HOMECRAFTS GENERAL RULES

Entries

  1. Entries to be completed on -line or on the from in printed schedule and sent to: L.A.S Homecrafts.  PO Box 150, Lancefield 3435.
  2. Entries to be received by Wednesday October 16th 2024
  3. No late entries will be accepted, unless otherwise organised with the Steward.
  4. All exhibit tickets will be available within the pavilion on Saturday October 19th, 2024 between 9am and 2pm. 
  5. Entry fee $1,00 per entry. 10 entries or mor, 80 cents per entry
  6. Entry monies are to be paid on the day when exhibits are delivered to the pavilion. No cheques please.
  7. Entries, except for Section O (due October 11th 2024) must be at the pavilion on Saturday October 19th 2024, between 9am and 2-m unless other arrangements have been negotiated. 
  8. Judging will commence at 3pm on Saturday October 19th 2024
  9. Entries must display exhibit tickets for judging, taped to the front of exhibit or pinned with safety pins.  No straight pins. 
  10. Exhibits without tickets visible will not be judged.
  11. The Chief Steward reserves the right to create a separate subsection for any class if the number and type of entries necessitates.
  12. Entries can only be collected after 4.00pm on the day of the show on presentation of exhibitors receipt (entry form) to Stewards only.  Closed Pavilion. 
  13. All care but no responsibility taken.
  14. If there are no garments or articles of the desired standard entered in a class, no place prizes will be given.  Instead,  Encouragement or Commendation awards may be given.
  15. All prizes not claimed on Show day by 6.00pm will be deemed to be a donation to the Lancefield Agricultural Society.
  16. All work is to have been completed within the last 12 months.

Prizes

Class prizes unless otherwise stated in schedule

1st Prize – Card & Ribbon
2nd Prize – Card & Ribbon
3rd Prize – Card
Best article in section – Sash or Gift where sponsored.

Special Prizes

Best Exhibit in Show
Best Junior Exhibit in Show

 

Victorian Agricultural Show (VAS) State Competition Regulations

 VICTORIAN AGRICULTURAL SHOWS LTD STATE COMPETITIONS
All prizes generously sponsored by spotlight

VAS Ltd HAND KNITTED COMPETITION VAS Ltd HAND EMBROIDERY COMPETITION VAS LTD PATCHWORK COMPETITION SPOTLIGHT STATE SEWING COMPETITION VAS LTD CROCHET COMPETITION VAS LTD CROSS STITCH COMPETITION

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

REGULATIONS

  1. The Competition is conducted at Society, Group and State Level.
  2. V.A.S Ltd KNITTING COMPETITION: Hand Knitted Blanket no more than 1 metre on any one side. Knitted in one piece, Minimum of 5 different patterns and made from Pure Wool/Wool Blend of any ply. Must have label of wool or receipt from Woollen Mill attached.
  3. V.A.S Ltd HAND EMBROIDERY COMPETITION: An article of Hand Embroidery, any type, excluding cross stitch.
  4. V.A.S Ltd PATCHWORK COMPETITION: A piece of patchwork, no more than 90cm x 125cm,  machine/hand pieced and quilted by exhibitor only.
  5. SPOTLIGHT STATE SEWING COMPETITION: This item is to be a tote/carry bag no larger than 30cm x 40cm height, gusset depth up to 20cm, using approximately 50% recycled components. Must be lined, sewn by machine. May be hand finished.  Minimum embellishments allowed. Must be lined. Sewn by machine. May be hand finished. Minimum embellishments allowed.
  6. V.A.S Ltd CROCHET COMPETITION: A 3D item, no larger than 50cms on any one side made from Pure Wool/Wool Blend or Cotton of any ply. Label from yarn to be attached.
  7. VAS Ltd CROSS STITCH COMPETITION : An article of Cross Stitch, any type up to 60cms on all sides including frame. Minimal embellishments allowed.
  8. 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.
  9. 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.
  10. An article/garment/outfit having won a State Final, is no longer eligible to compete in the Competition
  11. Each article/garment/outfit entered must be the bona fide work of the exhibitor.
  12. If for any reason a winner is unable to compete at Group or State Final level then the second place–getter is eligible to compete.
  13. 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.
  14. 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
  • 350 ml vegetable oil
  • 345g castor sugar
  • 4 eggs
  • 220g tin crushed pineapple
  • 200g pecans, coarsley crushed

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 & Sultana 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 sultanas
  • 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

NEW ADDITION: Show Entry  4 muffins on paper plate

 

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 self–raising 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

ENTRY FORM

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.

Fees

Entry is $1 per entry – 10 or more entries 80c per entry. Payable when work is delivered on Saturday October 19 at Laurie Green Pavilion between 9am and 2pm. Entries must be received by Wednesday 16 October.