The Land Cookery
The Land Cookery Competition is sponsored by The Land newspaper. The competition is is open to any person residing in NSW or ACT. Contact your nearest branch for information on the local competition. State Finals are held at the Annual Conference in May.
Below is The Land Cookery Schedule, The Land Cookery Recipes and a bonus Anzac Biscuit recipe.
Notes: Fruit cake tins: Some being presented in tins which are smaller on the bottom. We realise it may be difficult to purchase the original straight sided tins but these are much preferred - same size, top and bottom. Chocolate in fruit cakes: The use of chocolate in fruit cakes is not acceptable for competition. If a recipe states "sugar", it means white sugar and of course most people prefer to use caster sugar as it dissolves more readily. If icing sugar or brown sugar are called for, then it will stipulate this in the ingredients list. Loaf tins and bar tins: Certain recipes will call for either a loaf tin or a bar tin. A loaf tin is slightly flared so your loaf is wider at the top than it is at the base and had rounded corners. A bar tin is the same width at the top and the bottom with sharp tight angled corners.
‘The Land’ Cookery Schedule 2026/2027
Rules
Please read carefully
This Contest is conducted by The Land Cookery Committee on behalf of the Country Women’s Association of New South Wales.
Who can enter: The Contest is not restricted to members of the CWA; it is open to any person residing in NSW and ACT, however, for non-members only one section (of the non-member’s choice) may be entered.
How to enter: Competition commences at branch level. Each branch conducts its separate contest (or selection process where branches do not have enough competitors). First and second prize winners must be two different competitors who will then be eligible to enter group semi-finals. First prize winners of group semi-finals are eligible to enter the state final conducted concurrently with the CWA Annual General Conference. This is a competition that is conducted from branch to group and then to state level.
Entry Fee: $1 per entry is to be collected when an exhibit is entered for first time, whether it is branch or group level. The entry fees shall be sent through the Group Treasurer directly to The Land Cookery Committee.
“The Land” newspaper coupon: an original 2026/2027 coupon must accompany each section entry only at the state final.
Judges: Branches and groups will appoint their own judges from another branch or group, BUT judges and stewards for the state finals will be appointed by the CWA State Land Cookery Committee Chairperson. The judges’ decisions are absolutely final and not to be questioned or discussed with the judges.
Additional sections: Branches may include additional sections in their branch contests and award additional prizes but prize winners in such sections will not compete in the group semi-finals or state finals of the contest.
Sale of exhibits: Exhibits may be sold at branch and group level. However, all exhibits become the property of CWA at state level and are not for sale. Competitors should advise the steward when registering if they wish to take their fruit cake or pudding back.
Labels: CWA ingredients labels are not required at branch or group semi-finals unless the exhibit is to be sold.
Prohibited: Springform and ring tins are not to be used throughout the contest. No visible rack marks on entries. Package mixtures and frosting are not to be used unless otherwise specified.
Special “The Land” Awards for Branches Judged on Ratio of Members Entries
Branches with 15 members and under with most entries in Cookery Competition: First $150; Second $75; Third $25. Total $250.
Branches with 16 to 25 members with most entries in Cookery Competition: First $150; Second $75; Third $25. Total $250.
Branches with 26 to 35 members with most entries in Cookery Competition: First $150; Second $75; Third $25. Total $250.
Branches with 36-50 members with most entries in Cookery Competition: First $150; Second $75; Third $25. Total $250
Branches with over 51 members with most entries in Cookery Competition: First $150; Second $75; Third $25. Total $250.
Group Award for most points gained from prize winners at state final: Certificate.
Chairperson’s Pick: $100 and Certificate to the best overall exhibit.
Prize Money: Bank details must be provided to The Land Cookery Committee Treasurer to enable prompt payment of prize monies.
Section One—Rich Fruit Cake
Prize—1st $140; 2nd $100; 3rd $60; Total $300
IMPORTANT: Fruit cakes not to be iced, glazed or otherwise decorated. Competitors to use no less than 1kg of fruit, 250g butter and 250g brown sugar basis as the standard mixture for size and weight of a rich fruit cake. Tins to be deep 7.5cm x 20cm round or 20cm x 20cm square. A cut cake can be entered at the group semi-final but will NOT be accepted at state finals. Your own favourite recipe may be used.
Points to be looked for in judging: Smooth, even top, well risen and slightly rounded towards the centre but not peaked. Smooth, even colour on sides, top and bottom. Texture to be fine and even, with no holes or tunnels; moist throughout but not heavy or under cooked. Fruit to be evenly distributed with a good balance of fruit and mixture apparent and not be over-flavoured with spices and essences or alcohol so that the natural flavour of the fruits is lost.
Section Two—Sultana Cake
Prize—1st $100; 2nd $70; 3rd $50; Total $220
IMPORTANT: Sultana cakes not to be iced, glazed or otherwise decorated. Competitors to use no less than 500g of sultanas. Tins to be deep 7.5cm x 20cm round or 20cm x 20cm square. A cut cake can be entered at the group semi-final but will NOT be accepted at state finals. Your own favourite recipe may be used.
Points to be looked for in judging: Even straw-colour on top, sides and bottom. Texture to be fine and even with no holes or tunnels; moist but not heavy or under cooked. Fruit to be evenly distributed with a good balance of fruit and mixture and sweet sultana flavour.
Section Three—Boiled Fruit Pudding
Prize—1st $140; 2nd $100, 3rd $60; Total $300
IMPORTANT: Competitors to use no less than 1kg of fruit, 250g butter basis as the standard mix for size and weight. Minimum presentation weight 1.5kg. Pudding to be boiled in a cloth. A cut pudding can be entered at the group semi-final but will NOT be accepted at state finals. Your own favourite recipe may be used.
Points to be looked for in judging: The pudding to be a nice round shape with characteristic smooth even flour skin. The colour to be rich and dark and be even throughout. There are to be no holes in the pudding nor soggy patches and have a well-balanced fruity flavour.
Section Four—Plain Butter Cake
Prize—1st $60; 2nd $40; 3rd $30; Total $130
IMPORTANT: To be baked in any deep 7.5cm x 20cm round or 20cm x 20cm square tin. There are to be no fruit, nuts, cherries, or peel used in or on cake. Cake to be presented as baked (not trimmed), uniced and with no decoration. Your own favourite recipe may be used.
Points to be looked for in judging: The sides to be smooth with the height of the cake in proportion to the size of the tin used and no sign of dented or wrinkled lining. The top to be smooth and slightly rounded with even colour on top, bottom and sides. The texture to be even, fine and moist without holes or tunnels. Cooking to be even right throughout with no under-cooked patches and the cake cuts easily without crumbs.
Section Five—Chocolate Butter Cake
Prize—1st $60; 2nd $40; 3rd $30; Total $130
IMPORTANT: Baked in any deep 7.5cm x 20cm round or 20cm x 20cm square tin. Cake to be presented as baked (not trimmed) and iced on top only with chocolate glacé icing. Your own favourite recipe may be used.
Points to be looked for in judging: See Plain Butter Cake. The cake to have a rich dark colour, evenly around the base and sides. Icing to be smooth and neatly applied and of a colour that closely matches the colour of the cut cake.
Section Six—Marble Cake
Prize—1st $60; 2nd $40; 3rd $30; Total $130
IMPORTANT: Baked in any deep 7.5cm x 20cm round or 20cm x 20cm square tin. Cake to be presented as baked (not trimmed) and iced on top only with glacé pink icing. Your own favourite recipe may be used.
Points to be looked for in judging: See Plain Butter Cake. The cut cake to reveal three colours (pink, chocolate and plain butter colour) to create a “marble” pattern, balanced so that one colour doesn’t dominate the other. Icing to be smooth and neatly applied and of a colour that closely matches the pink in the cut cake.
Section Seven—Jam Roll
Prize—1st $60; 2nd $40; 3rd $30; Total $130
IMPORTANT: Plain sponge baked in swiss roll tin, approx 36-38cm x 24-25.5cm x 2.5cm. The sponge to be filled with any jam then rolled at least twice with edges uncut. The jam roll to be presented without any sugar dusting and with the seam side underneath. Your own favourite recipe may be used.
Points to be looked for in judging: Sponge to be evenly risen throughout with a soft and moist texture. The jam filling to be sufficient to hold the rolled sponge without seeping out the ends or soaking through into the sponge.
Section Eight—Ginger Loaf
Prize—1st $60; 2nd $40; 3rd $30; Total $130
IMPORTANT: Bake in a medium loaf tin, approx 24cm x 13cm x 6.5cm. The loaf to be presented as baked (not trimmed) and iced on top with lemon glacé icing without zest. Your own favourite recipe may be used.
Points to be looked for in judging: See Plain Butter Cake. The loaf to be well risen with a distinctive ginger flavour and aroma evident but not overpowering. Icing to be smooth, neatly applied to the top of the loaf only.
Section Nine—Gluten Free Jam & Coconut Slice
Prize—1st $50; 2nd $40; 3rd $30; Total $120
IMPORTANT: Bake in a lamington/slice tray, approx 30cm x 20cm x 3.1cm. Six pieces to be presented, cut approx 4cm x 6cm. Recipe supplied must be used.
Points to be looked for in judging: Uniform shape and size with three level layers evident and cleanly cut with no ragged edges or crumbs. The slice to be evenly baked with the same height throughout. Tart raspberry flavour of the jam to compliment the sweet coconut texture and flavour of the topping.
Section Ten—Coffee Slice
Prize—1st $50; 2nd $40; 3rd $30; Total $120
IMPORTANT: Baked in a lamington/slice tin, approx 30cm x 20cm x 3cm. Six pieces to be presented, cut approx. 4cm x 6cm. Recipe supplied must be used.
Points to be looked for in judging: Uniform shape and size with three level layers evident and cleanly cut with no ragged edges or crumbs. Balanced coffee, walnut and cinnamon flavour evident without one overpowering the other.
Section Eleven—Alice’s Fancy Biscuits
Prize—1st $50; 2nd $40; 3rd $30; Total $120
IMPORTANT: Six biscuits to be presented, each approx 4cm diameter. Recipe supplied must be used.
Points to be looked for in judging: Uniform shape and size, joined with a thin smear of jam of your choice and neatly iced on top.
Jams, Relish, Chutney
Section Twelve—Single Citrus Fruit Marmalade
Prize—1st $50; 2nd $40; 3rd $30; Total $120
IMPORTANT: Must be presented in approx. 250ml size glass containers with metal screw-on non-commercial tops. Jars to be filled to within 1cm from the top and securely sealed. If there is no alternative, commercial jar tops may be used if the brand is covered. Ensure rim of jar and inside of lid are clean before presenting for judging. Your own favourite recipe may be used. Jar to be labeled with name of citrus used.
Points to be looked for in judging: Marmalade shows “set” with a jam-like consistency that drops from the spoon. Fine shred with flavour representative of the fruit used.
Section Thirteen—Cherry Jam
Prize—1st $50; 2nd $40; 3rd $30; Total $120
IMPORTANT: See Section Twelve. Your own favourite recipe may be used.
Points to be looked for in judging: Jam shows “set” with a jam like consistency that drops easily from the spoon. Fruit should not be processed or blended.
Section Fourteen—Bread & Butter Cucumber Pickles
Prize—1st $50; 2nd $40; 3rd $30; Total $120
IMPORTANT: See Section Twelve. Your own favourite recipe may be used.
Points to be looked for in judging: Cucumbers and onion to be crisp but tender with spicy-sweet pickling flavours that do not overpower the main ingredients.
Section Fifteen—Beetroot Relish
Prize—1st $50; 2nd $40; 3rd $30; Total $120
IMPORTANT: See Section Twelve. Your own favourite recipe may be used.
Points to be looked for in judging: Beetroot can be diced or coarsely grated, of an easy dropping consistency. Beetroot to retain colour and flavour complimenting the spicy-sweetness of other ingredients.
Junior Section
8 Years and Under at 31 March 2027
Section Sixteen—Melt & Mix Choc Chip Biscuits
Prize—1st $30; 2nd $25; 3rd $15; Total $70
Glad Shute Memorial Award—1st $20; 2nd $15; 3rd $10; Total $45
IMPORTANT: Six biscuits to be presented, each approx 5cm diameter. Your own favourite recipe may be used.
Points to be looked for in judging: Uniform shape and size with even distribution of chocolate chips.
12 Years and Under at 31 March 2027
Section Seventeen—Ginger Coconut Slice
Prize—1st $30; 2nd $25; 3rd $15; Total $70
Glad Shute Memorial Award—1st $20; 2nd $15; 3rd $10; Total $45
IMPORTANT: Baked in a lamington/slice tin approx 30cm x 20cm x 3cm. Six pieces to be presented, cut approx 4cm x 6cm. Recipe supplied must be used.
Points to be looked for in judging: Uniform shape and size, cleanly cut with no ragged edges or crumbs. A distinctive ginger flavour and aroma evident but not overpowering. Icing to be smooth and neatly applied to the top of the slice.
18 Years and Under at 31 March 2027
Section Eighteen—Neapolitan Cake
Prize—1st $50; 2nd $40; 3rd $30; Total $120
Glad Shute Memorial Award—1st $20; 2nd $15; 3rd $10; Total $45
IMPORTANT: Baked in any deep 7.5cm x 20cm round cake tin. Cake to be presented as baked (not trimmed) and iced on top only with pink glacé icing. Recipe supplied must be used.
Points to be looked for in judging: See Section Four. The cake to have three distinct layers, coconut on the bottom and pink on the top with jam in the middle. Icing to be smooth and neatly applied and of a colour that closely matches the pink of the cut cake.
Download a printable copy of the schedule here.
Section Nine: Gluten Free Jam & Coconut Slice
Required Recipe
1 cup gluten-free plain flour
½ cup caster sugar
1 egg
90g butter, softened
1 teaspoon vanilla essence
½ cup raspberry jam
Topping:
2 cups desiccated coconut
½ cup caster sugar
2 eggs, lightly beaten
Method
Line the bottom of a slice tray and grease the sides well, preheat oven to 180°C.
Beat butter, sugar, egg and vanilla together until combined. Stir in sifted flour.
Press dough evenly into prepared tin and bake for 10-15 minutes.
Spread jam over the warm base.
Whisk eggs and caster sugar together until combined and stir in coconut.
Spread over the jam and bake for a further 25-30 minutes until golden brown.
Cool completely before cutting.
Hints to the competitor: Before cutting out slices, trim around the outside then measure and score the required sizes before cutting. Wipe your knife between cuts to remove crumbs so that the sides of the slices are sharp and clean.
Section Ten: Coffee Slice
Required Recipe
Base
125g butter, softened
¼ cup caster sugar
1 cup plain flour
¼ cup self-raising flour
Filling
400g tin sweetened condensed milk
30g butter
2 tablespoons golden syrup
3 teaspoons instant coffee powder
40g finely chopped walnuts
Icing
1 cup plain flour
2 teaspoons ground cinnamon
¼ cup brown sugar, firmly packed
125g butter, chopped
Method
Preheat oven to 180°C. Line a 25 x 30cm swiss roll tin.
For the base, cream butter and sugar until just combined, then stir in combined and sifted flours. Mix to a firm dough. Press evenly over base of the prepared tin. Bake for 10 minutes, then spread with the filling while still hot.
For the filling, combine the condensed milk, butter, golden syrup and coffee in a saucepan, then stir over medium heat until mixture begins to bubble. Continue stirring briskly for about 3 minutes or until mixture is thick. Stir in walnuts. Spread over the hot base.
For the topping, sift flour and cinnamon into a large bowl, stir in the sugar, then rub in butter. Mix to a firm dough, gather into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Grate topping evenly over surface of filling and bake for a further 10-15 minutes or until firm to the touch.
Cool in tin then cut into slices 4cm x 6cm.
Hints to the competitor: Before cutting out slices, trim around the outside then measure and score the required sizes before cutting. Wipe your knife between cuts to remove crumbs so that the sides of the slices are sharp and clean.
Section Eleven: Alice’s Fancy Biscuits (Alice Anderson’s astonishing “Anzac” biscuits)
This recipe must be used
Source: Tried Tested and True by Liz Harfull. Printed with permission from the author.
Ingredients
120 g butter, softened
120 g caster sugar
2 eggs, lightly beaten
150 g (1 cup) plain flour
1 teaspoon baking powder
1 teaspoon mixed spice
½ teaspoon ground cinnamon
160 g (1 cup) rice flour
Jam
Icing
125 g (1 cup) icing sugar mixture
small knob of butter
hot water
Method
Preheat the oven to 180°C (in a conventional oven). Line a baking tray with baking paper.
Cream the butter and sugar until the sugar begins to dissolve. Add the eggs and beat until combined. Sift together the plain flour, baking powder, mixed spice and cinnamon. Add the sifted ingredients and the rice flour to the butter mixture. Stir together with a knife to form a soft dough. Form the pastry into a ball, wrap in plastic wrap and refrigerate for 30 to 45 minutes.
Dust a board or work surface with plain flour, then roll out the dough until it is only a few millimetres thick. Use a plain round biscuit cutter, about 4 cm in diameter, to cut the pastry. Place the biscuits on the baking tray, and bake for 12–15 minutes, until golden. Allow the biscuits to cool on a wire rack.
When cold, join the biscuits with a thin smear of jam of your choice.
To make the icing, in a small bowl combine the icing sugar, butter and enough hot water to thin the icing, mixing it with a knife until smooth. Decorate the top of each biscuit with a thinly applied circle of icing.
Makes about 30.
Section Seventeen: Junior Section 12 Years and Under: Ginger Coconut Slice
Required Recipe
60g butter, melted
1 tablespoon golden syrup
1 cup self-raising flour
1½ teaspoons ground ginger
½ cup brown sugar
½ cup coconut
1 egg
Lemon Icing:
30g butter
1 cup “soft” icing sugar, sifted
2 tablespoons lemon juice
1 teaspoon hot water
Method
Melt butter and syrup over low heat. Sift flour and ginger, combine with sugar, coconut and lightly beaten egg. Pour in melted butter and golden syrup. When well combined press into a lined 28cm x 18cm lamington tin. Bake in a moderate oven 20 to 30 minutes. When slice is cool, spread with lemon icing.
For the icing: Sift icing sugar into a bowl. Combine soft butter, lemon juice and hot water, stir until the butter melts. Mix into the icing sugar, beat until smooth. Spread icing on fully cooled slice then cut into rectangles approx 4cm x 6 cm.
Hints to the competitor: Before cutting out rectangles, trim around the outside then measure and score the required sizes before cutting. Wipe your knife between cuts so that the sides of the slices are sharp and clean. Have fun eating the trimmed bits!
Section Eighteen: Junior Section 18 Years and Under: Neapolitan Cake
Required Recipe
125g butter, softened
1 cup sugar
2 eggs
300g self-raising flour
Pinch of salt
½ cup milk
¼ cup desicated coconut
Few drops of strawberry essence and pink food colouring
6 teaspoons strawberry jam
Pale Pink Icing:
1½ tablespoon butter or margarine
1½ cups icing sugar, sifted
1 tablespoon milk
Few drops pink food colouring
Method
Preheat oven to 180°C. Grease and flour the sides of a deep 20cm round cake tin and line base with baking paper.
Cream butter and sugar until pale and creamy. Add eggs one at a time and beat well. Sift the flour and salt, and stir into the creamed mixture alternately with the milk.
Divide mixture into two even portions. To one half, add coconut, to the other half add a few drops of strawberry essence and enough pink food colouring to make pale pink.
In the prepared tin, spread white mixture on bottom. Add strawberry jam in drops all over the mixture, and finally pour the pink mixture on top and spread out.
Bake for about 45 minutes or until cooked.
When cold, ice with pink icing.
Hints to the competitor: You may need to drop your oven temperature if the centre of the cake starts to dome and crack. Use the “whisper test” to make sure your cake is cooked through, don’t be afraid to leave it in a bit longer if you can still hear crackling sounds which means the cake is still cooking.
CWA cookery judges
Members can download the full judges list in the member portal (after logging in). Download a list of judges for ag shows here.
Here's our Anzac biscuit recipe from the CWA Cook Book.
150g (1 cup) plain flour
220g (1 cup) sugar
100g (1 cup) rolled oats
90g (1 cup) desiccated coconut
125g butter
1 tablespoon golden syrup
2 tablespoons boiling water
1 teaspoon bicarbonate of soda
Preheat the oven to 180 degrees C and lightly grease two baking trays.
Combine the flour in a bowl with the sugar, rolled oats and coconut. Melt the butter in a saucepan with the golden syrup over medium heat. Combine the boiling water with the bicarbonate of soda and stir to dissolve. Add to the butter mixture and mix well, then stir into the dry ingredients until thoroughly combined.
Drop teaspoons of the mixture onto the trays, allowing room for spreading.
Bake for 10 minutes, or until golden brown.
Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.