Section L Program 

OPEN COOKERY

class

1. CWA Sweet Scone Competition  See below for criteria.

2. Savoury Scones – 5 on a plate

3. Muffins Savoury – 3 on a plate, cooked in a standard Muffin pan

4. Muffins Sweet – 3 on a plate, cooked in a standard Muffin pan

5. Bread – 1 loaf any type, NOT made in a Bread Maker

6. Bread – 1 loaf any type, made in a Bread Maker

7. Rocky Road – 3 pieces on a plate

8. Pasties – Plate of 3

9. Sausage Rolls – Plate of 5, Flaky or Puff Pastry

10. Quiche Savoury Homemade pastry – 1 x 20cm removed from cooking pan

11. Gluten Free Tart with Savoury Filling – 3 small Tarts maximum size 10cm. Supply ingredients list

12. Vegan Cookery – Savoury Product – 3 small pieces or 1 large, maximum size 20cm. Supply ingredients list

13. Pizza

14. Eggless – sweet product. 3 small pieces or 1 large (approximately  20cms). Supply ingredient list

15. Tea Cake – approximately 20cm square or round

16. Carrot Cake – Iced, approximately 20cm

17. Chocolate Cake – Iced, approximately 20cm

18. Banana Cake – Iced, approximately 20cm

19. Special Occasion Cake or Gateau

20. Sponge – Plain Sandwich, jam filled, approximately 20cm

21. Date and Nut Loaf

22. Jubilee Cake without Yeast – Iced while warm

23. Boiled Fruit Cake – Square or Round

24. Rich Fruit Cake (recipe provided—not iced)

25. Genoa Cake  (own recipe)

26. Lemon Cake – iced

27. Creative Native Native Food Competition See below for criteria

28. Chia seed and Cheese biscuits – plate of 5

29. Cream Puffs – plate of 5, 4 filled and 1 without cream

30. Rock Buns – plate of 5

31. Anzac Biscuits – plate of 5. Recipe Supplied – see below 

32. Jelly Cakes – plate of 5 …Butter cake mix, no cream

33. Cooked slices –   3 distinct varieties, 2 of each

34. Biscuit Collection – 3 distinct varieties, 2 of each

35. Iced Cup Cakes – plate of 5

36. Ginger Biscuits …any choice – plate of 5

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FEATURE CLASS - CHOCOLATE  LAMINGTONS

Entry close 3pm Thursday 1st October

Judged live in front of an audience on Main Stage Show Day

5 lamingtons on a plate

NO jam or cream filling 

Please cover before delivery

To be delivered to the Supper Room on Saturday 3rd October by 9.30am

Sponsored by the Team at Yankalilla Post office

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OPEN PRESERVES & HOME PRODUCE

class

37. Collection of Chutneys or Relishes – 2 varieties in matching jars

38. Tomato Sauce – 1 Bottle

39. Hot and Spicy Sauce  / Jam –   Bottle

40. Pickled Onions –  1 Jar

41. Collection of Jam, NOT including Marmalade – 2 varieties in matching Jars

42. Marmalade – Orange 1 250gm Jar

43. Marmalade – Any citrus 1 250gm Jar

44. Fresh Apricot Jam – 1 250gm Jar

45. Dried Apricot Jam – 1 250gm Jar

46. Berry Jam –   1 250gm Jar

47. Lemon Butter – 1 250gm Jar

48. Clear Pickled Vegetables in Vinegar – 1 Jar

49. Worcestershire Sauce, Homemade – 1 Bottle

50. Mayonnaise, Homemade – 1 Jar

51. Sweet Chilli Sauce – 1 Bottle

52. Flavoured Vinegar – 1 Bottle

53. Dukkah – 1 small Jar

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2026 LAUCKE & CWA SCONE MIX COMPETITION

Prizes sponsored by Laucke Flour Mills and SA Country Women’s Association

TO BE JUDGED AT YANKALILLA SHOW.

1st prize winner eligible to compete in Southern Country Shows final.

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• Best SWEET SCONES, variation of your scone recipe which must use the Laucke Country Women’s Scone Mix as the base.

• Only one entry per person

• Entrants are only eligible to win one local final

• Entries must be from an individual and must include the entrant’s name and full contact details.

• The 10 Association winners will then compete in a State Final as part of the 2027 Royal Adelaide Show.

• No entry fees

• Entrants please note that you DO NOT have to follow the recipe on the back of the box. You use the mix as a base only.

• If the CWA Scone Mix is not available in your town please contact show secretary

• Revenue to the CWA from sales of the scone mix is used to assist drought affected families in South Australia and Interstate.

Entries close 3pm Thursday before Show Day

Note class as 1 2026 CWA Scone Competition

Exhibits to be at Show Hall by 11:00am Friday before Show Day.

Judging guidelines:

1. 5 scones presented for Judging.

2. Scones should be approximately 5cms in diameter.

3. Well risen, straight sides, thin golden crust top and bottom, no flour base.

4. Fine, moist texture, good crumb, good flavour and according to type.

PRIZE ALLOCATION

LOCAL - 1st  Laucke Goods Hamper (value approx $17)

             2nd and 3rd prizes (value approx $5.50 each)

             Laucke Country Women’s Scone Mix (1 x 1.2kg,)

ASSOCIATION FINALS  - TO BE HELD AT SCSA ANNUAL DINNER - SAT MAY 22nd 2027 in the South Coast

1st $40.00;   2nd  $20.00;   3rd $10.00

STATE FINAL 1st $200.00; 2nd  $75.00;   3rd $40.00

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NATIVE FOOD Competition for Class 27

Sponsored by Creative Native

• Best baked item featuring a Native Food item, can be either sweet or savoury.

• 5 small, identical items such as biscuits

• Native Food item labelled on the entry

• Only one entry per person, no entry fee

• Entrants are only eligible to win one local final

• Winners from each local show may enter and be judged at the nominated association show

State Final

• The 10 associations winners will be eligible to compete in the State Final held at the Royal Adelaide Show. State finalists will be required to cook their best Native Food variation.

• The event will coincide with the judging of the Rich Fruit and Genoa Cake Competition state final.

Judging Guidelines

Baked item to be considered on the merits of its type and then the best overall chosen as the winner.

Prizes

LOCAL 1st – Creative Native $30 voucher 

ASSOCIATION 1st - Creative Native $30 voucher

STATE 1st – Creative Native $60 voucher 

2nd - Creative Native $40 voucher 3rd - Creative Native $20 voucher

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CWA Anzac Biscuit Recipe* for Class 31

•               150g (1 cup) plain flour

•               220g (1 cup) sugar

•               100g (1 cup) rolled oats

•               90g (1 cup) desiccated coconut

•               125g butter

•               1 tablespoon golden syrup

•               2 tablespoons boiling water

•               1 teaspoon bicarbonate of soda

METHOD

Preheat the oven to 180 degrees Celsius and lightly grease two baking trays.

Combine the flour in a bowl with the sugar, rolled oats and coconut.

Melt the butter in a saucepan with the golden syrup over medium heat.

Combine the boiling water with the bicarbonate of soda and stir to dissolve.

Add to the butter mixture and mix well, then stir into the dry ingredients until thoroughly combined.

Drop teaspoons of the mixture onto the trays, allowing room for spreading.

Bake for 10 minutes, or until golden brown.

Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.

*Reproduced with permission CWA Cook Book

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AGRICULTURAL SOCIETIES COUNCIL OF SA

RICH FRUIT CAKE & GENOA CAKE CHAMPIONSHIP

SOUTHERN COUNTRY SHOWS ASSOCIATION SEMI-FINALS 

To be held at the MURRAY BRIDGE SHOW

SATURDAY 26th SEPTEMBER 2026

CONVENOR: Carolyn Johnson  , Phone: 0419 597 732

FREE ENTRY: 1 ENTRY PER EXHIBITOR

Entries close: 12.00 midnight, FRIDAY 18th SEPTEMBER, 2026

Entries via Showday Online

https://showday.online/show/themurraybridgeshow

Fruit Cake and Genoa Cake exhibits will be accepted for judging on Friday 25th from 7:30am to 6:00pm and on Friday 26th from 7:30am to 9:00am and not to be removed until 4:30pm Saturday.

OPEN JUDGING TO BE HELD ON SATURDAY 26th SEPTEMBER AT 10:00 am