PREMIUM PRODUCE AWARDS SCHEDULE

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1 PREMIUM PRODUCE AWARDS SCHEDULE

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3 2016 PREMIUM PRODUCE AWARDS KEY INFORMATION APPLICATIONS FOR ENTRY Applications for entry are available to download and print at our website COMPETITIONS Perth Royal Bread and Pastry Show, Page 3 Jodie Spirek T (08) E jspirek@raswa.org.au Perth Royal Dairy Show, Page 13 Rebecca Di Vincenzo T (08) E rdivincenzo@raswa.org.au Condiments, Page 23 Michelle Tenardi T (08) E mtenardi@raswa.org.au PERTH ROYAL BEER AND WINE SHOWS For details on these competitions, please contact: Cecilia Crawford T (08) E ccrawford@raswa.org.au Like or follow perthroyalshow to stay up to date with the latest competition information.

4 Page 2 PREMIUM PRODUCE AWARDS GENERAL SHOW REGULATIONS The Society s General Show Regulations and Section Conditions regulate the conduct of the 2016 IGA Perth Royal Show. Upon acceptance of an entry the Exhibitor is irrevocably contracted to be bound by those General Show Regulations and Section Conditions. A copy of the Society s General Show Regulations may be obtained on application or from the website _General_Regulations_of_RASWA.pdf. The following Section Conditions are applicable to all Exhibitors entering Exhibits in the Premium Produce Awards. An Exhibitor who breaches any General Show Regulation or Section Condition may be disquali ed or suspended for any period ned or otherwise penalised. 1. AWARDS: 4. PRIVACY ACT STATEMENT: The information provided by the Exhibitor in the Application for Entry is collected and used by the Royal Agricultural Society of Western Australia RASWA to organise and conduct Competitions at the 2016 IGA Perth Royal Show. We may publish details such as your Name Address and Exhibit details in any RASWA publication or communication. Such information may also be made available to and published by the media. We will not disclose your information without your consent for any other purpose unless required or authorised by law. You may request access to your personal information and if necessary request that our records of that information be corrected by writing to the Chief Executive Of cer at the Royal Agricultural Society of Western Australia PO Box 13 Claremont WA The Society will not be responsible for Awards not received by Exhibitors after 31 December If you have not received your trophy and sash by the 30 November 2016 please contact the Awards Of cer on SOCIETY S LIABILITY: The attention of Exhibitors is drawn to General Show Regulation 17 with reference to the Society s Liability and Indemnity. 3. PROMOTION: No advertising or promotion on behalf of commercial business will be permitted on the Showground without the prior written consent of the Society s Marketing and Communications Manager.

5 PERTH ROYAL BREAD AND PASTRY SHOW Page 3 PERTH ROYAL BREAD & PASTRY SHOW The Perth Royal Bread and Pastry Show is one of the Premium Produce competitions established by the RAS as a benchmark of quality and innovation. It is WA s premier industry competition and can advance commercial success and brand awareness. The bread and pastry classes stay abreast of emerging consumer trends and the meat pie category has evolved into a competition within a competition. Many winners go on to take out titles in national competitions. With hundreds of entries received each year our dedicated and highly qualified team of judges assess factors including volume, general appearance, texture, aroma, colour and of course taste. MISSION STATEMENT To promote excellence in the bread and pastry industries. COMMITTEE Councillor in Charge Mr Bill Keane Assistant Councillor Mr Kingsley Preston Committee Members Mr Graeme Ashley, Mr Chris Burton, Mr Mike French, Ms Kerry Gange, Mr Brent Honey, Ms Belinda Hyde, Mr Eddy Jenkins, Mr Nathan Merrett, Mrs Jane Noonan, Mr John Noonan, Mr Steve Ossevoort, Ms Helen Paton, Mr Terry Riseley, Mr Robert Sorber, Mr Jozef Wisniewski Competition and Event Coordinator Mrs Jodie Spirek

6 Page 4 PERTH ROYAL BREAD AND PASTRY SHOW PERTH ROYAL BREAD AND PASTRY SHOW To be displayed in the Jim Webster Pavilion ACKNOWLEDGEMENTS THE ROYAL AGRICULTURAL SOCIETY OF WESTERN AUSTRALIA GRATEFULLY ACKNOWLEDGES SPONSORS FOR THEIR SPONSORSHIPS AND TROPHIES TO BE AWARDED THROUGHOUT THE PERTH ROYAL BREAD AND PASTRY SHOW SECTION. Australian Bakels Pty Ltd Bakers Delight Swan View EOI / Peerless Foods GrainCorp Foods Kerry Pinnacle WA Macpan Australia Manildra Group MAURIanz WA Millers Food P J Davies & Co Sourcefood Superstock Food Services Pty Ltd Young Christine

7 PERTH ROYAL BREAD AND PASTRY SHOW Page SECTION CONDITIONS 1. CLOSING DATE FOR ENTRIES: 4.30pm Monday 1 August Entries received by post after this time and date will not be accepted. 2. ENTRY FEES: $.00 per entry. 3. WEIGHT OF ENTRIES: All entries need to fall within plus or minus of the stated weight required as weighed by the stewards prior to the competition. E.g. if required weight stated is 6 0g your entered product must be no more than 34g over or under in weight. 4. JUDGES MAY NOT ENTER THE COMPETITION. STEWARDS MAY NOT ENTER ANY SECTION IN WHICH THEY ARE STEWARDING. 4.2 An Exhibitor can enter no more than one Exhibit into any Class. 4.3 Each Exhibit in any Class must be baked in the actual bakery at the address shown on the Entry form. 4.4 All Bread and Pastry Cooking Exhibits must be baked no later than Tuesday 30 August Any product arriving in a warm condition will be dis uali ed at the discretion o the Chie Steward. All Exhibits exhibited by Western Australian bakers must have been baked wholly from our and wholemeal purchased in WA. 4.6 Flour used must have been taken from general stock and all bread entered in the competitions must have been baked under normal baking conditions in the named Exhibitor s bakery. 4.1 Competition open to commercial manufacturers of Bread Pizza Cake and Pastry. HOW TO CONSIGN YOUR ENTRIES ON JUDGING DAY 1. a All Exhibits must be delivered by no later than 9.30am on Wednesday 31 August Entries will not be accepted a ter this time. Tic ets will be issued to E hibitors on arrival but will not be issued a ter.30am. On competition day the Showground gates will be opened at 7.00am. b All Exhibits must be consigned to the Jim Webster Pavilion Royal Agricultural Society of WA Claremont Showground Claremont 2. a Wrap each entry individually in plain paper. b c Place the appropriate self sticking labels as sent to you by RASWA onto the wrappings of each of your entry products. Boxes containing entries must weigh less than 12. kg in total. 3. Any Exhibit containing meat or dairy produce must arrive in a chilled condition e.g. consigned in a foam esky or insulated container making sure that transport and handling procedures are in accordance with all Foodsa e re uirements. 4. Exhibits may be delivered on the day prior to the competition provided that an arrangement has been made with the Competition and Event Coordinator. Please phone the Section Coordinator on for any emergencies. Exhibits received on the day prior will be unwrapped by the Stewards on Wednesday 31 August Failure to comply with condition 1 2 a) 2 b) 2 c) or condition 3 will result in disquali cation.

8 Page 6 PERTH ROYAL BREAD AND PASTRY SHOW 4.7 IMPORTANT NOTICE: The tinware required for baking of show bread is as follows All White Wholemeal and Multigrain Married Uprights and Condensed sandwich loaves are to be baked in 6 0g tin no. 122b. Top inside length 266 Top inside width 20 Depth inside All Judges are chosen on their industry knowledge and expertise. All entries are assessed and judged blind and judged on their own merits against a set of criteria. Judges shall not at any time prior to the announcement of awards have access to or any knowledge of the identify of an Exhibit. Judges shall not have access to an Exhibit other than from the plate containing it which is presented to them by Stewards Vienna Loaves. To be baked in tin V270. Top inside length 270 Top inside width 11 Depth inside Fruit Loaves to be baked in 4 0g tin Top inside length 234 Top inside width 100 Depth inside 9 This tinware can be purchased from Lynn at Bake uip on Ph or Fax or your preferred tinware supplier. Classes 28 and 30 to 36 are open to Apprentices only. The Apprentice/s name and Class or Classes entered must be written clearly on the Entry form. 4.9 Class 2 and 32 to 36 are open to Pre-Apprentices. 5. JUDGING: Judging of Bread and Pastry Cooking will commence at 9.30am on Wednesday 31 August Judges have the right to refuse awarding places if in their opinion the product is not of satisfactory quality. Judging is conducted using the 100 point scoring system. Awards shall be determined by the Judges on the following point scale Points will be awarded as ollows: Gold and over Silver... 2 to 9.9 Bronze...74 to H Bread Exhibits will be judged by one of the following sets of criteria. A Volume and General Appearance 30 points Texture 2 points Aroma 2 points Colour 20 points Total 100 points B Volume and General Appearance 0 points Texture 30 points Aroma 20 points Total 100 points C Taste/Perception of quality 2 points Appearance 2 points Innovation 0 points Total 100 points D General Appearance and Creativity 0 points Taste and Aroma 0 points Total 100 points E Volume and General Appearance 20 points Texture and Softness 20 points Aroma 20 points Closeness in look to wheat based product both internally and externally 40 points Total 100 points F Creativity 100 points Total 100 points G Crust 40 points Appearance and Creativity 30 points Taste and Aroma 30 points Total 100 points Pastry Coo ing E hibits will be judged in accordance with the following scale of points - General Appearance Texture Taste and Aroma Total 3 points 30 points 3 points 100 points.4 Judges may in their absolute discretion decline to make an award in any Class.

9 PERTH ROYAL BREAD AND PASTRY SHOW Page I Cupcakes biscotti fruit tarts petit fours carrot cake decorated sponge cake laminated pastries decorated birthday cake torte cheesecake and gourmet pies will be judged with the following scale of points - General Appearance Creativity Texture Taste and Aroma Total 20 points 1 points 30 points 3 points 100 points Exhibitors shall be bound by the decision of the Judges and no disputes will be entered into. All concerns must be addressed in writing to the Royal Agricultural Society of WA. A celebrity Judge will judge Classes chosen at the Bread and Pastry Committees discretion An Exhibitor shall not advertise or allow to be advertised by any means whatsoever and in particular by broadcasting television pictorially or in writing the fact that any exhibit has won an award at the Perth Royal Show unless such advertisement shows clearly 1. The name Perth Royal Bread and Pastry Show. 2. The year of the award. 3. The Class in which the award was won. 4. The title of the award or trophy won where applicable. 7. DISPOSAL OF EXHIBITS: All Exhibits become the property of the Royal Agricultural Society WA and will be disposed of in accordance with the Health Regulations. 6. AWARDS: Certi cates will be issued to award winners To determine trophy Awards where more than one gold medal is involved only the highest pointed Gold Award from each Class will be eligible TROPHIES INVOLVING AGGREGATE POINTS will be allocated on the following scale Gold Award Silver Award Bronze Award 3 points 2 points 1 point In the event o a tie the E hibitor gaining the highest number of Gold Awards will be judged the winner. Should a tie still exist the Exhibitor gaining the highest number of Silver Awards will be judged the winner. Should a tie still exist the Exhibitor gaining the highest number of Bronze Awards will be judged the winner. Then if a tie still exists an equal Award may be made Upon request RASWA will provide to winners a medal template in PDF or JPEG format. It is the Exhibitors responsibility to arrange their own printing.

10 Page 8 PERTH ROYAL BREAD AND PASTRY SHOW BREAD SECTION BREAD CLASSES ALL CLASSES ENTERED MUST HAVE NO SEED OR NUT DECORATIONS. WHITE CLASS 1 - DEVON WHITE LOAF. One (1) only 680g loaf. See judging criteria A CLASS 2 - VIENNA LOAF. One (1) only 450g white loaf. Made with wheaten white flour only. Baked on tray or oven floor, not a slipper. See judging criteria A CLASS 3 - CONTINENTAL / ITALIAN STYLE. One (1) only 900g loaf. Must be single oval shaped unit. May be baked on the sole of the oven or in a slipper tray, but not in a tin. Open textured. See judging criteria A CLASS 4 - FOUR STRAND PLAIT LOAF. One (1) only 680g - traditional loaf. Baked on a flat tray. No slippers. See Judging Criteria A WHOLEMEAL/MULTIGRAIN CLASS 5 - ROUND COB WHOLEMEAL. One (1) only 450g loaf. Baked on tray, not tinned. See judging criteria B CLASS 6 - DEVON MULTIGRAIN LOAF. One (1) only 680g loaf. No added seeds on exterior. See judging criteria B CLASS 7 - DEVON WHOLEMEAL LOAF. One (1) only 680g loaf. See Judging Criteria B BREAD ROLLS CLASS 8 - ROUND ROLLS. Three (3) only 80g each. 1 x White, 1 x Wholemeal, 1x Multigrain. No topping. See judging criteria B CLASS 9 - CIABATA ROLLS. Two (2) only 70g each roll (140g for the exhibit). See judging criteria B OTHER BREAD CLASS 10 - UPRIGHT FRUIT LOAF. One (1) only 450g fruit bun. The fruit bun loaf must be an upright baked as a single unit in a tin, flavoured ONLY with bun spice essence. NO artificial colouring. NO glazing. See judging criteria B CLASS 11 - HEAVY MALTED SEED AND GRAIN LOAF. One (1) only 700g loaf. Finished in sesame seeds. See judging criteria B CLASS 12 - CHEESE AND BACON TOPPED ROLLS. Three (3) only 110g each (finished weight). Round, white dough. See judging criteria A CLASS 13 - BREAD INNOVATION. One (1) only loaf showing bread innovation. A bread product that demonstrates an innovation: an innovation is a characteristic that confers a new benefit. An innovation could be expressed as: A previously not used ingredient/additive or combination of ingredient/additives that confers a dietary, fresh keeping or flavor enhancement. A new shape that is aesthetically pleasing or provides a consumer benefit. A new packaging concept. Notes: 1. Innovation can be validated by an up to 100 word description. This may include a reference to a published article in a scientific journal or other material supporting the innovation. This needs to be clearly labelled and attached to the product by an elastic band or other device. No reference to the bakery of origin should be evident. 2. If the innovation is of a packaging nature, products should be supplied in a plain/unprinted version of the new innovative packaging with no reference to bakery or origin evident. See judging criteria C CLASS 14 - HOT CROSS BUNS. Three (3) only 110g each traditional Easter hot cross buns. Fruit content (typically sultanas, raisins, peel and spices) to be 30% of flour weight. May be glazed. No seeds or nuts. See judging criteria D ARTISAN BREAD OF RUSTIC CHARACTER CLASS 15 - SOURDOUGH. One (1) only 900g sourdough freeform loaf, made from any one or a combination of wheat and rye flours. Oven bottom baked. No seeds. No tins. See judging criteria D

11 CLASS 16 - TURKISH BREAD. One (1) only 680g bread. See judging criteria D CLASS 17 - GERMAN STYLE RYE. One (1) only 900g traditional bread. (Heavy) at least 90% Rye flour. No tins to be used. See judging criteria B CLASS 18 - FRENCH BREAD - BAGUETTE. One (1) only 450g stick. Must be of the traditional French character (not fine textured). See Judging criteria A CLASS 19 - BRIOCHE. One (1) only 450g loaf. Traditional French bread enriched with eggs and butter. Any tin may be used. See Judging criteria D CLASS 20 - ARTISAN - SWEET. One (1) only loaf. Weight from 680g 900g. Loaf to be of an artisan character and may include fruit. Any flour or flours can be used. Sourdough method can be used. See Judging criteria D CLASS 21 - ARTISAN - PLAIN. One (1) only loaf. Weight from 680g 900g. Loaf to be of an artisan character. Any flour or flours can be used. Sourdough method can be used. See Judging criteria D PERTH ROYAL BREAD AND PASTRY SHOW Page 9 PIZZA CLASS 24 - PIZZA. Two (2) only slices - ROMA. One (1) slice being a single serve. Pizza to be delivered in a cool condition complying with Health Department regulations. Can be partially or fully baked. Stewards will warm before judging. There will be an emphasis on the crust being crisp externally and chewy on the inside. No meat products to be included in toppings. No thick/pan bases. Ciabatta bread type base recommended. See judging criteria G BREAD AWARDS (S025) - THE TONY NOONAN MEMORIAL CHAMPION LOAF EXHIBITED IN THE SHOW. Will be selected from the entries of Classes 1 to 7 for the competitor with the BEST loaf on the day in the opinion of the Judges. (S026) - MOST SUCCESSFUL BREAD EXHIBITOR. Will be selected from the entries from Classes 1 to 24. Points to be awarded on the following basis: 3 points for 1st place, 2 points for 2nd place and 1 point for 3rd place. (S027) - CHAMPION SPECIALITY BREAD. Classes 9 and 13 to 23. CLASS 22 - ARTISAN - FLAVOURED. One (1) only loaf. Weight from 680g 900g. Loaf to be of an artisan character and may include garlic, olives dry tomato etc. Any flour or flours can be used. Sourdough method can be used. See Judging criteria D GLUTEN FREE BREAD CLASS 23 - GLUTEN FREE LOAF. One (1) only 600g loaf. Can be plain or can contain seeds or grains. Product submitted can be Gluten Free in accordance with the requirements for Gluten Free products. Judging will have a heavy emphasis on the product having characteristics similar to wheat products. See judging criteria E

12 Page 10 PERTH ROYAL BREAD AND PASTRY SHOW APPRENTICE/ PRE-APPRENTICE CLASSES ALL WORK ENTERED INTO THIS CATEGORY MUST BE THE SOLE WORK OF THE NAMED APPRENTICE/PRE-APPRENTICE. BREAD CLASS 28 - DEVON WHITE LOAF. One (1) only 680g white loaf. See judging criteria A CLASS 29 - UPRIGHT MARRIED JOINED - PRE-APPRENTICE ONLY. Two (2) only 400g (joined 800g) white. See judging criteria A CLASS 30 - SIX STRAND PLAIT LOAF. One (1) only 450g traditional white loaf. Baked on flat tray. No slippers. See judging criteria A APPRENTICE/ PRE-APPRENTICE AWARDS ALL WORK ENTERED INTO THIS CATEGORY MUST BE THE SOLE WORK OF THE NAMED APPRENTICE/PRE-APPRENTICE. (S037) - MOST SUCCESSFUL APPRENTICE BREAD EXHIBITOR. From Classes 28, 30 and 31. (S038) - BEST LOAF EXHIBITED BY A PRE- APPRENTICE. Which, in the opinion of the Judge is the best loaf. From Class 29. (S039) - APPRENTICE AND PRE-APPRENTICE PASTRY COOKING ENCOURAGEMENT AWARD FOR DEMONSTRATING THE BEST SKILLS AND CREATIVITY IN PASTRY COOKING. CLASS 31 - DEAD DOUGH - OLYMPIC THEME. Taste and Aroma not applicable. No added colour or glaze except egg wash) permitted. Any flour or seed/grain varieties may be used for decoration. See judging criteria F CAKE CLASS 32 - PETIT FOURS. Minimum of eight (8). See judging criteria I CLASS 33 - DECORATED BIRTHDAY CAKE. With hand written greeting no fresh cream. Maximum 10 base. See judging criteria I BISCUITS CLASS 34 - MELTING MOMENTS. Six (6) only. See judging criteria H CLASS 35 - ANZAC. Six (6) only. See judging criteria H PASTRY CLASS 36 - CHOCOLATE ÉCLAIRS. Three (3) only individual eclairs. Fresh cream only. No added flavours. Only chocolate topping, not fondant. See judging criteria H

13 PASTRY SECTION PASTRY CLASSES LARGE CAKES CLASS 40 - DECORATED SPONGE CAKE. One (1) only. Not to exceed 25cm diameter. Free choice as to theme, colour, flavour and filling. Please indicate if contains fresh cream. See judging criteria I CLASS 41 - CARROT CAKE. One (1) only. Round, not in slice form. Not to exceed 25cm diameter. See judging criteria I CLASS 42 - CHRISTMAS CAKE. One (1) only. Not to exceed 25cm diameter. See judging criteria H CLASS 43 - SWISS ROLL. Sponge texture. Not to exceed 180mm in length. Red jam only. See judging criteria H CLASS 44 - CHEESECAKE. Unbaked. Free standing (not in foil) decorated, no added presentation material allowed at set-up. See judging criteria I CLASS 45 - TORTE. Any theme. Decorated into sixteen (16) portions. No added presentation material allowed at set-up. See judging criteria I SMALL CAKES CLASS 46 - MUFFINS. Six (6) only ASSORTED Fruit muffins. Single serve. No advertising on paper cases. See judging criteria H CLASS 47 - FRIAND. Six (6) only ASSORTED friands. See judging criteria H CLASS 48 - CUPCAKES. Six (6) only ASSORTED, any flavour, decorated. See judging criteria I SLICES CLASS 49 - BROWNIE AND SLICES. Six (6) only ASSORTED (fudge brownie, caramel slice and muesli slice). See judging criteria H BISCUITS CLASS 50 - SCOTTISH SHORTBREAD BISCUIT. Six (6) only. See judging criteria H PERTH ROYAL BREAD AND PASTRY SHOW Page 11 CLASS 51 - BISCOTTI. Six (6) only. Any size or shape. Choice of flavours and inclusions (e.g. nuts, spices, zest). See judging criteria I SWEET CLASS 52 - FRUIT TARTS. Six (6) only ASSORTED. Sweet shortcrust pastry. Choice of fresh fruit and flavor of curd. Flavour to be specified. See judging criteria I CLASS 53 - VANILLA SLICE. Three (3) only plain iced. No marbling/feathering. No cream. No jam. See judging criteria H CLASS 54 - CHOCOLATE ECLAIRS. Three (3) only individual eclairs. Fresh cream only. No added flavours. Only chocolate topping, not fondant. See judging criteria H CLASS 55 - FRUIT MINCE PIES. Three (3) only - traditional pies. Shortcrust top and bottom with fruit mince filling. Tops must be sugar coated or dusted with icing sugar. No open or lattice tops. See judging criteria H CLASS 56 - LAMINATED PASTRIES - OPEN. Six (6) only single serve. (E.g. danish, creative vanilla slice, croissant, pain au chocolate). Baked ready to eat. See judging criteria I SAVOURY CLASS 57 - QUICHE LORRAINE. Three (3) only single serve. Savoury shortcrust pastry. Ready to eat. See judging criteria H CLASS 58 - SAUSAGE ROLLS - PLAIN. Three (3) only plain individual rolls. Single serve size. See judging criteria H CLASS 59 - PASTIES. Three (3) only meat and vegetable pasties. Not the upright Cornish style. Single serve size. See judging criteria H CLASS 60 - BEEF PIE. Three (3) only diced or mince pies. Traditional pie base and puff pastry top with lamination evident. Single serve size See judging criteria H CLASS 61 - GOURMET LAMB PIES. Three (3) only - gourmet pie. Traditional pie base. Pie top may be decorated. See judging criteria I

14 Page 12 PERTH ROYAL BREAD AND PASTRY SHOW CLASS 62 - GOURMET BEEF PIES. Three (3) only - gourmet pie. Traditional pie base. Pie top may be decorated. See judging criteria I CLASS 63 - GOURMET CHICKEN PIES. Three (3) only - gourmet pie. Traditional pie base. Pie top may be decorated. See judging criteria I THE OFFICIAL GREAT AUSSIE PIE COMPETITION CLASS 64 - FOOTY PIE. Pie must be minced beef filling only (not diced) and must be stable when hot. Traditional pie bottom and top pastry and oval in shape (as per footy). Top to be decorated with favourite team design and colours (edible of course). Maximum points for creativity and to be co-judged by a footy celebrity. Winner to receive free entry into the national compeition at Fine Foods in September. PASTRY COOKING AWARDS (S065) - MOST CREATIVE PASTRY COOKING EXHIBIT. In Classes 43 to 45 and 54 and 56 in the Judges' opinion. (S066) - MOST SUCCESSFUL EXHIBITOR IN PASTRY COOKING. Classes 40 to 60. Points to be awarded on the following basis: 3 points for 1st, 2 for 2nd and 1 for 3rd. (S067) - MOST CREATIVE GOURMET PIE. In Classes 61 to 63. (S068) - THE GREAT AUSTRALIAN PIE COMPETITION. Class 64.

15 PERTH ROYAL DAIRY SHOW Page 13 PERTH ROYAL DAIRY SHOW The Perth Royal Dairy Show is Western Australia s premium dairy competition. Established 61 years ago, the competition is open to all Australian dairy companies and sets a benchmark for quality and innovation. Medal winners of the Perth Royal Dairy Show are eligible to enter the Australian Grand Dairy Awards and from there possibly take on the world! MISSION STATEMENT To demonstrate and promote the quality and variety of dairy products produced in Australia. COMMITTEE Councillor in Charge Mr Bill Trend Councillor Mr Leon Giglia, Dr Jo Pluske Committee Members Mr Claude Iannello, Mr Colin James, Ms Christine Koren, Ms Deborah Pett, Mr Michael Rammer, Mr John Watson, Mr George Yotopoulos Competition and Event Coordinator Miss Rebecca Di Vincenzo

16 Page 14 PERTH ROYAL DAIRY SHOW STAND OUT FROM THE PACK Have you won gold? Now it s time to compete for Champion. Each year, gold medal-winning dairy products from around the country go head to head to be crowned the best of the best in Australian dairy. An Australian Grand Dairy Awards Champion or Grand Champion. We invite you to join the winners circle. Have you won a gold medal at an RAS or DIAA show nationally? Find out if you re eligible to be part of Australia s most prestigious dairy competition.

17 PERTH ROYAL DAIRY SHOW To be held in the Lou Giglia Dairy Pavilion ACKNOWLEDGEMENTS PERTH ROYAL DAIRY SHOW Page 1 THE ROYAL AGRICULTURAL SOCIETY OF WESTERN AUSTRALIA GRATEFULLY ACKNOWLEDGES THE FOLLOWING SPONSORS FOR THEIR DONATIONS AND TROPHIES TO BE AWARDED THROUGHOUT THE PERTH ROYAL DAIRY SHOW SECTION. Dairy Australia Dairy Industry Association of Australia WA Division Harvey Water Jeff Langdon Majors Group Mundella Foods Viscount Plastics

18 Page 16 PERTH ROYAL DAIRY SHOW SECTION CONDITIONS 1. CLOSING DATE FOR ENTRIES: 5.00pm Wednesday 6 July Entries received by post or after this time and date will not be accepted. NO FAXED ENTRIES WILL BE ACCEPTED. One Exhibitor per Entry form. Online entries: competition-entries.aspx 2. ENTRY FEES: Manual Entry fee Online Entry fee 3. CONSIGNMENT OF EXHIBITS: $20.00 per entry. $1.00 per entry. All Exhibits are to be consigned to Royal Agricultural Society of WA 2016 IGA Perth Royal Show Perth Royal Dairy Show C/- Lou Giglia Dairy Pavilion Claremont Showground Gate 10 Ashton Avenue CLAREMONT WA DELIVERY OF EXHIBITS: 4.1 All Exhibits must be delivered to the Lou Giglia Dairy Pavilion at the Claremont Showground Claremont on either THURSDAY 4 AUGUST OR FRIDAY 5 AUGUST 2016 between the hours o.00am and 5.00pm. 4.2 Boxes containing Exhibits must weigh less than 12. kg in total. 4.3 Gate 10 Ashton Avenue will be open 4.1 for delivery of Exhibits. 4.4 Early receipt of Exhibits will be accepted if prior notice is given by contacting the Perth Royal Dairy Show Competition and Event Coordinator Rebecca Di Vincenzo at the Royal Agricultural Society of Western Australia on during of ce hours. 5. RESTRICTION OF ENTRIES: There is no limit to the number of entries per factory. However each Exhibit shall only be entered once. Multiple varieties or avours may be entered. 6. CONDITIONS OF ENTRY: 6.1 Australian Products. All Exhibits must be produced commercially entirely in Australia and must be typical of commercially available products rather than manufactured or packed specially for the competition. 6.2 Supermarket branded products are to be entered by the producing factory. 6.3 The Exhibitor must be the manufacturer or the packer of the product. 6.4 All Exhibits in Classes to 22 and 31 to 62 must be made from cows milk. 6. The principal fat component of all products must be milk fat unless otherwise speci ed. 6.6 Low fat and reduced fat ice cream may be entered into Classes 37 3 and 39. Low fat and reduced fat gelati may be entered into Classes 44 4 and 46. Sorbets are excluded from ice cream Classes. 6.7 Note For the purpose of this competition rm cheese has a moisture content less than 4 and soft cheese has a moisture content of 4 or greater. 6. For the purposes of this competition the term fruit does not include nuts. 6.9 All Exhibits become the property of the Society No entry will be received from any person or persons disquali ed by the Society during the period of such disquali cation. Should any such entry be accepted it shall when discovered be deemed void and the Entry fee and dairy products shall be forfeited and other af liated Dairy Show Societies noti ed Chocolate: All entries are limited to chocolate as de ned in the Australian Food Standard Code. I.e. Compound Chocolate and products made with Compounded Chocolate will not be accepted Chocolate: All Exhibits must be produced commercially and entirely in Australia and by the company and factory nominated as the competitor. 7. QUANTITY OF EXHIBITS: 7.1 Two retail packs if the pack is equal to or more than 2 0g or 2 0ml or one retail pack is acceptable if the pack is greater than 2kg or 2 litres.

19 PERTH ROYAL DAIRY SHOW Page 17 Retail packs to a total of 400g or 400ml must be supplied when the pack size is less than 2 0g or 2 0ml. 7.2 All packs comprising the same Exhibit must be identical. A representative quantity from each Exhibit may be analysed to ensure compliance with condition Chocolate: As stated above the Class numbers. 8. QUALITY OF EXHIBITS:.1 All Exhibits must comply with the requirements of the Australian and New Zealand Food Standards Code except where stated. All Exhibits may be subjected to examination to ensure compliance with these standards. 11. DAIRY JUDGING: Exhibits in Classes to 62 will be judged according to the following scale of points Points Flavour and aroma 10 Body and texture 6 Presentation including colour Salting and nish 4 TOTAL 20 Points are deducted for defects. 12. DAIRY AWARDS: In Classes to 62. A Gold Award will be awarded or achievement o 18 to 20 points..2. All Exhibits must provide an ingredients list and nutritional panel on the appropriate product container for each entry. AUDIT OF EXHIBITS: A Silver Award will be awarded or achievement o 16 to 17. points Prize cards and ribbons will be awarded to rst place only. The Society reserves the right to have any dairy product Exhibit inspected and/or analysed to verify that it meets the relevant conditions for the Class in which it is exhibited and that the dairy product held by the Exhibitor represents the Exhibit provided for judging. 10. PACKAGING OF EXHIBITS: 10.1 E hibitor s Labels: All Exhibits may be exhibited in commercial retail packs. Each Exhibit must bear a label provided by the Royal Agricultural Society of Western Australia which will include the Class number entered and the Catalogue number A ter close o entries: Labels for nominated Classes will be forwarded to Exhibitors for adherence to their Exhibits Please ensure the labels are securely attached to the body o the product and not on the lid Products not in the required pack sizes or not labelled or attached information provided in accordance with the relevant standards may have one point deducted at the discretion of the Judges Only Gold Award winners will be eligible to be judged for a Champion Award Upon request RASWA will provide to Gold and Silver winners a medal template in PDF or JPEG format. It is the Exhibitor s responsibility to arrange their own printing Awards received by individual Exhibits shall only be applied to the award winning product and no other product. 12. An Exhibitor shall not advertise or allow to be advertised by any means whatsoever and in particular by broadcasting television pictorially or in writing the fact that any Exhibit has won an award at the 2016 Perth Royal Dairy Show unless such advertisement shows clearly 1. The name Perth Royal Dairy Show. 2. The year of the award. 3. The Class in which the award was won. 4. The title of the award or trophy won where applicable. 13. CHOCOLATE JUDGING: 13.1 Exhibits will be judged out of 100 points according to the following scale Points Criteria A Filling/Flavour 30 Chocolate 30 Innovation 40 TOTAL 100

20 Page 1 PERTH ROYAL DAIRY SHOW Criteria B Chocolate 30 Innovation 70 TOTAL Exhibits will be judged on their individual merits as a commercially produced chocolate and should be as per a normal production run other than Class 2 Chocolate Show Piece. 14. CHOCOLATE AWARDS: In Classes 64 to 73. A Gold Award will be awarded or achievement o 1 to 100 points. A Silver Award will be awarded or achievement o 80 to 0. points. 15. PRIZE WINNERS: Prize winning and other outstanding Exhibits will be displayed in the Lou Giglia Dairy Pavilion during the 2016 IGA Perth Royal Show. Prize winners must provide three normal retail pac s or dummy pac s or this display. These Exhibits must remain on display throughout the duration of the 2016 IGA Perth Royal Show. 16. AUSTRALIAN GRAND DAIRY AWARDS: Eligibility Gold Award winners in all Classes to 22 and 31 to 62 are eligible to enter the Australian Grand Dairy Awards. AWARDS DINNER Announcement and presentation of trophies and awards will take place on Wednesday 17 August 2016 at 7.00pm in the Councillors Lounge, Claremont Showground, Claremont. Exhibitors especially are encouraged to attend.

21 Points will be awarded as follows: Gold Silver SPECIAL AWARDS 5 points 3 points The top three scoring entries only from an Exhibitor will be used to calculate the Special Awards. Exhibitors must have a maximum of four employees and minimum of three entries to be eligible as a small maker. (S001) - BEST SMALL CHEESE MAKER - RASWA Trophy and Sash. (S002) - BEST SMALL OTHER DAIRY PRODUCT MAKER - RASWA Trophy and Sash. CHEESE Trophy (1st) will be awarded to each unsponsored Class. (S003) - CHAMPION CHEESE. To be chosen from Classes 5 to 27. Trophy (1st) and Sash (1st) sponsored by Dairy Industry Association of Australia (WA). (S004) - CHAMPION BOVINE CHEESE -RASWA Sash. To be chosen from Classes 5 to 22. Trophy (1st) sponsored by Dairy Australia. CLASS 5 - CHEDDAR CHEESE - TASTY. Based on flavour profile, not age. No added flavours. CLASS 6 - CHEDDAR CHEESE - MATURE. Based on flavour profile, not age. No added flavours. CLASS 7 - CHEDDAR CHEESE - VINTAGE. Based on flavour profile, not age. No added flavours. CLASS 8 - CHEDDAR CHEESE - ANY OTHER STYLE. Includes Cheshire, Red Leicester, Colby, etc. CLASS 9 - RICOTTA CHEESE. Excludes Baked Ricotta and those with added flavour. CLASS 10 - FRESH UNRIPENED CHEESE WITH NO ADDED FLAVOUR. Includes Cottage, Farm Style, Cream, Neufchatel, Quark, Mascarpone, etc. PERTH ROYAL DAIRY SHOW Page 19 CLASS 12 - FETA CHEESE WITH NO ADDED FLAVOUR. But may include the use of lipases. Trophy (1st) sponsored by Dairy Industry Association of Australia (WA). CLASS 13 - FETA CHEESE WITH ADDED FLAVOUR. CLASS 14 - WHITE MOULD RIPENED CHEESE. Includes Brie, Camembert and other cheeses containing white moulds ONLY. CLASS 15 - BLUE MOULD RIPENED CHEESE. Any cheese containing a blue mould. CLASS 16 - BACTERIAL SURFACE RIPENED OR SMEAR RIPENED CHEESE. Including the use of Brevibacterium linens culture. Cheese style to be named and stated on the Entry form. Trophy (1st) sponsored by Dairy Industry Association of Australia (WA). CLASS 17 - SEMI HARD AND EYE CHEESES. Includes Edam, Havarti, Gouda, Gruyere, Tilsit, Raclette, etc. CLASS 18 - HARD GRATING CHEESE. Includes Parmesan, Pecorino, Pepato, etc. CLASS 19 - SOFT CHEESE WITH ADDED SAVOURY FLAVOUR (EXCLUDES DIPS). Includes Cottage, Neufchatel, Cream, Mascarpone, Ricotta, Farm Style base, etc. Cheese style to be named and stated on the Entry form. Trophy (1st) sponsored by Harvey Water. CLASS 20 - SOFT CHEESE, DESSERT STYLE, WITH ADDED FLAVOUR. Includes Cottage, Neufchatel, Cream, Ricotta, Baked Ricotta, Farm Style base, etc. Cheese style to be named and stated on the Entry form. CLASS 21 - FIRM CHEESE, OTHER THAN FETA, WITH ADDED FLAVOUR. Cheese style to be named and stated on the Entry form. Trophy (1st) sponsored by Dairy Industry Association of Australia (WA). CLASS 22 - CHEESE VARIETIES NOT INCLUDED IN CLASSES 5 TO 21 WITH NO ADDED FLAVOUR. Cheese style to be named and stated on the Entry form. CLASS 11 - STRETCHED CURD CHEESE. Includes Bocconcini, Mozzarella, etc.

22 Page 20 PERTH ROYAL DAIRY SHOW BUFFALO, GOAT AND SHEEP MILK PRODUCTS Trophy (1st) will be awarded to each unsponsored Class. (S023) - CHAMPION BUFFALO, GOAT AND SHEEP MILK PRODUCT - RASWA Sash. Trophy sponsored by Mr Jeff Langdon. CLASS 24 - CLASS 25 - CLASS 26 - CLASS 27 - CLASS 28 - CHEESE. WHITE MOULD RIPENED CHEESE. BLUE MOULD RIPENED CHEESE. FRESH UNRIPENED CHEESE. CHEESE - ANY OTHER VARIETY. SPICED AND/OR MARINATED CLASS 29 - ANY OTHER DAIRY PRODUCT MADE FROM BUFFALO, GOAT OR SHEEP MILK. YOGHURT Trophy (1st) will be awarded to each unsponsored Class. (S030) - CHAMPION YOGHURT - RASWA Sash. To be chosen from Classes 31 to 35. CLASS 31 - YOGHURT WITH NO ADDED FLAVOUR. Product label must indicate type of milk fat level. CLASS 32 - YOGHURT WITH MORE THAN 3% FAT, WITH ONLY REAL FRUIT. Fruit flavours only may be included with fruit. Product description to be stated on the Entry form. CLASS 33 - YOGHURT WITH MORE THAN 3% FAT, WITH PRODUCT OTHER THAN ONLY REAL FRUIT. Product description to be stated on the Entry form. CLASS 34 - YOGHURT WITH LESS THAN 3% FAT, WITH ONLY REAL FRUIT. Fruit flavours only may be included with fruit. Product description to be stated on the Entry form. CLASS 35 - YOGHURT WITH LESS THAN 3% FAT, WITH PRODUCT OTHER THAN ONLY REAL FRUIT. Product description to be stated on the Entry form. ICE CREAM All low fat and reduced fat Ice Cream may be entered into Classes 37, 38 and 39. Please Refer to Section Conditions on page 8, items 7.4 and 9.2. Trophy (1st) will be awarded to each unsponsored Class. (S036) - CHAMPION ICE CREAM - RASWA Sash. To be chosen from Classes 37 to 42. CLASS 37 - VANILLA ICE CREAM. Low fat and reduced fat Ice Cream may be entered. CLASS 38 - ICE CREAM - FLAVOURED WITH REAL FRUIT. Made from base mix of not greater than 11% milk fat. Trophy (1st) sponsored by Harvey Water. CLASS 39 - ICE CREAM - FLAVOURED WITH PRODUCTS OTHER THAN REAL FRUIT OR SOLELY VANILLA. Made from base mix of not greater than 11% milk fat. Trophy (1st) sponsored by Dairy Industry Association of Australia (WA). CLASS 40 - ICE CREAM GOURMET STYLE - FLAVOURED WITH REAL FRUIT AND EXCLUDING ANY CHOCOLATE. Made from base mix of greater than 11% milk fat. CLASS 41 - ICE CREAM GOURMET STYLE - FLAVOURING MUST INCLUDE CHOCOLATE AND MAY INCLUDE ANY ADDITIONS WITH THE CHOCOLATE. Made from base mix of greater than 11% milk fat. Trophy (1st) sponsored by Dairy Industry Association of Australia (WA). CLASS 42 - ICE CREAM GOURMET STYLE, NOT SOLELY VANILLA - FLAVOURING MUST EXCLUDE REAL FRUIT, CHOCOLATE OR OTHER DERIVATIVES OF COCOA. Made from base mix of greater than 11% milk fat. GELATI Gelati entries are to be less than 10% milk fat. Trophy (1st) will be awarded to each unsponsored Class. (S043) - CHAMPION GELATI - RASWA Sash. To be chosen from Classes 44 to 49. Trophy (1st) sponsored by Majors Group.

23 CLASS 44 - VANILLA GELATI. Trophy (1st) sponsored by Majors Group. CLASS 45 - GELATI - FLAVOURED WITH REAL FRUIT. Trophy (1st) sponsored by Majors Group. CLASS 46 - GELATI - FLAVOURED WITH PRODUCTS OTHER THAN REAL FRUIT OR SOLELY VANILLA. Trophy (1st) sponsored by Majors Group. CLASS 47 - GELATI GOURMET STYLE - FLAVOURED WITH REAL FRUIT AND EXCLUDING ANY CHOCOLATE. Trophy (1st) sponsored by Majors Group. CLASS 48 - GELATI GOURMET STYLE - FLAVOURING MUST INCLUDE CHOCOLATE AND MAY INCLUDE ANY ADDITIONS WITH THE CHOCOLATE. Trophy (1st) sponsored by Majors Group. CLASS 49 - GELATI GOURMET STYLE, NOT SOLELY VANILLA - FLAVOURING MUST EXCLUDE REAL FRUIT, CHOCOLATE OR OTHER DERIVATIVES OF COCOA. Trophy (1st) sponsored by Majors Group. PASTEURISED MILKS - UNFLAVOURED Trophy (1st) will be awarded to each unsponsored Class. (S050) - CHAMPION MILK - UNFLAVOURED - RASWA Sash. To be chosen from Classes 51, 52 and 53. Trophy (1st) sponsored by Mr Jeff Langdon. CLASS 51 - PASTEURISED WHOLE MILK. Each Exhibit must comprise two (2) retail packs if pack is less than 2 litres. CLASS 52 - PASTEURISED MODIFIED MILK - MILKFAT NOT MORE THAN 2.0%. Each Exhibit must comprise two (2) retail packs if pack is less than 2 litres. CLASS 53 - MODIFIED MILK BEVERAGE WITH ADDITIVES. Containing non milk additives e.g. Omega3, Hydrocolloids, etc. Flavoured modified milks or UHT products are not accepted in this Class. Trophy (1st) sponsored by Dairy Industry Association of Australia (WA). Trophy (1st) will be awarded to each unsponsored Class. PERTH ROYAL DAIRY SHOW Page 21 PASTEURISED MILKS - FLAVOURED (S054) - CHAMPION MILK - FLAVOURED - RASWA Sash. To be chosen from Classes 55 and 56. Trophy (1st) sponsored by Dairy Industry Association of Australia (WA). CLASS 55 - FLAVOURED PASTEURISED WHOLE MILK. Each Exhibit must comprise two (2) retail packs if pack is less than 2 litres. Flavour is to be named and stated on the Entry form. May include UHT and/or Extended Shelf Life milk. Exhibit must comprise of at least two (2) retail packs. Trophy (1st) sponsored by Dairy Industry Association of Australia (WA). CLASS 56 - PASTEURISED FLAVOURED MODIFIED MILK - MILKFAT NOT MORE THAN 2.0%. Each Exhibit must comprise two (2) retail packs if pack is less than 2 litres. Flavour is to be named and stated on the Entry form. May include UHT and/or Extended Shelf Life milk. Exhibit must comprise of at least two (2) retail packs. OTHER PRODUCTS Trophy (1st) will be awarded to each unsponsored Class. (S057) - CHAMPION OTHER PRODUCT - RASWA Sash. To be chosen from Classes 58 to 62. Trophy (1st) sponsored by Mr Jeff Langdon. UHT MILK Trophy (1st) will be awarded to each unsponsored Class. CLASS 58 - UHT MILK - UNFLAVOURED. Any milk fat content. Trophy (1st) sponsored by Mundella Foods. CULTURED DAIRY BEVERAGE Trophy (1st) will be awarded to each unsponsored Class. CLASS 59 - CULTURED DAIRY BEVERAGE. Product and flavour is to be named and stated on the Entry form.

24 Page 22 PERTH ROYAL DAIRY SHOW CREAM Trophy (1st) will be awarded to each unsponsored Class. CLASS 60 - PASTEURISED CREAM. Includes rich, whipping, thickened, unflavoured sour cream, etc. Type is to be named and stated on the Entry form. Each Exhibit must comprise two (2) retail packs, each not less than 200ml. NON FROZEN DAIRY DESSERT Trophy (1st) will be awarded to each unsponsored Class. CLASS 61 - NON FROZEN DAIRY DESSERT. Products not included in other Classes. Includes Mousse, Custard, Fromage Frais, Cheesecakes, etc. Trophy (1st) sponsored by Viscount Plastics. FROZEN DAIRY DESSERT Trophy (1st) will be awarded to each unsponsored Class. CLASS 62 - FROZEN DAIRY DESSERT. Includes novelty and stick line ice cream. Product normally consumed in a frozen condition. Must contain a significant level of milk or milk product. Please refer to Section Conditions on page 8, item 7.4. Trophy (1st) sponsored by Mundella Foods. MILK AND DARK CHOCOLATE Minimum entry samples can be made up of numerous items to make the sample weight required. For example: Three blocks of at least 100g chocolate bar samples can be made up of 6 x 50g bars. This allows for multiple judges samples plus display units for winners. CLASS 66 - INDIVIDUAL MILK CHOCOLATES - SINGLE VARIETY, DIPPED OR ENROBED. See Judging Criteria A. CLASS 67 - INDIVIDUAL DARK CHOCOLATES - SINGLE VARIETY, DIPPED OR ENROBED. See Judging Criteria A. CLASS 68 - INDIVIDUAL MILK CHOCOLATES - SINGLE VARIETY, MOULDED SHELL. See Judging Criteria A. CLASS 69 - INDIVIDUAL DARK CHOCOLATES - SINGLE VARIETY, MOULDED SHELL. See Judging Criteria A. CLASS 70 - FILLED TRUFFLE SHELLS (MILK) - SINGLE VARIETY, MOULDED SHELL. See Judging Criteria A. CLASS 71 - FILLED TRUFFLE SHELLS (DARK) - SINGLE VARIETY, MOULDED SHELL. See Judging Criteria A. CLASS 72 - BOXED CHOCOLATES. Assortment overall mixed, presentation and package. An assortment of chocolates presented in boxed form. Points will be allocated for fillings, flavours, condition of chocolate, innovation and creativity including packaging. See Judging Criteria A. CLASS 73 - CHOCOLATE SHOW PIECE. One (1) sample per Exhibit. See Judging Criteria B. In Classes 66 to 71 the minimum quantity required is 12 chocolates. Items should have inclusions throughout the bar not just sprinkled on top. Trophy (1st) will be awarded to each unsponsored Class. (S063) - CHAMPION CHOCOLATE -RASWA Trophy and Sash. To be chosen from Classes 64 to 73. CLASS 64 - MILK CHOCOLATE BLOCK WITH INCLUSIONS. See Judging Criteria A. CLASS 65 - DARK CHOCOLATE BLOCK WITH INCLUSIONS. See Judging Criteria A.

25 CONDIMENTS Page 23 CONDIMENTS Small businesses now have the opportunity to enhance their brand through the Premium Produce Awards Condiments competition. This opportunity is only open to commercial enterprises. The competition will recognise the finest condiments including jam, marmalade, preserves, honey, chutney, sauces and pickled onions. Judges will be looking for a combination of traditional and modern flavours. With an abundance of seasonal ingredients available locally, this competition will set a benchmark for quality and innovation. COMMITTEE Councillor in Charge Mrs Beth McDonnell Assistant Councillor Mrs Mary Nenke Committee Members Mrs Margaret Burridge, Mrs Nancy Crossley, Ms Gail Dorter, Ms Lesley Fry, Ms Anette Gifford, Mrs Judy Glencross, Ms Gillian McKinlay, Mrs Colleen Ritchie Competition and Event Coordinator Ms Michelle Tenardi

26 Page 24 CONDIMENTS SECTION CONDITIONS 1. CLOSING DATES FOR ENTRIES: 4.30pm MONDAY 1 AUGUST Entries post marked after this date and time will not be accepted. NO FAXED ENTRIES WILL BE ACCEPTED. One Exhibitor per Entry form. A copy of the Schedule and Entry form can also be downloaded and printed from the website Unlabelled jar/bottle is to be af xed with RASWA Exhibitor judging labels provided. No use of commercial labels to be used. All labels are to be af xed to the jar/bottle not the lid. Exhibit labels are posted to the Exhibitor before the delivery dates. Ingredients can be listed on the unlabelled sample. Vegetables tomatoes pears and tropical fruits when preserved must include a preservative other than sugar e.g. citric acid/ lemon juice. 2. ENTRY FEES: $.00 for one entry 2.1 Re und o Entry ees: There will be no refund of Entry fees under any circumstances. 3. CONDITIONS FOR ENTRY: 3.1 Exhibitors are restricted to ONE entry per Class. 3.2 Restricted to Exhibitors who sell their product to the public. The Exhibitor s business name and ABN must be shown on the Entry form. 3.3 All work must be the bona de work of the Exhibitor and no Exhibit can be entered in more than one Class. 3.4 Exhibits must not be offered for sale. 3. Exhibits will be displayed during the 2016 IGA Perth Royal Show. Company contact details will be made available to the public for the duration of the 2016 IGA Perth Royal Show unless otherwise requested. 3.6 Any entries which become mouldy or unsuitable for display may be removed from the display. 4. QUANTITIES TO BE SUBMITTED: 4.1 Two 2 samples must be submitted for each entry - one commercially labelled for display purposes and one unlabelled for judging. 4.2 All jars/bottles are to contain no less than 2 0g and no more than 00g. 4.3 Only clear glass jars or bottles are to be used. 5. LABELLING OF EXHIBITS:.1 The commercially labelled jar/bottle to show Class and Exhibit label on the rear of the item. 6. CATALOGUES: Catalogues are available at a cost of $. 0. A postage fee of $1.00 will be applied if applicable. They can only be purchased on an Entry form and are not compulsory. 7. DELIVERY OF EXHIBITS: 7.1 Entries are to be delivered to the Campbell Pavilion Claremont Showground. 7.2 Entries can be delivered on Monday 19 September 2016 between 7.4 am and 4.00pm Tuesday 20 September 2016 between 9.00am and 4.00pm and Wednesday 21 September 2016 between 7.4 am and 4.00pm. 8. COLLECTION OF EXHIBITS:. Entries can be collected on Sunday 2 October 2016 between 11.00am and 1.00pm or on Monday 3 October 2016 between 9.00am and 12.00pm. If not collected by 12.00pm on Monday remaining entries will be donated to charity unless otherwise pre-arranged with the Competition and Event Coordinator or Cookery Steward. INSURANCE OF EXHIBITS: 9.1 It is entirely the responsibility of the Exhibitor to insure any Exhibit whilst in transit and for the duration of the 2016 IGA Perth Royal Show. 9.2 Whilst every care is taken of Exhibits the Society will not be responsible for any loss or damage. 10. PRIZE WINNERS: 10.1 A Trophy to highest scoring Exhibit Gold Silver and Bronze winners will receive a prize certi cate Gold Silver and Bronze medal winners will receive electronic medal artwork that can be displayed on product labels. Please note the regulations regarding advertising and display of medals in point 9.

27 CONDIMENTS Page ADVERTISING AND DISPLAY OF AWARDS: 11.1 Producers shall not use medals stickers symbols or other devices on a bottle or any other form of packaging in order to misleadingly convey the impression that the Exhibit has received an award at an open objective and independent competition An Exhibitor shall not advertise or allow to be advertised by any means whatsoever and in particular by broadcasting television pictorially or in writing the fact that any Exhibit has won an award at the 2016 IGA Perth Royal Show unless such advertisement shows clearly i ii iii iv the name IGA Perth Royal Show the year of the award the Class in which the award was won the title of the award won where applicable Awards received by an individual Exhibit shall only be applied to Exhibits bearing the name under which the Exhibit was entered. In recognition that an Exhibit could be entered in a show before an Exhibit has been nally allocated to a Brand portability of an award to enable it to stay with the Exhibit which won the Award shall be permitted on the condition that the Exhibitor provide prior written noti cation of intent to the satisfaction of RASWA. Written approval for this change must be received by the Exhibitor from RASWA prior to applying the award to the renamed Exhibit Awards received by a Class of Exhibits e.g. Exhibitor gaining most points shall not be used to suggest that an individual Exhibit has received any particular distinction. These awards are not to be presented on the bottle in the form of a medal. 11. The use of gold black and gold discs bronze discs and silver discs to promote anniversaries events sponsorship and the like must not be used. Stickers and symbols or other devices should be suf ciently differentiated from Show medals in terms of shape and/or colour to ensure no confusion Any Exhibitor who in the opinion of RASWA breaches any of these Regulations may be disquali ed by RASWA from Exhibiting at any of its future Shows as RASWA in its absolute discretion may determine.

28 Page 26 CONDIMENTS CONDIMENTS (S001) - EXHIBITOR GAINING MOST POINTS IN THE CONDIMENTS SECTION. CLASS 2 - FRUIT BUTTER. E.g. Lemon butter, passionfruit butter. CLASS 3 - FRUIT MINCE. Suet optional. CLASS 4 - CLASS 5 - CLASS 6 - STRAWBERRY JAM. APRICOT JAM. MIXED BERRY JAM. CLASS 7 - SWEET JAM, ANY OTHER VARIETY. Flavour to be specified. CLASS 8 - CLASS 9 - SAVOURY JAM. MARMALADE. CLASS 25 - PICKLED FRUIT OR VEGETABLES. In vinegar or brine. Excluding onions. CLASS 26 - OLIVES. Any variety. CLASS 27 - VINEGAR, ANY VARIETY. CLASS 28 - PESTO. Any variety. Jar size not applicable. CLASS 29 - DUKKAH/SPICE RUB. Any variety. Jar size not applicable. CLASS 30 - PANTRY SHELF, SIX (6) ITEMS, LONG KEEPING. Jar sizes not applicable. Stands may be used for presentation. CLASS 31 - PANTRY SHELF, SIX (6) ITEMS, SHORT KEEPING. Jar sizes not applicable. Stands may be used for presentation. CLASS 10 - PRESERVES. Fruit, one variety. Judged on appearance only. Jar size not applicable. CLASS 11 - JELLY. Any variety. CLASS 12 - CLASS 13 - CLASS 14 - CLASS 15 - CLASS 16 - CLASS 17 - CLASS 18 - CLASS 19 - HONEY. SWEET SAUCES. CHUTNEY. RELISH. TOMATO SAUCE. BARBEQUE SAUCE. CHILLI SAUCE. SAUCE, ANY OTHER VARIETY. CLASS 20 - MUSTARD. Any variety. CLASS 21 - MAYONNAISE. CLASS 22 - MUSTARD PICKLES. Any variety. CLASS 23 - CLEAR VINEGAR PICKLES. Jar size not applicable. CLASS 24 - PICKLED ONIONS. Jar size not applicable.

29 PREMIUM PRODUCE AWARDS Page 27 GENERAL SHOW REGULATION 17. LIABILITY AND INDEMNITY E tract rom the Royal Agricultural Society o Western Australia General Show Regulations - Revised 22 August 2007) E hibitor accepts The lodgement of an Application of Entry form shall be deemed to be acknowledgment by the Exhibitor of his or her agreement that the Society shall be under no liability for No Liability or animals or birds e hibited The loss injury or death of any animal including birds Exhibited whether caused by or attributable to the negligence of the Society or of its servants or Agent or otherwise howsoever No Liability or property e hibited Any loss or damage occasioned to or by any property Exhibited whether caused by or attributable to the negligence of the Society or of its servants or Agent or otherwise howsoever No Liability or other animals property E hibitor or general public Any injury or damage occasioned to any other animal or property Exhibited or to any other Exhibitor or to the general public whether caused by or attributable to the negligence of the Society or of its servants or Agent or otherwise howsoever No Liability or contracting any disease or su ering animals or birds Any loss or damage suffered by any Exhibitor as a result of any disease contracted or suffered by any animals including birds after or as a consequence of any animal Exhibits or their progeny being brought onto the Showground No Liability or livestoc sales The Society and the Auctioneers of Royal Show Livestock Sales shall be under no liability to any Owner or purchaser of livestock whether exhibited or otherwise entered for sale or sold at any Royal Show Livestock Sale No Liability or livestoc auctioned In respect of any loss or injury to such livestock whether such loss or injury be caused by or be attributable to the negligence of the Auctioneers speci ed in the Regulations relating to the Royal Show Livestock Sales or to the Society or any of its servants or Agents No Liability or other livestoc property E hibitor or general public For any injury or damage occasioned to any other livestock or property or to any other Exhibitor or to the general public whether caused by or attributable to the negligence of the Auctioneers speci ed in the Regulations relating to the Royal Show Livestock Sales or to the Society or any of its servants or Agents No Liability or conse uential loss and loss o pro ts For any loss or damage including without limitation consequential loss and loss of pro ts suffered by any Owner or purchaser of livestock as a result of any disease contracted or suffered by any livestock after or as a consequence of any livestock being entered for sale at any Royal Show Livestock Sale E hibits sold privately Where any animal Exhibited or any other Exhibit is sold privately during the time of the Royal Show the vendor thereof shall indemnify the Society against all liability to the purchaser in respect of any loss injury disease or damage to such animal or other Exhibit whether such loss injury disease or damage be caused by or attributable to the negligence of the Society or any of its servants or Agents Accidents and incidents Competitors Exhibitors and Attendants must report promptly to the Society all accidents and incidents causing or likely to cause injury to persons or damage to property Trade Practices Act To the extent that any matter relating to entry or remaining upon the Showground relates to the supply of goods or services by the Society within the meaning of s. 6 A of the Trade Practices Act 1974 (Cwlth) the Society s liability is limited as follows a b in case of goods the replacement repair or payment for the replacement or repair of the goods. in the case of services the re-supply of the services or the cost of the re-supply of the services. It shall be in the Society s absolute discretion as to whether it replaces repairs or pays for replacement or repair of goods. It shall be further in the Society s discretion as to whether it re-supplies or pays the cost of re-supply or services Indemnity To the maximum extent permitted by law each Competitor and Exhibitor must indemnify and keep indemni ed the Society and its of cers employees members and Agents from and against all actions claims demands losses damages costs expenses and liabilities including without limitation consequential loss and loss of pro ts for which the Society is or may be become liable in respect of or arising from a b c loss damage or injury to any person in connection with the Exhibit or the relevant Event without limiting sub-regulation a loss damage or injury to any other Exhibit or Exhibitor his or her family invitees Agents or to the property of the Society or its members or to the general public caused or contributed to or by any act or omission of an Exhibit of the Exhibitor or by the Exhibitor his or her family invitees or Agents and without limiting sub-regulation a loss damage or injury to the Exhibit or the Exhibitor his or her family invitees or Agents caused or contributed by an act or omission of an Exhibit of the Exhibitor or by the transportation feeding or housing of an Exhibit of the Exhibitor Removal o E hibit Without prejudice to any other provision of these Regulations where the Society its of cers employees members or Agents remove an Exhibit or causes an Exhibit to be removed from the Showground the Exhibit is removed or caused to be removed entirely at the risk of the Exhibitor. The person or persons removing the Exhibit will be deemed to be the Agent of the Exhibitor and his or her acts and omissions will be deemed to be the acts and omissions of the Exhibitor.

30 THANK YOU TO OUR VOLUNTEERS THE SHOW COULDN T GO ON WITHOUT OUR THOUSANDS OF VOLUNTEERS - WE CANNOT THANK THEM ENOUGH.