SECTION P COOKERY & PRESERVES SATURDAY 25TH & SUNDAY 26TH AUGUST 2018 CONVENER: Robyn Hughes STEWARDS: Mesdames: J. McLean, J. Smits, H. Hughes, J. Ireland, M. McLean, G. Kiryk & M. Berill Entry Fee Closing Date Adults: $1.00; Juniors: 50 cents Monday August 6th 2018 School Groups: Free PRIZE MONEY - OPEN: 1st $3 - 2nd $2 JUNIOR classes are not awarded prize money. Place ribbons are awarded in lieu. NOTE: entries lodged under “School Group” classification in any class are not eligible for prize money. Junior entrants participating in Adult/Open cl asses are required to pay the fee applicable to all entrants in that class. WHERE A TROPHY OR VOUCHER HAS BEEN ALLOCATED FOR AN INDIVIDUAL CLASS NO PRIZE MONEY WILL BE PAID FOR 1ST PLACE. IN ANY CLASS WHERE THERE ARE LESS THAN FIVE (5) ENTRIES, ONLY 1st PLACE PRIZE MONEY WILL BE PAID & IT WILL ONLY BE AT THE RATE OF THE FEE PAID BY THAT ENTRANT FOR THAT SPECIFIC EN TRY. CERTIFICATES FOR 1ST, 2ND & 3RD PLACES WILL BE ISSUED EXHIBIT ENTRY FORMS TO BE COMPLETED AND LODGED WITH GAWLER A.H. & F. SOCIETY VIA POST (PO Box 116, GAWLER, SA 5118), IN PERSON AT SHOW OFFICE, NIXON TCE, GAWLER OR ON-LINE VIA WEB PAGE. ALL FEES MUST ACCOMPANY ENTRY FORM. PAYMENT MAY BE MADE BY CASH, MONEY ORDER/CHEQUE (MADE PAYABLE TO GAWLER A.H. & F. SOCIETY), CREDIT CARD OR EFT. BANK ACCOUNT DETAILS:- NAME OF ACCOUNT – GAWLER A.H. & F. SOCIETY INC.; BSB – 325 185; ENTRIES ACCOUNT NO. – 03688667. EXHIBITORS MUST INCLUDE STAMPED SELF-ADDRESSED ENVELOPE FOR RETURN OF ENTRY LABELS. ALTERNATIVELY LABELS MAY BE COLLECTED FROM THE SHOW OFFICE (REF. TO WEBSITE FOR OFFICE HOURS) AFTER AUGUST 17TH 2018. EXHIBIT ENTRY FORMS TO BE COMPLETED & LODGED BY DUE DATE — NO LATE ENTRIES WILL BE ACCEPTED — ALL FEES MUST ACCOMPANY ENTRY FORM OTHERWISE ENTRY WILL NOT BE ACCEPTED EXHIBITORS LIMITED TO 3 ENTRIES PER CLASS EXHIBITORS MUST PRODUCE THEIR ENTRY SUMMARY FORM: • To Steward on arrival at Hall. • To Convener or Steward when collecting Exhibits & for payment of prize money, vouchers and trophies. • Exhibits will not be available for collection if no entry form produced. • Prize money can be collected from Section location, Sunday 4.00pm - 5.30pm ALL EXHIBITS MUST BE STAGED AT EXHIBITION HALL AS FOLLOWS: 4.30pm to 6.00pm Thursday 23rd August or 8.00am & 11.30am Friday 24th August EXHIBITS MUST NOT BE REMOVED until after 5.00pm on Sunday (NO exhibits will be accepted after 11.30am unless prior arrangements made with Convener) NORTHERN AGRICULTURAL SHOWS ASSOCIATION OF SA INC GRAND AGGREGATE TROPHIES The Northern Agricultural Shows Association Inc. (NASA) donates trophies each year to the Adult and Junior exhibitor whose exhibits gain the highest number of points in selected categories. Adult Age Classification: 18 years & over from the beginning of the year the exhibitor turns 18 years old. Junior Age Classification: 5 – 17 years from the beginning of the year the exhibitor turns 5 years old until the end of the year the exhibitor turns 17 years old. Adult exhibitors must compete at a minimum of 3 NASA shows throughout the year Junior exhibitors must compete at a minimum of 2 NASA shows Sheep and cattle classes need only compete in 2 NASA shows POINTS ARE ALLOCATED FOR THE FOLLOWING SECTIONS: BEEF CATTLE – PIGEONS – POULTRY – MERINO SHEEP – HORSES IN ACTION – WOOL – AGRICULTURAL PRODUCE – COOKERY AND PRESERVES – PHOTOGRAPHY – FLOWERS – PRODUCE EXTRA VIRGIN OLIVE OIL– NEEDLEWORK – HANDICRAFT AND HOBBIES POINTS ARE ALLOCATED AS FOLLOWS: 1st prize/place = 5 points; 2nd prize/place = 3 points; 3rd prize/place = 1 point. Champion prizes do not count towards aggregate. In the event of a tie for highest points, the exhibitor who gains the most 1st place/prize will be declared the winner. Junior Grand Aggregate eligibility for trophy will be determined by the highest number of points gained by an individual in any two shows. In the event of a tie, 2nd and 3rd places achieved by the tied entrants will be taken into consideration to achieve a result. HINTS & REQUIREMENTS ON COOKING FOR JUDGING 1. Jelly cakes are to be red and round. 2. Definitely no cake cooler marks on any cakes. No testing marks in centre. 3. All sponges to be exhibited on paper plate or suitable board covered with greaseproof paper. NO alfoil or plastic. 4. Biscuits must all be evenly baked top and bottom. 5. Pizza to have an even-coloured base. 6. Scones to be evenly coloured, not to be leaning over, no floury bottoms. 7. Take special note of instructions in Show Book re the number of small cakes and biscuits required. 8. All exhibits to be made by the exhibitor. NOTE: All exhibits in this section must be homemade SALE OF CAKE PROHIBITED IN HALL PLEASE NOTE All entries to be exhibited on appropriate size white paper plate or covered board where required, in CLEAR plastic bag e.g. oven bag or Glad Zip Lock Bags (NO Glad Wrap or supermarket vegetable bags). ENTRY LABEL TO BE ATTACHED TO TOP OF FRONT EDGE OF PLATE (NOT ON CLEAR PLASTIC BAG) JUDGES: P1001-28 Miss C Both P1029-53 Mrs J Linder OAM P2054-65 Cake Decorators Association of SA P3066-5097 Mrs J. Parish P6098-7131 Judge TBA JUDGING COMMENCES AT 12.30 PM FRIDAY 24TH AUGUST ********************************** NEW 2018 ***PRESIDENT’S CHOICE*** NEW 2018 ENTRY FEE FOR THIS SECTION ONLY: $5.00. NO JUNIOR OR SCHOOL GROUP DISCOUNTS. PRIZE MONEY: 1st prize $50.00 Runners up – 2 x $25.00 Judges: President Gawler A H & F Society – Ms. Patricia Dent OAM Mayor of Gawler – Karen Redman Christine Andrews from Divine Dining JUDGING COMMENCES SATURDAY AUGUST 25TH AT 9 AM Class No: P1000 “President’s Choice” – Decorated Chocolate Dessert Cake SPECIFIC REQUIREMENTS TO BE AWARE OF : Light “sponge” like texture – NO MUD CAKES Approximately 30 cm diameter ROUND cake on board (with cleats) no larger than 40 cm diameter No height restriction Ribbon and tulle allowed but ALL other decorations must be edible The following is NOT permitted to penetrate the icing— pins, wire, plastic, toothpicks etc The following is NOT permitted — any plant materials (e.g. fresh/dried flowers, leaves) The aim of this class is to decorate the cake extravagantly and lusciously. Minimal decorations only to be extended onto board ********************************** OPEN COOKERY Class No: P9200 – Laucke/CWA P1001 Scones plain, 6 P1002 Scones fruit, 6 Scone Mix Competition P1003 Scones savoury, 6 See end of section for further P1004 Bread Rolls, round, 4 information P1005 Yeast Buns, 6glazed P1006 One Loaf White Bread (handmade) DONATED BY MRS E CLIFTON P1007 One Loaf Wholemeal Bread (handmade) P1008 Jubilee Log, iced DONATED BY PRICES BAKERY, GAWLER BEST EXHIBIT IN SCONES DONATED BY GAWLER SOUTH BAKERY P1009 Cream Puffs, 3 filled with dstspn of mixture in each, 3 unfilled P1010 Sausage Rolls, 6 DONATED BY MISS LILY NICHOLLS P1011 Pasties, 2 savoury P1012 Quiche, removed from container P1013 Lemon Meringue pie DONATED IN MEMORY OF MISS POPPY NICHOLLS P1014 Apple Pie, shortcrust pastry top and bottom P1015 Queen Cakes, 6. Baked in paper patties, 7 currants on top P1016 Lamingtons, 6, cake mixture DONATED BY MRS K PALAMOUNTAIN P1017 Cup Cakes, 6, small, iced (any flavour) P1018 Rock Buns, 6, no sugar on top P1019 Butterfly Cakes, 6, small P1020 Jelly Cakes, 6, round, unfilled P1021 Chocolate Cakes, 6, small, cream filled P1022 Chocolate Chip Muffins, 4 P1023 Slices, 2 different varieties, 3 pieces of each (baked) P1024 Pikelets, plate of 6 P1025 Cockles, 6, iced P1026 Collection of Biscuits, not iced, 3 varieties, 4 of each P1027 Anzac Biscuits, 4 DONATED BY MISS J IRELAND P1028 Shortbread fingers, 6 (plain) P1029 Vegetable Cake, (other than carrot - no fruit), icing optional please name vegetable P1030 Carrot Cake, iced DONATED BY MRS M HATCHER P1031 Apple Cake, iced DONATED BY MRS M HUGHES P1032 Orange Cake, iced, no filling DONATED BY MRS S TEUSNER P1033 Chocolate Cake (not mud cake), iced P1034 Banana Log Cake, iced DONATED BY BRERETON JEWELLERS P1035 Marble Cake, iced P1036 Tea Cake, cinnamon top P1037 Ginger Cake, icing optional DONATED BY MRS F CHINNER P1038 Olive Oil Cake as per recipe by Olives SA - see end of this sub-section P1039 Cherry Log Cake, iced P1040 Round Nut Loaf with fruit and nuts DONATED BY MRS E PHILLIPS P1041 Single sponge, not decorated P1042 Ginger Fluff, cream filled DONATED BY MRS S TEUSNER P1043 Sponge Sandwich, plain, not iced, jam filled. No cornflour DONATED BY MRS J MCLEAN P1044 Sponge, Chocolate, cream filled P1045 Blowaway Sponge Sandwich, jam filled (cornflour) P1046 Cheesecake P1047 Sultana Cake DONATED BY GAWLER SOUTH BAKERY P1048 Fruit Cake, baked 3 weeks before Show. 1ST Trophy/Prize - DONATED BY MRS E PHILLIPS P1049 Boiled Fruit Cake, not iced DONATED BY GIZELLE FORGIE P1050 Genoa Cake PRIZE MONEY THIS CLASS ONLY: 1st $4.00 - 2nd $3.00 P1051 Plum Pudding PRIZE MONEY THIS CLASS ONLY: 1st $4.00 - 2nd $3.00 P1052 Any other cookery not specified – sweet (name exhibit) P1053 Any other cookery not specified – savoury (name exhibit) ORANGE & OLIVE OIL CAKE (Recipe supplied by Olives SA) Ingredients 3 eggs 165gm caster sugar Grated zest of one orange 125ml extra virgin olive oil 190gm SR Flour 125ml orange juice Icing sugar to dust Method Pre heat oven to 180 degrees C. Grease and line a 20cm spring form tin. Place eggs and sugar in a bowl of an electric mixer and mix until thick and pale. Stir in orange zest and olive oil then fold in the SR flour with a wooden spoon.