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 2024/2025
Rules
Please read carefully
This Contest is conducted by The 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). 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 section entry is 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 fees shall be sent through the Group Treasurer directly to The Land Cookery Committee.
The Land newspaper coupon: an original 2024-2025 coupon must accompany each section entry only at the state final.
Judges: Branches and groups will appoint their own judges, BUT judges and stewards for the state finals will be appointed by The 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 group 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. Competitors at state finals are not required to purchase their exhibit, but should advise the steward when registering whether they wish to collect their entry or offer it for sale.
Labels: As entries in the state finals may 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 and FROSTING are 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.
Prize money: All prize winners must provide their bank details to the Treasurer of the Land Cookery Committee as soon as possible after the competition to enable prompt payment of prize monies. No cheques or cash can be issued.
Section One—Light Fruit Cake
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. 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. Your own favourite recipe may be used.
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-flavoured with spices and essences or alcohol so that the natural flavour of the fruits is lost.
Section Two—Sultana Cake
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. Your own favourite recipe may be used.
Points to be looked for in judging: Evenly cooked on top, sides and bottom, and light in colour. 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—Steamed Fruit Pudding
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 steamed in a well buttered pudding basin or steamer NOT boiled in a cloth. A cut pudding 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 be looked for in judging: The pudding should be a neat even shape and cleanly removed from the basin. 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
Prize—1st $50; 2nd $30; 3rd $20; Total $100
IMPORTANT: May be baked in any deep 20cm round or square 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 no decoration. Your own recipe may be used.
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
Prize—1st $50; 2nd $30; 3rd $20; Total $100
IMPORTANT: May be baked in any deep 20cm round or square tin, not loaf tin. Cake must be presented as baked (not trimmed) and iced on top only with chocolate glacé icing. Your own favourite recipe may be used.
Points to be looked for in judging: See Section Four. The cake should have a rich dark colour evenly around the base and sides. Icing should be neatly applied and of a colour that closely matches the colour of the cut cake.
Section Six—Coconut Loaf
Prizes—1st $50; 2nd $30; 3rd $20; Total $100
IMPORTANT: Loaf must be presented as baked (not trimmed) and iced on top only with glacé white icing. Recipe supplied must be used.
Points to be looked for in judging: Well-presented iced loaf. Moist cake with coconut flavour and smell. Coconut essence not to be added and this is obvious when judging.
Section Seven—Moist Apricot Roll
Prize—1st $40; 2nd $30, 3rd $20; Total $90.
IMPORTANT: To be made in a roll (cylindrical) tin only. Recipe supplied must be used.
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. Rolls are to be cut across NOT length-ways.
Section Eight—Coffee Sponge Sandwich
Prize—1st $60; 2nd $40; 3rd $20; Total $120.
IMPORTANT: Bake in two 18 or 20cm round sandwich tins. Fill with jam of your choice at branch, group, and state finals. Own recipe may be used.
Points to be looked for in judging: Well risen and proportionate to the size of tins. The bases should be joined, and top should be level with a milk coffee colour. Texture should be very light and fluffy, with a soft elastic crumb. Delicate coffee flavour evident.
Section Nine—Gluten Free Magic Bean Cake
Prize—1st $40; 2nd $30; 3rd $20; Total $90
IMPORTANT: May be baked in a 20cm round tin. Cake must be presented as baked (not trimmed), iced with chocolate glacé icing without any other decoration. Recipe supplied must be used.
Points to be looked for in judging: Smooth, even sides and base with flat top. The cake should be cooked through with no damp patches or clumps due to insufficient mixing. Cake is well presented & neatly iced with chocolate glacé icing.
Section Ten—Peppermint Slice
Prize—1st $40; 2nd $30; 3rd $20; Total $90
IMPORTANT: Six pieces to be presented, cut at approx. 4cm x 6cm. Recipe supplied must be used.
Points to be looked for in judging: Uniform shape and size with level layers evident. Balanced flavour of peppermint and chocolate.
Section Eleven—Remembrance Biscuits
Prize—1st $40; 2nd $30; 3rd $20; Total $90
IMPORTANT: Six approx. 4cm round biscuits to be presented, sliced to approx. 3mm thickness. No decoration on top. Recipe supplied must be used.
Points to be looked for in judging: Even in size, colour, and thickness. Rosemary and cheese flavour with a hint of heat evident.
Section Twelve—Microwave Strawberry Jam
Prize—1st $40; 2nd $30; 3rd $20; Total $90
IMPORTANT: Must be presented in approx. 250ml size glass containers with screw-on non-commercial tops. They must 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. 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. Ensure rim of jar and inside of lid are clean before presenting for judging. Recipe supplied must be used.
Points to be looked for in judging: Jam-like consistency that drops from the spoon, with a lovely strawberry flavour.
Section Thirteen—Tomato Jam
Prize—1st $40; 2nd $30; 3rd $20; Total $90.
IMPORTANT: See Section Twelve. Your own favourite recipe may be used.
Points to be looked for in judging: Rich sweet tomato flavour and colour with a smooth jam like consistency that drops from the spoon easily.
Section Fourteen—Pineapple & Onion Relish
Prize—1st $40; 2nd $30; 3rd $20; Total $90.
IMPORTANT: See Section Twelve. Recipe supplied must be used.
Points to be looked for in judging: Relish should be the colour of pineapple. It should dollop, not being too set or too runny. Flavour is a pickled onion taste with a slight pineapple flavour. Spice is evident but not overpowering, the vinegar gives a slight acidity, and is sweet enough, but not overly sweet.
Section Fifteen—Apple & Cranberry Chutney
Prize—1st $40; 2nd $30; 3rd $20; Total $90.
IMPORTANT: See Section Twelve. Recipe supplied must be used.
Points to be looked for in judging: Evenly sized chopped fruit, balance of flavours evident, drops from the spoon.
Junior Section for competitors 8 Years and Under at 31st March 2025
Section Sixteen—Decorated Cupcakes
Prize—1st $20; 2nd $15; 3rd $10; Total $45
Glad Shute Memorial Award—1st $20; 2nd $15; 3rd $10; Total $45
IMPORTANT: May be baked in a regular base muffin tin or purchased plain cupcakes. Paper cases and frosting are allowed. Decorations may be made from fondant, lollies, or biscuits, but not bought decorations. Four to be presented decorated in ANY Animal theme. Your own recipe and creativity may be used.
Points to be looked for in judging: Not to be cut as judged only on appearance, number of techniques used, neatness in execution and creativity.
Junior Section for competitors 12 Years and Under at 31st March 2025
Section Seventeen—Packet Cake of Your Choice
Prize—1st $20; 2nd $15; 3rd $10; Total $45
Glad Shute Memorial Award—1st $20; 2nd $15; 3rd $10; Total $45
IMPORTANT: Packet cake of your choice, baked in any tin shape and/or size recommended on the packet except for cupcake tins. Cakes may be iced/frosted according to the packet instructions but not otherwise decorated. The packet label must be provided with the entry.
Points to be looked for in judging: Flavour evident as represented on the packet label. Attractive appearance. Baked in a well-prepared tin, cooked through with no under mixed or under baked patches.
Junior Section for competitors 18 Years and Under at 31st March 2025
Section Eighteen—Chocolate Butter Cake
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 or square cake tin. Cake must be presented as baked (not trimmed) and iced on top only with chocolate glacé icing. Your own favourite recipe may be used.
Points to be looked for in judging: See Section Four and Five. The cake should have a rich dark colour evenly around the base and sides. Icing should be neatly applied and of a colour that closely matches the colour of the cut cake.
Section Six: Coconut Loaf
This recipe must be used
Ingredients
125g melted butter
1 cup desiccated coconut
1 cup self-raising flour
1 cup caster sugar
½ cup milk
2 eggs
Method
Melt butter and add to all other ingredients and mix well. Pour into a loaf tin, well-greased and lined on the sides. Bake at 180°C for 30 minutes or until baked through.
Ice with white glacé icing.
Section Seven: Moist Apricot Roll
This recipe must be used
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
Cover apricots with half a cup hot water, stand for at least 30 mins, then drain well. Cream butter and sugar until very light and fluffy. Beat in eggs one at a time. Stir in half of the sifted flours with half the milk. Stir and add the remaining flour and milk. Stir and add drained apricots. 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. Bake upright in a moderate oven (160°C fan forced or 180°C regular) for approx 60 mins. Stand with lids on for 10 mins, remove lid and allow to cool before carefully removing from the tin.
Section Nine: Gluten Free Magic Bean Cake
This recipe must be used
Ingredients
400g tin red kidney beans drained and rinsed well
1 teaspoon vanilla extract
1/3 cup cocoa
½ teaspoon bicarbonate soda
1 teaspoon baking powder
125g softened butter
½ cup sugar
4 eggs
Method
Combine beans, vanilla, butter and eggs in a blender until smooth and aerated - about 5 mins. Add remaining ingredients and process for another minute until well combined. Pour into a 20cm round cake tin and bake in a mod oven for about 50 mins until cooked. It will be firm on top and come away from the sides when cooked. Cool slightly before turning out. Ice the top with your own chocolate glacé icing.
Section Ten: Peppermint Slice
This recipe must be used
Base
120g butter
1 cup self-raising flour
1/3 cup caster sugar
1 tablespoon cocoa
Peppermint Cream
2 tablespoons butter
1 ½ cups icing sugar
2 teaspoons peppermint essence
1 tablespoon milk
Icing
60 grams copha
2 tablespoons cocoa
2 tablespoons icing sugar
Method
Use 20 cm square tin bake in a moderate oven. Make base by creaming butter and sugar, then add self-raising flour and cocoa. Bake in a moderate oven for 15-20 minutes. Cream all peppermint cream ingredients together and spread over cool base. For icing melt copha and add to other ingredients, cool, and pour over peppermint cream. Chill in fridge and slice.
Section Eleven: Remembrance Biscuits
This recipe must be used
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
Cream the cheese and butter until soft. Sift the flour, pepper, salt and cayenne pepper, add in the rosemary, then stir this into the creamed mixture together with the Parmesan cheese. Mix well and form a roll, approx 4 cm in diameter. Wrap in cling wrap or aluminium foil and refrigerate for at least 1 hour. Cut roll into thin discs (approx 3 mm thickness). 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: Microwave Strawberry Jam
This recipe must be used
Ingredients
500gm frozen strawberries
1 peeled, cored and diced green apple
1½ cups sugar
¼ cup lemon juice
Method
Defrost strawberries and add apple and lemon juice to the defrosted mixture. Cook on high (100%) for 4 mins and then add sugar and stir until dissolved. Then continue to cook on high for another 20 mins, stopping and stirring at every 5 mins until jam thickens. Jam is ready when a teaspoon sets after cooling slightly on a cold saucer. Pour into sterilised jars & seal.
Section Fourteen: Pineapple & Onion Relish
This recipe must be used
Ingredients
1 kilo onions
2 cups cider vinegar
2 cups sugar
450g crushed pineapple (not drained)
1 tablespoon curry powder
1 tablespoon mustard powder
3 dessert spoons salt
2 tablespoons cornflour
Method
Chop the onions into small pieces, sprinkle with salt, cover and leave overnight. Next day pour 2 cups water over the onions then drain. Place vinegar and sugar into a saucepan and stir until sugar dissolves. Add drained onions and bring to boil. While boiling add the pineapple and boil gently for 20 minutes. Mix the cornflour, curry powder and mustard with additional ½ cup vinegar. Pour into saucepan and let boil for a further two minutes. Bottle into hot sterilised jars and seal.
Section Fifteen: Apple & Cranberry Chutney
This recipe must be used
Ingredients
600g green skin apples, peeled, cored, chopped
300g brown onions, chopped
1 cup dried cranberries
2 teaspoons mixed spice
2 teaspoons cracked black pepper
2 cups cider vinegar
1½ cups (330g) firmly packed light brown sugar
Method
Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 1 hour or until chutney is thick. Spoon hot chutney into hot sterilised jars and seal.
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.