Eggs galore

Keeping your own chickens is obviously a popular pass-time at Callington. Author Liz Harfull counted more than 60 entries in the egg classes when she attended the annual show yesterday to officially open the event - by her reckoning, not far off the total number of houses in the small, historic mining town between Murray Bridge and Mount Barker. Callington holds what is believed to be Australia's youngest agricultural show. Now in its eighth year, the event is growing steadily, with the support of a very active local community and sponsors. Indoor classes grew so much this year the organising committee had to add a marquee to the side of the hall to cope. The event is also drawing a growing number of patrons from Adelaide, keen to experience the traditions of a country show.

Country Hour cooks up a storm

ABC Country Hour Riverland reporter Natalie Oliveri and trainee reporter Amy Spear didn't have much baking experience to fall back on when they took on competing in the first-ever ABC Country Hour cook-off in South Australia at the Royal Adelaide Show on Friday. The challenge? Using the lemonade scone recipe from The Blue Ribbon Cookbook and a selection of 'mystery' ingredients to make savoury scones. The cook-off took place in the kitchens above the CWA cafe at the showground, where kitchen supervisor Lorraine very kindly provided the necessary equipment. Also on hand to offer advice was Joy Bricknell, from Naracoorte - the winner of this year's inaugural State Scone Competition. Author Liz Harfull acted as on-site host for the event which involved three live crosses during the Country Hour. CWA State president Rosemary Crocker judged the scones as soon as they came out of the over, giving the honours to Natalie for scones flavoured with a combination of capsicum, paprika, bacon and cheese. Visit the ABC website for their report.

A rare double victory for Brigitte

Lucindale cook Brigitte Taylor has become only the second competitor in history to win both of South Australia’s top awards for show cooking in the same year. The relative newcomer has surprised a field of seasoned finalists to take out both the prestigious South Australian Rich Fruit Cake Championship and the State Genoa Cake Competition. Brigitte’s surprising double act make it a clean sweep for South East cooks, with Joy Bricknell from Naracoorte taking out the inaugural State Scone Competition, judged during the same session.
Originally from Bordertown, Brigitte started entering cookery competitions in her twenties, and has only once before had a cake qualify at regional level for the top competitions. While she is not prepared to give away any secrets, she attributes her success to “luck” and the influence of her German-born family who were keen and capable cooks and passed on a love of baking. “My Mum got me started with good old-fashioned German cooking,” she said.
Organised by the Agricultural Societies Council of South Australia and sponsored by Sunbeam Foods and Angoves, the rich fruit cake championship started in 1982 and the genoa competition in 1986. In the 23 years since, Watervale cook Jenny Parish has been the only other person to take out both titles in the same year (2002).
Kay Johnson from Moonta was second in the rich fruit cake championship, followed by Carol Houston from Kangaroo Island. Kirsty Pfeiffer, representing the Northern region, was second in the genoa cake section with Gloria Buck from Millicent, placed third. Joyce Neumann from the Murraylands region was second in the scone competition and Nanette Simpson from the Northern region was third.
You can see all their entries in the Goyder Pavilion throughout the Royal Adelaide Show, which runs until September 12.

All in a pickle thanks to Mavis

Mavis Lee's prizewinning recipe for mustard pickles worked like a charm for Lisa Jesse in her first experience entering the Royal Adelaide Show cookery competitions. Lisa followed the recipe and tips given by the experienced show cook who is featured in the Kapunda section of The Blue Ribbon Cookbook, with fantastic results. "I have you to thank for the inspiration in entering in the Royal Adelaide Show with my mustard pickles – and I came runner up in my first attempt! I can’t believe it," she wrote to author Liz Harfull. Open cookery and preserves sections at the show were judged on Thursday and are on display in the Goyder Pavilion until the show closes on September 12.

Cakes from Catherine

With some innovative help from her Mum, one of The Blue Ribbon Cookbook's youngest test cooks has used the orange cake recipe from Renmark show cook, Paul Hansen, to make cup cakes. The cakes were a special treat for her teacher's 50th birthday. Apparently, he was very impressed, and given the photo Catherine sent us of her efforts, we are not surprised!

Taking Blue Ribbon to the Outback

Adelaide chef Abbas Ibrahim is on the road this week, cooking for participants in the amazing Variety Club Bash, which raises money for charity. Abbas has had the gig for the past 10 years, with his curry nights a very popular feature for the bash crew. But last night he tried something a little different - serving up a recipe from The Blue Ribbon Cookbook for dessert. Jean Evans's popular apple square recipe, from Uraidla, in the Adelaide Hills, was made for about 450 people attending a special dinner at The Painted Desert, about 90 kilometres north of Coober Pedy. Abbas had help from fellow chef, Chris, at Woodbake in Stirling, who made the squares. When he isnt cooking for the bash, Abbas runs two take-away Indian food businesses under the name indis, at Crafers and Glenside.

And from London to Texas... and barbecue

Life is nothing if not diverse for Liz. Apart from being an author, she also works as a journalist and communicator within the rural sector in Australia, and represents the country on the executive of the International Federation for Agricultural Journalists (IFAJ) which brings together the world's rural press clubs and professional guilds for media and communicators who specialise in food and agriculture. The IFAJ has just held its annual congress in Texas, where Liz got to try barbecue - Texas style. The cook responsible was Sam, who actually works as a cowboy on a nearby ranch. The barbecue beef was a treat, served with a rich potato salad made with mustard and real home-made beans in a smokey barbecue sauce.