Chief Steward: Narelle Zischke: Phone:  (07) 4698 8204

Entries close Monday 9th March 2020 with the Secretary PO Box 91 Oakey 4401.

  1. All exhibits to be delivered to the main entry door only of Greenwood Hall at Oakey Showgrounds, between 8am and 9am on Friday 13 March 2020 for judging.

  2. Deliver cooking in containers ready to be plated on white paper plates provided. No bags please. Judging begins at 10am.


Stewards & Assistants Only In Greenwood Hall on Judging Day. Thank you for your co-operation. No entries received after 9am.  All perishables to be collected after 5.00pm on Saturday 14 March 2020.


ENTRY FEE:  50c     PRIZE MONEY: FIRST $3.00;  SECOND $2.00 (unless otherwise stated).

Cookery exhibits are glass covered. CHAMPION COOKERY EXHIBIT OF SHOW Trophy donated by Q.C.W.A. Oakey Branch. Exhibitor gaining the highest number of prize points in Open Classes will receive the Gordon Memorial Trophy donated by Mrs Jenny Gordon. Points allotted for aggregate trophies calculated 2 points for first; 1 point for second.




Class 1           Plate of Six Plain Scones

Class 2           Plate of Six Pumpkin Scones

Class 3           Plate of Six Pikelets

Class 4           Plate of Six Muffins name variety, no papers

Class 5           Plate of Six Patty Cakes no papers, lightly iced

Class 6           Tea Cake, round tin 20cm, cinnamon and sugar topping

Class 7           Health Loaf


1 cup bran cereal                                1 & 1/4 cups milk

3/4 cup sugar                                      3/4 cup chopped dried apricots

3/4 cup sultanas                                  1 & 1/2 cups SR flour

Method: Mix bran, dried fruit, sugar and milk together in bowl. Let stand for two hours or, if you prefer, overnight. Sift flour and add to the soaking mixture, stirring well. Place mixture in a greased and lined bar tin 21cm x 11cm. Bake in moderate oven 1 hour.


Class 8           Date Roll, not in bar tin

Class 9           Butter Bar Cake, tin 21cm x 11cm, iced on top only

Class 10         Peach Blossom Cake, bar tin 21cm x 11cm, iced on top delicate pink

Class 11         Kentish Cake, bar tin 21cm x 11cm, chocolate icing on top only

Class 12         Orange Cake, bar tin 21cm x 11cm, iced on top only

Class 13         Carrot cake, round tin 20cm, iced on top only


1 cup sugar                                         1 1/4 teaspoons baking powder

3/4 cup cooking oil                              1 1/2 teaspoons cinnamon

3 eggs                                                 1 1/2 cups plain flour

1/4 teaspoon salt                                1 teaspoon vanilla

1 1/4  teaspoons Bi.Carb Soda          2 cups grated carrot

Method: Beat eggs with salt. Add sugar, then oil. Stir in dry ingredients. Lastly fold in carrots. Bake in a greased 8 inch (20 cm) tin. Cook in a moderate oven for approx. 1 hour. When cold, ice with a butter icing (for show work).

Class 14         Banana Cake, 20cm round tin, uniced

Class 15         Coffee Cake, bar tin 21cm x 11 cm


8 oz. SR flour                                      1 teaspoon vanilla

Pinch salt                                            2 eggs

7 oz. castor sugar                               4 oz. soft butter or margarine

1/2 cup milk                                        1/2 cup chopped walnuts

2 tablespoons coffee essence
Method: Beat all ingredients together for 4 minutes. Add walnuts by hand. Cook at 375 degrees Fahrenheit for 35 - 40 minutes. Ice on top only


Class 16         Sponge Sandwich to be joined with fine line icing, dusted on top

Class 17         Chocolate Cake, round 20cm tin, chocolate icing on top only

Class 18         Sultana Cake, round tin 20 cm

Class 19         Chocolate Bar Cake, tin 21cm x 11 cm, chocolate icing on top only

Class 20         Lemon Cake, 20 cm round tin


1 cup caster sugar                              1 rounded tablespoon cornflour

2 eggs                                                 1/2 cup milk

125 grams butter                                1 tablespoon grated lemon rind

1 1/2 cups Self Raising flour    

Method: Sift flour and cornflour. Add sugar and lemon rind. Stir in soft butter, beaten egg and milk. Beat well for five minutes. Spoon into 20 cm or 8 inch round cake tin. Bake in moderate oven for 40 minutes. Cool and ice with lemon flavoured icing.

Class 21         Pumpkin Fruit Cake, square tin 20cm


6 oz. butter                                          1 cup sugar

1 tablespoon syrup                             2 eggs

1 cup mashed pumpkin                      1 tablespoon sherry

1 teaspoon baking powder                 1 lb. mixed fruit

1 teaspoon mixed spice                      Pinch salt

Few drops lemon essence                 2 cups flour

Method: Cream butter & sugar; add eggs one at a time. Add essence, syrup, pumpkin, flour & lastly fruit. Bake 325 F (160 C) for 1 hour. Reduce to 300 F (150 C) till cooked approximately 2.5 hours.

Class 22         Boiled Fruit Cake round tin 20 cm

Class 23         Rich Fruit Cake 20cm square tin


Sponsored by Show President Mrs Judy Byers

The winner of this class is eligible to compete in the Darling Downs Sub Chamber Final, held at Pittsworth Showgrounds on Saturday 16th May 2020. DDSC final requires a 250g cake. State Finals will be at the Brisbane Royal Show in August, and entries must be 500g.


Class 24         Rich Plum Pudding, boiled in cloth


Class 25         Steamed Plum Pudding

Class 26         Plate of Chocolate Slices (six)

Class 27         Plate of Raspberry Slices (six)

Class 28         Plain Shortbread, round, marked into eight

Class 29         Plate of Coconut Biscuits (six)

Class 30         Plate of Chocolate Chip Cookies, rolled and pressed with fork (six)

Class 31         Plate of Jam Drops (six)

Class 32         Plate of Anzac Biscuits(six)

Class 33         Plate of Chocolate Fudge (six)

Class 34         Plate of Marshmallows (six)

Class 35         Plate of Coconut Ice (six)

Class 36         Novelty Iced Cake



The Exhibitor gaining the highest number of points in classes 37 to 49 inclusive will be awarded a sash and  prize donated by Narelle Zischke .

Class 37         Six Plain Scones

Class 38         Six Pikelets

Class 39         Six Patty Cakes - in papers - lightly iced - not decorated

Class 40         Six Anzac Biscuits

Class 41         Plate of six Jam Drops

Class 42         Plate of six Chocolate Slices

Class 43         Chocolate Cake - bar tin 21cm x 11cm – iced on top only

Class 44         Tea Cake - cinnamon and sugar topping – 20cm round tin

Class 45         Orange Cake - bar tin 21cm x 11cm - iced on top only

Class 46         Carrot Cake - iced on top only – 20 cm round tin

Class 47         Plate of six Marshmallows

Class 48         Plate of six Home Moulded Mixed Chocolates

Class 49         Novelty Iced Cake




The Exhibitor gaining the highest number of points in classes 50 to 61 inclusive will be awarded a sash and prize donated by Narelle Zischke .

Prizes sponsored by Heritage Bank Oakey. First $3.00; Second $2.00; Third $1.00. All Entrants in Classes 50 to 61 receive a gift from Heritage Bank Oakey.

Class 50         Six Patty Cakes - in papers - pale pink icing

Class 51         Plate of Six Jam Drops

Class 52         Plate of Six Chocolate Slices

Recipe for Chocolate Slice:

Ingredients: 1 1/4 cups SR Flour, 2 tablespoons Cocoa, 3/4 cup Coconut, 1/2 cup Castor Sugar, 120g Butter, 1 Egg.

Method: Mix dry ingredients together, melt butter, beat egg well.  Add butter and egg to dry ingredients and mix well.   Press into slice tray and bake at 350 degrees for 15 minutes.   When cool, ice with chocolate icing.

Class 53         Three Gingerbread Men

Class 54         Chocolate bar cake, 21cm x 11cm - iced on top only

Class 55         Plate of six Home Moulded Mixed Chocolates

Class 56         Plate of six Decorated Arrowroot Biscuits

Class 57         Six Pikelets

Class 58         Plate of Four Decorated Cupcakes - 8 Years & Under

Class 59         Plate of Three Decorated Arrowroot Biscuits - 8 Years & Under

Class 60         Plate of Four Chocolate Crackles, in papers – 8 Years & Under

Class 61         Plate of Three Decorated Arrowroot Biscuits – Kindy & Prep Only



The Exhibitor gaining the highest number of points in classes 62 to 67 inclusive will be awarded a Special Prize. Mens Section sponsored by Noel & Leanne Schilf.

PRIZES: First $3, Second $2.

Class 62         Six Plain Scones

Class 63         Butter Cake, bar tin size 21cm x 11cm, iced on top only

Class 64         Six pikelets

Class 65         Six Anzac Biscuits

Class 66         Boiled Fruit Cake, 20cm round tin

Class 67         Chocolate Cake, 20cm round tin, chocolate icing on top only

Home Cookery

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