109th Tanunda Show
SECTION O
ENTRY FEE: 50c
ENTRY FROMS CLOSE: Wednesday, 8 MARCH 2023 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
COOKERY – QUALIFIES FOR THE 2023 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
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
20. Sausage 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: Wednesday, 8 MARCH 2023 at 6pm
ENTRIES must be placed by: 9.00am Show day
ENTRIES & PRIZES TO BE COLLECTED: 4.30pm Show day from the Section
JUNIOR COOKERY – QUALIFIES FOR THE 2023 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
109th Tanunda Show 