Cookery – Open & Junior

SECTION O
2022 TANUNDA SHOW CANCELLED

ENTRY FEE: 50c

ENTRY FROMS CLOSE: Thursday, 10 MARCH 2022 at 6pm

ENTRIES must be placed before: 9.00am Show day

ENTRIES & PRIZES TO BE COLLECTED: 4.30pm Show day from the Section

PRIZE MONEY: 1st : $3    2nd : $1.50   3rd : $1  Unless otherwise stated

CONVENOR: Valmai Auricht     M: 0432 657 963

STEWARDS: Chris Bartsch, Marilyn Taylor, Tracy Page, Sonya Millar, Teagan Millar Vicki Baker

PLEASE NOTE:

One entry per person in each category allowed

All entries to be exhibited on plain white paper plates or paper covered board

* ENTRY FORMS MUST be produced *

MOST SUCCESSFUL EXHIBITOR: $30 Prize kindly donated by LANGMEIL WINES

CHAMPION CAKE: Cash prize kindly donated by JOAN LINDNER

1. Rich Fruit Cake, not iced

1st Prize: $20,  2nd Prize: $10 – Sponsored by JOAN LINDNER

2. Boiled Fruit Cake

1st Prize: $20,  2nd Prize: $10 – Sponsored  by PETER & KERRY SONGAILO, MOBILITY SA

3. Sultana Cake

1st Prize: $8,  2nd Prize: $4 – Sponsored by ELM & LYNNE LINDNER

Speciality Cake

4. Marble Cake, round and iced / decorated

1st Prize: $20,  2nd Prize: $10,  3rd Prize: $5 – Sponsored by TRACY PAGE & HOWARD DUNCAN

 5. Hummingbird Cake, uniced, round tin

1st Prize: $15,  2nd Prize: $10,  3rd Prize: $5 – Sponsored by VALMAI AURICHT

LOG/LOAF CAKES 

Log cakes need to be placed on log size paper covered boards

6. Orange, iced

7. Chocolate, iced

8. Banana, iced

9. Nut loaf, uniced

10. Jubilee Cake, iced

$10 Prize for MOST SUCCESSFUL EXHIBITOR in classes 6-10 kindly donated by VICKI BAKER

VEGETABLE CAKES

Uniced. Bake in approx. 19cm square tin

11. Carrot Cake

12. Beetroot & Chocolate Cake

13. Pumpkin Cake

14. Zucchini Cake

$10 Prize  for MOST SUCCESSFUL EXHIBITOR in classes 11-14 kindly donated by MARILYN TAYLOR

15. Lamingtons, 3

16. Cooked Slice, 1 variety, 5 pieces

17. Cream Puffs, 5, unfilled

18. Jam Roll

19. Sponge

$10 Prize  for MOST SUCCESSFUL EXHIBITOR in classes 15-19 kindly donated by ESME HEIN

BAKERY SECTION

20Sausage Rolls, 5

21 Pasties, 3

22. Savoury Muffins, 3

23. Quiche, single serve

$10 Prize  for MOST SUCCESSFUL EXHIBITOR in classes 20-23 kindly donated by TANUNDA BAKERY

24. White Bread, 1 loaf

25. Wholemeal Bread, 1 loaf

26. French Stick, 1

27. Bread Rolls, 3, any variety

28. Artisan Bread, 1 loaf

29. Sour Dough, 1 loaf

$20 Prize  for MOST SUCCESSFUL EXHIBITOR in classes 24-29 kindly donated by APEX BAKERY

OLD TIME FAVOURITES

30. Scones Plain, 5

31. Scones Fruit, 5

32. Scones Savoury, 5

$25 Prize  for MOST SUCCESSFUL EXHIBITOR in classes 30-32  kindly donated by BARTSCH HOMES

TRADITIONAL BAROSSA FOODS

33. Honey Biscuit House (not shop purchased base)

1st Prize: $25,  2nd Prize: $10, 3rd Prize:$5  kindly donated by APEX BAKERY

34. Honey Biscuits, 5 plain + 5 decorated

1st Prize: $10, 2nd Prize $5  kindly donated by BAROSSA COUNTRY BISCUITS

 

BISCUITS

All recipes must be used from the Barossa Cookery Book

35. Vienna, 5

36. Cockles, 5

37. Coconut, 5

38. Coffee Kisses, 5

39. Jam Drops, 5

40. Anzacs, 5

41. Rock buns

$15 Prize  for MOST SUCCESSFUL EXHIBITOR in classes 30-32  kindly donated by BAROSSA COUNTRY BISCUITS

HEALTHY COOKERY SECTION

Includes sugar free baking (can use sweetners)

42. Log Cake

43. Slice, 5 slices

44. Biscuits, 5

45. Tart, single serve

$25 Prize  for MOST SUCCESSFUL EXHIBITOR in classes 42- 45  kindly donated by MELVA RATSCH 

ROCK BUNS RECIPE

2 cups self-raising flour   1 cup mixed fruit   1/3 cup sugar    1 egg  ¼ teaspoon mixed spice    ½ cup milk

90g butter     Optional add lemon juice

Stir dry ingredients into bowl, rub in butter. Stir in chopped fruit and combined egg and milk, mix only until all ingredients are moistened. Drop tablespoonfuls of mixture into lightly greased oven trays. Bake in moderately hot oven 15 to 20 minutes, loosen and cool on trays. Makes about 15.

THE BAROSSA CO-OP – MEN’S CHOCOLATE CAKE COMPETITION

* Open judging to take place at 11.30am *

46. Chocolate Cake. Baked in a round tin (maximum diameter 23cm) and iced

1st Prize: $200 voucher; 2nd Prize: $100 voucher; 3rd Prize: $50 voucher all kindly donated by THE BAROSSA CO-OP

STUDENT’S COOKERY                                       
SECTION O

ENTRY FEE: 50c

ENTRY FROMS CLOSE: Thursday, MARCH 10th at 6pm

ENTRIES must be placed by: 9.00am Show day

ENTRIES & PRIZES TO BE COLLECTED: 4.30pm Show day from the Section

JUNIOR COOKERYQUALIFIES FOR THE 2022 CENTRAL DISTRICTS SHOWS ASSOC. TROPHY: A Trophy will be awarded to the exhibitor who exhibits in two affiliated Shows and who gains the highest aggregate number of points – 1st – 5; 2nd – 3; 3rd – 1

VOUCHER for CHAMPION EXHIBIT Kindly donated by THE BAROSSA CO-OP

 SHOW FEATURE will be cupcakes; 3 need to be plain and 3 decorated

(Judged only on decoration) Each competitor will get a participation award.

COOKERY 1

Open to year 7-9 students    No packet cake mixes to be used

47. Cup Cakes, plain, 3

48. Small cupcakes decorated, 3

49. Decorated biscuits, store bought or home made, 3

50. Honey biscuits, 3

51. Slice baked, 1 variety, 3 pieces

52. Muffins, 3 any variety. Base 5cm standard size, no paper cases

53. Sausage Rolls, 3

BAROSSA CO-OP VOUCHER for MOST SUCCESSFUL EXHIBITOR

in classes 47-53

COOKERY 2

Open to year 4-6 students    No packet cake mixes to be used

54. Small cupcakes, plain, 3

55. Small cupcakes decorated, 3

56. Chocolate Crackles, 3

Tip: when mixing all ingredients allow copha to cool slightly before combining with remaining ingredients to prevent crackle having a solid base.

57. Sausage Rolls, 3

58. Muffins, 3, any variety. Base 5cm standard size, no paper cases

59. Biscuits not iced, 3

60. Biscuits decorated,3, store bought or home made.

61. Honey Biscuits, 3

BAROSSA CO-OP VOUCHER for MOST SUCCESSFUL EXHIBITOR

in classes 54-61

COOKERY 3

Open to year 3 students and under      No packet cake mixes to be used

62. Small cupcakes, plain, 3

63. Small cupcakes decorated, 3

64. Chocolate Crackles, 3

Tip: when mixing all ingredients allow copha to cool slightly before combining with remaining ingredients to prevent crackle having a solid base.

65. Muffins, 3, any variety. Paper cases allowed

66. Biscuits, 3, using animal cutters

67. Decorated biscuits, 3 store bought or home made

68. Edible necklace e.g. using dried or fresh fruits etc.

BAROSSA CO-OP VOUCHER for MOST SUCCESSFUL EXHIBITOR

in classes 62-68

 

 

 

 

 

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