1. All exhibits must be the absolute bona fide property of the Exhibitor.
  2. All entries must be made in writing, signed by or for the Exhibitor and lodged with the Secretary on or before the closing date.
  3. Each Exhibitor in pavilion classes, on making an entry, will receive a ticket with the class, section and number of the exhibit. Section tickets will not admit the Exhibitor to the showground.
  4. The Committee shall have the power to require that a statutory declaration be made concerning any Animal or Article entered for the show.
  5. The judges may award a second or third prize instead of a first, or may withhold a prize altogether where there is only one exhibit and where exhibits are not considered worthy.
  6. All persons exhibiting shall accept the decision of the Judges appointed by the Committee and, in case of protest, the decision of the committee shall be considered final and without appeal.
  7. All protests or objections in connection with the Show must be made in writing and lodged (with a deposit of $20) with the Secretary within 1 hour of the completion of judging of the Section on the day of the Show and same to be considered by the protest Committee. Should the protest be deemed frivolous the deposit may be forfeited.
  8. The Owner or Exhibitor of any exhibit disapproved of as an exhibit by the Stewards of the Class exhibited in must immediately upon notice to that effect remove such exhibit from the Society’ s grounds.
  9. Should any Exhibitor refuse to present entry (without good cause) before the Judge, such Exhibitor shall be instructed to remove such exhibits from the Showground and, other Societies within the group be notified of such action.
  10. Any person(s) insulting or interfering with the judges during the Show shall be subject to removal from the grounds and, prizes (if any) awarded shall be forfeited.
  11. Any Exhibitor or attendant refusing to attach the Prize Card to an exhibit and keep the Card on during the hours of the Show, will, on proof of the Stewards, be disqualified from receiving all of the prizes awarded to the said Exhibitor during the show.
  12. Should any exhibit that has gained a Prize be disqualified, the next on the list does not necessarily receive the same prize. The Committee, with or without the advice of the judges, shall decide the question.
  13. Exhibits must remain until 4.00pm unless otherwise directed by the Stewards.
  14. Current E.F.A. or R.A.S. Certificates to be shown on request. Random checks may occur and disputes decided by the Society Measurer in attendance.
  15. The Society shall not under any circumstances be liable for: (a) the loss or death of an exhibit. (b) Any damage or injury occasioned to or by the exhibit.
  16. Any loss, damage or injury occasioned to or by an Exhibitor acting on his/her behalf must be reported to the Show Secretary immediately following the occurrence.
  17. The Society has the power without assigning a reason to: (a) Cancel any event or class. (b) Alter the time and place at which a class or event is to take place. (c) Alter the condition of any event. (d) Remove any exhibit from the showground.
  18. The Exhibitor shall at all times and in all respects comply with the directions of the Society.
  19. The Society may, in its absolute discretion, make reciprocal arrangements with anybody for the recognition and enforcement of each other’s punishments.
  20. Any prize money not collected by 6.00 pm on Show day will be deemed to be a donation to the Society.


Class prizes unless otherwise stated in schedule

1st Prize – Card & Ribbon
nd Prize – Card & Ribbon
rd Prize – Card
Best article in section – Sash or Gift where sponsored.

Special Prizes

Best Exhibit in Show
Best Junior Exhibit in Show
Open Aggregate
Junior Aggregate


Lancefield Hardware
Lancefield CWA
Lancefield Mercury

Victorian Agricultural Show (VAS) State Competition Regulations

All prizes generously sponsored by spotlight


State Final Prizes for each competition
First $300
spotlight voucher plus VAS Ltd plaque Second $150 spotlight voucher
Third $50
spotlight voucher


  1. The Competition is conducted at Society, Group and State Level.

  2. V.A.S Ltd KNITTING COMPETITION: Hand knitted Garment for a child 35 years made from Pure Wool/ Woollen Mill. Wool Blend of any ply and must have attached label of wool used or receipt from

  1. V.A.S Ltd HAND EMBROIDERY COMPETITION: An article of Hand Embroidery, any type, excluding cross stitch.

  2. V.A.S Ltd PATCHWORK COMPETITION: A piece of patchwork, no more than 1 metre on any side, machine pieced and machine quilted.

  3. SPOTLIGHT STATE SEWING COMPETITION: This item is to be a tote/carry bag no larger than 50cm on any one side. To be constructed in fabric using natural fibre or fibre blend. Fabric handles.

    Must be lined. Sewn by machine. May be hand finished. Minimum embellishments allowed.

  4. V.A.S Ltd CROCHET COMPETITION: Crocheted article made from Pure Wool/Wool Blend of any ply.

    VAS Ltd CROSS STITCH COMPETITION : An article of Cross Stitch, any type up to 60cms on all sides including frame. Minimal embellishments allowed.

  5. An exhibitor may represent only one Society at Group level and one Group at State level. An Exhibit may only win one Group Final in a Show season, should the same article be entered

    again and found to have already won a Group Final in the same show season the exhibitor must return the prize money and will be disqualified from exhibiting for 12 months.

  6. An article/garment/outfit having won at a Show will compete at a Group Final; the winning article will then compete at the next Royal Melbourne Show.

  7. An article/garment/outfit having won a State Final, is no longer eligible to compete in the Competition

  8. Each article/garment/outfit entered must be the bona fide work of the exhibitor.

  9. If for any reason a winner is unable to compete at Group or State Final level then the second placegetter is eligible to compete.

  10. A person will not be permitted to win at more than one Show within the State in any one Show year. Persons not adhering to this rule will be required to forfeit/refund prize.

  11. All work to have been completed within the last 12 months.

Competition Recipes

Carrot Cake

Proudly sponsored by Rocky Lamattina & Sons

  • 375g plain flour
  • 3 (350g) carrots
  • 1 1/2 tsp bicarb soda
  • 2 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 375 ml vegetable oil
  • 345g castor sugar
  • 4 eggs
  • 220g tin crushed pineapple
  • 200g pecans, chopped

1. Preheat oven to 170°C. Grease a 23cm base round cake pan lightly with oil, and line with non-sticking paper. Peel and grate carrots and set aside. Drain pineapple.

2. Sift the dry ingredients together into a bowl. In a separate bowl, beat the eggs and oil, then add dry ingredients. Mix well then add carrot, crushed pineapple and pecans. Mix to form smooth batter and pour into the cake tin.

3. Bake for approximately 40 minutes or until bamboo skewer inserted into the centre of the cake comes out clean.

4. Remove from the oven and allow to cool for 10 minutes in the tin on a wire rack. Upend and allow to cool on the wire rack.

Carrot & Date Muffins

For junior cake bakers under 18 on the day of the show


  • 2 1/2 cups SR flour
  • 1 tsp ground cinnamon
  • 1/4 tspn ground nutmeg
  • 1 cup brown sugar, firm
  • 1/3 cup pitted dates
  • 1 cup coarsely grated carrot
  • 1 tbl spn orange marmalade
  • 1 cup canola oil
  • 2 eggs, lightly beaten
  • 3/4 cup orange juice
  • 1 cup reduced fat milk
  • Icing sugar for dusting

1. Heat oven to 190°C

2. Line and spray a 12 hole muffin pan with large paper cases

3. Sift dry ingredients into a large bowl, stir in dates, carrots. Then add the combined marmalade, oil, eggs, juice and milk. Mix until just combined.

4. Spoon mixture evenly into prepared pan holes

5. Cook for 20 minutes. To test muffins are cooked, insert cake skewer; if it comes out clean the muffins are ready.

6. Stand muffins in tray for 5 minutes then turn onto wire rack to cool

7. Serving Suggestion: Serve warm or cold dusted with icing sugar

8. Serves 12 ( if you only eat one each!)

Senior/Open Rich Fruit Cake

The following recipe is compulsory

  • 250g (8oz) sultanas
  • 250g (8oz) chopped raisins
  • 250g (8oz) currants
  • 125g (4oz) chopped mixed peel
  • 90g (3oz) chopped red glace cherries
  • 90g (3oz) chopped blanched almonds
  • 1/3 cup sherry or brandy
  • 250g (8oz) plain flour
  • 60g (2oz) self raising flour
  • 1⁄4 teaspoon grated nutmeg
  • 1⁄2 teaspoon ground ginger
  • 1⁄2 teaspoon ground cloves
  • 250g (8oz) butter
  • 250g (8oz) soft brown sugar
  • 1⁄2 teaspoon almond essence
  • 1⁄2 teaspoon vanilla essence
  • 1⁄2 teaspoon lemon essence OR finely grated lemon rind
  • 4 large eggs

Here’s what you do:

Mix together all the fruits and nuts and sprinkle with the sherry or brandy.
Cover and leave for at least 1 hour, but preferably overnight.
Sift together the flours and spices.
Cream together the butter and sugar with the essences.
Add the eggs one at a time, beating well after each addition, then alternately add the fruit and flour mixtures.

Mix thoroughly. The mixture should be stiff enough to support a wooden spoon.

Place the mixture into a prepared 20cm square tin and bake in a slow oven for approximately 3 1⁄2 – 4 hours. Allow to cool in the tin.

Note: To ensure uniformity and depending upon the size, it is suggested the raisins be snipped into 2 or 3 pieces, cherries into 4 or 6 pieces and almonds crosswise into 3 or 4 pieces.

Boiled Fruit Cake

The following recipe is compulsory

  • 375g (12oz) Sunbeam Mixed Fruit
  • 3⁄4 cup brown sugar
  • 1 teaspoon mixed spice
  • 1⁄2 cup water
  • 125 g (4oz) butter
  • 1⁄2 teaspoon bicarbonate soda
  • 1⁄2 cup sugar
  • 2 eggs, lightly beaten
  • 2 tablespoons marmalade
  • 1 cup selfraising flour
  • 1 cup plain flour
  • 1⁄4 teaspoon salt
  • 1⁄2 cup sherry

Here’s what you do:

Place the Sunbeam Mixed Fruit, sugar, spice, water and butter in a large saucepan and bring to the boil.

Simmer gently for 3 minutes, then remove from the stove, add bicarb soda and allow to cool.

Add the sherry, eggs and marmalade, mixing well.

Fold in the sifted dry ingredients then place in a greased and lined 20cm round cake tin.

Bake in a moderately slow oven for 1 1⁄2 hours or until cooked when tested.

Download Printable Schedule

See downloadable .PDF for complete rules/regulations
and class prizes

For further information, contact

Judy Stammers
0437 566 138


Please submit your entry via the form below. You can submit as many entries as you like however the form must be submitted for each entry.


Entry is $1 per entry – 10 or more entries 80c per entry. Payable when work is delivered on Saturday October 14 at Laurie Green Pavilion between 9am and 2pm.