Top

Cookery

Once again it is time to prepare for this year’s Brookfield Show Cookery competition. Last year over 700 entries were received from both adult and children exhibitors. The competition is open to all levels of experience, and we love new exhibitors!

The Show Schedules are available now to download on the right-hand top of this page. FAQ below will give some guidance on commonly asked questions, as well as some tips. Page 4 of the Adults schedule also includes some helpful advice on how to present your exhibit for judging. Please read the Conditions of Entry before you submit your entries online.

Cookery entries are online and will open on 6 May, and close Sunday 14 May. The link will open on this page on 6 May. After 14 May late entries will only be accepted on judging date, with a late fee of $5 per entry.  See the Cookery Schedules and Frequently Asked Questions (FAQ) below for details.

Looking for recipes, hints and tips?  See the Cookery blog at www.brookfieldcooking.com.  Subscribe to the blog for up to date information, also sign up for Twitter and Instagram: @brookfieldcook.

Cookery FAQ

How do I enter? 

All entries are online via this webpage, and will open on 8 May 2017, and close on Sunday 14 May. Once you have submitted your entry, you will be able to print a copy for your reference. If you don’t have Internet access, send details of your entries to the Show Society (address is on the Cookery Schedule), and we will enter for you.

Will late entries be accepted?

We receive a large number of entries that must be processed in advance of the Show, and processing entries after 14 May causes difficulties for our volunteers.  We will however accept a late entry on the payment of a $5 late fee per exhibitor, payable when you deliver your exhibits to the Cookery Pavilion. You will not be able to enter online after the closing date.

How much does it cost to enter, and when and how do I pay?

Entries are $ 1 per exhibit, and 50c if you are a pensioner or on benefits.  Children’s entries are $1 per exhibit. You pay for your entry when you drop off your exhibits to the Showground at the specified times.

When do I bring my entries to the Showground for judging?

You can bring your entries to the Cookery Pavilion on Wednesday 17 May from 4-6 pm, or Thursday 18 May from 7.30-9.30 am.  No exhibits can be accepted after 9.30 am Thursday.   If you have a very large number of entries, please do not bring them at the last minute, as we will be unable to process them before judging.

When can I collect my entries after the Show?

Entries can be collected from the Pavilion on Sunday 21 May from 5-6 pm ONLY.  Please let us know on delivery of your entry if you do not intend to collect it after the Show.  Entries not collected by 6 pm Sunday 15 May will be disposed of.  Please note that you will NOT be able to collect your entry during the Show.

How do I become a Volunteer Steward in the Cookery Section?

We love welcoming new Volunteer Stewards to the Cookery Section, and even if you can only give two hours of your time over the Show weekend or during judging, this would be much appreciated.  This will give you the opportunity to watch the judges at work and get lots of tips on how to produce a winning entry!  See the Cookery Schedule for how to volunteer as a Steward, or email offers of help to brookfieldcookery@gmail.com

What sort of recipes should I use?

Traditional Show recipes are best for the general classes, and exhibits such as chocolate mud cake, or gateaux are not recommended.  Entries using fresh fruit, cream, mock cream, custard or similar icings or fillings cannot be accepted as we have no refrigeration.  See the Cookery blog for lots of good ideas – www.brookfieldcooking.com, or Instagram: @brookfieldcook.

The Cookery Section can be found in the Daphne Dowdle Pavilion, named after the late former cookery chief steward of 40 years, and community stalwart, Mrs Daphne Dowdle.

For more information contact chief steward Geraldine Mackenzie at brookfieldcookery@gmail.com.

cookery 1 700

Pictured are some of the team of stewards and judges who make the cookery section a success.  Our cake and preserve judges tasted, poked and prodded their way through every entry, and the decorated cake judge faced an almost impossible task of picking the winners.

A special thank you to each of our wonderful volunteer stewards, many of whom come back year after year.  You do an incredible job, and it wouldn’t happen without you!