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2011 ActewAGL Royal Canberra Show – Horticulture Produce Section
FOR INFORMATION ON COOKING WITH LAVENDER VISIT THE INDUSTRY
WEBSITE
www.lavenderindustry.org
COOKING WITH LAVENDER
The Australian Lavender Industry considers that Lavender should be regarded as a Herb/Spice in
relation to cooking with Lavender.
The judging of the show cooking entries will include points as to how well the entry tastes with
regard to the addition of Lavender in the recipe. A Judge will be selected from the commercial
food industry.
Normal show standards will apply to the cooking entries.
CONSERVES AND CONDIMENTS
CONDITIONS OF ENTRY
Two entries per exhibitor per Class.
i) All jars and bottles to be labelled with product name and class. Label to be no larger than
5cm x 2cm
ii) All entries to be home made and presented in 200g – 250g jars (net weight) or 200 ml
minimum.
iii) Do not seal jars with wax etc.
vii) All lids to be plain – any advertising must be painted over. No cellophane allowed.
viii) All jars, lids and bottles must be clean and free from mould
ix) Fill jars and bottles to minimum of 1cm from the top of the jar
JUDGING: Thursday 24 February 2011
PRIZE MONEY: 1 st $5.00
Class:
320. Jar of Conserve with Lavender (eg. Jam or Marmalade)
321. Jar of Fruit Butter with Lavender (eg. Lemon Butter)
322. Bottle of Lavender Vinegar or Bottle of Vinegar with Lavender and other herbs or flowers
323. Jar of Mustard, Relish or Chutney with Lavender
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