Steward:      TBC
  • Exhibits must be made by the exhibitor's.
  • Exhibits in beverages, wine making and brewing classes must be delivered cold. 
  • Prizes are awarded to the Best Entrant for each section and the Most Successful Exhibitor for Preserves & Beverages.
  • ​​​Late entries may be accepted with a $5 late fee at the discretion of the stewards. ​​
Jams
Class 330         Jam, mango
Class 331         Jam, rosella
Class 332         Jam, locally grown fruit (other)
Class 333         Jam, other
Class 334         Marmalade, any
Class 335         Lemon butter
Best Entrant - Jams

Chutneys & Pesto
Class 336         Chutney, mango
Class 337         Chutney, eggplant
Class 338         Chutney, other
Class 339         Pesto
Best Entrant - Chutneys & Pesto

Pickles, Relish & Sauce
Class 340         Pickle, mustard
Class 341         Pickle, onion
Class 342         Pickle, chilli & lime
Class 343         Pickle, vegetable
Class 344         Relish
Class 345         Sauce, tomato
Class 346         Sauce, any other
Class 347         Salad dressing
Best Entrant - Pickles, Relish & Sauce
 
Preserves, Other
Class 348         Any dried fruit
Class 349         Collection of locally grown dried herbs (min 4)
Class 350         Jerky
Best Entrant - Other, preserves

Beverages, Non-alcoholic
Class 351         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 352         Cold Herbal Tea
Cold herbal tea must include locally grown herbs and or fruit.
Class 353         Fruit cordial, any
Class 354         Kombucha
Class 355         Other, Non-Alcoholic Beverage
Best Entrant - Beverages, Non-alcoholic

Beverages, Alcoholic
Class 356         Beer
Class 357         Liqueur
Class 358         Spirit
Class 359         Other, Alcoholic beverage
Best Entrant - Beverages, Alcoholic

Most Successful Exhibitor - Preserves & Beverages (Classes 330-359)
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