2026 Competition Entry Form

Use this form to enter an individual competitor into the Great Australian Vanilla Slice Triumph Merbein, 2026.

Category Selection

Here you will select the categories to enter.

• You may enter multiple Categories, but you may enter each Class only ONCE.
  

• Innovative Classes are excluded from this rule with multiple entries permitted

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Vanilla Slice

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Fruit Cake

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Festive Fruit Cake

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Plum Pudding

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Fruit Mince Tarts

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Entry Criteria

ALL ENTRIES CLOSE 12TH AUGUST

Vanilla Slice Rules and Regulations

Classes

• PROFESSIONAL

• APPRENTICE

• REGISTERED KITCHEN

• AMATEUR - OPEN

• AMATEUR - STUDENT

• PROFESSIONAL - INNOVATIVE

• APPRENTICE - INNOVATIVE

• REGISTERED KITCHEN - INNOVATIVE

Vanilla Slice Entry Criteria

ONLY ONE ENTRY IN ALL CLASSES (excludes innovative)

Professional & Apprentice, Registered Kitchen

• TEN Vanilla Slices must be presented with a square or rectangular shape - (6 of the 10 will be judged and remaining slices will be used for public viewing.)

• NOTE: Product submitted must be available in store for a period no less than 3 months after the date of the competition.

• Innovative - is only limited by your imagination, requires pastry & custard type filling - be creative in design, colour and flavour. Multiple entries are permitted in the Innovative Class.

• Must submit the taste of vanilla slice & name for judging requirements. No entry limit.

• MUST BE HAND CUT separately and not with a machine.

Amateur Open / Schools / Students

• Six vanilla Slices presented in square or rectangular shape - 4 of the 6 will be judged.

• Amateur section must have no professional guidance.

• When tasted, the slice should reveal a custard with creamy smooth texture and a balance of vanilla taste with a crisp crunchy pastry topped with a smooth and shiny glaze / fondant.

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Fruit Cake Rules And Regulations

Classes

• PROFESSIONAL

• APPRENTICE

• REGISTERED KITCHEN

• AMATEUR - OPEN

Fruit Cake Entry Criteria

** ONLY ONE ENTRY IN ALL CLASSES **

NO ICING OF FRUIT CAKE ACCEPTED

• The FRUIT cake must contain separate portions of Australian Sultanas, Currants & Raisins, & any other dried fruit.

• Warm inviting aroma that contains scent of fruits, dense but moist texture with no dryness or crumbling, even distribution of fruit and nuts on top of cake.

• Taste of fruit & nuts should be moist but not soggy. Spices should be balanced.

• Please list the use of nuts.

• Alcohol, if used, should not overpower the other flavours Minimum of 8 x 8 size (roundor square).

• MUST BE BAKED SEPARATELY and not cut from a slab

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Festive Fruit Cake Rules And Regulations

Classes

• PROFESSIONAL

Festive Fruit Cake Entry Criteria

• Festive Fruit Cake can be decorated with glazed fruit and nuts.

• Fruit especially glace fruit should have a pleasant sweetness & compliment the richness of the cake.

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Plum Pudding Rules And Regulations

Classes

• PROFESSIONAL

• REGISTERED KITCHEN

Plum Pudding Entry Criteria

** ONLY ONE ENTRY IN ALL CLASSES **

• Each entry must be a minimum of 800g to a maximum 1kg in size and cooked in a pudding base or cloth.

• The pudding must contain separate portions of sultanas, currants & raisins. Any other dried fruit ingredients to be listed.

• Inclusion of nuts must be listed. Puddings can be gluten free.

• Entrants Plum Puddings will be transferred on to a tray provided by the committee

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Fruit Mince Tart Rules And Regulations

Classes

• PROFESSIONAL

Fruit Mince Tart Entry Criteria

• 10 Fruit Mince Tarts to be presented; 6 for judging, 4 for public display.

• Tart should have a balanced shape, clean & firm, short crust pastry should be richly baked with even colour with firmness & stability.

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Entry Requirements

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** COMPETITION ENTRIES CLOSE 12th AUGUST **

NO LATE ENTRIES WILL BE ACCEPTED

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Delivery Requirements

Amateur Open/Student/School Entries

• Must be delivered BETWEEN 9am - 12pm Friday 14th August to THE UNITING CHURCH

• NO LATE ENTRIES WILL BE ACCEPTED

Professional, Apprentice & Registered Kitchen Entries

• Must be delivered between 7am-11am Saturday 15th August to the rear door of the Uniting Church

• NO LATE ENTRIES WILL BE ACCEPTED

  
  

  ** NOTE: NEW DELIVERY LOCATION THIS YEAR **

  (in Fisher Lane)

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Queries And Feedback

Pre-Competition Queries

Please direct pre-competition queries to Judging Co-ordinator, Anne Nash, via:

• judging@thegreataustralianvanillaslicetriumphmerbein.com or

• 0439 042 160

Post-Competition Feedback

Amateur & Registered Kitchen entries

Please direct queries or requests for feedback on Amateur & Registered Kitchen entries, to Judging Co-ordinator, Anne Nash, via:

• judging@thegreataustralianvanillaslicetriumphmerbein.com or

• 0439 042 160

Professional & Apprentice Entries

Feedback on Professional & Apprentice entries is available after the competition by contacting Chief Judge Jason Riley, via:

• jriley@peerlessfoods.com.au

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IMPORTANT:

• Your entry into the competition is not registered until you have paid the Entry Fee on the following page.