~ Section L - Preserves, Honey and Olives ~
PAPER ENTRY FORMS CLOSE 4pm THURSDAY 27th OCTOBER 2022
ONLINE ENTRY FORMS CLOSE FRIDAY 28th OCTOBER 2022
NO EXHIBITS ACCEPTED AFTER 9.00am.
~ PRESERVES ~
Steward: Julie STEVENSON Phone 0409 089 575
To Assist Entrants:
Be sure to enter correct Class.
Preserves to be shown unsealed for judging except those preserved by the Vacola method.
Liquid in Vacola bottles should completely cover contents.
Jams and preserves to be from the current season.
Bottles and lids must be clean.
All commercial names on lids and jars must be covered.
Check before entering to be sure there is no mould on any entry.
Marmalade - fruits to be sliced, not minced.
Sauce in bottles; jams & chutney in jars.
Definitions:
Pickles – vegetables or fruits preserved in vinegar, salt and spices retaining crisp texture;
visually recognizable; keeps in best condition 6 months.
Chutney – a pulpy sweet savory, fruit based preserve (with onions generally included);
is not visually recognizable; will improve with age; keeps for years.
Relish – a vegetable based preserve, finely chopped, visually recognizable;
cooked in lightly spiced vinegar; does not keep long or improve with age.
Trophies:
Mrs M. Hester Trophy: Most Points Classes 526-538
B & D Twigg Trophy: Most Points Classes 539-551
DJ & SM Nield Trophy: Most Points Classes 552-562
Mrs. A. Ritson Trophy: Junior Exhibitors Classes 526-562
Points for Section Trophy: 1st - three points; 2nd - two points
Junior Exhibitors:
All Classes in Preserves are open to Children Under 16 Years of age and will be judged separately.
Please indicate Junior status on Entry Form by inserting “J” after Class of Entry, e.g. "539 J Apricot Jam" would indicate Junior Exhibitor.
PLEASE NOTE: In 2023, Class ‘526’ will be “Collection of Jams” (clear glass containers), current season, distinct, to be named.
~ HONEY ~
Steward: Glen MADER Phone 0428 262 041
Honey may be judged on the following criteria:
• Container appearance • Flavour and aroma • Density and moisture content
• Freedom from crystals, suspended articles, e.g. pollen, bubbles, etc.
• Cleanliness and free from foam and foreign matter, e.g. wax, lint, body parts, etc.
Beeswax may be judged on the following criteria:
• Cleanliness • Aroma • Uniformity of appearance
• Colour • Absence of cracks and shrinkage
PLATES AND A SUITABLE COVERING WILL BE SUPPLIED BY THE STEWARD FOR BEESWAX EXHIBITS TO PREVENT CONTAMINATION
Trophies:
Shunner Fell Pty Ltd Trophy: Most Points Classes 563-567
Shunner Fell Pty Ltd Trophy: Runner-Up Most Points Classes 563-567
CLASSES 563-567 ARE NOT OPEN FOR JUNIOR EXHIBITORS
~ OLIVES and OLIVE OIL ~
Steward: Carolyn REID Phone 0427 653 113
Wild olives are allowed variations in colour.
The following characteristics should be considered when entering table olives:
• Visually appealing to eat • Absence of blemishes • Appealing colour • Acidity
• Good flesh texture • Residual bitterness • Olive flavour • Saltiness
• Absence of off flavours • Overall flavour balance
Olive Oil Definitions:
Boutique Grower - Classified as someone who produces between 25-199 litres of this
particular oil and oil production for the entire Olive Grove is not more than 1000 litres.
Commercial Grower - Classified as someone who produces 200 litres and above.
FLAVOURED OIL (CLASS 573) CAN BE ENTERED BY EITHER BOUTIQUE OR COMMERCIAL GROWERS.
Trophies:
Kilamarup Farms Trophy - Reid Family Trophy: Most Points Classes 568-573
Kilamarup Farms Trophy - Reid Family Trophy: Runner-Up Most Points Classes 568-573
CLASSES 568-573 ARE NOT OPEN FOR JUNIOR EXHIBITORS
Schedule Entry Information and Entry Form can be downloaded and printed from the PDF links below.
ONLINE ENTRY FORMS CLOSE FRIDAY 28th OCTOBER 2022
NO EXHIBITS ACCEPTED AFTER 9.00am.
~ PRESERVES ~
Steward: Julie STEVENSON Phone 0409 089 575
To Assist Entrants:
Be sure to enter correct Class.
Preserves to be shown unsealed for judging except those preserved by the Vacola method.
Liquid in Vacola bottles should completely cover contents.
Jams and preserves to be from the current season.
Bottles and lids must be clean.
All commercial names on lids and jars must be covered.
Check before entering to be sure there is no mould on any entry.
Marmalade - fruits to be sliced, not minced.
Sauce in bottles; jams & chutney in jars.
Definitions:
Pickles – vegetables or fruits preserved in vinegar, salt and spices retaining crisp texture;
visually recognizable; keeps in best condition 6 months.
Chutney – a pulpy sweet savory, fruit based preserve (with onions generally included);
is not visually recognizable; will improve with age; keeps for years.
Relish – a vegetable based preserve, finely chopped, visually recognizable;
cooked in lightly spiced vinegar; does not keep long or improve with age.
Trophies:
Mrs M. Hester Trophy: Most Points Classes 526-538
B & D Twigg Trophy: Most Points Classes 539-551
DJ & SM Nield Trophy: Most Points Classes 552-562
Mrs. A. Ritson Trophy: Junior Exhibitors Classes 526-562
Points for Section Trophy: 1st - three points; 2nd - two points
Junior Exhibitors:
All Classes in Preserves are open to Children Under 16 Years of age and will be judged separately.
Please indicate Junior status on Entry Form by inserting “J” after Class of Entry, e.g. "539 J Apricot Jam" would indicate Junior Exhibitor.
PLEASE NOTE: In 2023, Class ‘526’ will be “Collection of Jams” (clear glass containers), current season, distinct, to be named.
~ HONEY ~
Steward: Glen MADER Phone 0428 262 041
Honey may be judged on the following criteria:
• Container appearance • Flavour and aroma • Density and moisture content
• Freedom from crystals, suspended articles, e.g. pollen, bubbles, etc.
• Cleanliness and free from foam and foreign matter, e.g. wax, lint, body parts, etc.
Beeswax may be judged on the following criteria:
• Cleanliness • Aroma • Uniformity of appearance
• Colour • Absence of cracks and shrinkage
PLATES AND A SUITABLE COVERING WILL BE SUPPLIED BY THE STEWARD FOR BEESWAX EXHIBITS TO PREVENT CONTAMINATION
Trophies:
Shunner Fell Pty Ltd Trophy: Most Points Classes 563-567
Shunner Fell Pty Ltd Trophy: Runner-Up Most Points Classes 563-567
CLASSES 563-567 ARE NOT OPEN FOR JUNIOR EXHIBITORS
~ OLIVES and OLIVE OIL ~
Steward: Carolyn REID Phone 0427 653 113
Wild olives are allowed variations in colour.
The following characteristics should be considered when entering table olives:
• Visually appealing to eat • Absence of blemishes • Appealing colour • Acidity
• Good flesh texture • Residual bitterness • Olive flavour • Saltiness
• Absence of off flavours • Overall flavour balance
Olive Oil Definitions:
Boutique Grower - Classified as someone who produces between 25-199 litres of this
particular oil and oil production for the entire Olive Grove is not more than 1000 litres.
Commercial Grower - Classified as someone who produces 200 litres and above.
FLAVOURED OIL (CLASS 573) CAN BE ENTERED BY EITHER BOUTIQUE OR COMMERCIAL GROWERS.
Trophies:
Kilamarup Farms Trophy - Reid Family Trophy: Most Points Classes 568-573
Kilamarup Farms Trophy - Reid Family Trophy: Runner-Up Most Points Classes 568-573
CLASSES 568-573 ARE NOT OPEN FOR JUNIOR EXHIBITORS
Schedule Entry Information and Entry Form can be downloaded and printed from the PDF links below.
