Cookery Schedules now available.

The Show Schedules are available now to download on the right-hand top of this page.  Please read the Schedules carefully as there are many changes for 2018. The Cookery competition is open to all levels of experience, and we love new exhibitors!

Cookery entries are open from 2 – 9 May, on Showday Online here:
We can’t take anymore online entries after 9 May, so please get your entries in on time!
After 9 May late entries will only be accepted on judging day, with a late fee of $5 per entry.  No online or email entries after the closing date.

See the Cookery Schedules and Frequently Asked Questions (FAQ) below for details.

Looking for recipes, hints and tips?  See the Cookery blog at, and Instagram: @brookfieldcooking

Please note that the Battenberg cake class 521 has changed to allow more flexibility.  Any questions to


 Frequently Asked Questions (FAQ)  below give a lot of information and tips.

Page 4 of the Adults’ schedule  includes  helpful advice on how to present your exhibit for judging.
Please read the Conditions of Entry in the Adult’s Schedule before you submit your entries (both Adults and Children) online.


Cookery FAQ

How do I enter? 

All entries are online via Showday Online – the link will be on this webpage 2 May, and will close 9 May. Once you have submitted your entry, you will be able to print a copy for your reference.  If you don’t have Internet access, send details of your entries to the Show Society (address is on the Cookery Schedule), and we will enter for you.  We will accept changes (at no fee) to your online entry on the day you deliver your entries, provided you have already entered online.

Will late entries be accepted?

We receive a large number of entries that must be processed in advance of the Show, and processing entries after 9 May causes difficulties for our volunteers.  We will however accept a late entry on the payment of a $5 late fee per exhibitor, payable when you deliver your exhibits to the Cookery Pavilion.  You will not be able to enter online after the closing date, as entries will have closed

How much does it cost to enter, and when and how do I pay?

Entries are $ 2 per exhibit, and 50c if you are a pensioner or on benefits.  Children’s entries are $1 per exhibit. You pay for your entry when you drop off your exhibits to the Showground at the specified times, not online.  See the Schedule for more details.

When do I bring my entries to the Showground for judging?

You can bring your entries to the Cookery Pavilion on Wednesday 16 May from 4-6 pm, or Thursday 17 May from 7.30-9.30 am.  No exhibits can be accepted after 9.30 am Thursday.   If you have a very large number of entries, please do not bring them at the last minute, as we will be unable to process them before judging.

When can I collect my entries after the Show?

Entries can be collected from the Pavilion on Sunday 20 May from 5-6 pm ONLY.  Please let us know on delivery of your entry if you do not intend to collect it after the Show.  Entries not collected by 6 pm Sunday 20 May will be disposed of.  Please note that you will NOT be able to collect your entry during the Show.

How do I become a Volunteer Steward in the Cookery Section?

We love welcoming new Volunteer Stewards to the Cookery Section, and even if you can only give a few hours of your time over the Show weekend or during judging, this would be much appreciated.  This will give you the opportunity to watch the judges at work and get lots of tips on how to produce a winning entry!  See the Cookery Schedule for how to volunteer as a Steward, or email offers of help to

What sort of recipes should I use?

Traditional Show recipes are best for the general classes, and exhibits such as chocolate mud cake, or gateaux are not recommended.  Entries using fresh fruit, cream, mock cream, custard or similar icings or fillings cannot be accepted as we have no refrigeration.  See the Cookery blog for lots of good ideas –, or Instagram: @brookfieldcooking.


The Cookery Section can be found in the Daphne Dowdle Pavilion, named after the late former cookery chief steward of 40 years, and community stalwart, Mrs Daphne Dowdle.

For more information contact Chief Steward Geraldine Mackenzie at
For more information about children’s cookery contact Chief Steward Melissa McArdle at