Head Steward
Stewards
Sponsors
Closing Entry Date
Entry Fee
Prizes
Regulations
Special Prizes
Classes
Demonstration
Jan O'Neill
Gaye Garlick, Judy Hard, Jodie O'Neill
Sponsored by Koala Country Orchards, Yarck
11th November. Please read your schedules carefully for entry times and regulations. Late entries will only be accepted at the stewards discretion. Entries may be collected from 3:30pm until 5pm on day of show.
$1 per entry Open, 50c Per entry Junior
1st $2, 2nd $1 Unless otherwise stated
All cooking entries must be displayed on white cardboard plates.
Fruit cakes may be placed on boards. Entry tickets must be securely attached. Cakes must not be shown cut. Cakes must not be iced unless stated. No ring cakes. No cake rack marks on cakes. Plain scone cutters only.
No lids on preserves, cellophane or clear plastic covers only.
Wax to be removed. Jars of preserved fruit are judged as a sealed entry.
Please label jams and preserves with date made and type.
Jars no larger than 500g.
Bottles must be 400-600ml in size.
All bottles must be corked, no screw caps.
VAS REGULATIONS FOR CLASSES 20,23,26,49,50,52,61,62,67 and 73:
An exhibitor who wins at Show level will bake another cake for Group Final April 2023; Group winner then competes in State Classes 44 and 56 at 2023 Royal Melbourne Show in September, Classes 20 and 57 at VAS Convention in July 2023.
Exhibitors MUST follow the recipe given. Entries MUST be the bonafide work of the exhibitor. An exhibitor who wins at Show level is ineligible to enter any other Show until after Group Final; if not Group winners they may compete further. If a Show winner is unable to compete in finals, the second prize winner becomes eligible to compete.
Most successful Exhibitor in Open classes – Perpetual Trophy donated by Falls View Farms, rosette and $10 donation from CSR
Most successful Exhibitor in (B) and (C) classes – rosette and $5 donated by Shanae Baker
Best Preserve – rosette and $20 donated by Yea Meat Supply.
Best Plate of cookery in Open class – rosette and $20 voucher donated by Garden Centre Yea.
Best Plate of cookery in (B) and (C) classes – Rosette and $10 voucher donated by Provender Bakery.
Rich Fruit Cake Open Section. First prize $10 donation from CSR. Second Prize – Gift Bag of CSR Products
Carrot Cake: 1st prize $6, 2nd prize $4 donated by Sara Sundblom
Carrot and Date Muffins: 1st $3, 2nd $2 donated by Lauren Baker.
Boiled Fruit Cake open section: Gift Bag of CSR products.
Junior Boiled Fruit Cake First prize Gift Bag of CSR products.
(A) Open Classes
1. Jar of Chutney
2. Jar of Relish
3. Jar of Pickles
4. Jar of Pickled Vegetables
5. Jar of Fermented Vegetable/s
6. Tomato Sauce, bottle of (should be corked)
7. Any other Sauce, bottle of (should be corked)
8. Herbed Vinegar, bottle of (should be corked)
9. Fermented Drink, bottle of (flip top lid)
10. Meat Jerky, 2 pieces
11. Berry Jam
12. Plum Jam
13. Apricot Jam
14. Jam combining more than one fruit
15. Jam, any other variety
16. Jar of Marmalade
17. Jar of Jelly, any variety
18. Jar of Preserved Fruits
19. Lemon Butter
20. Plate of Four scones, plain
21. Plate of Four scones other than
22. Plate of Four Meringues
23. VAS CARROT CAKE (uniced) COMPETITION
Proudly sponsored by Rocky Lamattina & Sons.
Open to carrot cake enthusiasts everywhere.
Yea Show Prizes: 1st $6, 2nd $4 donated by Sara Sundblom.
State Final Prizes: First $250 + trophy; Second $100; Third $50
Competitors to only use the recipe below.
Ingredients: 375g Plain Flour, 2 tsp Baking Powder, 1½ tsp bicarb soda
2 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp allspice, 2 tsp salt,
345g castor sugar, 375ml vegetable oil, 4 eggs, 3 medium carrots, grated
(350 grams), 220 g tin crushed pineapple (drained),
180 g pecan nuts coarsely crushed.
Method: 1. Preheat the oven to 180C (160C fan), Grease a 23cm (9”) 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.
24. Plate of Four Fruit Mince Pies
25. Fruit and/or Nut loaf
26. Plain sponge, unfilled and uniced
27. Chocolate Cake, top iced only
28. Orange Cake, top iced only (loaf tin)
29. Sultana Cake
30. Boiled Fruit cake 1st $5, 2nd $3.Donated by E.White.
31. Loaf of Handmade Sourdough Bread, any type (Must be yeast free)
32. Loaf of Handmade Bread, white
33. Loaf of Machine made Bread, white
34. Loaf of Handmade Bread, other than White
35. Loaf of Machine made Bread, other than White
36. Plate of Four pieces of baked slice (Cut 5cm x 3cm)
37. Plate of Four pieces of unbaked slice (cut 5cm x 3cm)
38. Plate of shortbread, full Cut wheel of traditional wedges
39. Plate of Four Biscuits (same type)
40. Plate of Four Yoyos’
41. Plum Pudding, boiled, steamed or microwaved
42. Plum Pudding, cooked in a cloth
43. Gluten Free Sweet: Biscuits, Cake or Slice(4 biscuits, whole cake, slice 5cm x 3cm)
44. Four Muffins, any variety
45. Plate of homemade Chocolates
46. Traditionally Decorated cake (Single Tier)
47. Modern Decorated cake (Single Tier)
48. Cookery or Preserve as a Christmas Gift
49. VAS 2022/2023 RICH FRUIT CAKE COMPETITION
Entrance must follow the set recipe and use 100% Australian grown produce.
(must be a square tin 20cm x 20cm with no rounded corners)
Prizes: 1st $10 donation from CSR
2nd Gift bag of CSR products
State Final Prizes
First - $200 prizemoney and VAS State Final Trophy
Second - $100 Prizemoney
Third - $50 Prizemoney
Cookery Competitions
VAS Rules and Regulations
1. The entrant must follow the recipe and specifications provided below.
2. Each cake entered must be the bona fide work of the exhibitor.
3. Professionals are not eligible, which is defined as someone that works
professionally or derives the greater percentage of their income in that
craft, art form or technique.
4. The Rich Fruit Cake competition follows the three levels of competition:
Show Level, Group Level and State Level.
5. An exhibitor having won at their local Show will bake another cake for the
2023 Group Final and then the winner of the Group Final will bake another
cake for the State Final at the 2023 Royal Melbourne Show.
6. An exhibitor having won at Show Level is not eligible to enter any other Show
until after the Group Final judging.
7. An exhibitor is only eligible to represent one Group in the State Final.
8. If for any reason a winner is unable to compete at Group or State Final Level,
then the second placegetter is eligible to compete.
Hot Tips for exhibitors
A well-kept competition cake making secret; lay a tea towel over the cake rack before turning the cake out to prevent the imprint of the cake rack appearing on your competition cake.
VAS Rich Fruit Cake Open to fruit cake enthusiasts everywhere
RECIPE
Ingredients – Preferred 100% Australian Grown Produce
• 250g sultanas
• 250g chopped raisins
• 250g currants
• 125g chopped mixed peel
• 90g chopped red glace cherries
• 90g chopped blanched almonds
• 1/3 cup sherry or brandy
• 250g plain flour
• 60g self-raising flour
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 250g butter
• 250g soft brown sugar
• 1/2 teaspoon lemon essence OR finely grated lemon rind
• 1/2 teaspoon almond essence
• 1/2 teaspoon vanilla essence
• 4 large eggs
Method
Mix together all the fruits and nuts and sprinkle with the sherry or brandy. Cover and leave for at least 1 hour, but preferably overnight.
Sift together the flours and spices. Cream together the butter and sugar with the essences. Add the eggs one at a time, beating well after each addition, and then alternately add the fruit and flour mixtures. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon.
Place the mixture into a prepared tin 20 cm square, straight sided, square cornered tin and bake in a slow oven for approximately 3 1/2 - 4 hours.
Allow the cake to cool in the tin
Hot Tip
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.
(B) JUNIOR COOKERY
13 years and not over 18 years.
50. Plate of Four Scones
51. Plate of Four Pikelets
52. Plate of Three Decorated Cupcakes
53. Chocolate Cake, top iced only
54. Pavlova case (unfilled)
55. Tea Cake
56. Plate of Four pieces of Baked Slice (cut 5cm x 3cm)
57. Plate of Four pieces of Unbaked Slice (cut 5cm X 3cm)
58. Plate of Four Choc Chip Biscuits
59. Plain Sponge, unfilled and uniced
60. Plate of Homemade Chocolates
61. JUNIOR BOILED FRUIT CAKE COMPETITION
Entrance must follow the set recipe and use 100% Australian grown produce.
First Prize Donation from CSR
State Final Prizes
First - $200 prizemoney and VAS State Final Trophy
Second - $100 Prizemoney
Third - $50 Prizemoney
Please read VAS Regulations.
VAS Junior Boiled Fruit Cake
A competition for Junior cake bakers aged under 18 on the day of their local show/field day
Junior Boiled Fruit Cake Recipe
INGREDIENTS – Preferred 100% Australian Grown produce
375gm of Mixed Fruit, 3/4 cup brown sugar, 1 teaspoon mixed spice,
½ cup water, 125gm butter, ½ teaspoon of Bicarbonate of soda,
½ cup of sherry, 2 eggs lightly beaten, 2 tablespoons of marmalade,
1 cup of self-raising flour, 1 cup of plain flour, ¼ teaspoon of salt.
METHOD
Place the mixed fruit, sugar, spice, water and butter in a large saucepan and bring to the boil. Simmer gently for 3 minutes, then remove from heat and add the bicarbonate of soda, mix in and allow to cool. Add the sherry, eggs and marmalade, mixing well. Fold in the sifted dry ingredients then place in a greased and lined 20cm (8”) round cake tin. Bake in a moderately slow oven for 1.5 hours or until cooked when tested.
VAS Regulations:
An exhibitor having won at a show, will bake another cake for entry in the group final. The winner at Yea Show is not eligible to enter another show until after the group judging, when if not the winning entry, can compete further. Each cake must be the bona fide work of the exhibitor.
62. Junior Carrot and Date Muffins - Plate of Four
Proudly sponsored by Rocky Lamattina and Sons.
A competition for junior cake bakers under 18 on the day of their
local show.
Yea Show Prizes: 1st $3, 2nd $2 donated by Lauren Baker.
VAS Rules and Regulations:
1. The Junior Carrot & Date Muffins competition follows the show-group-state level
competition.
2. An exhibitor having won at their local Show, will bake another set of muffins for the 2023
Group Final; the winner will then be required to bake a further set of muffins for the State
Final.
3. Exhibitors are to follow the recipe and specifications (listed over)
4. An exhibitor having won at show/field day level is not eligible to enter any other show/field
day until after the Group judging, when, if not the winning entry, can compete further
5. An exhibitor is only eligible to represent one Group in the State Final
6. Each cake entered must be the bona fide work of the exhibitor
7. If for any reason a winner is unable to compete at Group or State Final level, then the
second placegetter is eligible to compete.
State Final Prizes First - $250 plus Trophy Second-$100 Third - $50
Hot Tips for exhibitors
A well-kept competition cake making secret: lay a tea towel over the cake rack before turning the cake out to prevent the imprint of the cake rack
appearing on your competition cake
INGREDIENTS:
• 2 1/2 cups Self-raising flour • 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg • 1 cup brown sugar (firmly packed)
• 1/3 cup chopped pitted dates • 1 cup coarsely grated carrot
• 1 tablespoon orange marmalade • 1 cup canola oil
• 2 eggs, lightly beaten • 3/4 cup orange juice
• 1 cup reduced fat milk
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, 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.
(C) PRIMARY SCHOOL AGES ONLY
63. Plate of Four Scones
64. Plate of Four Pikelets
65. Plate of four Patty Cakes (uniced)
66. Plate of Four Chocolate Crackles
67. Plate of Three Decorated Cupcakes
68. Plate of Four Muffins, any variety
69. Plate of four pieces of Unbaked Slice (cut 5x3cm)
70. Plate of four pieces of Baked Slice (cut 5x3 cm)
71. Chocolate Cake (top iced only)
72. Edible Necklace
73. One Decorated Teddy Bear Biscuit,
entrant to be 10 years and under on Show Day.
(D) PRESCHOOL / PLAYGROUP / STORYTIME
74. One Decorated Marie Biscuit.
NEW TO YEA SHOW!
COOKING DEMONSTRATIONS
11.30am Liz from Taggerty Treats giving tips and hints for making delicious jams
12.30 Elizabeth Toumbos with a masterclass in pastry making
A children’s edible activity table