Cooking And Preserves Section

Manilla Show Society Inc.

Cooking And Preserves Section

Cooking Steward: Melanie McHugh 0407 224 989
Manilla Bakery
Woods Garage
Eileen Brand
Sean Handsaker
Noel and Rynetta McMillian
Phyllis Kingdom
Manilla Country Women’s Association

Conditions of Entry:

Due to Covid restrictions the 2021 Manilla Show Pavilion entries will be viewed online only. By submitting an entry you agree to the possibility of your entry being displayed online on our Facebook page and/or website.
  • For this year only (2021) there will be no entry fees payable and no prize money given. Place getters will be acknowledged with a Ribbon and/or Place card.
  • All entries must accompany a Pavilion Entry Form
  • All exhibits must be in position by 9:30am Friday 12th March 2021 to be judged at 10:00am the same day, NO LATE ENTRIES WILL BE ACCEPTED.
  • All exhibits must be preserved and/or cooked by exhibitor. Amateurs only.
  • Professional teachers, bakers, bakers apprentices or any person making a profit from Preserves and Cooking are excluded from entering this competition.
  • Top lids on jams, pickles etc, not to have brand names of products (paint lids).
  • The year of making product to be on jar or bottle.
  • Brand name labels to be removed.
  • Please check for mould on jams, pickles etc.
  • All jams, pickles can be in a jar of any size.
  • No red or green fruits in plum pudding.
  • As far as practical all jams, conserves, jellies, sauces, pickles and chutneys to be in screw top jar. Exhibit tickets to be firmly attached to jar.
  • RUBBER BANDS TO BE USED - NO STICKY TAPE
  • Exhibits to be collected between 9am and 1:00pm on Sunday 14th March 2021.

The Manilla Show Society Inc would like to thank the following Sponsors of the 2021 Cooking & Preserves Section.

Preserve Section

Condition of Entry - Preserves

  • Top lids on jams, pickles etc, not to have brand names of products (paint lids).
  • The year of making product to be on jar or bottle.
  • Brand name labels to be removed.
  • Please check for mould on jams, pickles etc.
  • All jams, pickles can be in jar of any size.
  • No red or green fruits in plum pudding.
  • As far as practical all jams, conserves, jellies, sauces, pickles and chutneys to be in screw top jar. Exhibit tickets to be firmly attached to jar.
  • RUBBER BANDS TO BE USED - NO STICKY TAPE
  • Exhibits to be collected between 9am and 1:00pm on Sunday 14th March 2021.
NB: All Preserves can be in jar of any size.

Preserves Classes:

1. Marmalade any variety, 1 jar.
2. Red Tomato Jam, 1 jar.
3. Any Jelly, 1 jar.
4. Fig Jam, 1 jar 
5. Any other Jam not mentioned, 1 jar
6. Tomato Sauce, 1 bottle
7. Chutney, any variety, 1 jar
8. Green Tomato Pickles, 1 jar
9. Pickles, any other variety, 1 jar
10. Tomato Relish, 1 jar
11. Relish (other than Tomato). 1 jar
12. Lemon Butter
13. Sauce, any other variety.

Cooking Section

Condition of Entry - Cooking

  • Cakes – Round, square or rectangular tins to be used in all classes. No ring tins or fancy shapes accepted.
  • Small Cakes, biscuits, scones etc. should be as uniform as possible in size, shape and finish.
  • Patty Cakes – baked in tins. No patty papers. Iced.
  • No cake rack marks on cooking.
  • Please note that Thermomixes may be used in the preparation of entries.

Cooking Classes

1. FEATURE CLASS:

 Covid Lockdown Banana Loaf

INGREDIENTS:


  • 125g butter, softened
  • 1 cup brown sugar
  • 1/4 cup golden syrup
  • 2 eggs
  • 4 Cavendish Bananas, mashed ( 2 cups)
  • 1, 3/4 cups plain flower, sifted
  • 1 tsp baking powder, sifted
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 cup walnuts or pecans, chopped

METHOD:

Preheat oven to 160°C fan forced. Grease and line 6cm deep, 10cmx21cm (base) loaf pan. Cream the butter, sugar and golden syrup with electric mixer until pale and creamy. Add the eggs one at a time and beat until well to combined. Stir in the banana. Sift the flour, baking powder,bicarbonate of soda and cinnamon over the banana mixture. Stir to combine. Fold in the walnuts.Spoon the mixture into prepared loaf pan. Bake for60–65 minutes or until cooked when tested with a skewer. Cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.

3. DECORATED CAKE: Any variety of cake deco- rated in the theme "Rainbows”.
4. Half Pound Fruit Cake.
5. Corn Flour Sponge Cake; do not dust with icing sugar.
6. Boiled Fruit Cake.
7. Plum Pudding, Steamed.
8. Orange Cake.
9. Banana Cake.
10. Chocolate Cake.
11. Patty cakes, iced – 6 on a plate.
12. Lamingtons – 6 on a plate.
13. Date loaf.
14. Any slice – 6 pieces on a plate.
15. Scones, 6 on a plate.
16. Pumpkin Scones, 6 on a plate.
17. Damper Cooked on a Slide, NOT IN A TIN.
18. ANZAC Biscuits, 6 on a plate.
19. Biscuits, any other.

Gluten Free Section

20. Any item gluten free,

Junior Cooking Section

MUST BE CHILDS OWN WORK - Judge reserves the right to penalise any exhibit they deem to be adult assisted.

3 Years and Under

21. Decorated arrowroot biscuits, 3 on a plate

4 and 5 Years

22. Decorated arrowroot biscuits, 3 on a plate
23. Chocolate Crackles, 3 on a plate

6, 7 and 8 Years

24. Patty cakes – DO NOT use patty papers – iced and plainly decorated, 3 on a plate
25. Decorated arrowroot biscuits, 3 on a plate
26. Most colourful patty cake – DO NOT use patty papers – iced and decorated, 1 on a plate

9 - 12 Years

27. DECORATED CAKE: Any variety of cake, decorated in the theme - "Rainbows"
28. Patty cakes. DO NOT use patty papers, iced and plainly decorated. 3 on a plate.
29. (a) Chocolate cake, must be a packet cake, chocolate icing on top ONLY, no decoration. (b) Chocolate cake, made from scratch, chocolate icing on top ONLY, no decoration.
30. ANZAC biscuits, 4 on a plate.

13- 17 Years

31. DECORATED CAKE: Any variety of cake, decorated in the theme - "Rainbows"
32. Patty cake, DO NOT use patty papers, iced and plainly decorated and 3 on a plate.
33. Chocolate cake – not packet cake – chocolate icing on top ONLY, no decoration
34. ANZAC biscuits – 4 on a plate
35. Sweet muffins – 3 only
36. Savoury muffins – 3 only
Most Successful Exhibitor in Cooking Champion Exhibit
Most Successful Exhibitor Junior Cooking Champion Junior Exhibit