The Royal Agricultural Society of Tasmania ABN: Hobart Showground, 2 Howard Road, Glenorchy TAS 7010 PO Box 94, Glenorchy TAS 7010

Transcription

1

2 The Royal Agricultural Society of Tasmania ABN: Hobart Showground, 2 Howard Road, Glenorchy TAS 7010 PO Box 94, Glenorchy TAS 7010 Phone: Fax: Web: admin@hobartshowground.com.au Royal Hobart Fine Food Awards Committee Chairman: Chief Judge: Committee Members: Robert Tanner Sally Wise (Tas) Krista Brinckman Henry Burbury Paul Calvert AO Annette Emmett Belinda Hazell Justin Meeker Carole Rodger Sally Tame President: Vice President: Chief Executive Officer: Project Officer: Paul Grubb Jim Munro Scott Gadd Janice Overett

3 THE ROYAL AGRICULTURAL SOCIETY OF TASMANIA 2016 ROYAL HOBART FINE FOOD AWARDS Welcome from the President Paul Grubb As RAST President I am tremendously excited to invite members of the food industry to take part in what will be our 20 th annual fine food show in We have made some changes, added some new classes due to increasing popularity and welcome Sally Wise as our Chief Judge for Entries have consistently grown year on year and 2015 was no exception. A record 1500 entries were received and we look forward to similar growth this year. We continue to keep our entry costs down as an incentive for those who bear the added burden of Bass Strait transport costs. In 2016 we again have Bakery Apprentice Student classes to encourage young bakers to enter and benchmark their abilities. Other Products is still very popular and now includes Cereal, Nuts, Dried Fruits, Value Added Fresh Produce plus any other product that does not fit into the other sections. This section is always very popular and some amazing new innovative products are entered. We aim to promote and encourage excellence in the Australian food industry by providing a quality benchmarking system that enables fine food producers to assess the quality of their products against their contemporaries and competitors. We encourage feedback and it is not unusual to see manufacturers approaching these awards as a learning exercise, growing and adjusting each year in an effort to improve and ultimately achieve gold. Remember, to win a medal you need only to reach that standard, you don t have to be number one in that category. The value of the medals cannot be underestimated as a key point of difference and sales driver for your products. Most medal winners make the most of the award by replicating the medal throughout their advertising and packaging. A gold medal in the Dairy section qualifies for entry into the Australian Grand Dairy Awards and provides testimony to the quality judging systems utilised by our fine food awards personnel. Come and join in one of the oldest and biggest food shows in Australia. Paul Grubb President The Royal Agricultural Society of Tasmania

4 PRINCIPAL SPONSOR TROPHY SPONSORS Abel Labels Chenco Foods Chan s Yum Cha at Home Cocobean Chocolate Dairy Australia Corporation Dairy Industry Association of Australia (Tas Division) Four Roses Green Glory Friesian Stud Pine Tea & Coffee Pty Ltd Showribbons Online Pty Ltd Sweet & Sour Tasmania Valhalla Ice Cream MAJOR AWARD SPONORS Hon Jeremy Rockliff MP Minister for Primary Industries & Water Department of State Growth Mrs Caroline Matterson Mission Statement: That we are recognised by the food producer or manufacturer as a leading food show to exhibit and benchmark their products to deliver bottom-line benefits

5 INFORMATION FOR ROYAL HOBART FINE FOOD AWARDS EXHIBITORS AWARDS 2016 MAJOR AWARDS Richard Langdon Trophy - Best Exhibit - donated by Mrs Caroline Matterson Best Tasmanian Exhibit - Sponsored by Department of State Growth Minister s Encouragement Award Sponsored by Minister for Primary Industries & Water CHAMPION & RESERVE CHAMPION AWARDS TROPHY SPONSOR Champion & Reserve Champion Baked Products - Savoury Abel Labels Champion & Reserve Champion Baked Products - Sweet Four Roses Champion & Reserve Champion Beverages Pine Tea & Coffee Pty Ltd Champion & Reserve Champion Breads & Rolls Sweet & Sour Tasmania Champion & Reserve Champion Chocolate & Confectionery Taste of Paradise Champion & Reserve Champion Coffee Cocobean Chocolate Champion Dairy Dairy Cheese Dairy Australia Corporation Reserve Champion Dairy Cheese DIAA Tasmania Champion Dairy Other Dairy Product Green Glory Friesian Stud Reserve Champion Dairy Other Dairy Product DIAA Tasmania Champion & Reserve Champion Dairy Goat & Sheep Products Sponsorship available Champion & Reserve Champion Delicatessen Products Chenco Foods Chan s Yum Cha at Home Champion & Reserve Champion Herbs & Spices Sponsorship available Champion & Reserve Champion Honey Valhalla Ice Cream Champion & Reserve Champion Ice Cream Sponsorship available Champion & Reserve Champion Olive Oil Sponsorship available Champion & Reserve Champion Other Products Sponsorship available Champion & Reserve Champion Preserves Savoury Showribbons Online Pty Ltd Champion & Reserve Champion Preserves Sweet Showribbons Online Pty Ltd Champion & Reserve Champion Seafood Sponsorship available

6 The RAST strongly encourages Exhibitors to enter online. It is: Quicker! Entering online offers instant confirmation to Exhibitors that an application has been received. Beneficial! Entering online reduces the processing time for entries and saves you postage. HOW TO ENTER Follow these simple steps to a successful entry: Read the schedule carefully and determine the categories and classes for your products. Go to the Royal Hobart Fine Food Awards web page and select Enter Online. Complete your entries and arrange payment for your entries. Payment can be made by credit card (Visa/Mastercard), EFTPOS, direct credit or cheque. Direct Debit: ANZ, BSB: , Account: Advise RAST by phone if you wish to pay by direct credit (tell us your payment reference) or by cheque. Your entry will remain as Online in Progress until payment has been co nfirmed. Your online entry will be confirmed via . Alternatively, for paper based entry: Go to the Royal Hobart Fine Food Awards web page and select How to Enter. Download the entry and payment forms, fill them in and send them to us. You can post a cheque payment with the forms, do a direct credit and advise us or ring us to pay by credit card. After entry: Your product delivery instructions and labels will be sent to you after entries have closed. REASONS TO ENTER Leveraging the marketing power for your product from the value of a winning medal. Benchmarking your products against industry standards and other entries. Receive feedback and scores from the judges regarding your product. The Awards are aimed at promoting the Australian fine food industry and the pursuit of product excellence through a competition environment. WHAT YOU NEED TO KNOW ABOUT ENTERING To be eligible for the Royal Hobart Fine Food Awards the exhibit must be submitted by (a) the producer of the exhibit that is entered, or( b) a brand owner or retailer provided that the producer of the contracted product is listed. Trophy status will recognise the producer of the exhibit and the brand owner/retailer. All entries must be produced and available commercially at the time of entry. An exhibit can only be entered once into the Awards. Entrants are responsible for ensuring the prompt and safe delivery of their entries by the due delivery date All entries must be labelled with a Use by or Best Before date. RECIPES FOR SUCCESS In 2008 a small food business entered the Fine Food Awards for the first time. They won a Gold Medal for their dairy dessert product, qualifying them to be invited to the prestigious Australian Grand Dairy Awards conducted by Dairy Australia. In 2009 they repeated their success, achieving a perfect score of 100 and were awarded the Richard Langdon Trophy. In 2008 & 2009, at the Australian Grand Dairy Awards, they won the Grand Champion Dairy Dessert. In 2015, Theresa Streefland Cocobean Chocolate took out the Richard Langdon Trophy Best in Show for their Whisky Chocolate. In 2013, Matthew & Amanda Nicholas - J.B. Nicholas & Son Pty Ltd also scored the magic 100 for their Leg Ham on the Bone, taking out the Richard Langdon Trophy - Best in Show. A medal whether it is gold, silver or bronze has huge marketing value and can boost your sales by up to 50% if marketed well.

7 CLOSE OF ENTRIES 24 JUNE 2016 PAPER & ONLINE ENTRIES All entries together with the correct entry fees must be received by COB on 24 June The postal address for paper entries is Royal Hobart Fine Food Awards Hobart Showground PO Box 94 Glenorchy, TAS 7010 Please note that faxed entries are not accepted. ENTRY FEES All entries fees are inclusive of GST Beverages; Chocolate & Confectionery; Dairy Cheese; Dairy - Other Dairy Product; Dairy Goat & Sheep Products; Delicatessen Products; Herbs & Spices; Honey; Ice Cream; Olive Oil; Other Products; Preserves - Savoury; Preserves - Sweet; Seafood. Non RAST Members $45.00 per entry RAST members $40.00 per entry Breads & Rolls Non RAST Members RAST members Apprentice/Student classes $30.00 per entry $25.00 per entry $10.00 per entry Baked Products Sweet & Baked Products Savoury Non RAST Members $30.00 per entry RAST members $25.00 per entry Apprentice/Student classes $10.00 per entry Coffee Non RAST Members RAST member $65.00 per entry $60.00 per entry FULL Membership is required for discounted entry fees. 50% DISCOUNTED FEES First 10 (ten) entries at normal entry fee rate. section. RAST MEMBERSHIP 2016 Membership of the Society is available for a fee of $90.00 and includes a wide range of benefits in addition to entry fee discounts. Check our webpage CONTACT janice@hobartshowground.com.au Phone: (03) KEY DATES Entries open March 2016 (approximately) Entries close 24 June 2016

8 DELVERY OF EXHIBITS All exhibits are to be delivered to: Royal Hobart Fine Food Awards Hobart Showground Main Grandstand Level 1 2 Howard Road Glenorchy, Tasmania, 7010 Delivery Date Wednesday, 27 July 2016 Thursday, 28 July 2016 Monday, 25 July 2016 through Wednesday, 27 July 2016 Categories Fresh Produce exhibits Breads & Rolls, Baked Products Sweet & Savoury Exhibits may be delivered in the morning from 7am to no later than 8.30am. All bread, cakes, pies and pastries exhibits MUST be clearly labelled with the supplied Royal Hobart Fine Food Awards labels. RAST will take no responsibility for unmarked product. All other sections Exhibits MUST be clearly labelled with the supplied Royal Hobart Fine Food Awards labels. RAST will take no responsibility for unmarked product. Detailed delivery instructions and labels, which contain the class and exhibit number for each entry, will be sent to you by mail as per the address supplied with your entry. FOOD SAFETY All exhibits must be labelled with Use by or Best Before dates. All exhibits must comply with the requirements of the Australia New Zealand Standards Code under the Legislative instruments 2003 for both product and packaging please visit All food products are to be delivered via appropriate food transport vehicles. PRESENTATION AWARDS DINNER CONDITIONS: The awards presentation dinner is a showcase for previous medal winning products. It is also an excellent opportunity for exhibitors to celebrate the current winners and network with people from the Australian food industry. The previous year s Trophy & Medal winners may be contacted by the RAST to supply product, at the winners expense, to be used in this year s dinner. Your medal awarded product will be advertised in the table menu and power point presentation. The RAST will contact the selected previous year s exhibitors with a required quantity of their winning product to be delivered prior to the dinner. PERSONAL INFORMATION AND PRIVACY The Royal Agricultural Society of Tasmania collects personal information from exhibitors in competitions conducted by the Society. Verification of the accuracy of this data may be obtained through contact with the RAST Section Secretary. This information is used only for the purpose related to the conduct of the events run by the Society. However, an exhibitor s name and contact details may be released to duly authorised parties in respect to matters of animal health and safety. The names of exhibitors may be included in catalogues published by the Society and successful exhibitor s names released for general publication. If you do not provide the information requested on the competition entry form we may not be able to accept your entry.

9 CONDITIONS OF ENTRY AND SHOW REGULATIONS Exhibitors should familiarise themselves with the Conditions of Entry and Show regulations outlined below. 1. In entering the awards the Exhibitor certifies that the Exhibit is a product available for sale in Australia at the time of entry. 2. Exhibitors may submit multiple entries consisting of similar but non-identical products (including in one class). However, a specific product may only be submitted once in the show. 3. All exhibits must be labelled using labels posted to Exhibitors by the RAST. These labels will indicate only the class information and exhibit number. Labels are sent once entries have closed. 4. It is preferred that entries do not display commercial labels and entries displaying commercial labels will be covered over or removed for judging. 5. Exhibits must be as from a normal production run of a commercial product available to purchase within Australia. Spot audits may be conducted comparing commercially purchased samples with entries. If a comparison highlights any significant variation then that entry may be disqualified. 6. All products entered must be processed in appropriately approved premises and comply with the requirements of the Australia New Zealand Standards Code Any entry that does not conform may be disqualified. 7. The RAST will not accept any liability for loss or damage to any exhibit. 8. All exhibits received become the property of the RAST. 9. Exhibitors may use the results of these awards in advertising and on packaging for their awarded products. 10. The accuracy of entries is the sole responsibility of the Exhibitor. Incorrect entries may be reclassified at the discretion of the judges. 11. The decision of the judges will be final and no correspondence will be entered into. 12. The Royal Agricultural Society of Tasmania reserves the right to amend or amalgamate classes if insufficient entries are received in any one class. 13. Awards are made in each class at the sole discretion of the judges. More than one exhibit may receive a Gold, Silver or Bronze in any class. An overall champion of section may also be awarded. Certificates authenticating the award and a sash will accompany all awards. Certificates and sashes will be posted to Exhibitors approximately 2 weeks after the Awards Presentation Dinner. 14. Trophy Awards will be announced at the Awards Presentation Dinner on Friday 5 August Organic Produce Exhibitor products must be accompanied by documentation identifying the product as a certified organic food product. 16. THIRD PARTY MANUFACTURING Entry into the Royal Hobart Fine Food Awards is mostly from the Producers of exhibits, however a Brand Owner or Retailer may also enter a product manufactured under contract by a third party, but ONLY if the Producer is also listed. Trophy status will recognise the Producer of the exhibit and the Brand Owner or Retailer. Royal Hobart Fine Food Awards Medal Style Guide Royal Hobart Fine Food Awards medals are awarded to recognise and promote the best products available in Australia to the general public. Our medals are a symbol of product excellence. MEDAL USAGE The Royal Hobart Fine Food Award medals (Gold, Silver or Bronze) may only be applied to the product that won the medal. It may not be applied to any other products. Provided that the ingredients and method of production remain the same as the day a medal winning entry was entered, the artwork (without change) can be used on that product for one year. If a product has continued to win Gold, Silver or Bronze for consecutive years then this may be reflected on the product by use of joined medals. Medal Artwork can only be obtained through the RAST.

10 Section & Classes Baked Products - Savoury Pies Traditional & Gourmet, Gourmet Pastries, (eg, quiche, sausage rolls, pasties etc) Classes: 1 26 Apprentice Student section Classes: Guideline to Categories & Classes Baked Products - Sweet Novelty Cake, Fruit Cakes, Cakes, Fruit & Custard Tarts, Fruit Pies & Flans, Sweet Pastries, Meringues, Filled Biscuits, Sweet Biscuits Classes: Apprentice Student section Classes: Regulations Measurements are taken across the top of the exhibit Entries to be chilled to +3 degrees Celsius. We recommend method of transportation to be in a polystyrene container with a freezer brick. All entries must conform to health regulations in the State of origin. Pies to be as per the Australian Food Standards Standard Pies to be baked ready to eat with all ingredients stated on entry form. Weight of Pies g total weight. All pies to be covered. Fruit Cakes: Minimum weight 1kg, 1 cake required Fruit Logs / Puddings: Minimum weight 500g each - 2 required, heating instructions to be supplied. Cakes, Muffins, Sweet Breads: 2 required unless otherwise stated. Minimum 175mm diameter unless otherwise stated. Tarts: 1 large or 6 small individual Fruit pies: 2 to be submitted Sweet pastries: Any shape 4 to be submitted Beverages Cider, Cordials, Drinking Chocolates, Teas & Tisanes, Other Beverages Classes: Breads & Rolls Bread & Rolls, Rye & Grain Breads, Sour Dough, Fruit Bread & Rolls, Flavoured Breads & Rolls, Artisan Breads & Rolls, Gluten Free Breads & Rolls Classes: Modern Cider or Perry Made in a style that is in accordance with the broad contemporary Australian market; more likely to be lighter, cleaner and crisper to taste with primary fruit flavours. More likely to be made from dessert apple or pear varieties but can be made from bittersweet and traditional varieties either sparkling or still. Traditional Cider or Perry Made in a style that is more in line with the Cider and Perry traditions of Europe. Likely to be fuller, more chewy or tannic to taste with secondary fruit flavours and ferment/maturation-derived characters of obvious oak and/or oxidative handling. More likely to be bittersweet/traditional apple or pear varieties but can also be made from dessert varieties either sparkling or still. All exhibits of Cider must be produced in Australia Volume/Stock requirement - Exhibitors must have a minimum of 225 litres of each product in stock at the time of entry. Quantity to be submitted - Minimum of 4 bottles of not less than 3 litres total volume. Cordial & Other Beverages: 2 samples of normal retail product. Drinking Chocolates Minimum 500g (2 samples) Teas Minimum 200g (2 samples 100g) Breads & Rolls: No flour dust or seeds permitted Fruit classes: Minimum 25% fruit

11 Chocolate & Confectionery Confectionery, Chocolate & Fudge, Other Confectionery Products Classes: Coffee Espresso, Plunger, Cappuccino, Decaffeinated Classes: Dairy Cheese Classes: Dairy Other Dairy Products Butter & Cream, Milk, Yoghurt, Dairy Desserts, Dips Classes: Dairy Goat & Sheep Products Goat Milk Products, Sheep Milk Products Classes: Delicatessen Products (non-seafood) Ham & Bacon, Speciality Products, Cooked Products, Poultry Products, & Gourmet delicatessen products Deli Products, Sausages, Other Deli Meat Products Heat & Eat Pre-prepared pre-cooked meals Please note that temp/time heating instructions may not be exactly met due to the limited number of ovens for preparing multiple entries. Storage & heating instructions must be supplied Confectionery: Minimum 2 samples of product to be supplied, minimum weight 250g each. Chocolate & Fudge: Minimum 2 x 200g block / box / bar to be supplied. Other Products: Minimum 2 x 200g bags to be supplied. 3 packets of coffee (not less than 150 gram each) to be forwarded for each entry All beans to be provided whole Beans can be of single origin or blended Bean must be roasted by the Exhibitor and roasting premises must be stated on the entry form Entrants to indicate on entry whether beans are imported or Australian grown. Minimum 1kg unless otherwise stated Butter: To be made from pasteurised cream and no preservatives other than salt to be added. Cream: Fat content (%) to be specified on entry form. Butter, Yoghurt: Minimum of exhibit not less than 1kg Milk: 2 samples - minimum 1 litre each Dairy Desserts: Must not be frozen. Minimum 500g of product to be supplied. Dips: Minimum 500g of product to be submitted. Cheese: Minimum of 500g to be submitted Yoghurt: Minimum of 500ml to be submitted Milk: Minimum of 1 litre to be submitted Exhibits will be refrigerated in accordance with health regulations until a suitable time prior to judging at the discretion of the judges. Exhibits must comply with the current Australian New Zealand Food Standards Code for meat products. Minimum 1kg to be submitted unless otherwise stated Sausages: Minimum 2 packets of 6 sausages to be submitted Speciality Products: Minimum 2 x 250g samples to be submitted Classes: Herbs & Spices Spice & Herb Blends, Seasonings, Other Herb Types Minimum 2 samples minimum 30g per sample to be submitted Classes: Honey Extracted Honey, Creamed & Whipped Honey, Manuka & Raw Honey, Value added Honey Honey exhibits must be supplied in TWO (2) 500g glass jars with no commercial labels Classes:

12 Ice Cream Ice Cream, Sorbet & Gelato Classes: Olive Oil Boutique, Small Commercial, Single Estate, Blends, Flavour Infused Classes: Other Products Cereal, Dried Fruit, Rice, Pasta, Nuts, Value added Fresh Produce, Any other product not categorised Classes: Preserves Savoury Chutney, Mustard, Relish, Dressings & Vinegars, Pesto, Table Olives etc Minimum quantity of 2 litres to be submitted Product can be submitted in 1 or 2 cartons or as individual items but must equal up to 2 litres of product. Olive Oil: All exhibits must be 100% Australian origin, free of any extraneous additives, produced from the appropriate variety and extracted by entirely mechanical means at temperatures < 30 C. Oil quality should display the natural harmony between the intrinsic chemical properties and superior organoleptic attributes, ie free of defects with flavour characteristics which are fresh and reflect the genuine chemical and organoleptic components of the variety. A laboratory report is required for each EVOO entry, on the Free Fatty Acid content (must be <0.8%), the Polyphenol content and the Peroxide value (must be <20 mill equivalent of O 2 / kg) Two samples of standard commercial size to be submitted Pasta: Minimum 500gms per sample. Heating instructions must be supplied. Exhibits in Preserve Classes are to be submitted in plain containers. Minimum quantity 500gms of produce to be supplied Classes: Preserves Sweet Jam, Conserves, Marmalades, Jellies, Sweet Sauces, Lemon/Lime Butters etc Exhibits in Preserve Classes are to be submitted in plain containers Minimum quantity 500gms of produce to be supplied Classes: Seafood Smoked Salmon & Trout, Oysters, Other Seafood Products Classes: All exhibits must be farmed or caught in Australian waters and value adding to be conducted in Australia. All shellfish exhibitors must comply with the Australian State Shellfish Quality Assurance Program. Salmon & Trout: All exhibitors must hold an appropriate fish processing licence. Oysters: Minimum 2 dozen to be submitted. Oysters will be shucked and turned for judging. Salmon or Trout Caviar, Pate, Terrine & Mousse: Two (2) exhibits of not less than 100g each must be supplied for each entry. Caviar to be chilled and bottled. Other Seafood Products: Two (2) exhibits of not less than 500g each must be supplied for each entry.

13 2016 ROYAL HOBART FINE FOOD AWARDS JUDGING PROCESS Judges Names of individual judges are not released prior to judging. Judging panels consist of three judges and one associate who come from a range of food backgrounds including Food manufacturers Food technologists and educators Product retailers Chefs and hospitality professionals Experienced Fine Food Awards stewards Food writers and food critics Other food specialists. Judging will take place from Thursday 28 July to Sunday 31 July 2016 at the Royal Hobart Showground. Each class will be assigned a judging panel or judging panels where the entries will be blind tasted. Medals are awarded to products at this panel tasting round. Entries will be judged using the 100 point scoring system. Any gold medals awarded by a panel will be checked by the Head Judge to ensure consistency in the award of medals and then passed to the Chief Judge who oversees all scores and judging. At times the Chief Judge will be asked to assist in the judging of a medal. Medals will be awarded as follows: Gold Silver Bronze points points points The process for establishing the top gold product of each class or category requires an additional level of judging. The gold medal products from a category or section are reassessed by the judges on that panel and may include the Chief Judge. The best top-gold products of each section are tasted blind to determine the Trophy winners. The Head Judge for each category or section and the Chief Judge will have the final power to arbitrate the Awards where a consensus decision cannot be reached by the judging panel. The Head Judge will have the power to disqualify, dismiss or transfer (out of class) as being ineligible for judging, any product/exhibit which in their opinion does not comply with the Royal Hobart Fine Food Awards Regulations. Such decision will be final.

14 Have you considered Sponsorship? Sponsorship is an excellent way to highlight and advertise your company throughout Australia and have your company name associated with one of the longest running and highly acclaimed Fine Food Awards in Australia. Sponsorship Benefits of the Royal Hobart Fine Food Awards are: Company recognition in Schedule Company recognition in online Catalogue Company naming rights of category Website recognition with link to your company website Company recognition in Awards Presentation Dinner power point presentation Signage/Banner display at Awards Presentation Dinner Company name on Trophy Two tickets to the Awards Dinner Presentation Presentation of trophy to winner at Awards Presentation Dinner Sponsoring a trophy at the Royal Hobart Fine Food Awards is a great way to contribute back to a Society that brings so much joy to so many people every year and it helps continue the traditions started a long time ago! For further information on sponsorship please contact: The Royal Agricultural Society of Tasmania Hobart Showground, 2 Howard Road Glenorchy, Tas 7010 PO Box 94, Glenorchy, Tas 7010 Phone: Fax: admin@hobartshowground.com.au Web:

15

16 1 ROYAL HOBART FINE FOOD AWARDS MAJOR AWARDS Richard Langdon Trophy - Best Exhibit in Show sponsored by Caroline Matterson Best Tasmanian Exhibit sponsored by Department of State Growth Minister's Encouragement Award sponsored by Department of Primary Industries, Parks, Water & Environment BAKED PRODUCTS - SAVOURY RAST Member - $25 per entry Non-Member - $30 per entry section. Class 6 Class 7 Class 8 Class 9 Class 10 Class 11 Class 12 Class 13 Class 14 Class 15 Class 16 Class 17 Class 18 Class 19 Class 20 Class 21 Rice Crackers or Biscuits - Plain Rice Crackers or Biscuits - Flavoured Gluten Free savoury biscuits/crackers or crispbreads Pies - Traditional & Gourmet Pie, beef - plain chunky meat pie to contain lean beef - 2 required Pie, minced beef, plain meat pie - 2 required Family size pie - plain meat pie to contain lean beef - 1 required Family size pie - any filling other nominated on entry. 1 required Individual Gourmet BEEF Pie - 2 required Individual Gourmet LAMB pie - 2 required than beef. Filling to be Individual Gourmet CHICKEN Pie - 2 required Individual Gourmet VEGETABLE Pie - 2 required Individual Gourmet SEAFOOD Pie - 2 required Individual Gourmet EGG & BACON Pie - 2 required Individual Gourmet OTHER MEAT Pie specified - 2 required - meat to be Individual Gourmet CURRIED CHICKEN Pie - 2 required Gluten Free Pie - any type - 2 required Entries to be chilled to +3 degrees Celsius. We recommend method of transportation to be in a polystyrene container with a freezer brick. All entries origin. Entries to be entry form. must conform to health regulations in the State of baked ready to eat with all ingredients stated on Weight of Pies g total weight. than 500g. All pies to be covered Family pies - no less Crackers/Crispbreads & Savoury Biscuits Two samples of normal commercial size packaging to be submitted. Class 22 Class 23 Class 24 Class 25 Class 26 Savoury & Gourmet Products Any shape or size - any savoury filling, bread crumbs permitted. Sausage Rolls - 4 to be submitted Quiche or Frittata to be submitted Cornish Pastie - 2 to be submitted - any flavour. Flavour to be specified - 2 Spinach & Cheese Filo - 2 to be submitted Any other Savoury Pastry or Biscuit product not eligible for above classes - 2 samples to be submitted CHAMPION BAKED PRODUCTS - SAVOURY sponsored by ABEL LABELS Class 1 Class 2 Class 3 Class 4 Class 5 Plain Crackers/Savoury biscuits Flavoured Crackers & Savoury biscuits Seed or Grain Crackers or Biscuits Lavosh Flatbread / Crisp Bread RESERVE CHAMPION BAKED PRODUCTS - SAVOURY sponsored by ABEL LABELS

17 2 Class 27 BAKED PRODUCTS - SWEET RAST Member - $25 per entry Non-Member - $30 per entry section. Novelty Cake NOVELTY CAKE - will Not eligible for Trophy Novelty cakes submitted will - 1 cake of any size Eligible for Gold, Silver or Bronze medal Novelty cake can be any shape or size. RAST reserves the right to display any at the Awards Presentation Dinner. Once delivered, all exhibits become RAST. not be cut. - NO ENTRY FEE. Cakes & Puddings - Fruit be judged on creative skill. or all novelty cakes the property of the Class 37 Class 38 Class 39 Class 40 Class 41 Class 42 Class 43 Class 44 Class 45 Class 46 Fruit Flavoured Cake, any shape 175mm diameter e.g banana, pineapple, strawberry required Vegetable Flavoured Cake e.g carrot, zucchini - square or round minimum 175mm diameter, 2 required Flourless Cake - to be submitted Creative - decorated be submitted Low Flour - any size/shape or flavour - 2 Gateau or Torte, 3 layers - 1 sample to Cup Cakes - decorated - 6 to be submitted Gluten Free Cake, Muffin or Sweet Bread - flavour to be nominated Mousse Cake Pudding - sticky date, chocolate, caramel Sweet Bread/Loaf/Log - banana bread, fruit log, date loaf etc Any other type of cake not listed in the above classes. Tarts - Fruit & Custard Fruit Cakes - Minimum weight 1kg, 1 cake required Fruit Logs / Puddings- Minimum weight 500g each - 2 required, heating instructions to be supplied 1 large Tart or 6 small Tartlets to be submitted Class 47 Fruit Tart or Tartlet Class 28 Class 29 Class 30 Class 31 Class 32 Fruit Cake - dark - un-iced Fruit Cake - light - un-iced Fruit Cake - dark or light Christmas style cake. Fruit Pudding / Christmas Pudding Fruit Log / Loaves - any shape or size - Iced / decorated. May be Class 48 Class 49 Class 50 Tart or Tartlet - curd filling (may have fruit) Custard Tart Tart or Tartlet- any other (chocolate, caramel etc) Minimum 500g 2 to be submitted Fruit Pies & Flans Class 33 Chocolate & Fruit Logs - any shape or size Class 51 Fruit Pie (not apple) - fruit/flavour to be named Class 34 Gluten Free Fruit cake, pudding etc Class 52 Apple Pie - Traditional 2 required unless otherwise unless otherwise stated. Class 35 Class 36 Cakes, Muffins, Sweet Breads stated. All cakes minimum 175mm Chocolate Cake - classic chocolate (not mud cake) Mud Cake - any shape Class 53 Class 54 Class 55 Class 56 Lemon Meringue Pie Fruit Flan Flan - other (may include fruits, custard, pecans etc) Gluten Free fruit pie or flan Sweet Pastries Any shape or size - 4 to be submitted Class 57 Class 58 Class 59 Class 60 Class 61 Class 62 Class 63 Class 64 Apple Danish Butter based pastry - Croissants, Pain au Chocolat'e' etc Chocolate Eclairs Danish Pastries Mille-feuille (Napoleon) Vanilla Slice - any size or shape Gluten Free Sweet Pastries Any other type above classes of sweet pastry product not listed in the

18 3 Class 65 Biscuits & Slices Sweet - unfilled any shape or size 2 packets of 100g minimum each Anzac Biscuits BAKERY - APPRENTICE - STUDENT SECTION Class 66 Class 67 Chocolate Biscuits Chocolate Brownies - e.g. fudge, caramel, etc $10 per entry Class 68 Class 69 Class 70 Class 71 Class 72 Shortbread - traditional Shortbread - non traditional ingredients & flavours Slice - any other flavour Gluten Free biscuit be nominated Any other type above classes & slices - unfilled - type & flavour to of sweet biscuit or slice not listed in the Biscuits & Slices Sweet - with filling Any shape or size 2 packets of 100g minimum each Melting Moments and Macaroons - 6 to be supplied Class 83 Class 84 Class 85 Class 86 Class 87 Class 88 Class 89 Biscuit, Sweet - four individual biscuits (6 of each), any shape or size. Each biscuit to be a different variety/flavour Biscuit, Savoury - four individual biscuits (6 of each), any shape or size. Each biscuit to be a different variety/flavour White Loaf - Approx 680g - dust or seeds permitted Wholemeal Loaf - Approx 680g - flour dust or seeds permitted White Rolls - 6 to be submitted Wholemeal Rolls - 6 to be submitted 2 to be submitted - no flour 2 to be submitted - no Chocolate Cake - classic chocolate (not mud cake) Class 73 Class 74 Class 75 Melting Moments Sweet Biscuits (except chocolate) - filled Chocolate biscuits - with filling Class 90 Class 91 Creative - decorated be submitted Butter based pastry - Croissants, shape or size 6 samples Gateau or Torte, 3 layers - 1 sample to Pain au Chocolate etc, any Class 76 Macaroons - any flavour Class 92 Vanilla Slice - any shape or size, 4 samples Class 77 Caramel Slice Class 93 Pie, beef - plain meat pie to contain lean beef - 2 required Class 78 Lemon Slice Class 94 Pie, minced beef, plain meat pie - 2 required Class 79 Gluten Free biscuits & slices flavour to be nominated sweet - with filling - type and Class 80 Any other type above classes of filled biscuit or slice not listed in the Other Sweet Baked Products 2 large or 6 individual Class 81 Class 82 Meringue, any. Any other type of sweet and type to be listed baked product not listed. Flavour CHAMPION BAKED PRODUCTS - SWEET RESERVE CHAMPION BAKED PRODUCTS - SWEET

19 4 BEVERAGES RAST Member - $40 per entry Non-Member - $45 per entry section. NO COMMERCIAL LABELLING Cider Class 113 Class 114 Class 115 Drinking Chocolates Minimum 500g (2 x 250g samples) Drinking Chocolate - Dark Drinking Chocolate - Milk Chocolate Drinking Chocolate - Belgian Tea & Tisanes Minimum 200g (2 x 100g samples) All exhibits of Cider must be produced in Australia Volume/Stock requirement - Exhibitors must have a minimum of 225 litres of each product in stock at the time of entry. Quantity to be submitted - Minimum of 4 bottles of not less than 3 litres total volume. Class 95 Class 96 Class 97 Class 98 Cider - Modern Dry (specific gravity up to 1005) Cider - Modern Medium (between SG) Cider - Modern Sweet (min SG) Cider - Traditional Dry (max 1005 SG) Class 116 Class 117 Class 118 Class 119 Class 120 Class 121 Tea (camellia sinensis) including flavoured tea Herbal blends Rooibos & Rooibos blends Fruit blends Chai (leaf based) Ready to drink (e.g. iced tea) 2 x 240ml to be supplied Other Beverages Class 99 Class 100 Class 101 Class 102 Class 103 Class 104 Class 105 Class 106 Class 107 Class 108 Class 109 Cider - Traditional Medium (between SG) Cider - Traditional Sweet (min SG) Cider - Bottle Fermented Cider - flavoured - other than apple or pear Perry Perry - Modern Dry (max SG) Perry - Modern Medium (between SG) Perry - Modern Sweet (min. 1012SG) Perry - Traditional Dry (max SG) Perry - Traditional Medium (between SG) Perry - Traditional Sweet (min. 1012SG) Perry - Bottle Methode Champenoise / Conditioned Cordials 2 samples of normal retail product Class 122 Class 123 Class 124 Chai (Powdered) - any flavour Spritzers - any Any other beverage product not covered in the Schedule of classes CHAMPION BEVERAGE sponsored by PINE TEA & COFFEE PTY LTD RESERVE CHAMPION BEVERAGE sponsored by PINE TEA & COFFEE PTY LTD Minimum 2 x 750ml bottles to be supplied or equivilant Class 110 Class 111 Class 112 Cordial - Classic fruit Cordial - classic fruit flavoured - no added sugar Squash - any flavour

20 5 BREADS & ROLLS RAST Member - $25 per entry Non-Member - $30 per entry section. NO COMMERCIAL LABELLING Exhibits to be submitted in the Bread Section as per class requirements Class 142 Class 143 Class 144 Class 145 Class 146 Sourdough Rye Loaf - any shape - 2 to be submitted Wholemeal Loaf - any shape - 2 to be submitted White Loaf - any shape - 2 to be submitted Sourdough Rolls - 80g minimum - 6 to be submitted Flavoured Sourdough - any shape - 2 to be submitted Fruit Bread - Rolls Class 125 Class 126 Class 127 Class 128 Class 129 Class 130 Class 131 Class 132 Class 133 Class 134 Class 135 Class 136 Class 137 Class 138 Class 139 Class 140 Class 141 White Rolls - 6 to be decoration permitted White White Loaf - Approx 680g - dust or seeds permitted submitted - no flour dust or seed 2 to be submitted - no flour Round Cob 450g - no flour dust or seed decoration permitted Two piece High Top (Half Married) Approx 680g flour dust or seed decoration permitted White Loaf - any shape or size, seeds permitted Wholemeal - no Wholemeal rolls - 6 to be submitted - no flour dust or seeds permitted Wholemeal Loaf - Approx 680g flour dust or seeds permitted - 2 to be submitted - no Round Cob 450g - no flour dust or seed decoration permitted Two piece High Top (Half Married) Approx 680g flour dust or seed decoration permitted - no Wholemeal Loaf - any shape or size, seeds permitted Rye & Grain Breads - any variety Rye Loaf %- any shape or size - 2 to be submitted Rye Loaf % - any shape or size - 2 to be submitted Rye Loaf - submitted % - any shape or size - 2 to be Grain Bread - Round Cob Approx 450g on flour weight - 2 to be submitted Multigrain Rolls - 60g - 6 to be submitted - 35% grain based Multigrain Loaf - Approx 680g - 2 to be submitted Grain Bread, Two piece High Top 680g - 2 to be submitted (Half Married) Approx Fruit classes - minimum 25% fruit Class 147 Class 148 Class 149 Class 150 Class 151 Class 152 Class 153 Class 154 Class 155 Class 156 Class 157 Class 158 Class 159 Class 160 Class 161 Class 162 Class 163 Class 164 Fruit Buns - 80g - 1 batch of 6 buns to be submitted Fruit Loaf - 450g - to be submitted Boston Bun - 2 to be submitted Open tin or 680g condensed - 2 loaves Hot Cross Buns - 1 batch of 6 to be submitted Chocolate Chip Hot Cross Buns - 6 buns to be submitted 2 loaves or 6 rolls to be submitted Flavoured Breads & Rolls Pullapart - any flavour Cheese & Bacon rolls or loaf Bread stick - flavoured Cheese bread or rolls Olive Bread or rolls Any other flavoured bread or rolls not listed in any other classes Specialty Flavoured Loaf any shape - eg, olive, roasted garlic, herbs - Artisan & International Breads & Rolls Ciabatta Loaf, any shape or size - 2 to be submitted Continental Vienna - 450g 2 loaves to be submitted Focaccia filled - any flavour (baked on oven sole or flat tray) International Bread style - eg, Bagel, Baguette, Focaccia, French Bread, Vietnamee bread rolls, Wraps etc - 2 loaves or 4 rolls/wraps to be submitted Italian Bread - Other to be submitted Turkish Bread or Pide -any shape, loaves to be submitted eg, pane di casa) any shape or size, 2 seed may be used, 2 Class 165 Class 166 Turkish Bread - Rolls - seed may be used, 4 to be submitted Any other bread type that is not listed in the above classes

21 6 Class 187 Boxed Chocolates - assortment/mixed Class 167 Class 168 Gluten Free Breads & Rolls Gluten Free bread - any shape or size - 2 loaves to be submitted Gluten free bread rolls, any shape or size - 6 rolls to be submitted Class 188 Class 189 Class 190 Class 191 Truffles, moulded shells Chocolate Truffles, boxed Novelty Chocolates - Unrestricted - including novel flavours Chocolate coated fruit CHAMPION BREADS & ROLLS RESERVE CHAMPION BREADS & ROLLS Class 192 Class 193 Class 194 Fudge - Caramel Fudge - Chocolate Fudge - any other flavour CHOCOLATE & CONFECTIONERY RAST Member - $40 per entry Non-Member - $45 per entry section. NO COMMERCIAL LABELLING Class 169 Class 170 Class 171 Class 172 Class 173 Class 174 Class 175 Class 176 Class 177 Class 178 Confectionery Minimum 2 samples of product to be supplied, minimum weight 250g each High Boil Confectionery Butterscotch etc. - e.g. Toffees, Caramels, Jelly Confectionery - e.g. Gums, Pastilles, Jellies etc Liquorice - Black traditional Liquorice - any other flavours Marshmallow - any flavour Nougat - any flavour Aerated Confectionery - honeycomb etc Sugar Free Confectionery Any other confectionery product not listed in the above classes Liquorice Straps Chocolate & Fudge Minimum 2 x 200g block / box / bar to be supplied Class 195 Class 196 Class 197 Any other chocolate product not listed in the above classes Other Products Minimum 2 x 200g bags to be supplied Chocolate coated - NUTS Chocolate coated - COFFEE BEANS CHAMPION CHOCOLATE & CONFECTIONERY sponsored by TASTE OF PARADISE RESERVE CHAMPION CHOCOLATE & CONFECTIONERY sponsored by TASTE OF PARADISE COFFEE RAST Member - $60 per entry Non-Member - $65 per entry First 10 (ten) entries at normal entry fee rate. section. NO COMMERCIAL LABELLING 3 packets of coffee (not less forwarded for each entry All beans to be provided whole Beans can be of single origin or blended than 150 gram each) to be Bean must be roasted by the Exhibitor and roasting premises must be stated on the entry form Entrants to indicate Australian grown on entry whether beans are imported or Class 179 Class 180 Class 181 Class 182 White Chocolate - plain white - bar or block grams Milk Chocolate - plain milk bar or block grams Dark Chocolate - plain dark bar or block grams White Chocolate grams with inclusions Bars or Block Class 198 Class 199 Espresso Espresso (short black) 100% Single imported or Australian bean) Espresso (short black) - blend Origin Coffee (either Class 183 Milk Chocolate grams with inclusions - bar or block Class 184 Dark Chocolate with inclusions - bar or block grams Class 185 Chocolates, dipped or enrobed Class 186 Chocolates, moulded shells

22 7 Class 200 Class 201 Class 202 Plunger Plunger Coffee 100% Single Origin imported or Australian bean) Plunger Coffee - blend Decaffeinated Coffee - Plunger Cappuccino Coffee (either Class 223 Class 224 Class 225 Class 226 CHAMPION CHEESE Mozzarella and stretched curd Cream Cheese - 2 x 250g - if flavoured please state on entry Cream Cheese - savoury flavoured - 2 x 250g Any other type of cheese including shredded or grated or cheese not listed in the above classes RESERVE CHAMPION CHEESE Class 203 Class 204 CHAMPION COFFEE Class 205 Class 206 Class 207 Class 208 Class 209 Cappuccino - Classic International Style Decaffeinated Coffee - Cappuccino RESERVE CHAMPION COFFEE DAIRY - CHEESE RAST Member - $40 per entry Non-Member - $45 per entry section NO COMMERCIAL LABELLING Cheese classes Minimum 1kg unless otherwise stated Surfaced Ripened White Mould Brie Surface Ripened White Mould Camembert Cheese Smear Rippened or Washed Rind Mould Ripened. Blue Mould or cheese containing Blue Mould Cheese - Semi Hard, eg Edam, of cheese to be stated Gouda, Raclette, etc. Type DAIRY - OTHER DAIRY PRODUCT RAST Member - $40 per entry Non-Member - $45 per entry section NO COMMERCIAL LABELLING Class 227 Class 228 Class 229 Class 230 Class 231 Class 232 Class 233 Class 234 Butter & Cream Butter: To be made from pasteurised cream and no preservatives other than salt to be added. C ream: Fat content (%) to be specified on entry form. Minimum of exhibit not less than 1kg Butter - salted one package, not less than 1kg Butter - Unsalted one package, not less than 1kg Dairy Blend - not less than 1kg Pure Cream, no additives - 2 samples Thickened Cream - 2 samples Rich Cream - 2 samples Sour or Cultured Cream - 2 samples Sour Light Cream - 2 samples Class 210 Class 211 Class 212 Class 213 Class 214 Class 215 Class 216 Class 217 Class 218 Class 219 Class 220 Class 221 Class 222 Cheese - very hard. Must be Cheese to be stated clearly Cheddar - MILD up to 12 weeks a complete cheese and type of Cheddar - SEMI-MATURED 12 weeks to 6 months Cheddar - MATURED 6 months to 12 months Cheddar - VINTAGE over 12 months. Age of cheese to be stated. Fruit flavoured - minimum 500g Fruit & Nut flavoured - minimum 500g Fetta - plain Fetta - flavoured Fetta, marinated Club Cheese Processed Cheese - sliced or block Haloumi, Flavoured or plain 2 samples - minimum 1 litre each Class 235 Class 236 Class 237 Class 238 Class 239 Class 240 Milk Homogenised - White Milk Non homogenised - White Milk Modified Milk (with non dairy additives eg, Omega 3 etc) Modified Milk - reduced or low fat, maximum fat 2% UHT Milk, and skim. Skim Milk including extended shelf life, whole, modified

23 8 Class 241 Class 242 Class 243 Class 244 Flavoured Milk Chocolate Flavoured Milk - full fat Chocolate Flavoured Milk, low or reduced fat (max fat 2%) Coffee Flavoured Milk, full fat Coffee Flavoured Milk, low or reduced fat (max fat 2%) Cheese Yoghurt DAIRY - GOAT & SHEEP PRODUCTS Cheese Classes: Exhibits are to be a minimum of 500g Yoghurt Classes: Exhibits are to be a minimum of 500ml M ilk Milk Classes: Exhibits are to be a minimum of 1 litre. Class 245 Class 246 Class 247 Class 248 Class 249 Class 250 Class 251 Class 252 Class 253 Class 254 Class 255 Class 256 Class 257 Class 258 Flavoured milk - any other and coffee - full fat Flavoured Milk other than chocolate reduced fat (max fat 2%) Yoghurt Minimum Exhibit - 1 kg of produce flavour other than chocolate Natural Yoghurt (unsweetened) set or stirred Natural Yoghurt, (sweetened) set or stirred Yoghurt, reduced or non fat, set or stirred Yoghurt, any flavour, full fat, set or stirred or coffee, low or Yoghurt, any flavour, reduced or non fat, set or stirred Yoghurt, fruit flavoured, full fat, set or stirred Yoghurt, fruit flavoured, reduced or non fat, set or stirred Cultured Milk beverage, any flavour Dairy Desserts D airy Desserts must not be frozen Minimum 500g of product to be supplied Dairy Custard (any flavour) Mousse - any flavour Dairy Dessert - any flavour - not defined in classes listed above - Dairy desserts can include Fromage Frais, Cheesecake (baked or unbaked) Any other type of Dairy Dessert not listed in the above classes RAST Member - $40 per entry Non-Member - $45 per entry section NO COMMERCIAL LABELLING Goat Milk Product - Exhibits milk content of at least 80% Class 261 Class 262 Class 263 Class 264 Class 265 Class 266 Class 267 Class 268 Class 269 Class 270 Goat Milk Products Cheese, fresh, unripened Cheese, mould ripened, entry form in these classes should have a goat's Exhibitor to specify age on the Cheese, Matured - age to be specified on entry form Cheese, Fetta Goat Milk Cheese, any other variety Goat Milk - packaged in retail pack Yoghurt, natural. Exhibitor to specify if Greek style yoghurt on entry form Yoghurt - any entry form stirred, set or other flavour. Flavour to be specified on Any other type of Goat milk product not listed in the above classes Sheep Milk Products Sheep Cheese, any Dips - Dairy Class 271 Class 272 Sheep Milk - packaged in retail pack. Any flavour Sheep Yoghurt, flavour and/or type to be specified Minimum 500g of product to be supplied Class 259 Class 260 Dip - Cheese based, cheese content Dip - Yoghurt based, yoghurt content any flavour, must be at least 50% any flavour. Must be at least 50% Class 273 Any other type of Sheep milk not listed in the above classes CHAMPION GOAT & SHEEP DAIRY PRODUCTS RESERVE CHAMPION GOAT & SHEEP DAIRY PRODUCTS CHAMPION DAIRY - OTHER DAIRY PRODUCT RESERVE CHAMPION DAIRY - OTHER DAIRY PRODUCT

24 9 Class 274 Class 275 DELICATESSEN PRODUCTS NO COMMERCIAL LABELLING RAST Member - $40 per entry Non-Member - $45 per entry section. ELIGIBILITY FOR ENTRY Exhibits will be refrigerated in accordance with health regulations until a suitable time prior to judging at the discretion of the judges. Exhibits must comply with the current Australian New Zealand Food Standards Code for meat products. Hommus Seafood Dips Class 288 Class 289 Class 290 Class 291 Class 292 Class 293 Heat & Eat Products * Please note that temp/time heating instructions may not be exactly met due to the limited number of ovens for preparing multiple entries. Storage and heating instructions to be supplied. Pre-cooked meal, (not frozen) Lamb, Beef, Pork, Chicken, meat type to be indicated. Two packets, reheating instructions to be included Frozen - Pre-cooked meal, Lamb, Beef, Pork, Chicken, meat type to be indicated. Two packets, reheating instructions to be included Cryovac meals, Lamb, Beef, Pork, Chicken etc, meat type to be indicated. Two packets. reheating instructions to be included Soups - ready to eat soup - any flavour. Main flavour to be nominated. Two packets, reheating instructions to be included Gourmet lamb product or pre-prepared meal, eg, lamb parcels Gourmet beef product or pre-prepared meal, eg, beef parcels Class 276 Class 277 Class 278 Class 279 Tzatziki Vegetable Basil - Pesto Other Dips - flavour to be nominated Ham & Bacon Class 294 Pastry wrapped gourmet products, venison, meat type to be indicated eg, lamb, beef, pork, General Smallgoods, Cooked Products & Poultry Products Minimum Exhibit 1kg Class 280 Class 281 Class 282 Class 283 Class 284 Class 285 Class 286 Class 287 Bacon - middle bacon rashers, long or short cut, rind on, cured or smoked. Two packets of six rashers. Traditional Bacon, boneless middle, (presented as one piece, flat with not less than nine ribs) cured & smoked. To be heated for judging Other Bacon 2 packets of six (can be rolled or tail tucked) Leg Ham - traditional (C.O.B.) full smoked, full cooked. 1 full ham. rashers cured and smoked bone-in, rind on, cured, Leg Ham, partially bone-in, easy carve, rind on, smoked, fully cooked. May be pressed or framed in elasticised netting. Leg Ham, boneless whole piece (not cut), rind on, usually shaped by casing, netting or string, cured, smoked & fully cooked. Any shape or size. Leg Ham, manufactured (minced, cut or comminuted) & formed or pressed, in casing, elasticised netting or similar, fully cooked, may be smoked. Minimum 1kg Shoulder Ham, bone-in, easy carve, fully cooked. Any shape or size rind on, smoked & Class 295 Class 296 Class 297 Class 298 Class 299 Class 300 Class 301 Class 302 Class 303 Class 304 Roast Beef, primal cut, one piece, any shape or size Rare Roast Beef, primal cut, one piece, any shape or size Roast Pork, hand rolled, tied or elastic rind on, seasoned stuffing optional netted, fully cooked, Corned Beef, cured, fully cooked, one piece, any shape or size Pastrami (beef) cured, fully cooked, piece, any shape or size rolled in spices, one Continental / Australian Frankfurts - Continental style products are to be named as a product style and will be judged on that style Weisswurst, in small casing Continental (comminuted) product - ready to eat, in large casing for slicing, eg, Bologna, Berliner, Teewurst, Lyoner etc Continental, Minced or Chopped product - showing distinct pieces of meat and/or fat, in casing, for consumption as is, eg. Cabanossi, etc, ready to eat Liverwurst, fine emulsion style - flavour or type to be nominated eg, Kalbs liverwurst, Latvian etc, any shape or size, two pieces

25 10 Class 305 Class 306 Class 307 Class 308 Class 309 Australian Style Devon Cooked Chicken, may be roasted, 1 piece, hand rolled, tied or elastic netted, fully cooked with or without seasoned stuffing Chicken Loaf, manufactured (minced or comminuted, in casing for slicing. Any shape or size, two pieces Chicken, Duck or Turkey - deboned and reformed, fully cooked and designed to be eaten in form presented Smoked Poultry product, without bone either whole or portioned, with or Gourmet Smallgoods Products Two pieces to be submitted, must be two separate units, NOT one piece cut in half and re-packaged. Provide heating instructions if necessary. Class 325 Class 326 Class 327 Class 328 Class 329 Class 330 Speciality Products Minimum 2 x 250g samples to be supplied Traditional Salami Two pieces - Smoked,or Non Smoked - any casing. Prosciutto, dry cured, boneless or bone-in, uncooked. Two pieces (not sliced) Jerky - any shape or size. 2 pieces (not sliced). leg ham, Sucuk, minced or chopped product. Maximum casing diameter of 38mm. Two pieces. To be heated for judging. Pancetta, dry cured, rolled, boneless middle, uncooked, rolled or flat. Any shape or size, Two pieces (not sliced) Air-dried product not eligible in the classes shape or size. Two pieces (not sliced) listed. Any Class 310 Class 311 Class 312 Class 313 Class 314 Pate or Terrine, may be fine emulsion or coarse texture style. flavour & meat type to be nominated, eg, Chicken Liver Pate, Duck Liver Pate, Grand Marnier Pate Gourmet Smallgood (processed) No restrictions, eg, lamb, beef,pork, venison etc, meat type to be indicated Gourmet Cooked Product, with or without bone.eg, lamb, beef,pork, venison etc, meat type to be indicated Game Products - any shape or size Any other smallgood product type to be indicated not listed in general classes, Class 331 Class 332 Other Deli Meat Products New & Other Innovative Products - any cooked meat considered to be unique or modified from normal Any other smallgood product Smallgood classes section. CHAMPION DELICATESSEN PRODUCT not listed in any of the RESERVE CHAMPION DELICATESSEN PRODUCT HERBS & SPICES Sausages- Uncooked Minimum 2 packets of 6 sausages to be supplied Class 315 Class 316 Class 317 Class 318 Class 319 Class 320 Class 321 Class 322 Class 323 Class 324 Sausages, Traditional Pork, fresh Gourmet Sausages - Pork, fresh Sausages, traditional Beef, fresh Gourmet Sausages - Beef, fresh Sausages, traditional Lamb, fresh Gourmet Sausages - Lamb, Fresh Sausages, traditional Chicken, fresh Gourmet Sausages - Chicken, Fresh Duck, Turkey or Chicken, fresh other Poultry Sausages, excluding Any other style of Gourmet sausages, other meat type (excluding Seafood) not previously specified, fresh. Dominant spicing or seasoning to be nominated. RAST Member - $40 per entry Non-Member - $45 per entry section. NO COMMERCIAL LABELLING 2 samples - minimum 30g each to be supplied Class 333 Class 334 Class 335 Class 336 Herb blends Spice Blends Spice & Herb Blends Seasonings Salt mixes & seasonings International Seasonings Class 337 Meat Rubs

26 11 Garlic Honey - other Class 338 Garlic - hard neck Class 350 Value added Honey products, ingredients to be nominated Class 339 Class 340 Garlic - soft neck Other Herb Products Sugar Blends & Aromatic Sugars CHAMPION HONEY sponsored by VALHALLA ICE CREAM RESERVE CHAMPION HONEY sponsored by VALHALLA ICE CREAM Class 341 Class 342 Boutique fresh herbs Other seasoning / classes CHAMPION HERBS & SPICES RESERVE CHAMPION HERBS & SPICES herb products not listed in the above HONEY RAST Member - $40 per entry Non-Member - $45 per entry section. NO COMMERCIAL LABELLING Exhibits in Honey Classes are to be submitted in plain containers with a minimum quantity of 500gms of produce Honey must be supplied in TWO (2) 500g glass jars with no commercial labels. Class 351 Class 352 Class 353 Class 354 Class 355 ICE CREAM RAST Member - $40 per entry Non-Member - $45 per entry section. Minimum Exhibit 2 litres Vanilla Vanilla - low fat Chocolate Chocolate, low fat Ice-Cream Flavoured - flavour to be specified Class 343 Extracted Honey Extracted Liquid Honey - light amber Class 356 Class 357 Flavoured, low fat - flavour to be specified Premium Ice Cream - Vanilla - with a minimum of 12% fat content Class 344 Class 345 Extracted Liquid Honey - medium amber Extracted Honey - dark amber Creamed & Whipped Class 358 Class 359 Premium Ice fat content Cream - Flavoured - with a minimum of 12% Specialty Ice Cream with whole fruit pieces, fruit variegates nuts and/or confectionery items Class 346 Creamed Honey Class 360 Any other type of Ice Cream not listed in the above classes Class 347 Whipped Honey Sorbet & Gelato Manuka & Raw Honey Class 361 Sorbet - any flavour Class 348 Class 349 Manuka Honey Raw Honey Class 362 Class 363 Class 364 GELATO - any flavour GELATO - Fruit flavoured or nut flavoured Any other type of Sorbet or Gelato not listed in the above classes CHAMPION ICE CREAM sponsored by THE ROYAL AGRICULTURAL SOCIETY of TASMANIA RESERVE CHAMPION ICE CREAM sponsored by THE ROYAL AGRICULTURAL SOCIETY of TASMANIA

27 12 OLIVE OIL RAST Member - $40 per entry Non-Member - $45 per entry section NO COMMERCIAL LABELLING Exhibits in Olive Oil Classes are to be submitted in 2 plain bottles of 250ml each per bottle. Olive Oil All exhibits must be 100% Australian origin, free of any extraneous additives, produced from the appropriate variety and extracted by entirely mechanical means at temperatures < 30 C. Oil quality should display the natural harmony between the intrinsic chemical properties and superior organoleptic attributes, ie free of defects with flavour characteristics which are fresh and reflect the genuine chemical and organoleptic components of the variety. A laboratory report is required for each EVOO entry, on the Free Fatty Acid content (must be <0.8%), the Polyphenol content and the Peroxide value (must be <20 m illiequivalent of O 2 / kg) Class 371 Class 372 Class 373 Flavour Infused Olive Oil Olive Oil - Citrus flavoured, flavours the fruit of the citrus genera. Olive Oil - Herbal, or seeds of plants. to be sourced from flavours to be sourced from the leaves Olive Oil - Other, includes fruit, garlic, chilli, fungi, lemon myrtle etc, including oils that are a combination of the above classes. CHAMPION OLIVE OIL sponsored by THE ROYAL AGRICULTURAL SOCIETY of TASMANIA RESERVE CHAMPION OLIVE OIL sponsored by THE ROYAL AGRICULTURAL SOCIETY of TASMANIA OTHER PRODUCTS RAST Member - $40 per entry Non-Member - $45 per entry section. NO COMMERCIAL LABELLING 2 samples of standard commercial size to be supplied Class 365 Class 366 Class 367 Class 368 Class 369 Class 370 Australian EVOO -Boutique Class mild or robust, 50 to 199 litres - any varietal or blend, Australian EVOO - Small Commercial Class - any varietal or blend, mild or robust. Volume between litres Australian EVOO - Commercial Class - any varietal or blend, mild or robust. Minimum Volume 1000 litres Australian EVOO - Single Estate Grown - mild or robust. Minimum volume of exhibit produced litres Australian EVOO, Italian Varietal - Single varietal or Blend of Italian Varietal - Frantoio, Corregioli, Leccino, Mediterranean etc. Mild or robust. Minimum volume 500 litres Australian EVOO - any other - Spanish, Greek single or blend or other varietal single or blend, mild or robust, minimum volume 500 litres Two samples to be submitted. Class 374 Class 375 Class 376 Class 377 Class 378 Muesli Granola Other Cereal Cereal Bar Muesli Bar Two samples to be submitted. Cereal Minimum 250 grams per sample Dried Fruit Minimum 250 grams per sample Class 379 Class 380 Class 381 Class 382 Currants, Sultana & Muscats Apricot Apple Other Macadamia Oils Class 383 Class 384 Macadamia Nut Oil Macadamia Oil - Infused

28 13 Class 385 Class 386 Class 387 Class 388 Class 389 Class 390 Class 391 Class 392 Class 393 Class 394 Class 395 Class 396 Nuts Two samples to be submitted. Minimum 250 grams per sample Nuts - any - Honey roasted Nuts - any - Cinnamon roasted Nuts - any - Roasted and salted Nuts - any - Roasted Nuts - any - sweet flavoured Nuts - any - savoury flavoured Nuts - mixed roasted nuts Pasta Fresh Pasta - 100% Durum wheat, plain, any shape or size Fresh Pasta - 100% Durum wheat, flavoured, any shape or size Filled Pasta - Ravioli, any filling Filled Pasta - Tortellini - any filling Filled Pasta - Cannelloni - any filling Value Added Fresh Produce Class 401 Class 402 Class 403 Class 404 Class 405 Class 406 Class 407 Class 408 Class 409 Class 410 PRESERVES - SAVOURY RAST Member - $40 per entry Non-Member - $45 per entry section. NO COMMERCIAL LABELLING Exhibits in Preserve Classes are to be submitted in plain containers with a minimum quantity of 500gms of produce Chutney Mustard Relish Pickles (vegetable) Pickles (fruit) Jellies (savoury) Savoury Jams & Pastes - flavour to be nominated Sauces (savoury), soy, tomato etc Savoury Marmalade Dressings & Vinegars eg: Salad kits, pre-made coleslaw, potato salad etc Class 397 Class 398 Class 399 Class 400 Salad Kit - any, type to be specified Pre-made - Coleslaw, be specified potato salad, pasta salad etc. Type to Any other product Rice - flavour/type to be nominated Any other product not covered in the Schedule of classes CHAMPION OTHER PRODUCT sponsored by THE ROYAL AGRICULTURAL SOCIETY of TASMANIA RESERVE CHAMPION OTHER PRODUCT sponsored by THE ROYAL AGRICULTURAL SOCIETY of TASMANIA Class 411 Class 412 Class 413 Class 414 Class 415 Class 416 Class 417 Class 418 Class 419 Class 420 Chilli Sauces & Dressings Marinades Pesto - flavour to be nominated Dukka - any - 2 samples Nut paste - any - 2 samples Black Olives, all varieties. 2 jars of standard commercial size Green Olives, plain, whole standard commercial size pitted not stuffed - 2 jars of Olives - Spiced, flavoured, stuffed, including pitted and sliced- 2 jars of standard commercial size Tapenade Style Products - 2 jars of standard commercial size Any other type of Savoury Preserve not listed in the above classes. CHAMPION SAVOURY PRESERVE sponsored by SHOWRIBBONS ONLINE PTY LTD RESERVE CHAMPION SAVOURY PRESERVE sponsored by SHOWRIBBONS ONLINE PTY LTD

29 14 PRESERVES - SWEET SEAFOOD RAST Member - $40 per entry Non-Member - $45 per entry section. NO COMMERCIAL LABELLING Exhibits in Preserve Classes are to be submitted in plain containers with a minimum quantity of 500gms of produce Class 421 Class 422 Class 423 Class 424 Class 425 Class 426 Class 427 Class 428 Class 429 Class 430 Class 431 Class 432 Class 433 Class 434 Class 435 Class 436 Strawberry Jam Raspberry Jam Blackberry Jam Three berry jam (fruit to be specified) Apricot Jam Any Other Flavour Jam - flavour to be nominated Conserves - any flavour Marmalade - Orange Marmalade - Whisky flavoured Marmalade - any other flavour - flavour to be nominated Jellies Wine Jellies Spreads & Pastes (sweet) Sauces (sweet & dessert sauces) Lemon or Lime Butter, flavour to be nominated Any other type of sweet preserve not listed in the above classes. Type of jam, marmalade, paste etc to be specified, list flavour, type and use of product. CHAMPION SWEET PRESERVE sponsored by SHOWRIBBONS ONLINE PTY LTD RAST Member - $40 per entry Non-Member - $45 per entry section. NO COMMERCIAL LABELLING ELIGIBILITY FOR ENTRY All exhibits must be farmed or caught adding to be conducted in Australia. All shellfish exhibitors must comply with the Quality Assurance Program. For Salmon & Trout, all exhibitors processing licence. Class 437 Class 438 Class 439 Class 440 Class 441 Class 442 Salmon - Smoked in Australian waters and value Australian State Shellfish must hold an appropriate fish Salmon - Cold smoked - sliced, 500g to 2kg, 2 pieces either side or whole. Chilled, vacuum packed fillet. Salmon - Flavoured - Cold Smoked - sliced, 500g to 2kg, 2 pieces either side or whole. Chilled, vacuum packed fillet. Salmon - Hot Smoked - unsliced, 500g to 2kg, 2 pieces either side or whole. Chilled, vacuum packed fillet. Salmon - Flavoured - Hot Smoked - unsliced, 500g to 2kg, 2 pieces either side or whole. Chilled, vacuum packed fillet. Gravlax, Salmon, Sliced - Chilled, vacuum packed. Gravlax, Salmon, Unsliced, Chilled, vacuum packed. Trout - Smoked 2 pieces either side or whole. 2 pieces either side or whole. Exhibitors are to provide 2 sides, sliced or unsliced within the weight range of 500g - 1kg for each side. Vacuum packed RESERVE CHAMPION SWEET PRESERVE sponsored by SHOWRIBBONS ONLINE PTY LTD Class 443 Class 444 Class 445 Class 446 Class 447 Class 448 Trout - Ocean or River - Cold Smoked - Cold smoked - Sliced, 500g to 2kg, 2 pieces either side or whole. Chilled, vacuum packed fillet. Trout - Ocean or River - Flavoured - Cold smoked - Sliced, 500g to 2kg, 2 pieces either side or whole. Chilled, vacuum packed fillet. Trout - Ocean or River - Hot Smoked - Unsliced, 500g to 2kg, 2 pieces either side or whole. Chilled, vacuum packed fillet. Trout - Flavoured - Ocean or River - Hot Smoked - Unsliced, 500g to 2kg, 2 pieces either side or whole. Chilled, vacuum packed fillet. Gravlax. Ocean or River Trout - Sliced, or whole. Chilled, vacuum packed. Gravlax. Ocean or River Trout - Unsliced, side or whole. Chilled, vacuum packed. 2 pieces either side 2 pieces either

30 15 Oysters Minimum 2dz to be supplied. Oysters will be shucked and turned for judging. Class 449 Class 450 Pacific Oysters, un-shucked, un-washed Rock Oysters, un-shucked, un-washed Other Seafood Products Salmon or Trout Caviar, Pate, Terrine & Mousse Two (2) exhibits of not less than 100g each must be supplied for each entry. Caviar to be chilled and bottled. Other Seafood Products Two (2) exhibits of not less than 500g each must be supplied for each entry. Class 451 Class 452 Class 453 Class 454 Class 455 Class 456 Pickled, Cured and Marinated Seafood Pates, Mousse and Terrines. Minimum aquaculture content 50% Salmon or Trout Caviar, chilled and bottled Value added - ready to eat Australian Shellfish. Packaged (exhibitors to supply no less than 1kg of shellfish) Other Seafood Product - Salmon or Trout. Other Seafood product not listed in the above classes CHAMPION SEAFOOD PRODUCT sponsored by THE ROYAL AGRICULTURAL SOCIETY of TASMANIA RESERVE CHAMPION SEAFOOD PRODUCT sponsored by THE ROYAL AGRICULTURAL SOCIETY of TASMANIA

31 NOTES

32