ENTER THE CAMPBELL TOWN SHOW EXHIBITION HALL 2021 - HOW TO: CONDITIONS OF ENTRY RULES & GUIDELINES
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
HOW TO:
ENTER THE
CAMPBELL TOWN
SHOW
EXHIBITION HALL
2021
CONDITIONS OF ENTRY
RULES & GUIDELINESCAMPBELL TOWN SHOW
MAY 28TH & 29TH 2021
THEME: OUR BICENTENARY
KEY DATES:
ENTRIES CLOSE: MON 24TH MAY
SCHOOLS HANGING DAY:
WED 26TH MAY 10 - 1PM
EXHIBIT DROP OFF:
WED 26TH MAY 1 - 4PM
THURS 27TH MAY 8 - 10 AM
JUDGING DAY :
THURS 27TH MAY 11 AM - 1PM
COLLECTION DAY:
SAT 30TH MAY 3 - 4 PMKey Contacts
Exhibition Hall Co-ordinato
Larna Pittiglio
exhibitionhall@campbelltownshow.com.au
Ph 0499 591 480
Entries Co-ordinator
Claire Headlam
greentussock@gmail.com
0408 518 164
Entries
Online
https://www.campbelltownshow.com.au/entries/
exhibition-hall /
If you are unable to place your entries online, please email your
entries to exhibitionhall@campbelltownshow.com.au or call
0499 591 480 and someone will contact you to assist you.
Entry Charges
Adult Entries $3 per entry
Junior Entries $1 per entry
Schools Entries $1 per entry or $50 maximum charge
Exhibition Hall Open
8 am - 4 pm Friday 28th and Saturday 29th May
s
rConditions of Entry
‣ All exhibits must be bona de work of amateur exhibitors
‣ No article which has won rst prize at any previous
Campbell Town Show will be eligible for a repeat prize
‣ When exhibits are delivered to the Exhibition Hall, they
must be signed in by an o ciating steward and tickets
must be rmly attached before Exhibitor departs
‣ In all sections the judge’s decision is nal and no
correspondence will be entered into
‣ Junior exhibitors entered into adult sections will be
judged as adults
‣ All care will be taken, but no responsibility will be
accepted by the Association (MAA) for damage or loss to
any exhibit during transit or display
‣ All Exhibits must be signed out by an o ciating steward
when collected
‣ All unclaimed perishables will be disposed of at the
discretion of the Committee
‣ In some sections an exhibit can be entered into more
than one class. If exhibitors choose to do this, each extra
class entered is deemed as a new entry and appropriate
fees apply. The additional tickets must be attached to the
exhibited article
‣ The purpose of these rules and guidelines is to
standardise judging under a uniform system to ensure
transparency and consistency for all exhibitors
fi
fi
ffi
fi
fi
ffiHow to Enter
‣ All entries must be submitted online via the Campbell
Town Show website. Payment should be made when
submitting entries, prior to the entries close date. You
will receive a con rmation email with invoice and list of
exhibits entered.
‣ If you are having challenges submitting your entries
online, please reach out to our Exhibition Hall
committee for assistance. We are more than happy to
help. Email exhibitionhall@campbelltownshow.com.au
or call Larna on 0499 591 480 or Claire on 0408 518
164
‣ Tickets for entries will be printed and waiting for you at
the Exhibition Hall on Drop O days. You do not need
to print them yourself at home and they will not be
posted out to you.
Drop O Day
‣ Step 1 - Go to Registration Desk and the Entries Co-
ordinator will cross check your entries and provide you
with your Exhibit Tickets
‣ Step 2 - Go to Labelling Table and attach your tickets
to your entries
‣ Step 3 - Move to Check-In Table and sign your
Exhibits in with Steward
ff
fi
ffCollection of Exhibits
‣ Step 1 - Go to Collection Table and ask the Steward for
your Exhibits
‣ Step 2 - Cross check the list to ensure all your Exhibits
are there
‣ Step 3 - Sign o that you have collected your Exhibits
Tips for Exhibitors
‣ Presentation in any class is very important
‣ Exhibition Hall Schedules are available from the
Campbell Town Show Website
‣ Schedules are also available at various local businesses
throughout the Northern and Southern Midlands and the
Fingal Valley
‣ For additional information on judging criteria for cooking
and handiwork sections we recommend exhibitors
purchase or refer to the booklet Winning Ways available
from the Country Women’s Association, St. John Street,
Launceston.
Further Information
‣ Donations of fresh produce for our trade table are
appreciated. Due to the Tasmanian Food Act, we are not
able to sell donated preserves and baked goods.
ffADULT SCHEDULE
A1 PRESERVING
General
‣‣ Jars and bottles should be clean, sterilised and neatly labelled
‣‣
Jars should be lled to the top with no more than 5mm head space
Jars should be sealed and labelled with ingredients and date made
One jar per entry is to be presented for sampling
A1. Jam
Jam is made from fresh or frozen fruit boiled with sugar and sets when
cooled. Fruit used is exhibitors choice
‣‣ Jam should be well set, not too sti or too runny
Colour should be bright and avour typical of fruit used with fruit
‣
evenly distributed
There should be no scum, mould, blemishes, sugar crystals or
weeping on top
A1. Marmalade
Marmalade is made with citrus fruit boiled with sugar and sets when
cooled. Fruit used is exhibitors choice
‣‣ Marmalade should be well set, not too sti or too runny
Colour should be bright and avour typical of fruit used and peel
‣‣
evenly distributed
Peel should be tender and thinly sliced
There should be no scum, mould, blemishes, sugar crystals or
weeping on top
2
1
fi
fl
fl
ff
ffA1. Jelly
Jelly is made with strained fruit juice boiled with sugar and sets to a clear
jelly cooled. Fruit used is exhibitors choice. Use under-ripe freshly picked
fruit for good jelly.
‣‣ Small, wide-mouthed jars should be used for jellies
‣‣
Jelly should be clear
Colour should be bright and true to type of fruit
‣
Jelly should hold its shape when turned out and quiver
Flavour should be true to fruit used - not sugary or watery
A1. Collection of 3 from Jams/Marmalades/Jellie
Mrs Mary Keach Memorial Prize
Best collection of 3 different varieties of jams, marmalades and/or jellies
presented in matching jars clearly labelled with variety, ingredients and date
made. Guidelines for A1.1; A1.2 and A1.3 apply.
A1. Paste | Fruit or Nut
Fruit pastes (also known as fruit cheese) are firm, semi-opaque preserves.
They are made from fresh or frozen fruit, sugar and sometimes spices and
other flavours. Nut pastes are roasted nuts pureed in a food processor or
blender until a creamy butter forms.
‣‣ Small, wide-mouthed jars should be used for pastes
‣
Colour and avour should be true to type of fruit
Fruit paste should hold its shape when turned out and be easily
‣
sliced
Nut paste should be spreadable eg peanut butter
A1. Chutney
Chutney is a semi-sweet preserve made with chopped fruits and
vegetables, cooked in vinegar, sugar and spices
‣ Chutney should be even in colour - light chutney should be bright,
‣‣
dark chutney should not be muddy
Consistency should be similar to a thick jam with no air bubbles
Flavour should be a bland of sweet, sour and spice
4
3
5
6
fl
sA1. Relish
Relish is a semi-sweet preserve made with chopped tomatoes (and/or other
fruits) and onions, cooked in vinegar, sugar and spices
‣‣ Clear bright colour typical of ingredients used
‣
Flowing in consistency but not runny
Refreshing avour, tending to be a balance of sweet and spicy
A1. Sauce | Sweet or Savoury
Sauces are made with similar ingredients to a chutney, relish or jam, but
can also include chocolate, caramel and other flavours. Sauces I generally
pureed or sieved to a smooth consistency so it can be easily poured.
‣‣ Colour should be bright and characteristic of ingredients used
‣‣
Texture should be a smooth owing consistency, not watery
Ingredients should not be separating from each other
‣
No seeds or skins
Flavour should be distinct, well-blended and characteristic of
ingredients used
A1. Pickle
Pickle is a crisp fruit or vegetable, sliced or whole, preserved in a clear
vinegar-based pickling liquid. Note: Mustard pickles, piccalilli etc (anything
with a sauce-like base) should be entered in the relish or chutney section
‣‣ Pickle should be true to type with good avour and colour
Vegetable / fruit pieces should retain shape and colour with
‣
consistency neither too thick nor too the
Vegetables should be young and tender without blemishes and
‣
should be cut into consistent sizes and neatly packed
Pickles should be 2 - 6 weeks old minimum in order to allow avours
to mellow
A1.1 Water Bathed Preserves
Any preserve using the water bath method eg apricots in sugar syrup,
tomato sugo or pasata
A1.1 Pressure Canned Preserves
Any preserve using the pressure canning method eg baked beans
7
8
9
1
0
fl
fl
fl
flA1.1 Ferment
Fermentation is the process in which an ingredient breaks down into a
simpler form. This class is for any fruit or vegetable that has been
fermented.
A1.1 Dehydrated
Any fruit or vegetable that has been preserved via dehydration.
A1.1 Bicentenary Preserve
Any preserve prepared using an old recipe either handed down through the
generations or sourced from an historic cookbook.
‣ Label will need to quote the source of the recipe
A2 ALCOHOLIC BEVERAGE
General
‣‣ Bottles should be clean, sterilised and neatly labelled
Bottles should be sealed and labelled with ingredients and date
‣
made
One bottle per entry is to be presented for sampling
A2. Ready-made Gin
Gin steeped in other flavours eg sloes
A2.2 Home Brew
Beer or Cider
A2. Wine | White
A2. Wine | Red
1
4
3
4
3
2A2. Cocktail
Live presentation of your signature cocktail.
Limited t 12 entries only.
Judged LIVE 1 pm Saturday.
A2. Bicentenary Brew
Any brew prepared using historic methods, following an historic recipe
handed down through the generations or sourced from an historic source.
‣ Label will need to quote the source of the recipe
A3 FLORA
General
‣‣ Fresh owers and vegetation to be used
Label should identify varieties of owers/vegetation used
A3. Fresh Posy
A posy is a small arrangement than can be held in one hand. Eg by a flower
girl in a wedding party. It does not need to be presented in a vase. A posy
can be wrapped with cellophane or paper with wet foam/sponge attached
to keep fresh.
A3. Fresh Bouquet
A bouquet is larger than a posy, generally requiring two hands to hold or of
a size suited to an adult eg. Bride/bridesmaid at a wedding. It does not
need to be presented in a vase. A bouquet can be wrapped with cellophane
or paper with wet foam/sponge attached to keep fresh.
A3. Fresh Arrangement
An arrangement is decoratively placed in a vase, box, ceramic vessel or
basket that typically contains either water or floral foam. Arrangements can
contain different types of flowers, greenery and foliage and comes in many
different sizes, shapes and styles. Arrangements are designed by crafting
the flowers into the foam/container in such a way that they will stay perfect
6
5
3
2
1
fl
flin position eg. Table centrepiece, wreath, basket. Wire can be used but
must be hidden.
A3. Potted Plant
Can be a foliage plant or plant in bloom.
A3. Hanging Basket
Can be a foliage plant or plant in bloom presented in a hanging basket.
A3. Cactus or Succulent
Potted cactus or succulent in an individual pot.
A3. Creative Arrangement of Cacti or Succulents
A group or combination of cacti and/or succulents presented creatively
together in a larger vessel.
A3. Wild Flora
A posy, bouquet or arrangement of wild foraged foliage and/or flowers.
A3. Posy or Bouquet of Herbs
Posy or bouquet of fresh herbs.
A3.1 Bicentenary Bouquet (Australian Natives)
Presentation of Australian natives grown in your garden or wild foraged.
A4 PRODUCE
General
‣ All vegetables and fruit must be grown in the exhibitors garden by the
exhibitor.
‣ Label should identify variety.
9
8
7
6
5
4
0A4. Fruit | Apples
Presentation of 3
A4. Fruit | Pears
Presentation of 3
A4. Fruit | Olives
Handful of fresh olives presented with or without foliage.
A4. Fruit | Any other fruit
Presentation of any other fruit in a group of 3, handful or punnet as is
relevant.
A4. Vegetable | Asian Greens
Bunch of any Asian Greens eg. bok choy, pak choy; tatsoi; mustard greens
etc.
A4. Vegetable | Microgreens or Sprouts
Micro Greens and Sprouts are easy to grow at home, inside, all year round.
A4. Vegetable | Silverbeet or Chard
Bunch Silverbeet or Chard (rainbow or swiss).
A4. Vegetable | Brassicas
Presentation of any vegetable from the Brassica family eg broccoli,
cabbage, brussel sprouts, cauliflower, kale, kohlrabi, collard greens,
watercress etc.
A4. Vegetable | Beetroot
Bunch of 3 with leaves attached.
A4.1 Vegetable | Carrots
Bunch of baby carrots or 3 large carrots with leaves attached.
A4.1 Vegetable | Potatoes
Presentation of 3
9
8
7
6
5
4
3
2
1
1
0A4.1 Vegetable | Any other root vegetable
Presentation of 3 of any other root vegetable eg. parsnip, turnip, radish,
swede, yams, celeriac, daikon, jerusalem artichokes etc
A4.1 Vegetable | Pumpkin
Any pumpkin variety with stalk attached.
A4.1 Vegetable | Onion
This class includes all onion varieties including spring onions and leeks.
Presentation of 3 or bunch, whichever is relevant.
A4.1 Vegetable | Fennel
Individual Fennel.
A4.1 Vegetable | Celery
Bunch of Celery.
A4.1 Vegetable | Fungi
Punnet of Mushrooms. Should be grown by entrant, not foraged.
A4.1 Vegetable | Rhubarb
Minimum of 3 Rhubarb stalks leaves removed.
A4.1 Herbs
A bunch of individual or mixed herbs. Judged on quality of herbs and
presentation.
A4.2 Nuts and Seeds
Presentation of handful of nuts or seeds both in shell or shelled eg.
hazelnuts, walnuts, linseeds, pumpkin seeds.
A4.2 Grains
Bunch of fresh grain or container of harvested grain.
A4.2 Legumes
Presentation of legumes, fresh or dried eg. broad beans; chickpeas; lentils;
kidney beans; borlotti beans; split peas; black beans; navy beans
2
1
0
9
8
7
6
5
4
3
2A4.2 Basket of Fruit and/or Vegetables
Mr Bern Scolyer Memorial Prize
Basket of mixed fruit and/or vegetables grown in entrants own garden.
A4.2 Eggs
Eggs displayed in a carton eg. half dozen chicken eggs; duck eggs; quail
eggs
A4.2 Honey
Jar of honey collected from entrants own hives.
A4.2 Honeycomb
Honeycomb collected from entrants own hives.
A4.2 Large Fruit or Vegetable
Size not weight. Judged on size for variety entered not compared to each
other ie. Large pumpkin not compared to a large apple, rather judged on
their size relevant to normal sized pumpkin or apple.
A4.2 Ugly Duckling
Any imperfect, ugly or unusually formed fruit or vegetable.
A4.2 Foraged Fruit or Vegetable
Any fruit or vegetable that has been wild foraged and not grown in your
garden (or anyone else's).
A4.3 Indigenous Ingredient
Presentation of any indigenous ingredient either grown in your own garden
or sourced through foraging.
A4.31 Bicentenary Bounty
Presentation of any Australian Native produce either grown in your own
garden or sourced through foraging.
0
9
8
7
6
5
4
3A5 COOKING
General
‣ Presentation is important. Entries should be presented well. If using
your own containers, platters, plates etc be sure to label with with
‣
your name and contact details (out of site of judges)
Flavour, consistency and presentation are all important elements in
‣
cooking classes
If several items are required eg scones, these should be consistent in
‣‣
size and shape
Entries should have a covering when delivered.
Food Safety regulations will be sent to everyone who enters this
class and they must be adhered to.
A5. Baking | Scones (Sweet)
Presentation of 3. Can be plain scones using white or wholemeal flour,
sweet scones eg. sultana, date.
A5. Baking | Scones (Savoury)
Presentation of 3. One variety. Savoury scones eg. pumpkin, cheese, herb
etc.
A5. Baking | Biscuits (Unfilled)
Presentation of 3. Can be any unfilled biscuit, decorated or undecorated.
eg. shortbread, gingerbread, anzac biscuit, choc chip cookie etc
‣ A biscuit should be rm, crisp or chewy (as per variety baked) and
hold its shape.
A5. Baking | Biscuits (Filled)
Presentation of 3. Can be any filled biscuit, decorated or undecorated. eg.
yoyo, monte carlo, custard cream, ginger kisses, melting moment,
macaron.
‣ A biscuit should be rm, crisp or chewy (as per variety baked) and
hold its shape.
3
2
1
4
fi
fiA5. Baking | Slice (Sweet)
Presentation of 3 pieces. One variety. eg. chocolate caramel slice; lemon
slice; jelly slice; raspberry coconut; apple and cinnamon etc.
A5. Baking | Slice (Savoury)
Presentation of 3 pieces. One variety. eg. zucchini slice; spinach and ricotta;
bacon and egg etc.
A5. Baking | Muffins (Sweet)
Presentation of 3. One variety. Sweet muffins eg. chocolate chip, mixed
berry, apple and cinnamon etc.
A5. Baking | Muffins (Savoury)
Presentation of 3. One variety. Savoury muffins eg. zucchini and cheese,
herb and cheese, bacon and egg etc.
A5. Baking | Cake (Small)
Presentation of 3. One variety. Includes any variety of small cake that is
baked using flour eg. cupcakes; butterfly cakes; lamingtons etc. Note: Fruit
cakes, Sponge cakes, Tarts and Pies are not included in this class.
A5.1 Baking | Cake (Large)
Iced or Un-iced. Filled or Unfilled. Includes all varieties of large cakes that
are baked eg. butter cake, madeira cake, short cake, chocolate cake,
banana cake, carrot cake, bee sting cake, hummingbird cake, black forrest
cake, polenta cake, red velvet cake, lemon drizzle cake etc. Note: Fruit
cakes, Sponge cakes, Tarts and Pies are not included in this class.
Cheesecakes are included in the Desserts class.
A5.1 Baking | Cake (Sponge)
Iced or un-iced. Filled or unfilled. Includes any variety of sponge, plain or
flavoured. eg. butter sponge; sponge roll; Victoria sponge etc.
A5.1 Baking | Cake (Fruit)
Includes light and dark fruit cakes; sultana cake; plain or wholemeal cakes;
plum puddings etc. Note: Does not include Inexpensive Fruit Cake.
9
8
7
6
5
2
1
0A5.1 Baking | Inexpensive Fruit Cake
Mrs L C Muirhead Memorial Prize
A Campbell Town Show tradition. Entrants must use recipe provided. This
class is all about skill and quality of ingredients. Recipe can be found at the
end of this document.
A5.1 Baking | Any Cake Baked by a Man
A class for the gents to compete with each other. Any variety of cake can
be entered. Must be delivered by 11 am Show Saturday. 2021 Theme:
Bicentenary of the Naming of Campbell Town. Get your history on guys!
A5.1 Baking | Tart (Sweet)
Presentation of 3 small tarts or 1 large tart. Includes all variety of tarts eg.
salted caramel tart; lemon curd tart; frangipane tart; mascarpone tart;
custard tart etc. Note: Extra credit for home made pastry and seasonal
ingredients.
A5.1 Baking | Tart (Savoury)
Presentation of 3 small tarts or 1 large tart. Includes all variety of savoury
tarts eg. caramelised onion and feta; heirloom tomato; beetroot and goats
cheese etc. Note: Extra credit for home made pastry and seasonal
ingredients.
A5.1 Baking | Pie (Sweet)
Presentation of 3 small pies or 1 large pie. Includes all variety of sweet pies
eg. apple pie; strawberry and rhubarb pie; cherry pie; lemon meringue pie
etc. Note: Extra credit for home made pastry and seasonal ingredients.
A5.1 Baking | Pie (Savoury)
Presentation of 3 small pies or 1 large pie. Includes all variety of savoury
pies eg. chicken and leek; steak and bacon; bacon and egg; pork and cider
etc. Note: Extra credit for home made pastry and seasonal ingredients.
8
7
6
5
4
3A5.1 Baking | Quiche
Presentation of 3 small quiche or 1 large quiche. Includes all variety of
quiche eg. quiche lorraine; Note: Extra credit for home made pastry.
A5.2 Baking | Bread (Yeast based)
Presentation of 3 small rolls/buns or 1 large loaf. Bread or bun that has
yeast as the raising agent and contains no baking powder. Includes sweet
or savoury varieties. Dark loaf; light life; white; wholemeal; seeded; rye;
spelt; quinoa; fruit and nut; savoury loaf.
A5.2 Baking | Bread (Sourdough)
Presentation of 3 small rolls/buns or 1 large loaf. Bread or bun that has
DOES NOT contain yeast as the raising agent but instead requires a
sourdough starter. Includes sweet or savoury varieties. Dark loaf; light life;
white; wholemeal; seeded; rye; spelt; quinoa; fruit and nut; savoury loaf.
A5.2 Baking | Pastry
Presentation of 3 small pastries or 1 large pastry. All pastries contain flour,
water, salt, fat and water. All varieties, both sweet and savoury are included
in this class. eg. short pastry; flaky pastry; puff pastry; choux pastry. Note:
Tarts, Pies and Quiches are not included in this class. This class is all about
the pastry, so pasty must be home made and not include shop bought
pastry.
A5.2 Cooking | Desserts
Presentation of 3 small desserts or 1 large dessert. This class can include
any other dessert that requires cooking. eg pavlova; meringues; self-
saucing chocolate pudding; sticky date pudding; baked cheesecake etc.
A5.2 Cooking | with Honey
Mr & Mrs G Rainbird Special Prize
Special prize for cooking any dish featuring honey. Note: We want you to
think outside the box. This class does not have to be a cake. It can be any
dish that features honey.
4
3
2
1
0
9A5.2 Cooking | with Chocolate
Any dish cooked featuring chocolate. Note: We want you to think outside
the box. This class does not have to be a cake. It can be any dish that
features chocolate.
A5.2 Cooking | with Lamb
It wouldn't be the Campbell Town Show if we didn't add lamb to the menu!
This class is any dish cooked featuring lamb.
A5.2 Cooking | Bicentenary Dish
Any dish prepared using an historic recipe either passed on through the
generations or sourced from an historic cookbook.
A6 WOOL CRAFT
General
Knitting
‣ Hand knitting only. No machine knitting in Campbell Town Show
‣‣
schedule
Tension should be rm but elastic
Knitting should be even eg. picked up stitches around neck band
should be evenly balanced on each side of garment with no large
‣‣
holes showing
No mistakes in pattern
‣
Patterns should match at seams
Multi-coloured work should have neat, even pattern, with threads
‣‣
carried over or woven in neatly at back
Consideration should b e given to shaping and setting-in of sleeves
‣
Correct proportions of parts of garment - sleeves, cu s, neck size etc
Buttons must t buttonholes and be sewn on with same yarn as
garment. Buttonholes may be stitched to nish and strengthen.
‣‣
Splice yarn if necessary
Seams should be at, inconspicuous, strong and elastic
Casting on and o should be even, neither too tight or too loose. cast
‣
on and cast o edges should be in pattern
Trims or decorations in another technique are permissible, unless
schedule states otherwise
7
6
5
ff
fi
ff
fl
fi
fi
ffCrochet
‣ Work should be neat, clean and well pressed with good shape and
‣‣
proportion
Suitable thread ply for design and purpose
‣‣
Firm even tension so that design holds its shape
Flat, strong, elastic side seams
‣
Matching patterns at seams
Variety and degree of di cult of stitches in uence judging
Spinning
‣‣ Clarity of colour
‣‣
Evenness of twist, bre and ply throughout the skein
Free from discolouration and burr
‣‣
Wool should not smell unpleasant
Co-spinnings from coloured wools should be even in colour
Count is important. A ne thread should be spun from eece with a
ne count
Weaving
‣‣ Suitability of cloth for article
‣‣
Proportion of colours and patterns
Neat nishing
‣‣
Choice of yarn to suit type of weave
Even tension and beat
Straight selvedge
A6. Knitting | Article for Baby or Child
100 % Wool Only. Attach label from ball of wool.
A6. Knitting | Jumper or Cardigan
Predominantly Wool. Attach label from ball of wool.
A6. Knitting | Hat, Cap or Headwear
Predominantly Wool. Attach label from ball of wool.
A6. Knitting | Accessory
Predominantly Wool. Attach label from ball of wool.
fi
4
3
2
1
fi
fi
fi
ffi
fl
flA6. Knitting | Pair of Socks
Using sock wool 3/4 ply. Sock must have a heal. Attach label from ball of
wool. Minimum 100 gms of wool.
A6. Knitting | Any other article
Predominantly Wool. Attach label from ball of wool.
A6. Crochet | Article for Baby or Child
100 % Wool Only. Attach label from ball of wool.
A6. Crochet | Jumper or Cardigan
Predominantly Wool. Attach label from ball of wool.
A6. Crochet | Hat, Cap or Headwear
Predominantly Wool. Attach label from ball of wool.
A6.1 Crochet | Accessory
Predominantly Wool. Attach label from ball of wool.
A6.1 Crochet | Any other article
Predominantly Wool. Attach label from ball of wool.
A6.1 Spinning | 1 skein Hand Spun Natural Wool Yarn
Minimum 50 gms. Sample of fleece used to be attached and purpose
stated.
A6.1 Spinning | 1 skein Hand Spun Alpaca Yarn
Minimum 50 gms. Sample of fleece used to be attached and purpose
stated.
A6.1 Spinning | 1 skein Hand Spun Yarn using Wool Top
Minimum 50 gms. Sample of fleece used to be attached and purpose
stated. Natural wool top or hand dyed wool top may be used.
A6.1 Spinning | 1 skein Hand Spun Yarn
Minimum 50 gms. Sample of fleece used to be attached and purpose
stated. Natural wool top or hand dyed wool top may be used.
9
8
7
6
5
5
4
3
2
1
0A6.1 Spinning | 1 skein of Art Yarn
Minimum 50 gms. Purpose to be stated. Skein to include techniques such
as, but not limited to, core spinning, beehives, coils, embellishments,
wrapping, locks etc
A6.1 Hand Felting | Wet Felting | A Nuno Felted Article
A6.1 Hand Felting | Wet Felting | Any other Wearable Wet
Felted Article
A6.1 Hand Felting | Dry Felting | Any Article Fulled to Felt
A6.2 Hand Felting | Dry Felting | Any other Hand Felted
Article
A6.2 Weaving | Any Article made on a Rigid Heddle Loom
Note: An entry in the weaving section may be entered in both sections
10.11 and 10.12 OR 10.11 and 10.13
A6.2 Weaving | A Wearable Woven Item
Eg. vest, jacket, scarf, wrap etc
Note: An entry in the weaving section may be entered in both sections
10.11 and 10.12 OR 10.11 and 10.13
A6.2 Weaving | Any Other Woven Item
Eg rug, soft furnishing, toy etc
Note: An entry in the weaving section may be entered in both sections
10.11 and 10.12 OR 10.11 and 10.13
A6.2 Hand Spun Knitting | Any Hand Knitted Article
Any combination of hand spun fibres. Entries to be both spun and
constructed by the entrant.
A6.2 Hand Spun Crochet | Any Hand Crocheted Article
Any combination of hand spun fibres. Entries to be both spun and
constructed by the entrant.
5
4
3
2
1
0
9
8
7
6A6.2 Bicentenary Article
Any article in historic period style.
A7 NEEDLEWORK
General
Dressmaking
A wearable garment made from a suitable fabric, generally machine
sticked with some hand sewing.
‣ Machine stitching should be straight, even in stitch length and
‣‣
tension, with ends securely fastened
Seams, darts and hems must be uniform and darts well placed
Overlaps of zippers and plackets should be even in width, evenly
‣
stitched and neatened on both ends with zipper working smoothly
Buttonholes should be evenly spaced, neat, durable, decorative and
‣‣
not bulky. Suitable to the style and type of garment
Tailored buttonholes should be square at the inside edge
Necklines (including collars) with seams well trimmed, graded and
clipped with uniform under-stitching where used; good contours.
Accurate centre-front and/or back termination for collars; good set to
‣
collar or neckline, sitting comfortably and laying correctly
Sleeves (including armhole nishes) should have seam allowance
neatly trimmed. Overcasting or binding where necessary, with a
‣
smooth gradual curve of armhole. Fullness evenly distributed
Linings and interfacings should suit type of garment fabric and be
positioned correctly with no puckering. In lined garments, such as
coats, the lining hem should be stitched separately from the outer
‣
material
Hems of uniform width and heavy enough to hang well. They should
be at, smooth and not over-pressed. Seam lines pressed open on
bulky hems. The method used suited to the type of fabric
Applique
Placing fabric shapes on a fabric foundation, then securing by hand or
machine stitching
‣ All edges must be neatly covered
fl
6
fi‣‣ No fraying visible
‣‣
Thread should match weight of the fabric
No puckering of background or design
Depth of stitching to suit the work
Patchwork and Quilting
Patches are worked over a template and stitched together by over-
sewing with or without quilting
‣ Length and width should be even to form a perfect square or
‣‣
rectangle
Corners should be square or evenly rounded
‣‣
Quilting should cover entire quilt
Quilting design should complement the design fo the quilt
Quilting design should match in opposite corners, if not all four.
(Some designs are symmetrical and it is not possible to get even in
‣
all four corners)
Quilting stitches should be even in length and distance between
‣
stitches equal to length of stitch
Seam lines should be straight, rm and not pull apart, with special
‣
attention given to hand sewn seams
Tips of triangles should not be 'ripped o '; squares and rectangles
‣
should have even sides. All curves should be smooth
Colours should complement each other or contract well. Where
‣
blending is important in the design, the colours should blend well
Binding should be added evenly with lling (wadding) right to the
edge and stitching on inside invisible
Embroidery
Embroidery is the art of enriching fabrics with stitchery. Other materials
can be incorporated eg stumpwork
‣‣ Work should be clean and fresh
‣‣
Design should be suitable to type and size of article
Tension of stitches should be rm
‣
Hems should be suitable to article
Di culty and variety of stitches used and correct execution of
‣‣
stitches
No knots, loose ends, loops and backs neat and tidy
With creative embroidery, quality of design and colour, interest of
material, surfaces, craftmanship and visual impact are all considered
ffi
fi
fi
fi
ffA7. Dressmaking | Baby, Child or Adult Garment
Machine stitched
A7. Applique | Any Article
A7. Patchwork | Any Hand Quilted Article
Hand quilted
A7. Patchwork | Any Machine Quilted Article
Machine quilted
A7. Embroidery | Any Hand Embroidered Article
Includes smocking
A7. Cross Stitch | Any Cross Stitch Article
Framed or unframed
A7. Teddy or Doll | Dressed or Undressed
Machine sewn
A7. Open Needlework | Hand Sewn
A7. Open Needlework | Machine Sewn
A7.1 Bicentenary Article
Any article in historic period style
9
8
7
6
5
4
3
2
1
0A8 CRAFT
A8. Wood | Any Hand Crafted Article
Any article hand crafted of wood
‣‣ Article should be well proportioned
‣
Sound construction, joints neat and correct, no tool marks
Timber should be straight and true, not warped or twisted, no know
‣‣
holes
Putty or llers should be used correctly to give a smooth nish
‣
Any moving parts should move freely eg wheels
Article suitable for intended use eg toys for age group, no sharp
‣
edges
Finishing o of article should be well done, no runs, bubbles or brush
marks in paint
A8. Wood | Any Machine Crafted Article
Any article machine crafted of wood
‣‣ Article should be well proportioned
‣
Sound construction, joints neat and correct, no tool marks
Timber should be straight and true, not warped or twisted, no know
‣‣
holes
Putty or llers should be used correctly to give a smooth nish
‣
Any moving parts should move freely eg wheels
Article suitable for intended use eg toys for age group, no sharp
‣
edges
Finishing o of article should be well done, no runs, bubbles or brush
marks in paint
A8. Metal | Any Hand Crafted Article
Any article hand crafted of metal
A8. Metal | Any Machine Crafted Article
Any article machine crafted of metal
1
2
4
3
fi
fi
ff
ff
fi
fiA8. Pottery or Ceramic | Any Hand Crafted Article
Any article hand crafted of pottery or ceramic materials.
‣‣ Original in design
‣‣
Shape, construction and quality fo glaze and decoration
No cracks or bubbles
Functionality - weight of the article, tting of lids, handles and spouts
‣
if applicable
Article sits at on the surface and is smooth so that it doesn't scratch
the surface
A8. Paper | Any Hand Crafted Article
Any article hand crafted of paper or cardboard. Includes origami, paper
tole, decoupage, card making etc
A8. Floral Art | Dried or Pressed Flowers
Any article made using dried or pressed flowers that have been dried and
arranged by the entrant
‣‣ Plant material in good condition
‣‣
Good design, balance and harmony
Flowers in proportion to container
‣
Firm foundation
Needle aids, oasis and/or wires covered and hidden
A8. Floral Art | Any Hand Crafted Artificial Flower
Any article hand crafted in the shape of a flower made with paper, silk,
ribbon, clay, metal, wood etc
A8. Basketry | Any Article
Any hand crafted basket made with natural fibres or plant material, woven,
stitched or coiled
‣‣ Quality materials used
‣‣
Good proportions and correct shape
Simplicity of form
‣‣
Suitability for purpose
Lids should be well tting
‣‣
Handles should be securely fastened and comfortable to hold
Correct starting, joining, nishing
Joins should be invisible as possible
5
9
8
7
6
fl
fi
fi
fiA8.1 Stone | Any Hand Crafted Article
Any article hand crafted of metal
A8.1 Jewellery | Any Hand Crafted Article
Any hand crafted jewellery item made for the intended purpose of personal
adornment. Can be made from beads, cut and polished stones, metal,
needlework, natural resources, recycled materials
‣‣ Good safety features and secure fastenings
Artistry, balance, design, proportion, good workmanship and nish
A8.1 Glass | Any Hand Crafter Article
Any hand crafted article made of glass, includes blown glass, lead lighting
etc
A8.1 Leather | Any Hand Crafted Article
Any hand crafted article made of leather
‣‣ Choice of design and weight of leather suitable for the article
Tension of stitching, punched holes should be evenly spaced to allow
for even stitching or thonging and joins should be as invisible as
‣
possible
handles, fastenings, buckles, zip, should complement the article and
‣‣
be attached securely
Linings should not have any bubbles or wrinkles
Staining and polishing must be evenly applied
‣ Carving and tooling are very important. Cutting of designs must be
clean and smooth Bevelling and moulding should also be even and
smooth
A8.1 Wool Fleece | Any Craft Made from Wool
Any craft article made with unwashed or dyed fleece. Excluding Wool Craft
classes
‣‣ Design suitable to size
‣‣
Texture
Three dimensional e ect
‣
Light and shade
Tonal values
1
0
4
3
2
ff
fiA8.1 Used to Useful | Any Hand Crafted Article
Any hand crafted article made with previously used materials that have
been transformed into something new
‣‣ Article needs to be made from previously used materials
‣
New materials used should not exceed 25%
Originality and/or usefulness of the article
A9 ART
General
‣ Entries to be on canvas or canvas board, watercolour or cartridge
‣‣
paper
Entries to be no bigger than 1.5 x 1.5 m
Amateur artists only
Theme: Bicentenary of the naming of Campbell Tow
A9. Painting | Faces from the Past
Portrait of those who have gone before us
A9. Painting | Places from the Past
Painting of places of historical significance
A9. Painting | Any other Painting with an Historical
Theme
Any other painting of historical significance to Campbell Town
A9. Drawing | Faces of the Past
Portrait of those who have gone before us
A9. Drawing | Places of the Past
Portrait of those who have gone before us
A9. Drawing | Any other Painting with an Historical
Theme
Any other drawing of historical significance to Campbell Town
6
5
4
3
2
1
5
nA10 PHOTOGRAPHY
Genera
‣‣ All photographs are to be taken by exhibitor
Framed photographs will not be judged. Glass is not permitted
‣‣ All entries must be mounted on card
All photographs can be colour or black and white and must be on
photographic quality paper
‣ Inkjet printed photographs are permitted if printed on photographic
quality paper
‣ Mounted photographs mean photographs backed or attached to
card
Theme: Bicentenary of the naming of Campbell Tow
A10. Faces of the Past
Photo of those who have gone before us
A10. Places of the Past
Photo of those who have gone before us
A10. Historical Landscape
Historical Landscape of Campbell Town region
A10. Nature
Photo of Nature as a reflection of our past and future
A10. Macro or Close Up Photograph
A10. Faces of the Future
Photo of those who will take as forward into the future
A10. Action Photo
Photo recording our living history
A10. Special Effects
Computer manipulated photo. Photo recording our living history
8
7
6
5
4
3
2
1
l
nA10. Show Scene
Photo recording the history of the Campbell Town Show
A10.10 Any other photo with an historical theme
Photo recording our living history
JUNIOR SCHEDULE
J1 0-3 YEARS
J1. Art | Drawing or Painting
Theme : The Bicentenary of the naming of Campbell Town
J1. Dress a Teddy/Doll for a Day Out
J1. Craft Item
Any craft item created by the child (with parents help of course)
J2 4 -7 YEARS
J2. Art | Drawing or Painting
Theme : The Bicentenary of the naming of Campbell Town
J2. Dress a Teddy/Doll for a Day Out
J2. Craft Item
Any craft item created by the child (with parents help of course)
J2. Construction of Original Design
Lego, Duplo, Mecano etc
4
3
2
1
3
2
1
9J2. Collection
eg stamps, eggs, dolls shells, keys etc
J2. Polished Shoe or Boot
Liquid polish is not allowed (unpolished shoe or boot must accompany
polished one)
J2. Photograph
Theme : The Bicentenary of the naming of Campbell Town
J2. Seedling
Any seedling the child has planted and grown themselves (with parents
help of course)
J2. Baking
Any item baked by the child (with parents help of course)
J2.1 Healthy Lunchbox
Child puts together their version of what is a healthy lunchbox presented in
their own school lunchbox
J2.1 Used to Useful
Any hand crafted article made with previously used materials that have
been transformed into something new
‣‣ Article needs to be made from previously used materials
‣
New materials used should not exceed 25%
Originality and/or usefulness of the article
J3 8-11 YEARS
J3. Art | Drawing or Painting
Theme : The Bicentenary of the naming of Campbell Town
J3. Craft Item
Any craft item created by the child (with parents help of course)
9
8
7
6
5
2
1
1
0J3. Construction of Original Design
Lego, Duplo, Mecano etc
J3. Collection
eg stamps, eggs, dolls shells, keys etc
J3. Polished Shoe or Boot
Liquid polish is not allowed (unpolished shoe or boot must accompany
polished one)
J3. Photograph
Theme : The Bicentenary of the naming of Campbell Town
J3. Seedling
Any seedling the child has planted and grown themselves (with parents
help of course)
J3. Baking
Any item baked by the child (with parents help of course)
J3. Flower Posy
Any posy of flowers and vegetation grown in the garden at home or wild
foraged
J3.1 Knitting / Crochet
Any article knitted or crocheted by the child (with parents help of course)
J3.1 Needlework
Any article stitched by the child (with parents help of course)
J3.1 Fruit or Vegetable
Any fruit or vegetable grown by the child in the garden at home (with
parents help of course)
J3.1 Healthy Lunchbox
Child puts together their version of what is a healthy lunchbox presented in
their own school lunchbox
9
8
7
6
5
4
3
3
2
1
0J3.1 Used to Useful
Any hand crafted article made with previously used materials that have
been transformed into something new
‣‣ Article needs to be made from previously used materials
‣
New materials used should not exceed 25%
Originality and/or usefulness of the article
J3 12-16 YEARS
J4. Art | Drawing or Painting
Theme : The Bicentenary of the naming of Campbell Town
J4. Craft Item
Any craft item created independently by the child
J4. Construction of Original Design
Lego, Duplo, Mecano etc
J4. Collection
eg stamps, eggs, dolls shells, keys etc
J4. Photograph
Theme : The Bicentenary of the naming of Campbell Town
J4. Seedling
Any seedling the child has independently planted and grown themselves
J4. Baking
Any item baked independently by the child
J4. Flower Posy
Any posy of flowers and vegetation grown in the garden at home or wild
foraged
J4. Knitting / Crochet
Any article knitted or crocheted independently by the child
9
7
7
6
5
4
3
2
1
4J4.1 Needlework
Any article stitched independently by the child
J4.1 Fruit or Vegetable
Any fruit or vegetable grown independently by the child in the garden at
home
J4.1 Used to Useful
Any hand crafted article made with previously used materials that have
been transformed into something new
‣‣ Article needs to be made from previously used materials
‣
New materials used should not exceed 25%
Originality and/or usefulness of the article
J4.1 Preserving
Any preserve made independently by the child
SCHOOLS SCHEDULE
S1 PAINTING
Theme: Bicentenary of naming of Campbell Town. Subject must be
history based
S2 DRAWING
Theme: Bicentenary of naming of Campbell Town. Subject must be
history base
S3 WRITING
Handwriting from Preschool to Grade
Computer generated printed writing for Grades 5 - 12
Theme: Bicentenary of naming of Campbell Town. Topic must be history
based. Any form of genre of writing is accepted ie. story, news article,
letter, song lyrics etc
3
2
1
0
d
4S4 CRAFT ITEM
Any craft item created during school classes.
For senior grades this includes woodwork, metalwork, needlework etc
S5 COOKING
Any baked good or dish taught and prepared in cooking class. Can be
baked at home prior to show drop off
S6 PHOTOGRAPHY
Theme: Bicentenary of naming of Campbell Town. Topic must be history
base
d
Adult Awards & Prizes
First and Second Place Ribbons
Highly Commended Certi cate
Best in Section Tri-Coloured Ribbon
$100 Voucher from Section Sponsor
Junior Awards & Prizes
First and Second Place Ribbons
Highly Commended Certi cate
Best in Section Tri-Coloured Ribbon
$25 Voucher from Junior Sponsor
Schools Awards & Prizes
First and Second Place Ribbons
Highly Commended Certi cate
Best in Section Tri-Coloured Ribbon
fi
fi
fiSpecial Prizes
Mrs Mary Keach Memorial Prize
A1.4 Best Collection of 3 Jams/Marmalades/Jellies
Mr Bern Scolyer Memorial Prize
A4.25 Best Basket of Fruit/Vegetables
Mrs LC Muirhead Memorial Prize
A5.13 Best Inexpensive Fruit Cake
Mr & Mrs G Rainbird Prize
A5.24 Best Entry in Cooking with Honey
Joyce Payne Junior Prize
Junior Exhibitor with most accumulative points
Junior Visual Arts Encouragement Award
Encouragement Award for best Junior Visual Arts Entry
(painting, drawing, sculpture, ceramics, photography, design,
craft etc)
Tasmanian Wool Centre Prize
School with the most accumulative points in the Schools Arts
sections (painting and drawing)
Wool Prize
This special prize acknowledges the ne traditions the crafts
people of the Campbell Town District have of working with
wool, as well as the history of, and place wool and sheep hold
at our show. The item will utilise a noticeable and easily
identi able amount of wool derived from sheep.
June Calvert Perpetual Trophy
Encouragement Award for craft person exhibiting skill,
versatility, colour sense and ne nish in any hand craft
fi
fi
fi
fiYou can also read
