or hobby, we will pay the prize
money as detailed in the Competition Schedule without
reference to GST. EXHIBITORS PLEASE NOTE:
IMPORTANT Please ensure that your exhibit card is securely
It is important that you either: attached to your exhibit as per “exhibit Card”
instructions.
• Confirm you are entering as part of a private
recreational pursuit or hobby, or Please do not send in exhibits before the specified time
• Confirm you are entering as a GST registered for delivery as their safety cannot be guaranteed.
business and supply your ABN
Failure to do either of the above will cause the RA&HS
to withhold 48.5% of your prize money in accordance
with Australian tax legislation.
The RA&HS is not a tax consultant and therefore
assumes no liability for actions taken as a result of
these guidelines. In any instances where an entrant or
sponsor is uncertain of the tax implications of their
involvement, they should consult their own accountant
or tax advisor.
4
AN INVITATION
COOKERY
AT THE
2019 ROYAL ADELAIDE SHOW
Cookery Information Day
TUESDAY 14 MAY 2019, 2.30 TO 4.00PM
Members Dining Room - Adelaide Showground
No RSVP Required - All Welcome
INFORMATION DAY INCLUDES:
Discover the tricks to creating a blue ribbon-winning entry in this year’s
Royal Adelaide Show Cookery competition.
See the experts in action with a number of Cooking Demonstrations,
featuring live commentary.
Speciality judges will be on hand to provide tips for the bread, cake
decorating and jams and preserves classes. You can even bring in a
sample to be critiqued by the judges!
There’ll also be a Q&A session for general cookery classes.
MORE INFORMATION:
ENTRIES@ADELAIDESHOWGROUND.COM.AU
OR BY PHONE: 8210 5211.
WE HOPE TO SEE YOU THERE!
FOR MORE INFORMATION VISIT ROYAL ADELAIDE SHOW
THESHOW.COM.AU 30 AUGUST - 8 SEPTEMBER2019 COOKERY
Contents
CAKE DECORATING ....................................................... 7
MASTER'S SECTION ................................................... 8
INTERMEDIATE SECTION ........................................... 8
NOVICE SECTION ....................................................... 9
OPEN SECTION .......................................................... 9
JUNIOR CAKE DECORATING .................................... 10
OPEN COOKERY .......................................................... 12
BREADS & SCONES .................................................. 12
DIETARY DELIGHTS .................................................. 12
PASTRIES ................................................................. 13
SMALL CAKES .......................................................... 13
BISCUITS & SLICES ................................................... 13
NATIVE FOODS ........................................................ 14
LARGE CAKES ........................................................... 14
SPECIALTY CAKE ...................................................... 15
OLD CLASSIC ............................................................ 15
DESSERTS................................................................. 15
PENTATHLON CLASS ................................................ 16
FRUIT CAKES AND PUDDINGS .................................... 16
NOVICE COOKERY ....................................................... 16
JUNIOR COOKERY ....................................................... 16
JUNIOR PRIMARY SCHOOL STUDENTS RECEPTION TO
YEAR 3 ..................................................................... 17
PRIMARY SCHOOL STUDENTS YEAR 4 TO YEAR 7 ... 17
SECONDARY SCHOOL STUDENTS ............................ 18
ROYAL ADELAIDE SHOW FEATURE CLASSES .............. 20
CHOCOLATE CAKE CHALLENGE ................................... 20
HONEY CRACKLES ........................................................ 20
AFTERNOON TEA FOR TWO ........................................ 20
JAMS AND PRESERVES ............................................... 21
OPEN SECTION ........................................................ 21
NOVICE SECTION ..................................................... 22
PROFESSIONAL & "COTTAGE INDUSTRY" SECTION. 22
JUNIOR JAMS AND PRESERVES ............................... 23
PRIMARY AND SECONDARY SCHOOL STUDENTS .... 23
SCHOOL CHALLENGE ............................................... 23
62019 COOKERY
CAKE DECORATING POINTS OF INTEREST:
• Non Sugar items – No artificial ornaments or
OPEN CAKE DECORATING flowers are to be used
• Cachous, Ribbon, Tulle and plastic Stamens are
permitted.
• Wire and tape in flower sprays may be used
but must not penetrate the icing.
• Edible gold and silver, shimmer, lustre or glitter may
be used.
• Non Toxic does not mean edible.
PROUDLY PRESENTED BY BAKE BOSS
ADDITIONAL GUIDELINES
BOARDS – should be wood, not cardboard. Covering
CAKE DECORATING EXHIBITORS
may be paper, icing, fabric or similar. Must have Cleats
(Feet) underneath to raise them off the table and allow
Choosing the correct section if you are 18 years or
easier handling. Cleats are not available on delivery at
older on 1 September 2019.
the Show.
MASTERS: This is for competitors who have won four
CAKE COVERING – should be fondant/sugar paste.
(4) first prizes in an Intermediate Class at any Royal
Covering should be smooth and free of cracks or other
Show or National and State competitions to enter that
marks. Buttercream, fresh cream and ganache are
class only. Exhibitors in this section have a high level
unsuitable for this Section.
of skill.
OVERALL IMPRESSION – colour, harmony and
INTERMEDIATE: This is for competitors who have won
balance will create visual impact. This should allow your
two (2) first prizes in a Novice Class at any Royal Show
exhibit to stand out among the others.
or National and State competitions to enter that class
only or who have 3 years or more in cake decorating
TECHNIQUES – pipe work and modelling work that is
experience.
well executed will help you gain additional points.
NOVICE: This is for competitors with less than 3 years
PIPE WORK – should be completed with freshly made
of cake decorating experience or who have not won two
royal icing, be well formed and consistent in size
(2) first prizes in any one class of the Novice section at
and shape.
any Royal Show or National and State competitions. If
they have achieved this they move up in that class only.
MODELLING – flowers and leaves should be finely
Teachers of Cake Decorating and/or Cup Cake
rolled out with no ragged edges, Natural in shape and
Classes are not permitted to enter this section.
colour, and veined if appropriate. Novelty figures should
be free of cracks, with attention given to the joining of
Please note that as competitors progress through
pieces.
the above levels they may be competing in different
sections at any one time. Past competitors may not
FEATURE DECORATION – Care in attaching your
regress to a section below their current level.
feature to the cake surface is important. Royal icing is
quite strong when dry, but make sure any sign of
OPEN: This is open to all competitors.
attachment is kept to a minimum.
SENIORS: This is for competitors who are at least 65
CONDITIONS OF ENTRY
years of age on 1 September. Competitors may still
enter any of the other sections above if they qualify to
Entries must be the unaided work of the competitor
do so.
and comply with the schedule.
CAKE DECORATING ENTRY INFORMATION
Refer to general entry information at the beginning
of the Cake Decorating section.
General rules and conditions of entry are to be found in
the front pages of this schedule
All entries must be able to be lifted by one person.
PLEASE READ CAREFULLY!
Competitors are limited to one entry per Class.
Boards must be raised on cleats (feet) that will raise it
sufficiently for ease of handling.
72019 COOKERY
THE BAKE BOSS PRIZE
Where specified cake must be used, otherwise MOST SUCCESSFUL CAKE DECORATING
Polystyrene dummies or Rice Krispies are permitted. EXHIBITOR IN MASTER'S SECTION
Points to be allotted as follows:
The following items are not permitted: First, 5 points; second, 3 points; third, 1 point.
2016 - B-A Smith
• Butter cream coverings or other spreadable icings. 2017 - B-A Smith
• Pins or wire that penetrate the covering. 2018 - B-A Smith
• Store bought ornaments and toothpicks. Product ($80) sponsored by Bake Boss
• Store bought sweets (cachous will be permitted),
except in the Gingerbread House Class. INTERMEDIATE SECTION
Entries which do not comply with these rules will Open to exhibitors who have won two (2) First Prizes in
lose 50% of their points. a Novice Class at any National, State and Royal Show
competition to enter that class, or who have more than
MASTER'S SECTION 3 years of cake decorating experience.
Open to exhibitors who have won four (4) First Prizes in Finished base board must fit within measurement
an Intermediate Class at any National, State and Royal given. It is always better to go smaller than to be over.
Show competition to enter that class.
Finished base board must fit within measurement Class 4 THE BAKE BOSS PRIZE and
given. It is always better to go smaller than be over. THE PORTSIDE NEWSAGENCY PRIZE
Wedding Cake, Sunrise/Sunset.
Will it be fiery colours or moody blues, pinks
Class 1 THE BAKE BOSS PRIZE and or purples? Silhouettes or flowers?
THE PORTSIDE NEWSAGENCY PRIZE Design one or more tiers on a common base
Wedding Cake, Only White. board to suit theme.
All White no other colour allowed. Modern or To fit within a 47 cm square.
Traditional, your choice. Maximum height 65 cm, including cleats.
Design one or more tiers on a common base First: $100 sponsored by Portside Newsagency;
Second: Voucher ($50) sponsored by Bake Boss
board to suit theme.
Include at least one Royal Icing technique. Class 5 THE BAKE BOSS PRIZE
To fit within a 47 cm square. Celebration Cake, A Storybook.
Maximum height 65 cm, including cleats. Based on a storybook, it could be a children's
First: $100 sponsored by Portside Newsagency;
or adult book, new or old, your choice.
Second: Voucher ($50) sponsored by Bake Boss
Design one or more tiers to suit theme.
Class 2 THE BAKE BOSS PRIZE Must include a name or greeting.
Celebration Cake, For the Male in your Must not be carved.
Life. To fit within a 42 cm square.
Whether he's young, old or somewhere in the Maximum height 32 cm, including cleats.
middle. Birthday, anniversary or baby shower First: Voucher ($50) sponsored by Bake Boss;
your choice.
Class 6 THE BAKE BOSS PRIZE
Design one or more tiers to suit theme.
Floral Art, Potted Succulents.
Must not be carved. Must include a greeting
One or more succulents to be presented in a
to suit your theme.
pot of your choice.
To fit within a 42 cm square.
A commercial bought pot can be used.
Maximum height 32 cm, including cleats.
Maximum height 32 cm cube.
First: Voucher ($50) sponsored by Bake Boss;
First: Voucher ($50) sponsored by Bake Boss;
Class 3 THE BAKE BOSS PRIZE
THE BAKE BOSS PRIZE
Floral Art, Australian Wildflowers.
MOST SUCCESSFUL CAKE DECORATING
An arrangement of Australian wildflowers
EXHIBITOR IN INTERMEDIATE SECTION.
which grow in Australia.
Points to be allotted as follows:
To include three (3) different varieties of wild
First, 5 points; second, 3 points; third, 1 point.
flowers. Displayed in a commercial bowl of
2016 – H Chen
your choice.
2017 – L Walton
To fit within 32 cm cube.
2018 - N Thorpe
First: Voucher ($50) sponsored by Bake Boss
Product ($80) sponsored by Bake Boss
82019 COOKERY
NOVICE SECTION OPEN SECTION
Open to exhibitors who have not won two (2) First Open to all competitors. (No restrictions)
Prizes in any one class in this section at any National,
State and Royal Show competition. Finished base board must fit within measurement
Competitors must move to the Intermediate Section given.
after 3 years of experience in cake decorating.
Cake decorating teachers may not enter any of the It is always better to go smaller than to be over.
Novice Classes.
Finished base board must fit within measurement Class 10 THE BAKE BOSS PRIZE
given. It is always better to go smaller than be over. Small Celebration Cake,
What's at the bottom of the Garden?
Design one or more tiers to suit
Class 7 THE BAKE BOSS PRIZE and theme.Scuplted and shaped from cake.
THE PORTSIDE NEWSAGENCY PRIZE The majority of the entry must be cake.
Wedding Cake, The Bridesmaids Wore Photos of construction and cake content
Pink must be provided with entry.
If the bridesmaids wore pink, will it be the To fit within a 20cm square.
cake, flowers or something else that ties Maximum height 32 cm, including cleats.
everything together? First: Voucher ($50) sponsored by Bake Boss
Design one or more tiers on a common base
board to suit theme. Class 11 THE BAKE BOSS PRIZE
To fit within a 47 cm square. Sugar Art, Reproduce an Ornament.
Maximum height 65 cm, including cleats. Reproduce a favourite ornament. A picture of
First: $100 sponsored by Portside Newsagency; the ornament must be provided with entry.
Second: Voucher ($50) sponsored by Bake Boss No cake to be used.
Consisting mainly of sugar based medium.
Class 8 THE BAKE BOSS PRIZE Can incorporate the use of wire, wooden
Celebration Cake, Monsters. skewers and/or other means of support but
Design a cake with one or more monsters. must be noted on the Information Form for
Will they be hairy, bald, one eyed or more? Judges.
Your choice. To fit within a 27 cm square.
One or more tiers to suit theme. Maximum height 32 cm, including cleats.
Must include a name or greeting. First: Voucher ($50) sponsored by Bake Boss
Must not be carved.
To fit within a 42 cm square. Class 12 THE BAKE BOSS PRIZE
Maximum height 32 cm, including cleats. Sculptured Cake, A Doll in a Cake.
First: Voucher ($50) sponsored by Bake Boss Using a commercial doll and a firm cake, any
gender doll can be used but must not be cut.
Class 9 THE BAKE BOSS PRIZE Use your sculpturing skills to make both cake
Floral Art, Orchid. and doll come together so that arms and legs
Any orchid you like. are visible.
Presented as desired. A commercial vase Photos of construction and cake content
can be used if wished. must be provided with entry.
To fit within a 32 cm cube. To fit within a 42 cm square.
First: Voucher ($50) sponsored by Bake Boss Maximum height 32 cm, including cleats.
First: Voucher ($50) sponsored by Bake Boss
THE BAKE BOSS PRIZE Class 13 THE BAKE BOSS PRIZE
MOST SUCCESSFUL CAKE DECORATING Gingerbread House.
EXHIBITOR IN NOVICE SECTION. Exhibit to be totally edible. Commercial
Points to be allotted as follows: sweets allowed.
First, 5 points; second, 3 points; third, 1 point. House to be assembled with Royal Icing
2016 – L Walton only.
2017 – R Daw At least 50% of the Gingerbread to be visible.
2018 - T Baker A sample of gingerbread for tasting to be
Product ($80) sponsored by Bake Boss
provided with entry.
To fit within a 47 cm square.
Maximum height 65 cm, including cleats.
First: Voucher ($50) sponsored by Bake Boss
92019 COOKERY
Class 14 THE BAKE BOSS PRIZE JUNIOR CAKE DECORATING
Decorated Biscuits, Nothing but Royal
Icing.
Dust off those nibs and brush up on your
icing skills!
Decorate six (6) biscuits with Royal Icing.
All decorations to be made with Royal Icing -
no store bought items.
Biscuits must be homemade.
Biscuits to be fixed on a plaque or plate. PROUDLY PRESENTED BY BAKE BOSS
To fit within a 27 cm square. Exhibitors are requested to read the following before
First: Voucher ($50) sponsored by Bake Boss; lodging entries.
THE CDASA TROPHY
Age as at 1 September 2019
HIGHEST SCORING EXHIBIT IN
- Under 7 years of age
OPEN CAKE DECORATING
Trophy sponsored by Cake Decorators Association of SA - From 8 to 12 years
- From 13 to 18 years
THE CDASA TROPHY
SECOND HIGHEST SCORING EXHIBIT IN CONDITIONS OF ENTRY
OPEN CAKE DECORATING. Entries must be the unaided work of the competitor
Trophy sponsored by Cake Decorators Association of SA and comply with the schedule.
Refer to general entry information at the beginning
THE BAKE BOSS PRIZE of the Cake Decorating section.
MOST SUCCESSFUL CAKE DECORATING
EXHIBITOR IN OPEN SECTION. Age of competitor must be displayed on the exhibit
Points to be allotted as follows: card.
First, 5 points; second, 3 points; third, 1 point.
2016 – N Horasio Competitors are limited to one entry per Class.
2017 – W McDonald Boards must be raised on cleats (feet) for ease of
2018 - A Adams handling.
Product ($80) sponsored by Bake Boss
Polystyrene dummies are permitted in the cake classes.
SENIOR SECTION The following items are not permitted:
• Butter cream coverings.
Exhibitors must be 65 years of age or older. • Pins or wire that penetrate the covering.
• Store bought ornaments or sweets, except cachous
Finished base board must fit within measurement and toothpicks.
given. It is always better to go smaller than to be over.
UP TO 7 YEARS OF AGE
Class 15 THE BAKE BOSS PRIZE
Finished base board must fit within measurement
Celebration Cake, Competitor's Choice.
given. It is always better to go smaller than to be over.
Your choice of celebration. What will it be?
Age of competitor must be displayed on the exhibit
Design single tier only to suit theme.
card.
To fit within a 42 cm square.
Maximum height 32 cm, including cleats. Class 16 THE BAKE BOSS PRIZE
First: Voucher ($50) sponsored by Bake Boss; Celebration Cake, On the Farm.
Second: $20
Cover one single cake with fondant and
decorate it to suit theme.
To fit within a 32 cm cube, including cleats.
First: Voucher ($50) sponsored by Bake Boss
Class 17 THE BAKE BOSS PRIZE
Decorated Biscuits, five.
Decorated as you wish.
No store bought lollies/decorations allowed,
except cachous.
To be presented on a plate or board to fit
within a 32 cm square.
First: Voucher ($50) sponsored by Bake Boss
102019 COOKERY
FROM 8 TO 12 YEARS OF AGE GENERAL GUIDELINES FOR COOKERY
EXHIBITORS
Finished base board must fit within measurement
given. It is always better to go smaller than to be over. OPEN & JUNIOR COOKERY
Age of competitor to be displayed on the exhibit card. Judges cut and taste every entry.
For cakes and pastries the following points will be
Class 18 THE BAKE BOSS PRIZE taken into consideration:
Celebration Cake, Game Characters.
Do you have one or more favourite gaming • Judges can tell if packet cakes have been entered
characters? in wrong classes. Presentation, general
appearance, colour, texture, evenness of
Design one or more tiers to suit theme. Can appearance, good flavour, according to type, no
incorporate the use of food safe internal rack marks (put on Glad Bake or a tea towel to
supports but must be noted on the cool), minimal amount of icing used when required
Information Form for judges. (cakes should be iced cold with the exception of
To fit within a 32 cm cube, including cleats. Jubilee Cakes). The correct choice of pastry for the
First: Voucher ($50) sponsored by Bake Boss; category, even glazing, well sealed and filled. Good
colour and texture on top and bottom.
Class 19 THE BAKE BOSS PRIZE • Do not use dark trays.
Decorated Biscuits, five • Anodised tins make cakes dark.
Decorated as you wish. • Shiny, clean aluminium tins are the best choice.
No store bought lollies/decorations allowed,
except cachous. BREADS
To be presented on a plate or board to fit • Good volume, even rise, thin crisp golden outer
within a 32 cm square. crust, fine moist texture.
First: Voucher ($50) sponsored by Bake Boss;
• Good crumb, even distribution of grain.
FROM 13 TO 18 YEARS OF AGE
SCONES
• The scones should be approximately 5 cm in
Finished base board must fit within measurement
diameter.
given. It is always better to go smaller than to be over.
• Well risen, straight side, thin golden crust top and
bottom, no flour on base.
Age of competitor to be displayed on the exhibit card.
• Fine, moist texture, good crumb, good flavour
according to type.
Class 20 THE BAKE BOSS PRIZE • Optional to glaze.
Celebration Cake, Christmas.
MUFFINS
Will it be a white Christmas or a hot
Australian Christmas? Your choice. The texture should be between that of a cake and a
scone.
Design one or more tiers to suit theme. Can • Baked in muffin pans, no paper cases, well risen,
good colour, moist.
incorporate the use of food safe internal
supports but must be noted on the • Well flavoured and even in shape.
Information Form for judges.
ANZAC BISCUITS
To fit within a 32cm cube including cleats.
First: Voucher ($50) sponsored by Bake Boss • Deep golden colour.
• Should snap when broken
• Should be evenly mixed with no evidence of
undissolved soda.
THE MAXINE HALLIDAY • Even size and shape/not over size.
MEMORIAL ENCOURAGEMENT AWARD
Medallion sponsored by Joy Middleton CREAM PUFFS
Thin golden crust, well risen, light, no moist centres.
CHOCOLATE CRACKLES (JUNIOR SECTION)
• Ingredients evenly mixed
• The copha should be cooled slightly before it is
added to the dry ingredients.
• 5 cm size in patty pans.
112019 COOKERY
OPEN COOKERY Method
Sift the dry ingredients into a large
Open Cookery entries must be prepared and cooked in bowl. Lightly beat the egg and add the other
the home kitchen. All exhibitors must sign the entry wet ingredients and then mix into the dry
form or agree on line that this condition has been ingredients. Lastly add whatever vegetables
complied with. Note: an exhibitor in cookery is not a that you have left in the fridge, e.g. pumpkin,
professional (ie) a person who does not earn an income bacon, ratatouille, takeaway leftovers or fruit
from cookery. e.g. banana or stewed fruit etc. Use some
seasoning to add more flavour e.g. pepper,
Professional Cooks using equipment at their place of salt or even some chutney. Use a standard
work (and have an ABN) are encouraged to enter the size muffin tray.
Professional Baking Competition. Bake in a moderate oven for about 20 mins
Prizes sponsored by Felicity Brake
The RA&HS reserves the right to dispose of cookery
First: Product ($100); Second: Product ($25)
exhibits that ferment, show signs of mould or at risk of
contaminating other exhibits. Class 29 Muffins, savoury, three, no paper cases,
Judges are empowered to cut any exhibit, with the baked in a muffin tray, standard size.
exception of those exhibited for icing purposes only.
Class 30 THE FELICITY BRAKE PRIZE
BREADS & SCONES Jubilee Cake, without yeast, iced.
Prizes sponsored by Felicity Brake
Class 21 Bread, white, one loaf. First: $50; Second: $30 ; Third $20
Part preparation could be done with a dough
hook and/or bread maker, but the final result THE JOHN & VIDA MANEY PRIZE
would be baked in an oven. MOST SUCCESSFUL EXHIBITOR IN
BREADS & SCONES
Class 22 Bread, any grains, one loaf. 2016 – R Liebelt
Part preparation could be done with a dough 2017 - P Beard
hook and/or bread maker, but the final result 2018 - K Stuart
would be baked in an oven. Trophy sponsored by McKeely Denholm
Class 23 Bread, any variety, bread maker only, one DIETARY DELIGHTS
loaf.
All entries must be entirely edible and no larger than
Class 24 THE BAKER’S TREAT BAKING SCHOOL
20 cm or 3 slices (except Gluten free, sweet product,
PRIZE
biscuits - 5 biscuits). Entries may be delivered frozen.
Bread, Sourdough, one loaf, any shape.
First: Voucher ($139) sponsored by
Baker’s Treat Baking School
Class 31 THE COELIAC SOCIETY OF SA PRIZE
Class 25 Scones, plain, five, approx. 5cm diameter. Gluten Free Cookery, sweet product.
Gluten Free Cake.
Class 26 Scones, fruit, five, approx. 5cm diameter. 20cm round, iced or un-iced.
Ingredient list to be supplied.
Class 27 Muffins, sweet, three, no paper cases, Prizes sponsored by The Coeliac Society of SA
baked in a muffin tray, standard size. First: $50.00; Second: $30.00; Third: $20
Class 28 End of Week Muffins, sweet or savoury, Class 32 THE FOOD FOR YOU ESPECIALLY PRIZE
three, no paper cases, baked in a muffin Gluten Free Cookery, savoury pastry
tray, standard size. product.
Three, small tarts or slices.
This class is to show how you can use what Ingredient list to be supplied.
is left in your fridge at the end of the week. Prizes sponsored by
Food For You Especially Gluten Free Bakery
Please include a list of ingredients First: $40.00; Second: $20.00; Third: $10
A basic recipe: Class 33 THE FOOD FOR YOU ESPECIALLY PRIZE
2 cups Plain Flour Gluten Free Cookery, sweet product.
4 teaspoons Baking Powder Gluten Free biscuits.
½ cup Oil, Butter or Margarine Five. Ingredient list to be supplied.
1 egg Prizes sponsored by
¾ to 1 cup of liquid (this could be water from Food For You Especially Gluten Free Bakery
cooking vegetables or milk) First: $40.00 ; Second: $20.00; Third: $10
122019 COOKERY
Class 34 Vegan Cookery, sweet product. SMALL CAKES
Three small pieces or one large.
Maximum size 20cm. Class 43 THE BAKE BOSS PRIZE
Ingredient list to be supplied. Traditional Rock Buns, three.
First: Voucher ($50.00) sponsored by Bake Boss
THE FOOD FOR YOU ESPECIALLY PRIZE
MOST SUCCESSFUL EXHIBITOR IN Class 44 THE BAKE BOSS PRIZE
DIETARY DELIGHTS COOKERY Small Cakes, five, iced (not fondant),
Trophy sponsored by suitable for afternoon tea.
Food For You Especially Gluten Free Bakery First: Voucher ($50.00) sponsored by Bake Boss
PASTRIES Class 45 THE BAKE BOSS PRIZE
Friand, three, any variety.
Homemade pastry to be used. First: Voucher ($50.00) sponsored by Bake Boss
Class 35 THE PORTSIDE NEWSAGENCY PRIZE Class 46 THE KYTONS BAKERY PRIZE
Pasties, three. Lamingtons, three, maximum 5cm square.
$30 sponsored by Portside Newsagency Prizes sponsored by Kytons Bakery Australia
First: $20.00; Second: $10.00; Third: $5 First: $50.00 and Voucher ($10.00);
Second: $25.00 and Voucher ($10.00)
Class 36 THE PORTSIDE NEWSAGENCY PRIZE Third: $50 and Voucher ($10);
Meat Pies, three.
$30 sponsored by Portside Newsagency Class 47 THE BAKE BOSS PRIZE
First: $20.00; Second: $10.00; Third: $5 Jelly Cakes, round, three, no cream filling.
First: Voucher ($50.00) sponsored by Bake Boss
Class 37 THE PORTSIDE NEWSAGENCY PRIZE
Sausage Rolls, five, even size, Class 48 THE BAKE BOSS PRIZE
approximately 8 cm long. Vanilla Butterfly Cakes, three.
$30 sponsored by Portside Newsagency Baked in a paper patty pan.
First: $20.00; Second: $10.00; Third: $5 First: Voucher ($50.00) sponsored by Bake Boss
Class 38 THE NEIL PIGGOTT PRIZE THE BAKE BOSS PRIZE
Cream Puffs, unfilled, five. MOST SUCCESSFUL EXHIBITOR IN SMALL CAKES
First: $25.00; Second: $15.00; Third: $10.00 2016 - J-A McKenna
sponsored by Grant Piggott
2017 – J Williams
Class 39 Individual Tartlets, either sweet or 2018 - J Williams
Product ($80) sponsored by Bake Boss
savoury, two varieties, two of each, not
larger than 8cm. Total of four.
BISCUITS & SLICES
Class 40 THE ADELAIDE SHOWGROUND
Class 49 Anzac Biscuits, five.
FARMERS MARKET PRIZE
Apple Pie, crusts on top and bottom, Class 50 Biscuits, collection of three distinct
removed from cooking container. varieties, two of each in a different
Approximate size 20 cm diameter. mixture, not iced or filled.
First: Voucher ($65.00) sponsored by
Adelaide Showground Farmers Market Inc
Class 51 Biscuits, savoury, five.
Class 41 Fruit Mince Pies, individual, three.
Class 52 Ginger Biscuits, five, free choice.
Class 42 THE CARÊME PASTRY PRIZE
Class 53 Kourambiethes, hand shaped (no cutters),
Carême Shortcrust Pastry Recipe
five.
Bacon, Baby Spinach & Parmesan Tarts,
3 pieces. Class 54 Almond Bread, or other nut or fruit (e.g.
The link is Pistachio, Macadamia etc.), five slices.
https://caremepastry.com/?s=bacon++baby+
spinach Class 55 THE BAKE BOSS PRIZE
Macarons, any double, five, maximum 5
First: Trophy sponsored by Carême Pastry; cm in diameter
Second: Medallion sponsored by Carême Pastry First: Voucher ($50.00) sponsored by Bake Boss
MOST SUCCESSFUL EXHIBITOR IN PASTRIES Class 56 THE BAKE BOSS PRIZE
2016 – E Tiller Shortbread, traditional, whole round,
2017 – E Tiller approx. 12 to 20 cms.
2018 - E Tiller First: Voucher ($50.00) sponsored by Bake Boss
132019 COOKERY
Class 57 THE BAKE BOSS PRIZE Class 66 THE ADELAIDE SHOWGROUND
Cockles, three, iced. FARMERS MARKET PRIZE
First: Voucher ($50.00) sponsored by Bake Boss Carrot Cake, iced, not decorated, any
shape not exceeding 23cm.
Class 58 THE BARBRA DEMPSTER PRIZE First: Voucher ($65.00) sponsored by
Slices, sweet, baked, three varieties, two Adelaide Showground Farmers Market Inc.
of each.
First: $50.00 sponsored by Liza Campbell Class 67 Banana Cake, iced, not decorated, oblong.
Class 59 THE BAKE BOSS PRIZE Class 68 THE ADELAIDE SHOWGROUND
Slices, sweet, unbaked, three varieties, FARMERS MARKET PRIZE
two of each. Orange Cake, iced, not decorated, oblong.
First: Voucher ($50.00) sponsored by Bake Boss First: Voucher ($65.00) sponsored by
Adelaide Showground Farmers Market Inc.
Class 60 THE BAKE BOSS PRIZE
Edible Standing Christmas Tree, Class 69 THE ADELAIDE SHOWGROUND
decorated, commercial sweets allowed, FARMERS MARKET PRIZE
no larger than 25cm square. Apple Cake, free choice.
First: Voucher ($50.00) sponsored by Bake Boss Not exceeding 23cm in diameter.
First: Voucher ($65.00) sponsored by
THE BAKE BOSS PRIZE Adelaide Showground Farmers Market Inc.
MOST SUCCESSFUL EXHIBITOR IN
BISCUITS & SLICES Class 70 THE BAKE BOSS PRIZE
2016 – H McCarthy Honey Roll, butter cream filling, uncut
2017 – I Noakes ends, no icing sugar.
2018 - J Williams First: Voucher ($50.00) sponsored by Bake Boss
Product ($80) sponsored by Bake Boss
Class 71 THE BAKE BOSS PRIZE
Zebra Cake
NATIVE FOODS
The following recipe to be used:
Class 61 THE TUCKEROO GOURMET NATIVE Ingredients:
PRODUCTS PRIZE 4 Eggs
Biscuits, using two Native foods, five. 1 cup Castor Sugar
e.g. Macadamia nuts, Wattle seed, Lemon 2 teaspoons Vanilla
Myrtle. 3/4 cup Vegetable Oil
Prizes sponsored by Tuckeroo Gourmet Native 1/2 cup Milk
Products 2 cups Self Raising Flour - sifted
First: Product ($30); Second: Product ($30) ; 2 Tbsp Cocoa
Third: Product ($20)
Method:
Grease a 22cm round cake tin and line the
LARGE CAKES
base and the sides with baking paper.
Class 62 THE COUNTRY WOMENS ASSOCIATION Beat eggs, sugar and vanilla in a small bowl
ADELAIDE BRANCH PRIZE for 5 minutes or until thick and creamy, then
Sponge, plain sandwich, 20cm, jam filled. transfer to a larger bowl.
First: $50.00 sponsored by Whisk oil and milk in a jug to combine
Country Womens Association, Add oil mixture and sifted flour to the egg
Adelaide Branch mixture
Fold until just combined
Class 63 THE ADELAIDE SHOWGROUND
Divide into 2 equal portions
FARMERS MARKET PRIZE
Fold cocoa into one portion
Fruit & Nut Roll, baked in a roll tin.
Pour 1/4 cup of plain batter into the centre of
First: Voucher ($65.00) sponsored by
Adelaide Showground Farmers Market Inc. the prepared tin then
Pour 1/4 cup of chocolate batter on top of
Class 64 THE BAKE BOSS PRIZE and in the centre of the plain batter
Tea Cake, cinnamon and sugar topping. Repeat with remaining batters
First: Voucher ($50.00) sponsored by Bake Boss Cook 180 degrees C for about 45 minutes or
until a skewer comes out clean
Class 65 THE BAKE BOSS PRIZE Cool in the tin for 10 minutes, then turn out to
Swiss Roll, jam filled, uncut ends, no icing cool completely
sugar to be sprinkled on roll. Ice when cool
First: Voucher ($50.00) sponsored by Bake Boss
Please refer to Page 15 for Butter Icing
142019 COOKERY
Butter Icing: OLD CLASSIC
200g Unsalted Butter
1 teaspoon Vanilla Class 74 Traditional Small Cheese Cakes
2 1/2 cups Icing Sugar Five, baked in a patty pan pan tin where the
pans have a curved bottom.
First: Voucher ($50.00) sponsored by Bake Boss Traditional small cheese cakes, please refer
Class 72 THE OLIVE OIL PACKAGING SERVICE to recipes in older cookbooks such as the
PRIZE Green and Gold Cookbook. These small
Orange Cake, made with Olive Oil cakes do not contain cheese.
(refer recipe)
Ingredients: DESSERTS
1 whole medium size orange
1 1/2 cups caster sugar Class 75 Meringues, plain, five.
1 1/4 cups olive oil
Class 76 After Dinner Treats, bite size, three
3 eggs
distinct varieties, two of each.
2 cups self-raising wholemeal flour.
Class 77 THE BAKE BOSS PRIZE
Method: Layered Cake, decorated for a special
Place the orange in a saucepan with water to occasion.
cover 3/4 of the orange. Bring to the boil, First: Voucher ($50) sponsored by Bake Boss
change the water and repeat boil, remove the
water and cool. Class 78 Pavlova, unfilled.
Remove the pips and blend the orange with
sugar, oil. Mix in the eggs. Class 79 Baked Cheesecake.
Fold in flour.
MOST SUCCESSFUL EXHIBITOR IN DESSERTS
Bake in a 23 cm (or less) round tin for
2016 – E Tiller
approximately 45 minutes at 160 degrees C
2017 - E Tiller
(fan forced).
Prizes sponsored by
2018 - J Williams
Olive Oil Packaging Service;
First: Product ($100.00);Second: Product THE MARGARET HURST MEMORIAL TROPHY
($50.00) Third: Product ($25) MOST OUTSTANDING COOKERY EXHIBIT
Margaret Hurst was a Royal Adelaide Show Cookery
THE JOAN ELSEGOOD PRIZE Judge for 26 years and a South Australian Country
MOST SUCCESSFUL EXHIBITOR IN LARGE CAKES Shows Cookery Judge for more than 40 years.
Joan Elsegood was a Cookery Judge at the Royal Margaret judged interstate at Melbourne and Sydney
Adelaide Show for 37 years. She began her home Shows. Early in her judging career, Margaret was
economics training at 16 in 1941 at Maroubra Junction mentored by senior Judge Anita Stiller.
Domestic Science School, and continued at East In recognition of Margaret’s contribution to
Sydney Technical School. At 21, Joan moved to South South Australian Country Shows she was awarded a
Australia to work in the food industry . Joan retired from life membership to the SA Agricultural Shows Council.
judging at the RAS at the age of 89 in 2014. Margaret is remembered fondly for her leadership in
2016 – G Beattie judging, her mentoring and her kindness and
2017 - J Williams generosity.
2018 - J Williams
$100 Sponsored by Felicity Brake 2017 - L Lelliott
2018 - E Tiller
SPECIALTY CAKE
Trophy sponsored by The Hurst Family
Class 73 THE BAKE BOSS PRIZE
Queen Victoria Sponge Sandwich
THE BAKE BOSS PRIZE
Sandwich sponge (round). MOST SUCCESSFUL EXHIBITOR IN
Maximum 20cm in diameter. OPEN COOKERY CLASSES
Filling mock cream and a red jam. 2016 - E Tiller
Top to be dusted with Icing Sugar. 2017 - E Tiller
2018 - N Balzary
Product ($80) sponsored by Bake Boss
To celebrate the bicentennial of
Queen Victoria's birth in 2019.
First: Voucher ($50) sponsored by Bake Boss
152019 COOKERY
PENTATHLON CLASS Class 85 THE LOLLY CHOC FRUIT CO PRIZE
Plum Pudding, cooked in a basin.
Class 80 THE JOY MIDDLETON MEDALLION First: Voucher ($50) sponsored by
The Pentathlon of the Cookery Section Lolly Choc Fruit Company
Prize
THE MARGARET KIRKWOOD MEMORIAL TROPHY
To be eligible for this prize, you need to have
MOST SUCCESSFUL EXHIBITOR IN FRUIT CAKES
an entry in the following classes:
AND PUDDINGS
Margaret Kirkwood was a Royal Adelaide Show
Class 25 - Plain Scones
Cookery Judge for more than 50 years. She was
Class 44 - Small Cakes
awarded a RAS Long Serving Volunteer Award in 2009.
Class 49 - Anzac Biscuits
Margaret trained as a home sciences teacher in Sydney
Class 83 - Boiled Fruit Cake
and also held a Cordon Bleu Diploma. She published
Class 157 - Lemon Butter/Curd
several cookbooks and wrote cookery advice columns
for newspapers in SA and Tasmania. Margaret hosted
The winner will be the exhibitor who has
an ABC TV SHow "Creative Cooking with Margaret
gained the most points in these five classes.
Kirkwood" some of which are available on Youtube.
First, 5 points; Second, 3 points; Third, 1
Margaret was highly regarded amongst her peers for
point; Fourth .5 point.
her judging capabilities and mentoring, her generosity
and her kindness.
2018 - T Noble
2016 - J Biggins
2017 - J Biggins
Medallion sponsored by Joy Middleton 2018 - C Miegel
Trophy sponsored by Felicity Brake
FRUIT CAKES AND PUDDINGS BEST IN SECTION – FRUIT CAKES AND PUDDINGS
2017 – E Tiller
2018 - S Rabbitt
All Fruit Cake and Pudding exhibits not collected on
Tuesday 10 September will be disposed of by the
Society. The RA&HS reserves the right to dispose of
fruit cake and pudding exhibits that ferment, show signs NOVICE COOKERY
of mould or are at risk of contaminating other exhibits.
All entries in Fruit Cakes and Puddings will remain on Open to exhibitors who have not won a First Prize in
exhibition during the Show. Cookery at any Royal Show.
Class 86 Boiled Fruit Cake
Class 81 THE LOLLY CHOC FRUIT CO PRIZE square, maximum 23cm.
Genoa Cake, square, maximum 23cm.
First: Voucher ($50) sponsored by Class 87 Cornflake Biscuits, five.
Lolly Choc Fruit Company
Class 88 Cockles, three.
Class 82 THE LOLLY CHOC FRUIT CO PRIZE Jam filled and iced.
Sultana Cake, square, maximum 23cm.
First: Voucher ($50) sponsored by THE LIZ HARFULL PRIZE
Lolly Choc Fruit Company MOST OUTSTANDING NOVICE COOKERY
EXHIBITOR
Class 83 THE LOLLY CHOC FRUIT CO PRIZE Product ($80) sponsored by Liz Harfull
Boiled Fruit Cake, square, maximum
23cm..
First: Voucher ($50) sponsored by
Lolly Choc Fruit Company JUNIOR COOKERY
Class 84 THE LOLLY CHOC FRUIT CO PRIZE All entries in Junior Cookery will be disposed of by the
Rich Fruit Cake, not boiled, square, Society after the Duncan Gallery closes on
maximum 23cm. Sunday 8 September. Exhibitors are requested to
The winner of this class will be invited to attach a label with their name, class number on the
enter a fruit cake (by post) in the proposed underside of lunch boxes to assist with collection on
National Competition at the Perth Royal Tuesday 10 September.
Show in mid-September. A recipe will be
provided
First: Voucher ($50.00) sponsored by
The RA&HS reserves the right to dispose of junior
Lolly Choc Fruit Company cookery exhibits that ferment, show signs of mould or
are at risk of contaminating other exhibits.
162019 COOKERY
JUNIOR PRIMARY SCHOOL STUDENTS Whisk egg and milk together and add to
RECEPTION TO YEAR 3 mixture.
Place spoonfuls of mixture on oven trays
Class 89 Gingerbread People, three, iced. allowing for mixture to spread and bake in
oven for approximately 15 to 20 minutes or
Class 90 Chocolate Crackles, three.
until golden brown.
Tip: When mixing all ingredients, allow copha
Allow to cool before moving from trays.
to cool slightly before combining with
remaining ingredients to prevent the crackle THE MARGARET HURST MEDALLION
having a solid base. MOST SUCCESSFUL COOKERY EXHIBITOR IN
ALL JUNIOR PRIMARY SCHOOL CLASSES.
Class 91 THE MELISSA CAGNEY PRIZE
Points to be allotted as follows:
Honey Crackles, three.
Prizes sponsored by Bernadette Cagney
First, 5 points; second, 3 points; third, 1 point.
First: $25; Second: $15 ; Third: $10 2015 - E Johnson
2016 – B McKenna
Class 92 Bought Biscuits, edible decorations, five. 2017 - S McKenna
Decorate 5 bought biscuits. Medallion sponsored by Anonymous sponsor
(Commercial sweets only)
PRIMARY SCHOOL STUDENTS YEAR 4 TO YEAR 7
Class 93 Healthy Lunch Box, for school.
Food only. Class 100 Mini Pizza, one.
No commercial packaged products. Thin scone dough base.
Lunch box with detachable lid for display.
Class 101 Gingerbread People, iced, three.
Class 94 Muffins, sweet, three.
Class 102 THE COUNTRY WOMENS
No paper cases, baked in a muffin tray,
ASSOCIATION ADELAIDE BRANCH PRIZE
standard size.
Scones, any variety, five.
Class 95 THE COUNTRY WOMENS ASSOCIATION Approximately 5 cm diameter.
First: $25 sponsored by
ADELAIDE BRANCH PRIZE
Country Womens Association -
Scones, plain, five. Adelaide Branch
Approximately 5 cm diameter.
First: $25 sponsored by Class 103 Biscuits, sweet, two varieties.
Country Womens Association - Using a different type of mixture, not iced,
Adelaide Branch
three of each.
Class 96 Frittata, savoury, three slices.
Class 104 Chocolate Crackles, three, not
Approximately 5cm diameter.
decorated.
Class 97 Muesli Slice, three pieces. Tip: When mixing all ingredients, allow copha
to cool slightly before combining with
Class 98 Fruit and Vegetable Novelty Design, any remaining ingredients to prevent the crackle
object, animal etc. having a solid base.
Displayed on a plate/board no larger than 25
cm. Class 105 Unbaked Slice, any variety, three
Maximum height less than 30 cm. pieces.
Class 99 Rock Cakes (refer recipe), three Class 106 Small Cakes, iced and decorated, five.
Ingredients: Cooked in paper patty pans.
2 cups self raising flour
Class 107 Apple Cake, free choice.
1/3 cup sugar
90 gm butter Class 108 THE LADY JOHANNA FORSTER PRIZE
1 1/2 cups sultanas and currants mixed Chocolate Cake, iced on top only, any
Grated zest of 1 orange shape.
1 egg Prizes sponsored by Charlie Kelso
1/2 cup milk First: $30; Second: $10 ; Third: $5
Method: Class 109 Frittata, savoury, three slices
Line 2 baking trays with baking paper and
pre-heat oven to 180 c Class 110 Brownies, three pieces, un-iced.
In a bowl, mix dry ingredients together, then
rub in butter until it looks like bread crumbs.
Stir in mixed fruit and zest.
172019 COOKERY
Class 111 Healthy Lunch Box, for school. Method:
Food only. Line 3 trays with baking paper and pre heat
No commercial packaged products. oven to 180 C
Lunch box with detachable lid for display. Cream butter, both sugars and vanilla
together until pale and creamy then add the
Class 112 THE FOOD FOR YOU ESPECIALLY egg and mix well.
PRIZE In a separate bowl, mix both the flours
Gluten Free Slice, baked or unbaked together and then stir into the butter mixture.
Sponsored by When combined, stir in the chocolate chips.
Food For You Especially Gluten Free Bakery
Plate small spoonfuls of mixture onto the
First: $40; Second: $20 ; Third: $10
trays allowing for spreading during baking.
Class 113 Muffins, sweet, three. Bake for approximately 15 minutes or until
No paper cases, baked in a muffin tray, light golden brown.
standard size. Cool on trays until firm.
Class 114 Muffins, savoury, three. THE PAM RIVERS PRIZE
No paper cases, baked in a muffin tray, MOST SUCCESSFUL COOKERY EXHIBITOR IN
standard size. ALL PRIMARY SCHOOL CLASSES.
Points to be allotted as follows:
First, 5 points; second, 3 points; third, 1 point.
Class 115 Banana Bread. 2015 - A Ranford
Ingredients: 2016 – A Ranford
1 ¾ cups Self raising flour [1/2 wholemeal 2017 - E Oster
may be used] Medallion sponsored by Pam Rivers
¼ cup plain flour
1 teaspoon cinnamon SECONDARY SCHOOL STUDENTS
2/3 cup brown sugar
Class 117 THE PORTSIDE NEWSAGENCY PRIZE
2 ripe bananas, mashed
Sausage Rolls, five, even size.
½ cup milk
Approximately 8 cm long.
2 eggs, beaten
Prizes sponsored by Portside Newsagency
50gms butter, melted First: $20; Second: $10; Third: $5
Method: Class 118 THE COUNTRY WOMENS
Line an 11cm x 21cm loaf tin with baking ASSOCIATION ADELAIDE BRANCH PRIZE
paper and pre heat oven 180oC. Scones, any variety, five.
Approximately 5cm diameter.
In a bowl mix dry ingredients together and set First: $25 sponsored by
aside. In another bowl mix bananas, milk, Country Womens Association -
Adelaide Branch
eggs, and butter together, then add to dry
ingredients mix until combined – do not over Class 119 Biscuits, sweet, two varieties, three of
stir. each.
Using a different type of mixture, not iced.
Pour mixture into prepared tin and bake 55-
60 mins in 180oC oven or until a skewer Class 120 Small Cakes, decorated, five.
comes out clean when inserted into loaf.
Stand 10 mins before removing from tin. Class 121 THE BEST SECONDARY JUBILEE
CAKE PRIZE
Class 116 Chocolate Chip Cookies, three. Jubilee Cake, without yeast, iced.
Ingredients: Prizes sponsored by Charlie Kelso
125 gms soft butter First: $30; Second: $10 ; Third: $5
1/2 cup caster sugar
1/3 cup firmly packed brown sugar Class 122 Chocolate Cake, one layer, iced on top.
1 teaspoon vanilla essence
Class 123 THE KYTONS BAKERY PRIZE
1 large egg
Lamingtons, three, approximately 5cm
2/3 cup self raising flour
square.
1 cup plain flour
Prizes sponsored by Kytons Bakery Australia
1 1/3 cups chocolate chips (dark, milk, white First: $50 and Voucher ($10);
or mixed) Second: $25 and Voucher ($10)
Third: $15 and Voucher ($10);
182019 COOKERY
Class 124 Banana Bread, baked in bread tin (refer MOST SUCCESSFUL SCHOOL IN
recipe). JUNIOR COOKERY
Ingredients: Awarded to the school gaining the highest aggregate in
1 3/4 cups self raising flour (1/2 wholemeal junior cookery.
may be used)
1/4 cup plain flour 2015 - Urrbrae Agricultural High School
1 teaspoon cinnamon 2016 – Kilkenny Primary School
2/3 cup brown sugar 2017 - Urrbrae Agricultural High School
2 ripe bananas, mashed
1/2 cup milk SPECIAL AWARD
2 eggs, beaten
50 gms butter, melted. THE MOST OUTSTANDING EXHIBIT IN
JUNIOR COOKERY MEDALLION
Method
Line a 11 cm by 21 cm loaf tin with baking 2018 - V Clarke
Medallion sponsored by Charlie Kelso
paper and pre heat oven to 180 C
In a bowl, mix together dry ingredients
together and set aside.
In another bowl, mix bananas, milk, eggs and
butter together, then add dry ingredients and
mix until combined - do not over stir.
Pour mixture into prepared tin and bake 55-
60 minutes or until a skewer comes out clean
when inserted into loaf.
Stand for 10 minutes before removing from
tin.
Class 125 Vegetable Cake, iced on top and
decorated.
Class 126 THE COELIAC SOCIETY OF SA PRIZE
Gluten Free Cake, can be iced.
Size 18 cm - 23 cm.
Prizes sponsored by The Coeliac Society of SA
First: $50; Second: $30; Third: $20
Class 127 Baked Slice, sweet, three pieces.
Class 128 Unbaked Slice, any variety, three
pieces.
Class 129 Muffins, sweet, three.
No paper cases, baked in a muffin tray
Class 130 Muffins, savoury, three.
No paper cases, baked in a muffin tray.
Class 131 Melting Moments, three.
Class 132 Brownies, three pieces, un-iced.
THE MOST SUCCESSFUL COOKERY EXHIBITOR IN
ALL SECONDARY SCHOOL CLASSES
Points to be allotted as follows:
First, 5 points; second, 3 points; third, 1 point.
2015 - M Sharp
2016 – V Clarke
2017 - V Clarke
Medallion sponsored by Charlie Kelso
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