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All entries are to be cooked on site at
the Australian Camp Oven Festival.
Judging includes presentation, taste and
cleanliness. To abide by Health
Regulations, cleanliness in all areas
must be observed at all times. Points
will be awarded on a scale of 1 – 10, at
the judges’ discretion for camp
presentation.
Firewood will be supplied for
cooking purposes only, however
it is acceptable to bring your own.
Points are awarded for 1st, 2nd and 3rd
prizes in all competition sections and
sub-sections and are cumulative towards
the Grand Championship prize (open
competition only).
SECTION 1 & 2 - Event 1 Classes
will be judged individually in the
cooking pavilion and prize money awarded
for each sub-section.
SECTION 1 - Event 2 & Section 3 -
Event 1 will be judged at the
cooking site. All food in these events
will remain the property of the
contestant and are to be presented for
judging as a single serving. Setting for
judging presentation to be in bush
style.
The Grand Championship prize only
applies to Sections 1 & 2
A special award will be made solely
on camp presentation. This award will be
known as the “Judges’ Award for Camp
Presentation”.
Contestants can cook as an individual
or in a team of up to four (4)
persons and these persons are not to
be interchanged. Team members must be
nominated at the start of the
competition.
Prizes proudly supplied Furphy's Foundry
NO COMMERCIAL
PACKAGED PRODUCTS ALLOWED
All competitors enter at their own risk.
All judges’ decisions are final.
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Novice
Section
(This section is open to
competitors who have NEVER
WON
a prize at the Australian Camp
Oven Festival) |
Saturday 4th
October 2008
Section 1 Event 1
Entry fee $3 per class.
Cash Prizes - $30, $15, $10.
(a) Plain Damper
(b) Damper (sweet or savoury)
Judging – Commencing at 11.00 am
Section 1 Event 2
Entry Fee $10.
Cash and/or Prizes - $200, $150,
$100.
Judging - Commencing 4 pm
Sunday 5th October 2008
Section 2 Event 1
Entry fee $3 per class.
Cash Prizes - $30, $15, $10.
(a) Vanilla Cake (see
Novice Recipes)
(b) 6-Fruit scones
Judging – Commencing at 10.30 am
Section 3 - Event 1
MITRE 10 HANDY MILLMERRAN - MODERN SIGNATURE
DISH
Entry fee $20.
Prizes $250, $150, $100.
Contestants may use seafoods, poultry,
red meats or others.
The MAIN components of the dish
MUST be produced in the Darling
Downs Region.
HAND WRITTEN DOCUMENTATION of the
origin of such produce MUST be
presented with entry forms.
Points will be awarded for such
documentation. Meal to be judged at camp
site.
Judging - Commencing at 11.30 am
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Saturday 4th
October 2008
Fire preparation from 6.00 am
All ingredients to be provided by
Competitor
SECTION 1 - Event 1 - DAMPER COOKING
Entry fee $5 per class. Points -
20,15,10.
Cash Prizes - $50, $25, $10.
Some recipes supplied for this
section.
(a) Traditional Damper (Plain)
(b) Damper (Savoury or Sweet)
(c) Jam Roly Poly (see
Open Recipes)
(d) Boiled Fruit Cake
Judging - Commencing at 11.00 am
SECTION 1 - Event 2 -
BUSH DINNER
Entry Fee $20. Points - 40, 30, 20.
Cash and/or Prizes - $400, $325,
$250.
This event must consist of a Roast Leg
of Lamb or Hogget, with vegetables,
gravy and homemade mint sauce, Dinner
Rolls, Spotted Dog and Custard
(homemade)
Judging - Commencing at 4.00 pm
Sunday 5th October 2008
SECTION 2 - Event 1 - TRADITIONAL
BUSH SMOKO
Entry fee $5 per class. Points per
section 20, 15, 10.
Cash Prizes per section - $50, $25,
$10.
Some recipes supplied for this
section. See rules.
(a) 6 x Fruit Scones
(b) Brownie (see
Open Recipes)
(c) Lazy Daisy Cake (see
Open Recipes)
(d) Apple Tea Cake
Judging - Commencing at 10.30 am
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Section 1 Event 2
PUDDING BAKED MUD LIZARD
250g flour, 120g margarine/butter,
1/2cup water, 1 teas sugar
Sift flour into a bowl and add the
sugar. Rub in marg/butter with tips of
fingers and pour in the water. Make this
into a soft dough. Roll out on floured
board and dampen the edges. Spread with
jam of your choice and roll up. Make
this into a “Lizard” shape. Glaze with a
beaten egg and bake for approx 1 hr.
Section 2 Event 1 - (a)
VANILLA CAKE
¾ cup sugar, ½cup butter, ½ cup milk, 2
eggs, 1 ½ cups S.R.Flour, vanilla.
Cream butter and sugar, add vanilla,
eggs, flour, milk. (may be cooked
in a tin in the camp oven)
Section 1 Event 1 - (c)
JAM ROLY POLY
2 ½ cups flour, 3 tbls dripping or
butter, 1 ½ teas baking powder,1 teas
sugar.
Mix all ingredients to a stiff dough.
Roll out neatly square onto a clean
tea-towel. Spread dough thinly with a
little of your favourite jam. Roll up in
a tea-towel and fasten with a safety pin
or pins. Drop into boiling water and
boil for 1 ½ -2 hrs.
Section 2 Event 1- (b)
BROWNIE
2 cups plain flour, 1 cup sugar, 2
tablespoons butter, 1 egg, pinch salt, 1
cup milk, 1 cup sultanas, 1 tablespoon
cinnamon, 1 dessertspoon nutmeg, 1
teaspoon baking powder
Section
2 Event 1- (c)
LAZY DAISY
CAKE
4 tbs butter, 4 tbs sugar, 2 eggs, 1 ¾
cups S.R.Flour, ½ packet jelly crystals,
1/3 cup milk.
Combine all ingredients together. Stir
till well blended, beat 3 mins with a
wooden spoon.
(may be cooked in a tin in a camp oven)
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The above details can be downloaded as a
PDF file by clicking
HERE.
Cooking Entry Form
(PDF Format)
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Note: ACROBAT READER is needed to
download/view PDF forms.
Please click
here
to download this program. |
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Prizes proudly supplied by Furphy's
Foundry
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