Cookery

OPEN COOKERY

Entry fee $3.00

Entry time:  10am – 3pm  Friday 11/11/22

Cookery Steward:  Pauline Connley Ph: 5159 9313

 

Open Prizes: 1st-$15, 2nd-$10

 

** NOEL PENDERGAST MEMORIAL TROPHY **

Awarded for the highest number of points achieved in 

Jams, Preserves & Cookery combined.

 

** MARITA MILLS MEMORAL AWARD **

For best exhibit in Open Cookery (classes 1-13)

 

NOTE:  One entry per class (1-13). Entries to be displayed on a solid plate. 

 

 

OPEN SECTION:            

1. Shortbread, 3 pieces, wedge shaped

2. Iced Chocolate Cake

3. Plate of 3 Plain Scones

4. Plate of 3 Fruit Scones NEW CLASS

5. Plate of 3 Muffins, 1 variety

6. Plate of 3 Sausage Rolls

7. Plate of 3 Anzac Biscuits

8. Baked Slice, 3 pieces, 1 variety

9. Unbaked Slice, 3 pieces, 1 variety

10. Loaf of Oven Baked White Bread

11. Plate of 3 Pikelets 

12. Cake of any Variety - iced

13. Boiled Fruit Cake

*** NEW CLASS *** 

1. Jam Drops.  Open to all ages.   Recipe of own choice.  Display 3 on a plate.

Prize Money:  1st - $25 Trophy and Sash.   2nd- $15 and sash.   

3rd - $10 and sash and 4th - sash

 

 

JUNIOR COOKERY

No entry fee

Entry time:  10am – 3pm  Friday 11/11/22

Junior Prizes: 1st-$10, 2nd-$5, Ribbons to 4th place (events 1-8) 

 

 

**  THELMA PENDERGAST MEMORIAL AWARD   **

Awarded for best exhibit in Primary and in Secondary Sections.

 

 

NOTE:  One entry per class (1-8). Entries to be displayed on a solid plate.  Grade or year to be displayed on entry ticket for school age entrants.

 

PRIMARY SCHOOL:                

1. Plate of 3 Decorated Marie Biscuits—Gr P, 1, 2, 3

1. Plate of 3 Decorated Marie Biscuits—Gr 4, 5, 6 

2. Packet Cake— iced only, not decorated, any variety. Top of cake packet to be attached to the entry

3. Plate of 3 Anzac Biscuits 

 

SECONDARY SCHOOL:

1. Plate of 3 Muffins, one variety only per plate 

1. Plate of 3 biscuits, one variety 

2. Plate of 3 Decorated Cup Cakes

3. Decorated Novelty Cake 

 

 

SPECIAL SECTION – FRUIT & VEGGIE ART

 

No entry fee

Prizes: 1st-Trophy & ribbon, Ribbons to 4th place

PRIMARY SCHOOL:

1. Decorated caterpillar made from egg cartons, with fruit, vegies or both. 

 

SECONDARY SCHOOL:

1. Decorated caterpillar made from egg cartons, with fruit, vegies or both.  

 

 

VAS – OPEN & JUNIOR COOKING - REGULATIONS

1 The entrant must follow the recipe and specifications provided for the appropriate cake/junior muffins section.

• Each cake/junior muffins entry must be the bona fide work of the exhibitor

• Professionals are not eligible, which is defined as someone hat works professionally or derives the greater percentage of their income in that craft, art form or technique.

• Each VAS cake/junior muffins follows the three levels of competition: Show level, Group Level & State level.

• An exhibitor having won at their local Show will bake another cake or muffins for the 2023 Group Final then the winner of the Group Final will bake another cake or muffins for the State Final at the 2022 Royal Melbourne Show for Open categories and at the Annual VAS Ltd Convention for the junior categories.

• An exhibitor having won at Show level is not eligible to enter any other Show until after the Group Final judging.

• An exhibitor is only eligible to represent one Group in the State Final.

• If for any reason a winner is unable to compete at Group or State Final Level, then the second placegetter is eligible to compete. 

• Junior category entrants must be under 18 years on the day of their Local Show

 

 

VAS – CARROT CAKE – OPEN

 

 

Entry Fee $3.00

 

Entry time:  10am – 3pm  Friday 11/11/22

VAS competition at Local, Group and State Show Competition level.  See VAS Cookery Rules & Regulations.

Omeo Show Prizes: 1st-$15.00,   2nd- $10.00,   Ribbons to 4th place     

 

Ingredients

 

375g plain flour                       

2tsp baking powder

1 ½ tsp bicarb soda    

2tsp ground cinnamon

½ tsp ground nutmeg             

½ tsp allspice

2tsp salt                      

345g castor sugar

375ml vegetable oil                

4 eggs 

3 medium carrots, grated (350 grams)           

220g tin crushed pineapple, drained 

180g pecan nuts crushed 

 

 

Method

1. Preheat the oven to 180C (160C fan), Grease a 23cm (9 inch) round cake tin and line with baking paper.

2. Sift the dry ingredients together into a bowl. In a separate bowl, beat the eggs and oil, then add to the dry ingredients. Mix well then add the carrots, crushed pineapple and pecans. Mix to form a smooth batter and pour into the cake tin.

3. Bake for approximately 90 - 100 minutes

4. Remove from the oven and allow to cool for 10 minutes in the tin on a wire rack. Upend and allow to cool on the wire rack. 

 

 

 

VAS - RICH FRUIT CAKE – OPEN

 

 

Entry Fee $3.00

 

Entry time:  10am – 3pm  Friday 11/11/22

The Open Section Rich Fruit Cake is an eligible VAS at Local, Group and State Show Competition level.  

See VAS Cookery Rules & Regulations.

Omeo Show Prizes: 1st-$15.00,   2nd- $10.00,   Ribbons to 4th place     

 

Ingredients - Preferred 100% Australian Grown Produce

 

250g sultanas                                       1/2 teaspoon ground ginger
250g chopped raisins                            1/2 teaspoon ground cloves
250g currants                                       250g butter
125g chopped mixed peel                     250g soft brown sugar
90g chopped red glace cherries             1/2 teaspoon lemon essence  
90g chopped blanched almonds                        or finely grated lemon rind
1/3 cup sherry or brandy                       1/2 teaspoon almond essence

250g plain flour                                     1/2 teaspoon vanilla essence
60g self raising flour                             4 large eggs

1/4 teaspoon grated nutmeg

 

Method

1. Mix together all the fruits and nuts and sprinkle with the sherry or brandy

2. Cover and leave for at least 1 hour, but preferably overnight.  

3. Sift together the flours and spices. 

4. Cream together the butter and sugar with the essences. 

5. Add the eggs one at a time, beating well after each addition, then alternately add the fruit and flour mixtures. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon.  

6. Place the mixture into a prepared 20cm square tin, straight sided, square cornered tin.and bake in a slow oven for approximately 3½ - 4 hours.  Allow the cake to cool in the tin.

 

Note: To ensure uniformity and depending upon the size, it is suggested the raisins be snipped into 2 or 3 pieces, cherries into 4 or 6 pieces and almonds crosswise into 3 or 4 pieces.

 

 

VAS – CARROT & DATE MUFFINS – JUNIOR

UNDER 18 YRS ON DAY OF THE SHOW

 

 

 

Free entry

Entry time:  10am – 3pm  Friday 11/11/22

VAS competition at Local, Group and State Show Competition level.  See VAS Cookery Rules & Regulations

Omeo Show Prizes: 1st-$10.00,   2nd- $5.00,   Ribbons to 4th place     

 

Ingredients 

 

2 ½ cups self-raising flour                                 1 tbsp orange marmalade

1 tsp ground cinnamon                                     1 cup canola oil

¼ tsp ground nutmeg                                        2 eggs, lightly beaten

1 cup brown sugar (firmly packed)                   ¾ cup orange juice

1/3 cup chopped pitted dates                           1 cup reduced fat milk

1 cup coarsely grated carrot

 

Method

1.     Pre-heat oven to 190C (moderately hot)

2.Line a 12 hole muffin pan with round paper muffin cases - Classic white muffin cases size (35mm Height x 90mm Wide x 50mm Base)

3.Sift dry ingredients into a large bowl, stir in dates and carrots. Then add the combined marmalade, oil, eggs, juice and milk. Mix until just combined.

4.     Spoon mixture evenly into muffin paper cases in muffin pan.

5.Cook for 20 minutes. To test if muffins are cooked insert cake skewer, if it comes out clean the muffins are ready.

6.     Stand muffins in pan for 5 minutes before removing to cool.

7.     Show Entries: Four (4) muffins per paper plate