The Land Cookery

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; however, only one section (of the non-members choice) may be entered.

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 when exhibit is entered for first time, whether it is branch or group level. The entry fees shall be sent through the Group Treasurer directly to The Land Cookery Committee.

“The Land” newspaper coupon: an original 2025/2026 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 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 if they wish to take their fruit cake or pudding back. 

Labels: CWA ingredients 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 35 members with most entries in Cookery Competition: First $150; Second $75; Third $25. Total $250.

Branches with 36-50 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.

Winning Group Award is awarded a certificate for most points gained from state entry prize winners.

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.

Prize—1st $140; 2nd $100; 3rd $60; Total $300

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 20 cm 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.

Prize—1st $100; 2nd $70; 3rd $50; Total $220.

IMPORTANT: See Section One. There must be no nuts, cherries, or peel in or on cake. Your own recipe may be used and no less than 500g of sultanas.

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. 

Prize—1st $140; 2nd $100, 3rd $60; Total $300.

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 cloth. A cut pudding can be entered at the group semi-final but will not be accepted at state finals. Own 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.

Prize—1st $60; 2nd $40; 3rd $30; Total $130

IMPORTANT: May be baked in any deep 20 cm 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.

Prize—1st $60; 2nd $40; 3rd $30; Total $130

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. 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.

Prize—1st $60; 2nd $40; 3rd $30; Total $130

IMPORTANT: Loaf must be presented as baked (not trimmed) and iced on top only with glacé white icing. Recipe supplied in the June 2024 journal 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—this is obvious when judging.

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.

Prize—1st $100; 2nd $60, 3rd $40; Total $200 + ribbon.

IMPORTANT: Baked in a loaf tin and iced on top only with glacé icing coloured to match the “surprise” shape baked inside.  Butter cake to consist of two contrasting colours and complimentary flavours with a shape of your choice to be revealed when cut. Own recipe may be used.

Points to be looked for in judging: Overall presentation, neatly iced with appearance of “surprise” shape clearly revealed when cut. See Section Four.

Prize—1st $60; 2nd $40; 3rd $20; Total $120.

IMPORTANT: Bake in two 18 cm or 20 cm round sandwich tins. Fill with jam of your choice at branch, group finals. State finals will be filled by Land Cookery Committee. 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.

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 in the June 2024 journal 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 and neatly iced with chocolate glacé icing.

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.

Prize—1st $40; 2nd $30; 3rd $20; Total $90.

IMPORTANT: Six pieces to be presented, cut at approx. 4 cm x 6 cm. Recipe supplied in the June 2024 journal must be used.

Points to be looked for in judging: Uniform shape and size with level layers evident.  Balanced flavour of peppermint and chocolate.

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.

Prize—1st $50; 2nd $40; 3rd $30; Total $120

IMPORTANT: Six biscuits to be presented, each approx. 4cm diameter. Recipe supplied in the June 2025 journal must be used.

Points to be looked for in judging: Uniform in shape and size, joined with a thin smear of jam of your choice and neatly iced on top.

Source: Tried Tested and True by Liz Harfull. Printed with permission from the author.

This recipe must be used:

Ingredients
120 g butter, softened
120 g caster sugar
2 eggs, lightly beaten
150 g (1 cup) plain flour
1 teaspoon baking powder
1 teaspoon mixed spice
½ teaspoon ground cinnamon
160 g (1 cup) rice flour
Jam

Icing Ingredients
125 g (1 cup) icing sugar mixture
small knob of butter
hot water

Method

Preheat the oven to 180°C (in a conventional oven). Line a baking tray with baking paper.

Cream the butter and sugar until the sugar begins to dissolve. Add the eggs and beat until combined. Sift together the plain flour, baking powder, mixed spice and cinnamon. Add the sifted ingredients and the rice flour to the butter mixture. Stir together with a knife to form a soft dough. Form the pastry into a ball, wrap in plastic wrap and refrigerate for 30 to 45 minutes.

Dust a board or work surface with plain flour, then roll out the dough until it is only a few millimetres thick. Use a plain round biscuit cutter, about 4 cm in diameter, to cut the pastry. Place the biscuits on the baking tray, and bake for 12–15 minutes, until golden. Allow the biscuits to cool on a wire rack.

When cold, join the biscuits with a thin smear of jam of your choice.

To make the icing, in a small bowl combine the icing sugar, butter and enough hot water to thin the icing, mixing it with a knife until smooth. Decorate the top of each biscuit with a thinly applied circle of icing.

Makes about 30.

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 1 cm 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 in the June 2024 journal must be used.

Points to be looked for in judging: Jam-like consistency that drops from the spoon, with a lovely strawberry flavour. 

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.

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. 

Prize—1st $40; 2nd $30; 3rd $20; Total $90.

IMPORTANT: See Section Twelve. Recipe supplied in the June 2024 journal 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.

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.

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.

Prize—1st $40; 2nd $30; 3rd $20; Total $90.

IMPORTANT: See Section Twelve. Recipe supplied in the June 2024 journal 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 8 Years and Under at 31 March 2026

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.

Prize—1st $25; 2nd $20; 3rd $10; Total $55.

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 sea creatures 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 12 Years and Under at 31 March 2026

Prize—1st $25; 2nd $20; 3rd $10; Total $55.

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 18 Years and Under at 31 March 2026

Prize—1st $40; 2nd $30; 3rd $20; Total $90

Glad Shute Memorial Award—1st $20; 2nd $15; 3rd $10; Total $45

IMPORTANT: Baked in a 20 cm 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.

Current Chair of The Land Cookery Committee to pick an exhibit for a monetary award of $100 to exhibitor.