It’s almost upon us again, that time of year where deep fried things are served on a stick, you make yourself sick on sugar and you get to relive the exuberant joyfulness of being a child again. That’s right, The Royal Show is just around the corner, and this year I am an entrant.

Why you ask?? Well every year I look at the entries on display and think mine look just as good as those, so this year I bit the bullet and registered.

I’ve entered into 4 classes. I’ll be entering Raspberry Jam, Lemon Curd/Butter, ANZAC Biscuits, and the Open Cookery class where you get free choice of either sweet or savoury. I’ve chosen to enter a lemon tart.

Pastry and I have a love hate relationship so it’s going to be interesting to see if I can get the pastry right for the lemon tart and the filling is temperature specific so it’s kind of fun and nerve wracking watching that thermometer go up!
The ANZACS need to be crispy and to snap when broken so this will also be a learning curve for me as I prefer to bake mine chewy.
The jam, I’m not too worried about how I make it. I love my raspberry jam so hopefully the judges do as well.
And as for the lemon curd, well I’ve found a great base recipe and I’m going to use a few techniques I’ve recently learned and hopefully they enjoy it.

Entries are due in 2 days so I’d better get back to the kitchen.

If you are planning on getting down to The Royal Adelaide Show come and check out the entries in the Duncan Gallery between the Goyder and the Jubilee Pavillions.

Wish me luck! I’ll post a follow up and pictures after it’s all over.

Kath xoxo