top of page




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


Entries close Monday 11th March 2024 with the Secretary PO Box 91 Oakey 4401.

  1. All exhibits to be delivered to the main entry door of pavilion at Oakey Showgrounds, between 8am and 9am on Friday 15 March 2024 for judging.

  2. Deliver cooking in containers ready to be plated on white paper plates provided. No bags please.

  3. Judging begins at 10am.


Stewards and Assistants only in pavilion on Judging Day. Thank you for your co-operation. No entries received after 9am.  All perishables to be collected after 4.00pm on Saturday 16 March 2024.


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

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 a prize donated by The Oakey Pharmacy. Points allotted for aggregate prizes calculated 2 points for first; 1 point for second.



Class 3301           Plate of Six Plain Scones

Class 3302           Plate of Six Pumpkin Scones

Class 3303           Plate of Six Pikelets

Class 3304           Plate of Six Muffins name variety, no papers

Class 3305           Plate of Six Patty Cakes no papers, lightly iced

Class 3306           Tea Cake, round tin 20cm, cinnamon and sugar topping

Class 3307           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 3308          Date Roll, not in bar tin

Class 3309          Butter Bar Cake, tin 21cm x 11cm, iced on top only

Class 3310          Peach Blossom Cake, bar tin 21cm x 11cm, iced on top delicate pink

Class 3311           Kentish Cake, bar tin 21cm x 11cm, chocolate icing on top only

Class 3312          Orange Cake, bar tin 21cm x 11cm, iced on top only

Class 3313          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 3314         Banana Cake, 20cm round tin, uniced


Class 3315         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 3316         Sponge Sandwich to be joined with fine line icing, dusted on top

Class 3317         Chocolate Cake, round 20cm tin, chocolate icing on top only

Class 3318         Sultana Cake, round tin 20 cm

Class 3319         Chocolate Bar Cake, tin 21cm x 11 cm, chocolate icing on top only

Class 3320        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 3321         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 3322         Boiled Fruit Cake round tin 20 cm

Class 3323         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  Dalby Showgrounds on Saturday  18th May 2024. DDSC final requires a 250g cake. State Finals will be at the Brisbane Royal Show in August, and entries must be 500g.


Class 3324         Rich Plum Pudding, boiled in cloth

                                PRIZES: FIRST $4; SECOND $2

Class 3325         Steamed Plum Pudding

Class 3326         Plate of Chocolate Slices (six)

Class 3327         Plate of Raspberry Slices (six)

Class 3328         Plain Shortbread, round, marked into eight

Class 3329         Plate of Coconut Biscuits (six)

Class 3330         Plate of Chocolate Chip Cookies, rolled and pressed with fork (six)

Class 3331         Plate of Jam Drops (six)

Class 3332         Plate of Anzac Biscuits (six)

Class 3333         Plate of Chocolate Fudge (six)

Class 3334         Plate of Marshmallows (six)

Class 3335         Plate of Coconut Ice (six)

Class 3336         Novelty Iced Cake


The Exhibitor gaining the highest number of points in classes 3337 to 3349 inclusive

will be awarded a sash and  prize donated by Narelle Zischke .

Class 3337         Six Plain Scones

Class 3338        Six Pikelets

Class 3339        Six Patty Cakes - in papers - lightly iced - not decorated

Class 3340        Six Anzac Biscuits

Class 3341         Plate of six Jam Drops

Class 3342         Plate of six Chocolate Slices

Class 3343         Chocolate Cake - bar tin 21cm x 11cm – iced on top only

Class 3344        Tea Cake - cinnamon and sugar topping – 20cm round tin

Class 3345         Orange Cake - bar tin 21cm x 11cm - iced on top only

Class 3346         Carrot Cake - iced on top only – 20 cm round tin

Class 3347         Plate of six Marshmallows

Class 3348         Plate of six Home Moulded Mixed Chocolates

Class 3349        Novelty Iced Cake Prizes: First $5; Second $3


The Exhibitor gaining the highest number of points in classes 3350 to 3361 inclusive

will be awarded a sash and prize donated by Jeanette Ziebell .

 Prizes sponsored by The Oakey Pharmacy.  First $3.00; Second $2.00; Third $1.00. 

Class 3350         Six Patty Cakes - in papers - pale pink icing

Class 3351         Plate of Six Jam Drops

Class 3352         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 and cut into 5 x 5cm squares.

Class 3353        Three Gingerbread Men        

Class 3354        Chocolate bar cake, 21cm x 11cm - iced on top only

Class 3355        Plate of Six Home Moulded Mixed Chocolates

Class 3356        Plate of Six Decorated Arrowroot Biscuits

Class 3357         Six Pikelets

Class 3358        Plate of Four Decorated Cupcakes - 8 Years & Under

Class 3359        Plate of Three Decorated Arrowroot Biscuits - 8 Years & Under

Class 3360        Plate of Four Chocolate Crackles, in papers – 8 Years & Under

Class 3361         Plate of Three Decorated Arrowroot Biscuits – Kindy & Prep Only

Junior Champion Cookery Exhibit (from classes 3337 - 3361) will be awarded a sash and prize donated by Narelle Zischke



The Exhibitor gaining the highest number of points in classes 3362 to 3367 inclusive will be awarded a Special Prize. Mens Section sponsored by Noel & Leanne Schilf.

PRIZES: First $3, Second $2.

Class 3362        Six Plain Scones

Class 3363        Butter Cake, bar tin size 21cm x 11cm, iced on top only

Class 3364        Six pikelets

Class 3365        Six Anzac Biscuits

Class 3366       Boiled Fruit Cake, 20cm round tin

Class 3367        Chocolate Cake, 20cm round tin, chocolate icing on top only

Home Cookery 2024

bottom of page