Nowra Show adds some ingredients to the mix

Nowra Show chief cooking officer Chris Cook.
Nowra Show chief cooking officer Chris Cook.

The Nowra Show Society has added a few exciting new ingredients to the 2017 schedule.

This year will see the introduction of The Great Nowra Bake-off competition, which has been inspired by legendary show cook Vonnie Muller.

“Vonnie used to make scones every Sunday morning for her family and as anyone who has read her cookbook would know, it was a real favourite for her and her family,” Nowra Show president Wendy Woodward said. 

“Vonnie is going to be one of the judges and we also have John Remenis junior, who places second in the world at the world baking competition.”

The winner will be awarded $50, second place will receive $20 and contestant will use the recipe provided in the schedule. 

Recipe to be followed: Plain Scones (15 minutes preparation and 12 minutes cooking)

  • 3 cups SR flour
  • 1 Tsp salt
  • 1 heaped tsp baking powder
  • 1 cup cream
  • ¾ cup milk
  • ½ cup water

For those seeking some baking inspiration, copies of Vonnie’s cookbook My Favourite Recipes, will also be available to buy at the show.

Another new addition to the show will be in the introduction of an oyster bar, selling Jim Wild’s Oysters from Greenwell Point.

“It is something totally new and it will be held in the exhibition hall,” Mrs Woodward said.

“We’re trying to support local primary industry in all of its avenues.

“Of coarse the oyster bar is very exciting and we are hoping to encourage a local winery to come along and also have local cheese there.”