SCHEDULE 2026-2027
REQUIRED RECIPES: Are published online at www.cwaofnsw.org.au ‘Committees – The Land Cookery’ for members and non-members and in the June edition of The Country Woman.
TIN SIZES: Are approximate and represent common Australian Bakeware that can be easily purchased at most supermarkets, specialty stores or online. Straight sides are preferred in all tins and trays except loaf tins.
SECTION ONE – RICH FRUIT CAKE Prize – 1st $140; 2nd $100; 3rd $60; Total $ 300
IMPORTANT: Fruit cakes not to be iced, glazed or otherwise decorated. Competitors to use no less than 1kg fruit, 250g butter and 250g brown sugar basis as the standard mixture for the size and weight of a rich fruit cake. Tins to be deep 7.5cm x 20cm round or 20cm x 20cm square. A cut cake can be entered at the group semi-final but will not be accepted at state finals. Your own favourite recipe can be used.
Points to look for in judging: Smooth, even top, well risen and slightly rounded towards the centre but not peaked. Smooth even colour on sides, top and bottom. Texture to be fine and even, with no holes or tunnels; moist throughout, but not heavy or under cooked. Fruit to be evenly distributed with a good balance of fruit and mixture apparent and not be over-flavoured with spices or essences or alcohol so that the natural flavour of the fruits is lost.
SECTION TWO – SULTANA CAKE Prize – 1st $100, 2nd $70, 3rd $50; Total $220
IMPORTANT: Sultana cakes not to be iced, glazed, or otherwise decorated. Competitors to use no less than 500g of sultanas. Tins to be deep 7.5cm x 20cm round or 20cm x 20cm square. A cut cake can be entered at the group semi-final but will NOT be accepted at state finals. Your own favourite recipe may be used.
Points to look for in judging: Even straw colour on top, sides and bottom. Texture to be fine and even with no holes or tunnels; moist, but not heavy or undercooked. Fruit to be evenly distributed with a good balance of fruit and mixture and sweet sultana flavour.
SECTION THREE – BOILED FRUIT PUDDING Prize – 1st $140, 2nd $100, 3rd $60, Total $ 300
IMPORTANT: Competitors to use no less than 1kg of fruit, 250g of butter basis as the standard mix for size and weight. Minimum presentation weight 1.5kg. Pudding to be boiled in a cloth. A cut pudding can be entered at the group semi-finals but will NOT be accepted at state finals. Your own favourite may be used.
Points to be looked for in judging: The pudding to be a nice round shape with characteristic smooth even flour skin. The colour to be rich and dark and be even throughout. There are to be no holes in the pudding nor soggy patches and have a well-balanced fruity flavour.
SECTION FOUR – PLAIN BUTTER CAKE Prize – 1st $60; 2nd $40; 3rd $30; Total $130
IMPORTANT: To be baked in any deep 7.5 x 20cm round or 20cm x 20cm square tin. There are to be no fruit, nuts, cherries, or peel used in or on cake. Cake to be presented as baked (not trimmed), uniced and with no decoration. Your own Favourite recipe may be used.
Points to be looked for in judging: The sides to be smooth with the height of the cake in proportion to the size of the tin used and no sign of dented or wrinkled lining. The texture to be to be smooth and slightly rounded with even colour on top, bottom and sides. The texture to be even, fine, and moist without holes or tunnels. Cooking to be even right throughout with no under-cooked patches, and the cake cuts easily without crumbs.
SECTION FIVE – CHOCOLATE BUTTER CAKE Prize – 1st $60; 2nd $ 40; 3rd $30; Total $130
IMPORTANT: Baked in any deep 7.5cm x 20cm round or 20cm x 20cm square tin. Cake to be presented as baked (not trimmed) and iced on top only with chocolate glace icing. Your own favourite recipe may be used.
Points to be looked for in judging: See Plain Butter Cake. The cake to have a rich dark colour, evenly around the base and sides. Icing to be smooth and neatly applied and of a colour that closely matches the colour of the cut cake.
SECTION SIX – MARBLE CAKE Prize – 1st $60; 2nd $40; 3rd $30; Total $130
IMPORTANT: Baked in any deep 7.5cm x 20cm round or 20cm x 20cm square tin. Cake to be presented as baked (not trimmed) and iced on top only with glace pink icing. Your own favourite recipe may be used.
Points to be looked for in judging: See Plain Butter Cake. The cut cake to reveal three colours (pink, chocolate and plain butter colour) to create a marble pattern, balanced so that one colour doesn’t dominate the other. Icing to be smooth and neatly applied and of a colour that closely matches the pink of the cut cake.
SECTION SEVEN – JAM ROLL Prize – 1st $60; 2nd $40; 3rd $30; Total 130
IMPORTANT: Plain sponge baked in swiss roll tin, approx 36-38cm x 24-25.5cm x 2.5cm. Th sponge to be filled with any jam then rolled at least twice with edges uncut. The jam roll to be presented without any sugar dusting and with the seam side underneath. Your own favourite recipe may be used.
Points to be looked for in judging: Sponge to be evenly risen throughout with a soft and moist texture. The jam filling to be sufficient to hold the rolled sponge without seeping out the ends or soaking through into the sponge.
SECTION EIGHT – GINGER LOAF Prize 1st $60; 2nd $40; 3rd $30; Total $130
IMPORTANT: Bake in a medium loaf tin, approx 24cm x 13cm x 6.5cm. The loaf to be presented as baked (not trimmed) and iced on top with lemon glace icing without zest. Your own favourite recipe may be used.
Points to be looked for in judging: See Plain Butter Cake. The loaf to be well risen with a distinctive ginger flavour and aroma evident but not overpowering. Icing to be smooth, neatly applied to the top of the loaf only.
SECTION NINE – GLUTEN FREE JAM & COCONUT SLICE Prize – 1st $50; 2nd $40; 3rd $30; Total $120
IMPORTANT: Bake in a lamington/slice tray, approx. 30cm x 20cm x 3.1cm. Six pieces to be presented, cut approx. 4cm x 6cm. Recipe supplied must be used.
Points to be looked for in judging: Uniform shape and size with three level layers evident and cleanly cut with no ragged edges or crumbs. The slice to be evenly baked with the same height throughout. Tart raspberry flavour of the jam to compliment the sweet coconut texture and flavour of the topping.
SECTION TEN – COFFEE SLICE Prize – 1st $50; 2nd $40; 3rd $30; Total $120
IMPORTANT: Baked in a lamington/slice tin, approx. 30cm x 20cm x 3cm. Six pieces to be presented, cut approx. 4cm x 6cm. Recipe supplied must be used.
Points to be looked for in judging: Uniform shape and size with three level layers evident and cleanly cut with no ragged edges or crumbs. Balanced coffee, walnut and cinnamon flavour evident without one overpowering the other.
SECTION ELEVEN – ALICE’S FANCY BISCUITS Prize – 1st $50; 2nd $40; 3rd $30; Total $120
IMPORTANT: Six biscuits to be presented, each approx. 4cm diameter. Recipe supplied must be used.
Points to be looked for in judging: Uniform shape and size, joined with a thin smear of jam of your choice and neatly iced on top
JAMS, RELISH AND CHUTNEY
SECTION TWELVE – SINGLE CITRUSS FRUIT MARMALADE Prize – 1st $50; 2nd $40; 3rd $30; Total$120.
IMPORTANT: Must be presented in approx. 250ml size glass containers with metal screw on non-commercial tops. Jars to be filled to within 1cm from the top and securely sealed. If there is no alternative, commercial jar tops may be used if the brand is covered. Ensure rim of jar and inside of lid are clean before presenting for judging. Your own favourite recipe may be used. jar to be labelled with name of citrus used.
Points to be looked for in judging: Marmalade shows ‘set’ with a jam-like consistence that drops from the spoon. Fine shred with flavour representative of the fruit used.
SECTION THIRTEEN – CHERRY JAM Prize- 1st $50; 2nd $40; 3rd $30; Total $120
IMPORTANT: See Section Twelve. Your own favourite recipe may be used.
Points to be looked for in judging: Jam shows ‘set’ with a jam like consistency that drops easily from the spoon. Fruit should not be processed or blended.
SECTION FOURTEEN – BREAD AND BUTTER CUCUMBER PICKLES Prize- $50; 2nd $40; 3rd $30; Total $120
IMPORTANT: See section Twelve. Your own favourite recipe may be used.
Points to be looked for in judging: Cucumbers and onion to be crisp but tender with spicy-sweet pickling flavours that do not overpower the main ingredients.
SECTION FIFTEEN – BEETROOT RELISH Prize – 1st $50; 2nd $40; 3rd $30; Total; $120
IMPORTANT: See section twelve. Your own favourite recipe may be used.
Points to be looked for in judging: Beetroot can be diced or coarsely grated, of an easy dropping consistency. Beetroot to retain colour and flavour complimenting the spicy-sweetness of other ingredients.
JUNIOR SECTION
8 YEARS AND UNDER AT 31 MARCH 2027
SECTION SIXTEEN – MELT & MIX CHOC CHIP BISCUITS Prize – 1st $30; 2nd $25; 3rd $15; Total $70
Glad Shute Memorial Award – 1st $20; 2nd $15; 3rd $10; Total $45
IMPORTANT: Six biscuits to be presented, each approx 5cm diameter. Your own favourite recipe may be used.
Points to be looked for in judging: Uniform shape and size with even distribution of chocolate chips.
12 YEARS AND UNDER AT 31 MARCH 2027
SECTION SEVENTEEN – GINGER COCONUT SLICE Prize – 1st $30; 2nd $25; 3rd $15; Total $70
Glad Shute Memorial Award – 1st $20; 2nd $15; 3rd $10; Total $45
IMPORTANT: Baked in a lamington/slice tin, approx. 30cm x 20cm x 3cm. Six pieces to be presented, cut approx. 4cm x 6cm. Recipe supplied must be used.
Points to be looked for in judging: Uniform shape and size, clearly cut with no ragged edges or crumbs. A distinctive ginger flavour and aroma evident but not overpowering. Icing to be smooth and neatly applied to the top of the slice.
18 YEARS AND UNDER AT 31 MARCH 2027
SECTION EIGHTEEN – NEAPOLITAN CAKE Prize – 1st $50; 2nd $45; 3rd $30; Total $120
Glad Shute Memorial Award – 1st $20; 2nd $15; 3rd $10; Total $45
IMPORTANT: Baked in any deep 7,5cm x 20cm round cake tin. Cake to be presented as baked (not trimmed) and iced on top only with pink glace icing. Recipe supplied must be used.
Points to be looked for in judging: See Section Four. The cake to have three distinct layers, coconut on the bottom and pink on the top with jam in the middle. icing to be smooth and neatly applied and of a colour that closely matches the pink of the cake.
RULES: PLEASE READ CAREFULLY
This contest is conducted by The Land Cookery Committee on behalf of the Country Women’s Association of New South Wales.
Who can Enter: This contest is not restricted to members of the CWA; it is open to any person residing in NSW and ACT, however only one section (of the non-members choice) may be entered.
How to enter: Competition commences at branch level. Each branch conducts its separate contest (or selection process where branches do not have enough competitors). First and second prize winners must be two different competitors who will then be eligible to enter group semi-finals. First prize winners of group semi-finals are eligible to enter the state final conducted concurrently with the CWA Annual General Conference. This is a competition that is conducted from branch to group and then to state level.
Entry Fee: $1 per entry is to be collected hen an exhibit is entered for first time, whether it is branch or group level. The entry fees shall be sent through the group treasurer directly to The Land Cookery Committee. “The Land” newspaper coupon: an original 2026-2027 coupon must accompany each section entry only at state final.
Judges: Branches and groups will appoint their own judges from another branch or group, BUT judges and stewards for the state finals will be appointed by the CWA State Land Cookery Committee Chairperson. The judges’ decisions are absolutely final and not to be questioned or discussed with the judges.
Additional sections: Branches may include additional sections in their branch contests, and award additional prizes, but prize winners in such sections will not compete in the semi-finals or state finals of the contest.
Sale of exhibits: Exhibits may be sold at branch and group level. However, all exhibits become the property of CWA at state level and are not for sale. Competitors should advise the steward when registering if they wish to take their fruit cake or pudding back.
Labels: CWA ingredients labels are not required at branch and group semi-finals unless exhibit is to be sold.
Prohibited: Springform and ring tins are NOT to be used throughout the contest. NO visible RACK MARKS on entries. PACKAGE MIXTURES and FROSTING are NOT to be used unless otherwise specified.
SPECIAL “THE LAND” AWARDS FOR BRANCHES JUDGED ON RATIO OF
MEMBERS AND ENTRIES.
Branches with 15 members and under with most entries in Cookery Competition:
First $150; Second $75; Third $25. Total $250.
Branches with 16 to 25 members and with most entries in Cookery Competition:
First $150; Second $75; Third $25. Total $250
Branches with 26 to 35 members and with most entries in Cookery Competition:
First $150; Second $75; Third $25. Total $250
Branches with 36 to 50 members and with most entries in Cookery Competition:
First $150; Second $75; Third $25. Total $250
Branches with over 51 members and with most entries in Cookery Competition:
First $150; Second $75; Third $25. Total $250
Group Award for most points gained from prize winners at state final: Certificate.
CHAIRPERSONS PICK: $100 and Certificate to the best overall exhibit.
PRIZE MONEY Bank details must be provided to the Land Cookery Committee Treasurer to
enable prompt payment of prize monies.
