Please adhere to COVID key principles in place at Oakey Showgrounds for the Oakey Show
Chief Steward: Narelle Zischke: Phone: (07) 4698 8204
Entries close Monday 8th March 2021 with the Secretary PO Box 91 Oakey 4401.
All exhibits to be delivered to the main entry door only of Greenwood Hall at Oakey Showgrounds, between 8am and 9am on Friday 12 March 2021 for judging.
Due to COVIDSafe regulations and requirements for ALL Home Cookery exhibits to be discarded by stewards on the conclusion of the show, cake exhibits may be submitted as a quarter of the size noted in each class. Please see biscuit, cupcake/patty cake, sweets and slice individual classes for requirements.
Deliver cookery exhibits on a paper plate in a sealed zip lock bag. Entries not in a sealed zip lock bag will not be accepted.
Judging begins at 10am.
Stewards & Assistants Only in Greenwood Hall on Judging Day. Thank you for your co-operation. No entries received after 9am.
Regulations of the Queensland Agricultural Show and Showgrounds Industry COVIDSafe Plan state that Cookery Section entries must be delivered in a sealed container or bag. Entries not in a sealed container or bag will not be accepted. The only person to break the seal must be the judge, for that class, to sample the entry for judging purposes. Only one judge is permitted per class. The show will reconfigure judging in the Cookery Section to allow distancing and to permit the removal of a face mask by a judge in order to sample entries. Once sampled by the judge the entry may be handed to the stewards for display. Any cutlery or utensils used in the judging process must be cleaned or replaced after every class. Cleaning of cutlery and utensils must be to the cleaning requirements specific to the food industry (for example, under the Australia New Zealand Food Standards Code). At the conclusion of the Show all cookery entries must be discarded by the Stewards and disposed of in the rubbish.
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 1 Plate of Two Plain Scones
Class 2 Plate of Two Pumpkin Scones
Class 3 Plate of Two Pikelets
Class 4 Plate of Two Muffins name variety, no papers
Class 5 Plate of Two Patty Cakes no papers, lightly iced
Class 6 Butter Bar Cake, tin 21cm x 11cm, iced on top only
Class 7 Peach Blossom Cake, bar tin 21cm x 11cm, iced on top delicate pink
Class 8 Orange Cake, bar tin 21cm x 11cm, iced on top only
Class 9 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 10 Banana Cake, 20cm round tin, uniced
Class 11 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 12 Chocolate Cake, round 20cm tin, chocolate icing on top only
Class 13 Sultana Cake, round tin 20 cm
Class 14 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 15 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 16 Rich Fruit Cake 20cm square tin
PRIZES: FIRST $15; SECOND $10
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 15th May 2021. DDSC final requires a 250g cake. State Finals will be at the Brisbane Royal Show in August, and entries must be 500g.
Class 17 Plate of Chocolate Slices (two)
Class 18 Plate of Raspberry Slices (two)
Class 19 Plate of Chocolate Chip Cookies, rolled and pressed with fork (two)
Class 20 Plate of Jam Drops (two)
Class 21 Plate of Anzac Biscuits(two)
Class 22 Plate of Chocolate Fudge (two)
Class 23 Plate of Marshmallows (two)
Class 24 Plate of Coconut Ice (two)
HIGH SCHOOL SECTION
The Exhibitor gaining the highest number of points in classes 25 to 35 inclusive will be awarded a sash and prize donated by Narelle Zischke .
Class 25 Plate of Two Plain Scones
Class 26 Plate of Two Pikelets
Class 27 Plate of Two Patty Cakes - in papers - lightly iced - not decorated
Class 28 Plate of Two Anzac Biscuits
Class 29 Plate of Two Jam Drops
Class 30 Plate of Two Chocolate Slices
Class 31 Chocolate Cake - bar tin 21cm x 11cm – iced on top only
Class 32 Tea Cake - cinnamon and sugar topping – 20cm round tin
Class 33 Orange Cake - bar tin 21cm x 11cm - iced on top only
Class 34 Carrot Cake - iced on top only – 20 cm round tin
Class 35 Plate of Four Home Moulded Mixed Chocolates
PRIMARY SCHOOL AND UNDER SECTION
The Exhibitor gaining the highest number of points in classes 36 to 46 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. All Entrants in Classes 36 to 46 receive a gift from the New Hope Group.
Class 36 Two Patty Cakes - in papers - pale pink icing
Class 37 Plate of Two Jam Drops
Class 38 Plate of Two 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 39 Chocolate bar cake, 21cm x 11cm - iced on top only
Class 40 Plate of Four Home Moulded Mixed Chocolates
Class 41 Plate of Four Decorated Arrowroot Biscuits
Class 42 Plate of Two Pikelets
Class 43 Plate of Two Decorated Cupcakes - 8 Years & Under
Class 44 Plate of Three Decorated Arrowroot Biscuits - 8 Years & Under
Class 45 Plate of Four Chocolate Crackles, in papers – 8 Years & Under
Class 46 Plate of Three Decorated Arrowroot Biscuits – Kindy & Prep Only
Junior Champion Cookery Exhibit (from classes 25 - 46) will be awarded a sash and prize donated by Narelle Zischke
The Exhibitor gaining the highest number of points in classes 47 to 51 inclusive will be awarded a Special Prize. Mens Section sponsored by Noel & Leanne Schilf.
PRIZES: First $3, Second $2.
Class 47 Plate of Two Plain Scones
Class 48 Butter Cake, bar tin size 21cm x 11cm, iced on top only
Class 49 Plate of Two pikelets
Class 50 Plate of Two Anzac Biscuits
Class 51 Chocolate Cake, 20cm round tin, chocolate icing on top only