The Land Cookery
The Land Cookery Competition is sponsored by The Land newspaper. The competition is is open to any person residing in NSW or ACT. Contact your nearest branch for information on the local competition. State Finals are held at the Annual Conference in May.
Below is The Land Cookery Schedule, The Land Cookery Recipes and a bonus Anzac Biscuit recipe.
Notes: Fruit cake tins: Some being presented in tins which are smaller on the bottom. We realise it may be difficult to purchase the original straight sided tins but these are much preferred - same size, top and bottom. Chocolate in fruit cakes: The use of chocolate in fruit cakes is not acceptable for competition. If a recipe states "sugar", it means white sugar and of course most people prefer to use caster sugar as it dissolves more readily. If icing sugar or brown sugar are called for, then it will stipulate this in the ingredients list. Loaf tins and bar tins: Certain recipes will call for either a loaf tin or a bar tin. A loaf tin is slightly flared so your loaf is wider at the top than it is at the base and had rounded corners. A bar tin is the same width at the top and the bottom with sharp tight angled corners.
‘The Land’ Cookery Schedule 2023/2024
Rules
Please read carefully
This Contest is conducted by the State Land Cookery Committee of the Country Women’s Association of New South Wales.
Who can enter: The Contest is not restricted to members of the CWA; it is open to any person residing in NSW and ACT.
How to enter: Competition commences at branch level. Each branch conducts its separate contest (or selection process where branches do not have enough competitors) at any time that is considered suitable. First and second prize winners must be two different competitors who will then be eligible to enter group semi-finals. First prize winners only of group semi-finals are eligible for 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 section entry to be collected at branch level only. Those who progress to the group semi-finals and state final are not required to pay a further fee. The entry fee, plus proceeds of the sales of entries, and any other monies raised at a branch competition, shall be sent through the Group Treasurer to CWA State Office. Proceeds are made available to the State Land Cookery Committee on request.
“The Land” newspaper coupon: an original 2023/2024 coupon must accompany each section entry at state level only, otherwise they will be disqualified. Each section entry requires a separate coupon.
Judges: Branches and groups will appoint their own judges, 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. All entries in the state finals will be displayed and then sold. Proceeds of the sale will be added to the State Land Cookery Committee funds. Owners may purchase their exhibit, if they inform the steward when entering their exhibit at state level.
Labels: As entries in the state finals will be available for sale they must be accompanied (not attached to the entry) by a CWA approved ingredients label. Labels are not required at branch or group semi-finals unless the exhibit is to be sold.
Prohibited: Ring tins are not to be used throughout the contest. no visible rack marks on entries. package mixtures are not to be used in any section of the contest. frosting is not to be used unless otherwise specified.
SPECIAL “THE LAND” AWARDS FOR BRANCHES JUDGED ON RATIO OF MEMBERS 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 with most entries in Cookery Competition: First $150; Second $75; Third $25. Total $250.
Branches with 26 to 50 members with most entries in Cookery Competition: First $150; Second $75; Third $25. Total $250.
Branches with over 51 members with most entries in Cookery Competition: First $150; Second $75; Third $25. Total $250.
Section One—Boiled Fruit Cake
Your own favourite recipe may be used.
Prize—1st $120; 2nd $80; 3rd $40; Total $240
IMPORTANT: Fruit cakes must not be iced, glazed or decorated and observe the 250g butter basis as the standard mix for size and weight. No tinned pineapple. Tins must be 20cm round or square. A cut cake can be entered at the group semi-final but will not be accepted at state finals.
Hints to the competitor: A suggested ratio is 250g butter, 250g brown sugar, 1250g fruit. Nuts, if used, should be cut to a size that will not interfere with the cutting of the cake. Slow baking is necessary to bring out the colour and texture.
Points to be looked for in judging: Smooth, even top, well risen and slightly rounded towards the centre, but not peaked. Smooth, even sides with no white patches or blotches on the surface. Browned evenly on sides, top and bottom. Texture should be fine and even, with no holes or tunnels; moist but not heavy or doughy. Fruit should be evenly distributed, and a good balance of fruit and mixture. Should not be over-flavored with spices and essences so that the natural flavor of the fruits is lost.
Section Two—Sultana Cake
Your own favourite recipe may be used.
Prize—1st $80; 2nd $60; 3rd $40; Total $180
IMPORTANT: refer to Section One. There must be no nuts, cherries or peel in or on the cake.
Hints to the competitor: A suggested guide for proportion of fruit and mixture is 250g butter, 250g sugar to not more than 500g sultanas.
Points to be looked for in judging: Evenly cooked on top, sides and bottom, and light in color. Texture should be fine and even with no holes or tunnels; moist, but not heavy or doughy. Fruit should be evenly distributed and a good balance of fruit and mixture apparent.
Section Three—Boiled Fruit Pudding
Your own favourite recipe may be used.
Prize—1st $120; 2nd $80, 3rd $60; Total $260
IMPORTANT: competitors must observe the 250g butter basis as the standard mix for size and weight. Minimum presentation weight 1.5kg. Pudding must be boiled in a cloth. A cut pudding can be entered at the group semi-final but will NOT be accepted at state finals.
Hints to the competitor: A suggested ratio is 250g butter, 250g brown sugar and approximately 1250g fruit.
Points to be looked for in judging: The pudding should be a nice round shape with characteristic smooth even flour skin. The colour should be rich and dark and be even throughout. There should be no holes in the mixture and no soggy, wet or mouldy patches. It should have a well-balanced fruity flavour.
Section Four—Plain Butter Cake
Your own favourite recipe may be used.
Prize—1st $50; 2nd $30; 3rd $20; Total $100
IMPORTANT: May be baked in any deep 20cm tin except a ring tin. There must be no fruit, nuts, cherries or peel in or on cake. Cake must be presented as baked (not trimmed), uniced and without decoration.
Hints to the competitor: Essences may be used if desired.
Points to be looked for in judging: The sides should be smooth with the height of the cake in proportion to the size of the tin used. The top should be smooth and slightly rounded. The texture should be even, fine and moist without holes or tunnels. Cooking should be even right throughout, and the cake should not be crumbly or soggy.
Section Five—Chocolate Butter Cake
Your own favourite recipe may be used.
Prize—1st $50; 2nd $30; 3rd $20; Total $100
IMPORTANT: May be baked in any deep 20cm tin except a ring tin. Cake must be presented as baked (not trimmed) and iced on top only with chocolate glacé icing.
Hints to the competitor: Icing should match the colour of the cake when cut.
Points to be looked for in judging: See Section Four. The cake should have a rich dark colour evenly around the base and sides.
Section Six—Marble Jaffa Loaf
Recipe supplied must be used (see below).
Prizes—1st $50; 2nd $30; 3rd $20; Total $100
IMPORTANT: Bake in a loaf tin 14cm x 24cm approximately. Loaf must be presented as baked (not trimmed) and iced on top only with glacé chocolate icing.
Hints to the competitor: The two colours and flavours used to create the marble pattern should be balanced so that one does not dominate the other. Icing should match the colour of the chocolate marble when cut.
Points to be looked for in judging: See Section Four. Clear marbling pattern evident when cut.
Section Seven—Moist Apricot Roll
Recipe supplied must be used (see below).
Prize—1st $40; 2nd $30, 3rd $20; Total $90.
IMPORTANT: To be made in a roll (cylindrical) tin only.
Hints to the competitor: The ‘roll’ must be flat at both ends.
Points to be looked for in judging: Dried apricots should be cut into even sized pieces and evenly distributed through the loaf. Texture should be close and firm without holes or a damp soggy middle.
Section Eight—Ginger Fluff Sponge
Your own favourite recipe may be used.
Prize—1st $60; 2nd $40; 3rd $20; Total $120.
IMPORTANT: Bake in two 18 cm or 20 cm round sandwich tins. For branch and group semi-finals fill with mock cream. For state finals present unfilled.
Hints to the competitor: Weigh the mixture in the tins and tap tins before baking to ensure even layers and texture.
Points to be looked for in judging: Well risen and in proportion to the size of the tins. The tops should be level and a golden-ginger colour overall. Texture should be very light and fluffy, with a soft elastic crumb. Ginger and hint of cinnamon flavour evident.
Section Nine—Gluten Free Whole Orange Cake
Your own favourite recipe may be used.
Prize—1st $40; 2nd $30; 3rd $20; Total $90
IMPORTANT: May be baked in any deep 20 cm tin except a ring tin. Cake must be presented as baked (not trimmed), uniced and without decoration.
Hints to the competitor: Boiling the oranges whole removes the bitterness of the pith and softens the skin. Ensure your baking powder and other ingredients are gluten-free.
Points to be looked for in judging: Smooth, even sides and base with flat top. Rich orange colour and flavour. Moist, damp sticky texture that should not crumble when cut.
Section Ten—Almond Bread
Your own favourite recipe may be used.
Prize—1st $40; 2nd $30; 3rd $20; Total $90
IMPORTANT: Six pieces to be presented, cut at approx 2-3 millimeter thickness.
Hints to the competitor: Once baked return to a very slow oven until it is absolutely dried and crisp.
Points to be looked for in judging: Uniform shape and size. Pale colour with nuts evenly distributed. Flavour of nuts should be evident.
Section Eleven—Remembrance Biscuit
Recipe supplied must be used (see below).
Prize—1st $40; 2nd $30; 3rd $20; Total $90
IMPORTANT: Six approx 4cm round biscuits to be presented, rolled to approx 3mm thickness. No decoration on top.
Hints to the competitor: See recipe provided.
Points to be looked for in judging: Even in size, colour and thickness.
Section Twelve—Zucchini & Capsicum Pickles
Recipe supplied must be used (see below).
Prize—1st $40; 2nd $30; 3rd $20; Total $90
IMPORTANT: Must be presented in approximately 250 ml size glass containers with screw-on non-commercial tops. They must be securely sealed. If there is no alternative, commercial jar tops may be used if the brand is covered. It is advisable to retain some unopened jars of the same batch, as jars opened at branch or group contests are not eligible for the finals.
Hints to the competitor: Vegetables should be cut into “bite” sized pieces. They should be firm but well cooked. Over sharpness and sweetness of flavour should be avoided. Jars should be filled to within 1 cm from the top. Ensure rim of jar and inside of lid are clean before presenting for judging.
Points to be looked for in judging: Sauce should be smooth and of medium thickness. Colour should be attractive with an appeal to the palate. Flavour and general appearance are all-important.
Section Thirteen—Lemon & Carrot Marmalade
Your own favourite recipe may be used.
Prize—1st $40; 2nd $30; 3rd $20; Total $90.
IMPORTANT: See Section Twelve.
Hints to the competitor: Shred rind finely. Slow cooking is required to soften the rind in the first boiling before sugar is added. Jars should be filled to within 1cm from the top. Ensure rim of jar and inside of lid are clean before presenting for judging.
Points to be looked for in judging: Flavour is the deciding factor, but general appearance is important and consistency should be neither sticky or syrupy. The rind should be tender and evenly distributed. This marmalade is a golden orange when first made and darkens with age.
Junior Section For Competitors 12 Years and Under at 31 March 2024
Section Fourteen—Decorated Cupcakes
Your own recipe and creativity may be used.
Prize—1st $20; 2nd $15; 3rd $10; Total $45. Glad Shute Memorial Award—1st $20; 2nd $15; 3rd $10; Total $45
IMPORTANT: Baked in a regular base muffin tin, paper cases, frosting and handmade (not bought) decorations allowed. Four to be presented decorated in the theme of Australian native animals.
Hints to the competitor: Slightly rounded tops will be easier to decorate. Have fun.
Points to be looked for in judging: Not to be cut as judged only on appearance and should all be of a similar size.
Junior Section For Competitors 18 Years and Under at 31 March 2024
Section Fifteen—Simple Tea Cake
Your own favourite recipe may be used.
Prize—1st $20; 2nd $15; 3rd $10; Total $45. Glad Shute Memorial Award—1st $20; 2nd $15; 3rd $10; Total $45
IMPORTANT: Baked in a 20cm round sandwich tin.
Hints to the competitor: Height should be in proportion to the width of the tin. Apply topping neatly just to the edge of the cake.
Points to be looked for in judging: Fine soft even texture, even golden brown on top sides & bottom. Top should be flat or slightly domed without peaking or cracking.
Section Six: Jaffa Marble Loaf
This recipe must be used
Ingredients
Cake
225g butter, at room temp
225g caster sugar
225g self-raising flour, sifted
4 large eggs
2 Tbsp milk
3 Tbsp cocoa powder, sifted
zest 1 large orange
1 Tbsp orange juice
Icing
Must be iced simply with chocolate glacé icing (on the top only)
Method
1. Preheat oven to 180°C Traditional Oven or 160°C Fan forced. Grease and line sides and the base of a 5 x 9-inch loaf tin with baking paper.
2. Beat the butter, sugar, eggs and flour together in a large bowl with an electric mixer until mixture is smooth.
2. Beat the butter, sugar, eggs and flour together in a large bowl with an electric mixer until mixture is smooth.
3. Split the mixture into two bowls, beat the milk, followed by the sifted cocoa powder into one bowl. Beat the orange juice, zest into the other.
4. Spoon alternate dollops of the mixture into the loaf tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don’t over mix, or you won’t see the pattern.
5. Bake the loaf for approximately 45 - 55 mins or until golden and risen.
6. When completely cool, ice with chocolate glacé icing (on the top only)
Section Seven: Moist Apricot Roll
Ingredients
⅔ cup chopped dried apricots
125g butter
¾ cup caster sugar
2 eggs
¾ cup plain flour
1 cup self raising flour
⅓ cup milk
Method
1. Cover apricots with half a cup hot water, stand for at least 30 mins, then drain well.
2. Cream butter and sugar until very light and fluffy. Beat in eggs one at a time.
3. Stir in half of the sifted flours with half the milk. Stir and add the remaining flour and milk.
4. Stir and add drained apricots.
5. Carefully spoon mixture into a very well greased roll tin to ¾ full to achieve flat ends. As there may be some mixture left over, use to fill a small loaf tin or muffin pan.
6. Bake upright in a moderate oven (160°C fan forced or 180°C regular) for approx 60 mins.
7. Stand with lids on for 10 mins, remove lid and allow to cool before carefully removing from the tin.
Section Eleven: Remembrance Biscuits
Ingredients
45g cheddar cheese, finely grated
60g butter
¾ cup plain flour
1 tsp dried or finely chopped fresh rosemary leaves
½ tsp salt
1/8 tsp cayenne pepper
1 tablespoons grated Parmesan cheese
Method
1. Cream the cheese and butter until soft.
2. Sift the flour, pepper, salt and cayenne pepper, add in the rosemary, then stir this into the creamed mixture together with the Parmesan cheese.
3. Mix well and form a roll, approx 4 cm in diameter
4. Wrap in cling wrap or aluminium foil and refrigerate for at least 1 hour.
5. Cut roll into thin discs (approx 3 mm thickness).
6. Bake on baking trays in a preheated moderate oven 180°C or 160°C fan forced for 15-20 minutes or until an even pale golden colour. Makes approx 20 biscuits.
Section Twelve: Zucchini & Capsicum Pickles
This recipe must be used
Ingredients
1kg zucchini chopped
2 onions chopped
1 red capsicum chopped
1/4 cup salt
2 cups sugar
2 cups white wine/cider/white vinegar
2tsp mustard powder
2tsp turmeric
2 tsp cornflour mixed in a little extra vinegar
Method
1. Place vegetables in pot and mix salt through. Strain after at least 3 hours.
2. Add remaining ingredients to the pot (minus cornflour mixture) and stir through whilst bringing to boil.
3. Simmer for about 25 mins then stir through the cornflour mixture and simmer for another 3 mins.
The Land Cookery Committee have supplied additional suggested recipes (optional). Download here.
CWA cookery judges
The public list of official CWA cookery judges can be downloaded here.
Feel free to contact someone in your area from this list for assistance in judging cookery at your local ag show.
Here's our Anzac biscuit recipe from the CWA Cook Book.
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
Preheat the oven to 180 degrees C 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.