Chief Steward:      Leslie James     0448 759 346
Steward:                Verna Black       0408 682 098

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* All entries must be submitted by Wed 10 July.
* Exhibits in beverages, wine making and brewing classes must be delivered cold.
* Exhibit drop-off 7am-10am Friday 12 July

Preserves

Class 540      Pesto
Class 541      Chutney, mango
Class 542      Kasundi, eggplant
Class 543      Chutney, other
Class 544      Pickle, mustard
Class 545      Pickle, onion
Class 546      Pickle, hot lime
Class 547      Pickle, vegetable
Class 548      Pickle, chilli
Class 549      Jam, mango
Class 550      Jam, rosella
Class 551      Jam, locally grown fruit (other)
Class 552      Jam, two fruits
Class 553      Jam, other
Class 554      Marmalade, any
Class 555      Lemon butter
Class 556      Relish
Class 557      Sauce, tomato
Class 558      Sauce, any other
Class 559      Salad dressing
Class 560      Any bottled fruit
Class 561      Any dried fruit
Class 562      Collection of locally grown dried herbs (min 4)
Class 563      Jerky

Beverages

Class   564 Hot Herbal Tea makings
Hot herbal tea must include locally grown herbs and or fruit. Must be delivered in an infuser with a cup. Boiling water will be added by the stewards, all teas will steep for 5 minutes prior to being judged.
Class   565 Cold Herbal Tea
Cold herbal tea must include locally grown herbs and or fruit.
Class   566 Fruit cordial, any
Class   567 Wine, any
Class   568 Kombucha
Class   569 Beer
Class   570 Liqueur
Class   571 Spirit
Class   572 Other