Cookery entries now open!

Online Adult and Children’s cookery entries are now open, and close 8 May.  Enter via Showday online, available HERE 

IMPORTANT:  Please carefully check your name on the entries, as this is how it will appear on the prize cards.  Please leave a mobile number on your entry, so we can contact you if we have any questions or if you forget to collect them after the Show (yes, it happens every year!).  Payment is made as you bring your entries to the Show, not online (please ignore any payment options on Showdayonline).  If you don’t receive an email to confirm, your entry hasn’t gone through; please ensure that you finalise the entry process.  Many thanks and see you at the Show!

Any questions?

For recipes, tips and judging hints, see

For the latest information on Twitter follow @brookfieldcook

Instagram: Brookfieldcooking

Love cooking? Why not test your skills at the Brookfield Show Cookery Competition! Last year over 650 entries were received from both adult and children exhibitors. The competition is open to everyone from beginners to the experts. Why not join us?

You will find the Cookery Schedules, including Conditions of Entry are found in top right corner of this page. See also FAQ below. Page 4 of the Adults schedule includes helpful advice on how to present your exhibits for judging. It is important to note plate size due to limitations on the amount of space available for display.

Cookery entries are online open 30 April and close Sunday 8 May. The online entry link will be available on this page on 30 April. After 8 May late entries will only be accepted 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, and subscribe for up to date information! Follow us on Twitter @brookfieldcook for all the new, and Instagram: brookfieldcooking

For those entering the Rich Fruit Cake Competition, more information is available HERE.  Good luck!

Cookery FAQ

How do I enter? 

All entries are online via this page, and will open on 30 April 2016, closing on Sunday 8 May. Once you have completed your entry, you should be able to print a copy of the entry that has been submitted. If you don’t have Internet access to enter, 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 8 May causes a lot of difficulty.  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 on the day of judging – see details in the Schedules.

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, and 50c for the Prep biscuits (class 619), which are not judged.

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 11 May from 4-6 pm, or Thursday 12 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 15 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 Steward in the Cookery Section?

We love welcoming new Stewards to the Cookery Section, and even if you can only give two hours of your time over the Show weekend or during judging, we would love to have you join us.  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

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 cream, mock cream, custard or similar icings or fillings cannot be accepted.  See the Cookery blog for lots of good ideas –

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  For more information about children’s cookery contact Chief Steward Catherine Mackenzie at

 Geraldine Mackenzie

Chief Steward, Cookery

cookery 1 700

Pictured are some of the team of stewards and judges who made last year’s 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!