PROFESSIONAL BAKING 4 - 13 SEPTEMBER 2020 | THESHOW.COM.AU - Royal Adelaide Show
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PROFESSIONAL BAKING
COMPETITION SCHEDULE
4 - 13 SEPTEMBER 2020 | THESHOW.COM.AU
2020 PROFESSONAL BAKING COMPETITION
IMPORTANT INFORMATION
Location: Goyder Pavilion, Goodwood Road, Adelaide Showground.
All exhibits to be delivered, and judged and removed (if applicable) from the Duncan Gallery.
Exhibits must be delivered at the times stated on the timetable below and be accompanied by the Society computer print out for
entry details.
The Society reserves the right to dispose of Professional Baking exhibits that ferment, show signs of mould or at risk of
contaminating other exhibits.
DELIVERY, JUDGING AND COLLECTION TIMETABLE
Delivery - Tuesday 8 September, 7.00 am to 9.30 am
Judging - Tuesday 8 September
All entries in Professional Baking will be disposed of by the Society after the Duncan Gallery closes on Sunday 8 September.
EXHIBITS RECEIVED AFTER THE TIME SET DOWN WILL NOT BE JUDGED
This is a professional competition and open only to Professional Bakers, Baking Apprentices/Trainees and enrolled TAFE Students.
All entries must be from a Bakery or registered business and an ABN must be supplied. Apprentices may enter any open category
but the entry must include the Bakery name.
The Head Judge along with other judges are from industry and TAFE.
Foods will be warmed by competition staff to their normal serving temperature before tasting.
Photos taken during judging may be used by the RA&HS (and the major sponsor) for future publicity or for any other purpose.
The Royal Agricultural and Horticultural Society makes every attempt to ensure that all information contained within this schedule is
correct at the time of printing, however the RA&HS reserves the right to change such details as may be required.
All prize cards, trophies and prizes (excluding cash), will be available from Monday 21 to Friday 25 September (10 am to 4
pm) September at the Secretary's Office.
Enquiries - David Nicholls 0448 232 107 or Brian Lavery 0435 653 479
1
2020 PROFESSONAL BAKING COMPETITION
PROFESSIONAL BAKING In relation to your entry into a competition we may specifically
use and/or disclose your personal information to:
CLOSING DATE OF ENTRIES
FRIDAY 17 JULY 2020 at 5.00 PM CST • Communicate competition information to you such as
entry opening dates, delivery and collection details and
CLOSING DATE OF ENTRIES entry ticket distribution
The following conditions will strictly apply: • Publish competition results both online and in printed
• All entries, whether posted, lodged in person or results listings
completed online must be in the Society’s possession at • Publish competition entries in Competition Catalogues
its Administration Office by 5.00 pm (CST) on Friday 17 • Advise sponsors of competition prize winners for
July 2020. distribution of prizes from both the RA&HS and sponsors
• When sending entry forms and fees by post, the onus is
on the exhibitor to ensure adequate delivery time. By entering into a competition you consent to your contact
• Entry forms by facsimile or email will not be accepted. details being provided to the sponsors of that competition for
• A late entry option is available under the following the purpose of distributing your prize. You also consent to
conditions: your name, suburb and postcode being listed in a competition
• Late entries may only be submitted online and will be catalogue and, if you are a prize winner your name in
accepted for 7 days after the official closing date (by competition results.
5.00 pm CST)
• An additional fee equivalent to three times the If you do not wish for your name and address to be printed in
standard entry fee is paid. a competition catalogue please ensure that you select the
‘Keep Private’ option in your online exhibitor profile.
Absolutely no exception to the above conditions will be
made to any exhibitor under any circumstance. GENERAL REGULATIONS
Exhibitors are reminded that the Society’s General
ACKNOWLEDGEMENT OF ENTRIES Regulations apply to all sections of the Show. A copy of the
Entries submitted online will be acknowledged via email. General Regulations can be obtained from the Society’s
For postal entries, if you require formal acknowledgement that website at www.theshow.com.au or from the Society’s
your entry has been received please include a stamped, self- Administration Office.
addressed envelope with your entry form. Exhibitors should note that the General Regulations contain a
number of provisions relevant to competitions and this
ONLINE ENTRIES Schedule including but not limited to, offences, penalties,
www.theshow.com.au prohibited drugs. As those conditions apply in addition to the
regulations contained within this schedule, Exhibitors should
ENTRY FEES (GST INCLUDED) familiarise themselves with the General Regulations.
$6.00 per entry (online), $7.00 entry (paper)
SPECIAL REGULATIONS
Cheques should be made payable to RA&HS and posted with Exhibitors are reminded that the Special Regulations
the completed entry form. contained within this Schedule are merely supplementary to
and subject to the General Regulations.
PAYMENT OF FEES The members of the Society’s Art, Craft, Cookery &
When paying fees by cheque or credit card, exhibitors must Technology Committee shall have the authority to act on
ensure that sufficient funds are available at the time of entry. behalf of the Society to take any necessary action under
Failure to do so may result in non-acceptance of entries. these Special Regulations.
REFUNDS TRANSFERS
No refunds of entry fees will be made after the closing date of Please ensure exhibits are entered in the correct class at the
entries. time of entry. No exhibit will be transferred to another class
after the closing date of entries.
MEMBERSHIP
Exhibitors need not be members of the Royal Agricultural & SUBMISSION OF ENTRIES
Horticultural Society of SA Inc. There is a restriction of one entry per class (unless
Membership fees: Adults $175, Juniors $59 (under 18). otherwise stated).
CONTACT US PROFESSIONAL BAKING CONDITIONS OF ENTRY
Post RA&HS – Professional Baking Section Please read the schedule carefully, as changes may have
PO Box 108, GOODWOOD, SA 5034 occurred from previous years. Exhibits may be rejected if
Email entries@adelaideshowground.com.au they do not fit the criteria as printed.
Phone (08) 8210 5211 Between 9.00 am - 5.00 pm • In all classes an exhibit can only compete in one class.
Monday to Friday • Exhibits must ONLY BE ENTERED IN ANY ROYAL SHOW
Enquiries David Nicholls 0448 232 107 or ONCE.
Brian Lavery 0435 653 479 • The Society will not under any circumstances hold itself
Website www.theshow.com.au responsible for any loss, damage to, or mis-delivery of any
exhibit.
YOUR PRIVACY • The judges are empowered to award a prize, whether there
By exhibiting at The Show you acknowledge that you have be one or more exhibits, providing they deem the exhibit
read and agree to the privacy policy of the RA&HS which can worthy. They may award second prize in lieu of first or third
be viewed here prize in lieu of second.
22020 PROFESSONAL BAKING COMPETITION
• The judge’s decision is final and no correspondence may be INDEX
entered into. Breads
Savoury Pastries
DISPLAY OF EXHIBITS Patisserie
The Society reserves the right to display only prize winning Sweet Goods
exhibits should the number of entries exceed the display Gluten Free
space available. Exhibits will be shown in display cases Celebrity Judge Category
provided by the Society. Apprentice/Trainee/TAFE Student Award
EXHIBIT CARDS BREADS
After entries have closed, exhibit cards will be forwarded to
All bread classes shall be judged with reference to the
exhibitors and must accompany each entry.
specific guidelines for each class and on the following six
These cards should be placed entries so that the card is
basic indicators of quality: Volume and symmetry: The
clearly seen when the work is displayed.
finished baked size of the loaf or bread item in relation to the
weight of the baked dough piece, which may indicate that the
Exhibits must not have any identification markings or
exhibit is too large or too small. Judges shall look for uniform
names, other than the exhibit cards supplied by the
oven spring and the absence of ragged or uneven crust
Society.
surfaces. The shape of the exhibit should be well
proportioned and reflect the criteria for the class. Bloom and
WITHDRAWALS/FAILURE TO EXHIBIT
crust colour: The loaf should present an attractive, natural
All withdrawals must be made in writing and can be sent via
appearance to the customer; be evenly baked golden brown
email to entries@adelaideshowground.com.au or faxed to
with no light or burnt areas. The crust should not be tough or
(08) 8210 5222. Emailed withdrawals must include
leathery and be of even thickness with an absence of blisters
“Withdrawal” in the subject line and the section (eg
and tears. Texture: Crumb structure should have good
Professional Baking), exhibitor name, class number/s, exhibit
stability and softness and not crumble when cut. Cell structure
number (if known) and exhibit name (if
should be of uniform size and shape with a glossy
applicable). Withdrawals must be made at least 24 hours
appearance. For nearly all classes of bread there should be a
prior to judging.
complete absence of holes. There must be no evidence of
flour and molding cores. Colour: When cut, white bread
PRIZES & AWARDS
should have a bright natural white appearance. Other breads
Prize cards for all placing’s will be forwarded by the
must reflect the customer's expectations of the particular
Society after the Show.
class. Aroma and flavour: This will vary according to the
class. In all cases it must be pleasant and reflect mature
Sashes awarded for 1st, 2nd and 3rd place; Classes with
dough made from fresh ingredients, fermented at correct
10-15 exhibits ribbons for, 4th place and over 16 exhibits,
temperatures. Cleanliness: All bread should be free of
1 Commended Ribbon.
undesirable contaminants, these include the presence of bran
or grains in white loaf categories.
Sashes will be awarded for:
• HIGHEST MARK AWARDS Class 1 Unsliced White Sandwich Loaf, 680 grams
• THE APPRENTICE/TRAINEE/TAFE AWARD baked weight, cross panned (four piece)
• CHAMPION PRODUCT OF SHOW Judges will be looking for an even bake and size,
crust colour, crumb texture as per written criteria
The Society makes every endeavour to ensure all prizes for bread.
listed are accurate at the time of printing. Should a prize
(cash, voucher, product, trophy) be withdrawn by a sponsor Class 2 Unsliced White Hitop, 680 grams baked weight,
subsequent to printing, the Society will pay prize money as straight panned single piece
stated above. It is the responsibility of the prize winner to Judges will be looking for good oven spring and
follow-up with the Society any sponsored prize (cash, smooth and even break and also even bake and
voucher, product, trophy) they believe they are entitled to size, crust colour, crumb texture as per written
prior to 11 December in the year of the prize being awarded. criteria for bread.
The Society will not follow-up prize sponsors after this date or
review any prizes that may have been incorrectly awarded. Class 3 Unsliced Wholemeal Sandwich Loaf, 680
grams baked weight, cross panned four piece
PHOTOS OF PROFESSIONAL BAKING JUDGING Judges will be looking for even bake and size,
Photos taken during judging may be used by the RA&HS (and crust colour, crumb texture as per written criteria
the major sponsor) for future publicity or for any other for bread.
purpose. Class 4 Light Rye Loaf, maximum weight 1 kg, loaf
should be 70/30 wheat flour and rye flour
EXHIBITORS PLEASE NOTE: Judges will be looking for uniform shape and
All weights given indicates finished baked weight. There is no structure and the flavour typically associated with
tolerance for any underweight product entered in a regulated this type of bread.
weight category and will be automatically disqualified. The
accepted tolerance for excess weight is 5% of the target Class 5 One Continental Loaf, weight not exceeding 1
weight. There is no appeal process. kg
Judges will be looking for the typical hard crusted
continental with a strong flavour, good crust colour
and crumb structure.
32020 PROFESSONAL BAKING COMPETITION
Class 6 Artisan Style Bread, weight not exceeding 1 kg Class 12 Four Standard Sausage Rolls
This can be produced from White or Wholemeal, Filling should be standard sausage type meat, no
Rye or Spelt or combinations of these flours. minimum weight.
Please add description to the product. Judges will be looking at the general appearance,
Judges will be looking for traditional strong flavour baked colour and glaze.
developed through fermentation. Crumb should Pastry quality will also be closely scrutinised as
be open textured and crust should be of a will the quantity and flavour of the filling.
burnished gold colour.
THE BOWDEN GROUP PRIZE
Class 7 Baguette, weight not exceeding 500 grams HIGHEST MARK IN SAVOURY PASTRIES
Judges will be looking for a crusty stick with Previous Winners:
classic open texture and attractive scoring along 2013 - Orange Spot Bakery
the length of the product. 2014 - Orange Spot Bakery
2015 - CJ's Bakery
Class 8 Ciabatta 2016 - Orange Spot Bakery
Ciabatta should be chewy with a crisp 2017 - Orange Spot Bakery
crust. Shape is not important. It should have a 2018 - Banana Boogie Bakery
rich golden colour with an open cell structure and 2019 - Banana Boogie Bakery
have much aroma. Voucher ($250.00) sponsored by Bowden Group
General Appearance
(clean, attractive, enticing) ............................... 10 PATISSERIE
Crust Character (chewy but not too tough) ...... 10
Crumb Structure (regular, open) ...................... 10
Differing customer expectations for eclairs and tarts ensure
Aroma (fermentation, pleasant) ....................... 10
that each entry must be judged within the customer
Flavour and Mouth Feel
expectations and production methods for each class.
(not excessively chewy) ................................... 10
Class 13 Decorated Eclair
THE BOWDEN GROUP PRIZE
Task:
HIGHEST MARK IN BREAD
Produce four Eclair.
Previous Winners:
They must be:
2013 - Baker's Treat
• Identical in shape, size and finish
2014 - Boulangerie 113
• Individual serving size
2015 - Skala Bakery
• Modern style in design
2016 - Coles, McLaren Vale
• Size to be between 10 cm and 15 cm in length
2017 - Orange Spot Bakery
• Must contain a Choux pastry, filling, icing or glaze
2018 - The Lost Loaf Bakery
and a garnish
2019 - The Lost Loaf Bakery
• Overall appearance must be of a high quality
Voucher ($250.00) sponsored by Bowden Group
industry standard
• Flavour should be appealing and achievable
SAVOURY PASTRIES • Can include a variety of filling, topping and garnish
Class 9 Four Traditional Meat Pies
Filling must be beef mince, minimum weight 175 Total
Marking Criteria
Score
grams each, shape can be square, round or oval.
Judges will be looking at the general appearance, Processing and quality of Choux pastry 10
baked colour and glaze.
Pastry quality will also be closely scrutinised as Processing and quality of icing 10
will the quantity and flavour of the filling. Filling appropriate and compatible with overall product 10
Class 10 Four Gourmet Meat Pies Overall size, shape and consistency of eclair 10
Filling can be beef, lamb, poultry or game,
minimum weight 175 grams, shape can be square, Quality of techniques used (baking, filling, masking,
10
piping)
round or oval.
A written description of the filling will be required. Processing and quality of icing/glaze 10
Judges will be looking at the general appearance,
baked colour and glaze. Quality of applied garnish 10
Pastry colour will also be closely scrutinised as will Taste 10
the quantity and flavour of the filling.
General appearance 10
Class 11 Four Standard Pasties (not Cornish)
Filling should be traditional vegetable with meat, Degree of difficulty 10
minimum weight 175 grams, each shape is to be
TOTAL 100
traditional semi circle.
Judges will be looking at the general appearnce,
baked colour and glaze.
Pastry quality will also be closely scrutinsed as will
the quantity and flavour of the filling.
42020 PROFESSONAL BAKING COMPETITION
Class 14 Individual Decorated Tart THE BOWDEN GROUP PRIZE
Task: HIGHEST MARK IN PATISSERIE CLASSES
Produce four tarts. Previous Winners:
They must be: 2018 – Sucre Patisserie
• Identical in shape, size and finish 2019 – Sucre Patisserie
• Individual serving size Voucher ($250.00) sponsored by Bowden Group
• Modern style in design
• Size to be between 5 cm and 10 cm in diameter SWEET GOODS
(can be any shape)
• Must contain a pastry, filling, icing or glaze and a Class 16 Three Vanilla Slices
garnish Filling should be vanilla custard, finish can either
• Overall appearance must be of a high-quality be fondant or fudge icing with coconut as an
industry standard option.
• Flavour should be appealing and achievable Judges will be looking for a crisp and evenly
baked pastry.
Total The filling should be smooth and creamy with a
Marking Criteria pleasant noticeably vanilla flavour.
Score
Processing and quality of pastry 10 Class 17 Four Yeast Raised Fruited Finger Buns, iced
with either fudge icing or fondant.
Processing and quality of filling 10
Coconut is optional.
Complexity of filling 10 Weight should not exceed 100 grams each, length
should not exceed 20 cm.
Overall size and shape of tart 10 Judges will be looking for even shape and colour
Quality of techniques used (bakign, filling, making, with a soft crust and even finish.
10
piping)
Class 18 Four Yeast Raised Chocolate Donuts
Processing and quality of icing/glaze 10 Judges will be looking for even colour, minimal fat
absorption, texture and crumb softness with a
Quality of applied garnish 10
pleasant flavour.
Taste 10 Fondant should be evenly applied and glossy.
General appearance 10 THE BOWDEN GROUP PRIZE
HIGHEST MARK IN SWEET GOODS
Degree of difficulty 10
Previous Winners:
TOTAL 100 2013 - Orange Spot Bakery
2014 - Angkor Bakery
2015 - Bakehouse on Collins
Class 15 Decorated Round Mud Cake (Ganache
2016 - Angkor Baker
covered)
2017 - Orange Spot Bakery
23 cm to 30 cm diameter.
Any flavour - Chocolate, White, Caramel etc 2018 - Pie Time Tea Tree Gully
2019 - Yorketown Bakehouse
Display innovative designs and decoration.
Voucher ($250.00) sponsored by Bowden Group
Judges will be looking for a smooth and evenly
finished surface, quality of cake, innovation of
design and complexity of decoration. GLUTEN FREE
Class 19 Gluten Free - Free Choice
Marking Criteria Total Score
Quality of Baking in the Cake Base 10 CELEBRITY JUDGE CATEGORY
Each year, as part of the popular acclaim for the Professional
Taste/Flavour 20
Baking Competiton at the Royal Adelaide Show, a South
General Appearance (Presentation) 10 Australian Celebrity (or Celebrities) will personally judge all
entries in this category. Expect to see famous South
Quality of Genache (Smooth, Glossy) 10 Australian/s from the media, sports, arts or tourism and do
your best to impress!
Moistness of Crumb 10
Dense, Tight Crumb 10 Class 20 Best Bakery Lunch
Celebrity Judge, two of the same savoury
Quality of Decoration (Garnish) 10 products, two of the same sweet products.
These products should be on offer in the Bakery at
Complexity of Design 10
all times.
Degree of Difficulty 10 Pick what you think would impress our Celebrity
Judge!
TOTAL 100 One of each product will be used for tasting and
other for display.
May include Gluten Free products
52020 PROFESSONAL BAKING COMPETITION
THE BOWDEN GROUP PRIZE
Marking Criteria – Danish Pastries Total Score
HIGHEST MARK IN BEST BAKERY LUNCH
Previous Winners: Quality of Baking in the Pastry 10
2013 - McLaren Vale Bakery
2014 - Orange Spot Bakery Quality of Lamination 10
2015 - Orange Spot Bakery Flakiness of Pastry 10
2016 - Para Hills Hot Bread Bakery
2017 - Boulangerie 113 Taste/Flavour 10
2018 - Boulangerie 113
General Appearance (Presentation) 10
2019 - Para Hills Hot Bread Bakery
Voucher ($250.00) sponsored by Bowden Group Overall size & shape of pastries 10
Quality of Filling 10
APPRENTICE/TRAINEE/TAFE AWARD
Quality of Decoration (Glaze, Garnish) 10
Class 21 Apprentice/Trainee/TAFE Student Award
Apprentices are to produce and submit two Complexity of Design 10
½ Frenck Sticks (Unseeded)
Degree of Difficulty 10
300mm to 350mm In length
220g to 230g baked weight TOTAL 100
Judges will be looking for an even bake and size,
crust character, crumb texture as per written
criteria for bread.
THE BOWDEN GROUP PRIZE
And four Danish Pastries (2 shapes & 2 varieties
HIGHEST MARK FOR APPRENTICE/TRAINEE/TAFE
of fillings
STUDENT
Judges will be looking at the general appearance,
Previous Winners:
baked colour and glaze.
2013 - G Flohr
Pastry quality will also be closely scrutinised as
2014 - Orange Spot Bakery
will the quantity and flavour of the filling.
2015 - Bayside Bakery
2016 - Dulwich Bakery
Marking Criteria – French Sticks Total Score 2017 - Para Hills Hot Bread Bakery
2018 - Banana Boogie Bakery
Quality of Baking 10
2019 - Orange Spot Bakery
Quality of Proofing (under/over) 10 Voucher ($200.00) sponsored by Bowden Group
Uniform Size and Shape 10 THE BOWDEN GROUP PRIZE
APPRENTICE SPECIAL INCENTIVE AWARD
Crust Colour 10
Previous Winners:
Crust Characteristics (crisp, soft) 10 2013 - G Flohr
2014 - Orange Spot Bakery
Crumb Texture 10 2015 - Bayside Bakery
2016 - Coromandel Valley Bake Bakery
Aroma 10
2017 - Bake Bakery
Taste/Flavour 10 2018 - Boulangerie 113
2019 - Orange Spot Bakery
General Appearance (presentation( 10 Voucher ($200.00) sponsored by Bowden Group
Quality of Scoring on Top 10
THE BOWDEN GROUP PRIZE
TOTAL 100 CHAMPION PRODUCT OF THE SHOW
The Head Judge will select the Champion Product of the
Show.
The award will be chosen from one of the first place winners
of the six major categories.
Previous Winners:
2013 - Bakers' Treat
2014 - Angkor Bakery
2015 - By Blackbird
2016 - Coles, McLaren Vale
2017 - Orange Spot Bakery
2018 - Sucre Patisserie
2019 - Sucre Patisserie
Voucher ($350.00) sponsored by Bowden Group
THANK YOU TO OUR SPONSOR
Bowden Group
6COMPETITIVE EXHIBITOR – ROYAL ADELAIDE SHOW CONDITIONS OF ENTRY
COMPETITIVE EXHIBITOR – ROYAL ADELAIDE SHOW
CONDITIONS OF ENTRY
HAZARD REPORTING LIABILITY AND INDEMNITY
Competitors must notify the Area/Pavilion Supervisor or the 1. Release
Venue Management Office immediately of any hazards Entry to and remaining on the Showground is entirely at
detected. Hazards are any situation which has the potential the risk of the Exhibitor and to the maximum extent
to cause: permitted by law, the Exhibitor releases the Society
1. Injury, illness or death to people or animals either (which term includes in this clause the Society’s
immediately or in the future officers, employees, members and agents), from all
2. Damage or destruction to property claims and demands of every kind resulting from any
accident, damage or injury occurring at the
INCIDENT REPORTING Showground, and without limitation, the Exhibitor
Competitors must notify the Area/Pavilion Supervisor or the acknowledges:
Venue Management Office immediately an incident occurs a) the Society has no responsibility or liability for
which has resulted in: any loss, damage or injury to or caused by any
1. The injury, illness or death of any person or animal Exhibit;
2. The damage, destruction or loss of property b) the Society has no responsibility or liability for
3. A near miss incident that could have resulted in the any loss, damage or injury to or caused by any
consequences listed in 1 and 2 Exhibitor, his or her family, invitees and Agents;
c) the Society has no responsibility or liability for
WASTE DISPOSAL any loss, damage or injury to a Motor Vehicle
All waste including liquids must be disposed of responsibly or any of its contents whilst it is located on the
and placed in the appropriate bin or receptacle. Storm drains Showground; and
must not be used for the disposal of any waste. d) without limiting Regulations 1 (a) and 1 (b)
above, the Society has no responsibility or
HAZARD MINIMISATION liability for any loss, damage or injury resulting
All areas must be kept in a clean and tidy order with clearly from the sale, treatment, failure to treat,
defined and available access and exit routes at all times. destruction, disposal or other dealing with any
Build-up of combustible waste must be avoided. Exhibit, or for loss, damage or injury to any
Care must be taken to minimise trip hazards and obstacles personal belongings, equipment or property
that people may walk into. brought onto the Showground.
2. Indemnity
HAZARDOUS MATERIALS To the maximum extent permitted by law, the Exhibitor
The RA&HS are to be advised of all hazardous materials that must indemnify and keep indemnified the Society and
are brought onto the Showground. Appropriate warning signs its officers, employees, members and agents from and
and Safety Data Sheets (SDS) will need to be provided against all actions, claims, demands, losses, damages,
before allowing these materials on site. SDS are to be costs, expenses and liabilities including without
available onsite and provided immediately upon request by limitation, consequential loss and loss of profits for
an RA&HS Representative. which the Society is or may be or become liable in
respect of or arising from:
MEDIA COMMENTS a) loss, damage or injury to any person in
Any public comment on emergencies, incidents or other connection with the Exhibit or the relevant
venue matters should only come from the RA&HS. The key Event;
media spokesperson for the RA&HS is the Marketing b) without limiting Regulation 2(a), loss, damage
Manager. or injury to any other Exhibit or Exhibitor, his or
her family, invitees, Agents, or to the property
DUTY OF CARE of the Society, or its members, or to the general
It is important to ensure your own safety and that of all public, caused or contributed to or by any act or
other site personnel, visitors and general public at the omission of an Exhibit of the Exhibitor or by the
Adelaide Showground. Exhibitor, his or her family, invitees or Agents;
and
All competitors have a “Duty of Care” to avoid exposing c) without limiting Regulation 2(a), loss, damage
themselves or other people to situations which could lead to or injury to the Exhibit, or the Exhibitor, his or
injury. This “Duty of Care” extends to the prevention of her family, invitees, or Agents caused or
damage to property. contributed by an act or omission of an Exhibit
of the Exhibitor or by the transportation, feeding
or housing of an Exhibit of the Exhibitor.
Updated May 2018COMPETITIVE EXHIBITOR – ROYAL ADELAIDE SHOW CONDITIONS OF ENTRY
3. Removal from Showground TRAFFIC CONTROL
Without prejudice to any other provision in these The RA&HS Traffic Control Policy imposes speed restrictions
Regulations, where the Society, its officers, employees, within the Showground. For the duration of the Royal
members or agents removes an Exhibit, or causes an Adelaide Show the speed limit is 10 kph on the grounds and
Exhibit to be removed from the Showground, the 8 kph inside buildings
Exhibit is removed or caused to be removed entirely at The use of vehicles inside the Showground is closely
the risk of the Exhibitor. The person or persons managed during the Royal Adelaide Show. Conditions of
removing the Exhibit will be deemed to be the agent of entry will be provided with the issue of Vehicle Entry Permits.
the Exhibitor, and his or her acts and omissions will be
deemed to be the acts and omissions of the Exhibitor. ELECTRICAL EQUIPMENT
4. Insurance 1. All extension cords and electrical appliances should be
The Society will arrange Animal Exhibitors Public tested and tagged in accordance with current legislation
Liability insurance cover for all Exhibitors of Exhibits as per Australian Standards 3760.
being animals. The Exhibitor is bound by the terms and 2. Removal of all untagged electrical equipment will be
conditions of this insurance and by Statutory Duties as required or costs levied to exhibitors regarding any
defined under the Insurance Contracts Act (1984). equipment without a current inspection tag.
Details of the Animal Exhibitors Public Liability 3. Power boards with overload protection can only be
insurance are set out in the Relevant Schedule. The used at the discretion of the Venue Manager.
Society does not insure first party loss, damage or 4. The use of double adaptors is strictly prohibited.
injury to Exhibits, and Exhibitors should consider 5. Appliances and power cables must not be used or laid
purchasing insurance if required. through any area that may become wet.
5. Personal effects 6. Power cables must not be laid across walkways, paths,
The Society has no responsibility or liability for any loss roads or any area where damage could occur to the
or damage caused to personal belongings, equipment cable.
or property which is brought onto the Showground by 7. Bar (resistance) heaters are strictly prohibited.
an Exhibitor, his or her family, invitees or Agents. 8. Light sockets must not be used for any other purpose
9. In external areas only, extension leads that are Heavy
EMERGENCY INFORMATION Duty Rated may be used.
Emergency information and Emergency Assembly
Points for the various animal pavilions and stables will
be included with Exhibitor Entry Detail Returns and
Notice to Exhibitor notifications. Competitors should be
familiar with these plans.
FIRST AID
During the Royal Adelaide Show, St John provides First Aid
Services but it is suggested that competitors have a basic
First Aid kit for minor injuries. St John is not in attendance
after public hours. For emergency contact details, check
Notice Boards for onsite assistance or dial 000 for a medical
emergency.
RA&HS EMERGENCY FACILITIES
Firefighting and other emergency equipment must not be
removed or used for any other purpose. Missing or
unserviceable equipment should be reported to the Venue
Management Office immediately.
SMOKING
Smoking is only permitted in designated locations. The Royal
Adelaide Show is a smoke free event.
Updated May 2018BEQUEST PROGRAM
A rewarding and meaningful legacy
that will benef it generations of
South Australians
For further information
please contact the Society on
(08) 8210 5211 or visit rahs.com.auYou can also read
