PRESERVES 6-7-8 MARCH 2020 - The Newcastle Show
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6-7-8 MARCH 2020 PRESERVES SCHEDULE AND ENTRY FORM PLEASE NOTE. JUDGING WILL BE ON SAT 29TH FEBRUARY 2020 BEFORE THE SHOW, IN THE BOARDROOM OF THE ADMINISTRATION BUILDING – ALL ARE WELCOME TO VIEW THE JUDGING AS USUAL. ENTRIES CLOSE: 4 pm Friday 28/2/2020 ENTRY COST: $1.00 (per entry) DELIVERY: Between 9 and 10 am on 29/2/ 2020 JUDGING: From 11am on 29/2/2020 COLLECTION: Between 4pm-5pm Sunday 8/3/2020 Preserves enquiries please ring the Cookery Steward - 4990 9639 All entries to be emailed to: admin@newcastleshow.com.au For online Entries please use details below. Bank details: BSB: 032 505. PLEASE STATE (COOKERY - SURNAME) Account number: 179874 Account Name: Newcastle AH&I POSTAL ENTRIES Newcastle Regional Show P.O. Box 53 BROADMEADOW .NSW. 2292 (PLEASE DO NOT SEND CASH WITH POSTAL ENTRIES)
STICKERS WILL NOT BE POSTED OUT – TO BE PLACED ON AT ENTERING TO BE CLEAN JARS AND LIDS. IF THIS CRITERIA IS NOT MET THE ITEM WILL BE DISQUALIFIED UNLESS STATED IN SCHEDULE. 1 All exhibits to be wholly made by the exhibitor 2 ONE entry per class except for collections 3 Each jar/bottle MUST be labeled with the contents. 4 No paper is to be screwed under the lid and jam jars are not to be sealed with wax or have covers. 5 Exhibitors must not show an exhibit which has previously been shown at a Newcastle Regional Show. SPECIAL AWARDS AND PRIZES THIS SECTION PRIZE CARDS: will be awarded for 1st and 2nd place in all classes. RIBBONS: will be awarded for 1st and 2nd place in all classes CHAMPION EXHIBITOR: (Classes 100-133): the winner will receive 2 gate entry tickets to the Sydney Royal Show donated by the ROYAL AGRICULTURAL SOCIETY plus a Ribbon. MRS LYN HOWARD has donated a special prize for the winner of Class 115 HELEN ROBINSON has donated a Cash Prize of $10 for Classes 101 & 111 MRS EVA WHITTAKER has donated cash prizes of $10 for all Novice classes FELICITY THOMSON has donated $10 cash prizes to classes 106, 116 122, 124 and 127 A plaque will be awarded to the most successful Nursing Home/Hostel entry
JAM & JELLY CLASSES TRADITIONAL ORANGE MARMALADE ANY OTHER CITRUS MARMALADE ( citrus only) APRICOT JAM PLUM JAM – plum only i.e. no port etc. PEACH JAM – using fresh fruit ANY OTHER STONE FRUIT JAM JAM MADE FROM A SINGLE TROPICAL FRUIT JAM MADE FROM A COMBINATION OF TWO OR MORE TROPICAL FRUITS STRAWBERRY JAM ANY OTHER BERRY JAM e.g. blackcurrant, raspberry JAM MADE FROM A COMBINATION OF TWO OR MORE FRUITS – not citrus JAM MADE FROM FRESH FRUIT WITH ENHANCER –i.e. strawberries & champagne, plum & vanilla, apricot & almond FRUIT PASTE - ANY VARIETY RIPE TOMATO JAM – tomato only, no lemon, ginger BEST COLLECTION OF 2 JAMS – 2 jars – Citrus BEST COLLECTION OF 2 JAMS – 2 jars – not Citrus LEMON BUTTER ANY OTHER BUTTER i.e. passionfruit butter SWEET JELLY PICKLE & SAUCES CLASSES TOMATO RELISH CHILLI RELISH RELISH ANY OTHER VARIETY MUSTARD PICKLES
PICKLE GENERAL PICKLE – CLEAR – SINGLE VEGETABLE (vinegar only, no oil) PICKLE – CLEAR – MIXED VEGETABLE (vinegar only) SWEET CHUTNEY CHUTNEY ANY OTHER VARIETY BOTTLE OF FLAVOURED OIL BOTTLE FLAVOURED VINEGAR (no larger than 375ml bottle) BOTTLED OF SAUCE - SWEET BOTTLE OF SAUCE - SAVOURY e.g. tomato, BBQ, chilli BOTTLE OF FRUIT CORDIAL – any flavour (no larger than 375ml bottle) BEST COLLECTION – 2 jars (from Classes 119-132) NOVICE CLASSES JAMS & JELLY LEMON BUTTER STRAWBERRY JAM ORANGE MARMALADE PICKLES AND SAUCES TOMATO RELISH GENERAL PICKLES NURSING HOME/HOSTEL SECTION A Plaque is awarded for the most successful nursing home. MARMALADE JAM BERRY JAM LEMON BUTTER TOMATO RELISH MUSTARD PICKLES
PRESERVES ENTRY FORM 2020 CLASS NO. DESCRIPTION ENTRY FEE A Recreational basis In the course of my business and my ABN number is................................................ Print Name: .................................................................................... Date of Birth (Junior Entrants only) …………/………/……………… Full Address: .......................................................................................................................... Postco Home/Work Phone: .................................................... Mobile Phone:………………….………………..… Email Address: ………………………………………………@…………………………………………………………. Signed: ......................................................................... Date: .................................................
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