schedule perth royal bread & pastry awards
TRANSCRIPT
SCHEDULE
PERTH ROYAL BREAD & PASTRY AWARDS
25 JULY 2018 | RASWA.ORG.AU
FO
OD AWARDS
KEY INFORMATION
Applications for Entry to enter online visit
ENTRIES.PERTHROYALSHOW.COM.AU
Closing Date of Entry Friday 22 June 2018
Delivery of Exhibits Wednesday 25 July 2018
between 7.00am and 9.00am
Jim Webster Pavilion
Claremont Showground
1 Graylands Road, Claremont WA 6010
(Entry through Gate 1)
Judging Day Wednesday 25 July 2018
(Closed to the public)
Awards Presentation Wednesday 25 July 2018 at 5.00pm
Jim Webster Pavilion
Claremont Showground
1 Graylands Road, Claremont WA 6010
Social Media Follow us to stay up to date throughout the year
Facebook www.facebook.com/royalagwa
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Contact Perth Royal Food Awards
Competition and Event Coordinator
Jodie Spirek
(08) 6263 3100
ENTRIES.PERTHROYALSHOW.COM.AU
For further information or assistance please contact
Jodie Spirek on (08) 6263 3160 or email [email protected]
ONLINE ENTRIES
SAVE TIME AND MINIMISE ERRORS USING OUR
FAST AND EFFICIENT ONLINE ENTRY SYSTEM
The Perth Royal Food Awards (PRFA) have become an important part of the agricultural
industry in WA. An initiative of the Royal Agricultural Society of WA, the PRFA’s are
rapidly expanding, with new competitions and categories being released in 2018 based
on consumer and industry trends.
WHY ENTER YOUR PRODUCT IN THE PERTH ROYAL FOOD AWARDS?
• An opportunity to win a Perth Royal Food Award medal – Gold, Silver & Bronze
medals are awarded to the highest scoring products.
• Receive an Award Winning Promotional Kit, which includes digital copies of your
medal artwork to aid in promoting your winning products. Digital medal artwork can
be included on your retail packaging.
• Extensive Judging and Scoring from Australia’s finest judges, allowing you to
benchmark your product within the industry.
• Opportunity for your winning products to be included in the Taste WA menu,
available to over 350,000 during the IGA Perth Royal Show.
• Opportunity to be offered a free powered site (inc. marquee) to promote and sell
your products in the Taste WA Marketplace at the 2018 IGA Perth Royal Show.
• Opportunity to have your award-winning products included in the President’s Dinner
on the first evening of the IGA Perth Royal Show.
• Be actively promoted by RASWA’s Marketing and Communications department,
regularly sending communications via television, print, radio, digital and social
media platforms.
• Awards placed digitally and in print on RASWA’s documents and websites, including
the Perth Royal Show website which receives on average of 675,000 website users
each year.
• Have your award-winning products utilised and promoted at RASWA corporate
functions and potentially other external events throughout the year.
FO
OD AWARDS
SPONSOR ACKNOWLEDGEMENTS
THE ROYAL AGRICULTURAL SOCIETY OF WESTERN AUSTRALIA
GRATEFULLY ACKNOWLEDGES THE FOLLOWING SPONSORS FOR
THEIR DONATIONS AND TROPHIES TO BE AWARDED THROUGHOUT
THE PERTH ROYAL BREAD & PASTRY AWARDS
Macpan Australia
Christine Young
Millers Foods
Superstock Food Services Pty Ltd
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SECTION CONDITIONS
1. COMPETITION DATE
Wednesday 25 July 2018
2. CLOSING DATE FOR ENTRIES
Friday 22 June 2018 at 4.30pm
Online entries: http://entries.perthroyalshow.com.au
3. ENTRY FEES
$20.00 per entry
4. ORIGIN OF EXHIBIT
The competition is open to commercial manufacturers.
All exhibits must be produced by Western Australian
bakeries.
5. NUMBER OF ENTRIES
An Exhibitor can enter no more than one (1) exhibit into
any class
6. DELIVERY OF EXHIBITS
All exhibits must be delivered to:
Royal Agricultural Society of WA
Perth Royal Bread & Pastry Awards
Jim Webster Pavilion
Claremont Showground
1 Graylands Road
CLAREMONT WA 6010
on WEDNESDAY 25 JULY 2018 between the hours
of 7.00am and 9.00am.
Gate 1, Graylands Road will be open for delivery of
exhibits.
Exhibits must be properly marked with the supplied
Identification Labels.
7. BAKING INFORMATION
All cooking exhibits must be baked no later than 24 July
2018
Each exhibit must be baked in the actual bakery at the
address shown on the entry form.
Exhibits must be commercially available and readily
available for purchase.
Exhibits containing meat or dairy produce, must arrive
in a chilled condition e.g. consigned in a foam esky or
insulated container, making sure that transport and
handling procedures are in accordance with all
Foodsafe requirements.
Products arriving in a warm condition will be
disqualified, at the discretion of the Chief Steward.
Flour used must have been taken from general stock
and all bread entered in the competition must have been
baked under normal baking conditions in the named
Exhibitor’s bakery.
8. IDENTIFICATION LABELS
Once entries have closed, exhibitors will receive a
RASWA Identification Label. Please ensure that this
label is firmly attached to each entry prior to delivery.
Contact the Competition and Event Coordinator to
obtain extra Identification Labels.
9. TINWARE FOR BREAD
The tinware required for baking of bread is as follows:
All white, wholemeal and multigrain (married) uprights
and condensed (sandwich) loaves are to be baked in a
680g tin.
10. JUDGING
Judges have the right to refuse awarding places if in
their opinion the product is not of satisfactory quality.
Judging is conducted using the 100-point scoring
system. Awards shall be determined by the Judges on
the following point scale:
Points will be awarded as follows:
Gold 90.0 points and over
Silver 82 to 89.9 points
Bronze 74 to 81.9 points
Judges may in their absolute discretion decline to make
an award in any class.
All Judges are chosen on their industry knowledge and
expertise. All entries are assessed and judged “blind”
and judged on their own merits against a set of criteria.
Judges shall not at any time prior to the announcement
of awards have access to or any knowledge of the
identify of an exhibit.
Judges shall not have access to an exhibit other than
from the plate containing it, which is presented to them
by Stewards.
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11. BREAD CRITERIA
Bread exhibits will be judged in accordance with the
following criteria and scale of points:
Criteria A
Volume and General Appearance 30
Texture 25
Aroma 25
Colour 20
TOTAL 100
Criteria B
Volume and General Appearance 50
Texture 30
Aroma 20
TOTAL 100
Criteria C
Taste/Perception of Quality 25
Appearance 25
Innovation 50
TOTAL 100
Criteria D
General Appearance 30
Creativity 30
Skill 20
Taste and Aroma 20
TOTAL 100
Criteria E
Volume and General Appearance 20
Texture and Softness 20
Aroma 20
Closeness in look to wheat-based product
both internally and externally 40
TOTAL 100
12. PASTRY CRITERIA
Pastry exhibits will be judged in accordance with the
following criteria and scale of points:
Criteria H (Non-creative)
General Appearance 35
Taste/Flavour/Colour 35
Texture/Stability 30
TOTAL 100
Criteria I (Creative)
Cupcakes, biscotti, fruit tarts, petit fours, carrot cake,
decorated sponge cake, laminated pastries, decorated
birthday cake, torte, cheesecake and gourmet pies will
be judged with the following scale of points:
General Appearance 20
Taste/Flavour/Colour 35
Texture/Stability 30
Creativity 15
TOTAL 100
Exhibitors shall be bound by the decision of the Judges
and no disputes will be entered into. All concerns must
be addressed in writing to the Royal Agricultural Society
of WA.
13. AWARDS
Winners of Gold, Silver and Bronze in each class will be
awarded with Certificates and the right to use the Perth
Royal Awards medal artwork on their winning products.
Champions will be awarded Champion medals and
Certificates and the right to use the Perth Royal Food
Awards medal artwork on their winning product.
Entries receiving 90.0 or more points will receive a Gold
medal and entry in to the Champions competition.
The entry in the Champions competition with the highest
points will be awarded the Champion.
Aggregate Points for Special Awards will be allocated
on the following scale:
Gold 5 points
Silver 3 points
Bronze 1 point
To determine Special Awards where more than one (1)
Gold Award is involved, only the highest pointed Gold
Award from each class will be eligible.
In the event of a tie, the Exhibitor gaining the highest
number of Gold Awards will be judged the winner.
Should a tie still exist the Exhibitor gaining the highest
number of Silver Awards will be judged the winner.
Should a tie still exist the Exhibitor gaining the highest
number of Bronze Awards will be judged the winner.
Then if a tie still exists an equal Award may be made.
14. AWARDS PRESENTATION
Awards will be presented on Wednesday 25 July 2018
at the Jim Webster Pavilion, Claremont Showground,
commencing at the conclusion of judging at 4.30pm
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15. MEDAL ARTWORK
Gold, Silver and Bronze in each class and overall
Champions will be awarded with Certificates and the
right to use the Perth Royal Food Awards medal artwork
on their winning products.
RASWA will provide winners with a medal template in
PDF or JPEG format. It is the Exhibitors responsibility to
arrange their own printing.
An Exhibitor shall not advertise or allow to be advertised
by any means whatsoever and in particular by
broadcasting, television, pictorially or in writing, the fact
that any exhibit has won an award at the Perth Royal
Food Awards unless such advertisement shows clearly:
i. The name Perth Royal Bread and Pastry Awards;
ii. The year of the award;
iii. The class in which the award was won;
iv. The title of the award or trophy won where
applicable.
16. DISPOSAL OF EXHIBITS
All exhibits become the property of RASWA and will be
disposed of in accordance with the Health Regulations.
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SPECIAL AWARDS
Points will be awarded as follows:
Gold 5 points
Silver 3 points
Bronze 1 point
MOST SUCCESSFUL BREAD EXHIBITOR
Classes 1 to 23
MOST SUCCESSFUL PASTRY EXHIBITOR
Classes 24 to 46
CHAMPIONS
THE TONY NOONAN MEMORIAL CHAMPION LOAF
EXHIBITED IN THE SHOW
Will be selected from classes 1 to 7 for the Exhibitor with the
BEST loaf on the day, in the opinion of the judges.
CHAMPION SPECIALTY BREAD
Classes 9 to 23
CHAMPION PIE
Classes 43 to 46
CHAMPION PASTRY EXHIBIT
Classes 24, 25, 26, 28, 29 and 31
CHAMPION CAKE
Classes 24 to 32
BREAD CLASSES
ALL CLASSES ENTERED MUST HAVE NO SEED OR NUT
DECORATIONS.
WHITE BREAD
Class 1 Devon White Loaf
One (1) only 680g loaf.
See Judging Criteria A
Class 2 Vienna Loaf
One (1) only 450g white loaf. Made with wheaten
white flour only. Baked on tray or oven floor or a
slipper.
See Judging Criteria A
Class 3 Italian Style, Pave Casereccio Puglia
One (1) only 680g loaf. Typically, oval to log
shape with thick pale crust.
See Judging Criteria A
Class 4 Four Strand Plait Loaf
One (1) only 680g - traditional loaf. Baked on a
flat tray. No slippers.
See Judging Criteria A
WHOLEMEAL/MULTIGRAIN BREAD
Class 5 Round Cob Wholemeal
One (1) only 680g loaf. Baked on a tray, not
tinned.
See Judging Criteria B
Class 6 Devon Multigrain Loaf
One (1) only 680g loaf. No added seeds on
exterior.
See Judging Criteria B
Class 7 Devon Wholemeal Loaf
One (1) only 680g loaf.
See Judging Criteria B
BREAD ROLLS
Class 8 Round Rolls
Three (3) only 80g each. One (1) x white, one (1)
x wholemeal, one (1) x multigrain. No topping.
See Judging Criteria B
Class 9 Ciabata Rolls
Two (2) only 70g each roll (140g for the exhibit).
See Judging Criteria B
OTHER BREAD
Class 10 Upright Fruit Loaf
One (1) only 450g fruit bun. The fruit bun loaf must
be an upright baked as a single unit in a tin,
flavoured ONLY with bun spice essence.
NO artificial colouring. NO glazing.
See Judging Criteria B
Class 11 Heavy Malted Seed and Grain Loaf
One (1) only 700g loaf. Finished in sesame
seeds.
See Judging Criteria B
Class 12 Cheese and Bacon Topped Rolls
Three (3) only 110g each (finished weight).
Round, white dough.
See Judging Criteria A
Class 13 Bread Innovation
One (1) only loaf showing bread innovation. A
bread product that demonstrates an innovation:
an innovation is a characteristic that confers a
new benefit.
An innovation could be expressed as:
• a previously not used ingredient/additive or
combination of ingredient/additives that
confers a dietary, fresh keeping or flavour
enhancement.
• a new shape that is aesthetically pleasing or
provides a consumer benefit
• a new packaging concept
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Notes:
Innovation can be validated by an up to 100-word
description. This may include a reference to a
published article in a scientific journal or other
material supporting the innovation. This needs to
be clearly labelled and attached to the product by
an elastic band or other device. No reference to
the bakery of origin should be evident.
If the innovation is of a packaging nature,
products should be supplied in a plain/unprinted
version of the new innovative packaging with no
reference to bakery or origin evident.
See Judging Criteria C
Class 14 Hot Cross Buns
Three (3) only 110g each traditional Easter hot
cross buns. Fruit content (typically sultanas,
raisins, peel and spices) to be 30% of flour weight.
May be glazed. No seeds or nuts.
See Judging Criteria D
ARTISAN BREAD
Class 15 Sourdough
One (1) only approx. 680g sourdough freeform
loaf, made from any one (1) or a combination of
wheat and rye flours. Oven bottom baked. NO
seeds. NO tins.
See Judging Criteria D
Class 16 Turkish Bread
One (1) only.
See Judging Criteria D
Class 17 German Style Rye
One (1) only up to 1kg traditional bread. (Heavy)
at least 90% Rye flour. No tins to be used.
See Judging Criteria B
Class 18 French Bread - Baguette
One (1) only. Must be of the traditional French
character (not fine textured).
See Judging Criteria A
Class 19 Brioche
One (1) only. Traditional French bread enriched
with eggs and butter. Baked in a tin.
See Judging Criteria D
Class 20 Artisan - Sweet
One (1) only loaf made by hand. Weight from
680g-900g. Loaf to be of an artisan character and
may include fruit. Any flour or flours can be used.
Sourdough method can be used.
See Judging Criteria D
Class 21 Artisan - Plain
One (1) only loaf made by hand. Weight from
680g-900g. Loaf to be of an artisan character.
Any flour or flours can be used. Sourdough
method can be used.
See Judging Criteria D
Class 22 Artisan - Flavoured
One (1) only loaf made by hand. Weight from
680g-900g. Loaf to be of an artisan character and
may include garlic, olives, dry tomato etc. Any
flour or flours can be used. Sourdough method
can be used.
See Judging Criteria D
GLUTEN FREE BREAD
Accreditation must be provided showing that products
submitted are baked in accordance with the requirements for
Gluten Free products. Copy of Certification must be provided
on entry.
Class 23 Gluten Free Loaf
One (1) only 600g loaf. Can be plain or can
contain seeds or grains. Product submitted must
provide accreditation from Celiac Australia and is
baked in accordance with the requirements for
Gluten Free products. Judging will have a heavy
emphasis on the product having characteristics
similar to wheat products.
See Judging Criteria E
PASTRY CLASSES
LARGE CAKES
Class 24 Decorated Sponge Cake
One (1) only. Not to exceed 25cm diameter. Free
choice as to theme, colour, flavour and filling. No
fresh cream.
See Judging Criteria I
Class 25 Carrot Cake
One (1) only. Round, not in slice form. Not to
exceed 25cm diameter.
See Judging Criteria I
Class 26 Christmas Cake
One (1) only. Not to exceed 25cm diameter.
See Judging Criteria I
Class 27 Swiss Roll
Sponge texture. Not to exceed 180mm in length.
Red jam only.
See Judging Criteria H
Class 28 Cheesecake
Unbaked. Free standing (not in foil) decorated, no
added presentation material allowed at set-up.
See Judging Criteria I
Class 29 Torte
Any theme. Decorated into sixteen (16) portions.
Not to exceed 25cm diameter. No added
presentation material allowed at set-up.
See Judging Criteria I
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SMALL CAKES
Class 30 Muffins
Six (6) only ASSORTED fruit muffins. Two (2) of
each variety. Dried, frozen or fresh fruit with
complimentary flavours may be used. Flavours to
be stated on entry form. No chocolate. Single
serve. No advertising on paper cases.
See Judging Criteria H
Class 31 Cupcakes
Six (6) ASSORTED. Any flavour, two (2) of each
variety. Decorated. Buttercream style icing with
edible top decorations may be used. Flavours to
be stated on entry form. No advertising on paper
cases.
See Judging Criteria I
Class 32 Donuts
Six (6) only yeast raised. Two (2) of each variety.
Filled, edible decoration and icing optional.
Flavours to be stated on entry form. No
advertising on paper cases.
See Judging Criteria I
SLICES
Class 33 Brownie and Slices
Six (6) only ASSORTED. Two (2) of each variety,
e.g. fudge, muesli, caramel etc. Decoration
optional.
See Judging Criteria H
BISCUITS
Class 34 Scottish Shortbread
Six (6) only. Surface relief design required.
Optional shapes and sizes.
See Judging Criteria H
Class 35 Traditional Anzac Biscuits
Six (6) only.
See Judging Criteria H
SWEET PASTRY
Class 36 Fruit Tarts
Six (6) only ASSORTED. Sweet shortcrust pastry.
Two (2) of each variety. Choice of fresh fruit and
flavour of base curd/custard. Flavour to be
specified.
See Judging Criteria I
Class 37 Vanilla Slice
Three (3) only plain iced. No marbling/feathering.
No cream. No jam.
See Judging Criteria H
Class 38 Eclairs
Three (3) only individual eclairs. Fresh cream
must be included. Other flavours allowed.
See Judging Criteria H
Class 39 Croissants
Three (3) only single serve, made from scratch.
No par-bake. Baked ready to eat.
See Judging Criteria I
SAVOURY PASTRY
Class 40 Quiche Lorraine
Three (3) only single serve. Savoury shortcrust
pastry. Ready to eat. No spinach.
See Judging Criteria H
Class 41 Sausage Rolls - Plain
Three (3) only plain individual rolls. Single serve
size. Minimal onion may be added to filling. Puff
or shortcrust pastry may be used.
See Judging Criteria H
Class 42 Pasties
Three (3) only meat and vegetable pasties. Not
the upright Cornish style. Puff pastry only. A
minimum of four (4) vegetables need to be
evident e.g. peas, carrots, corn, onion etc. Single
serve size.
See Judging Criteria H
Class 43 Beef Pie
Three (3) only Beef mince pies. Minced meat only,
not diced. Traditional pie base and puff pastry top
with lamination evident. Single serve size.
See Judging Criteria H
GOURMET PIES
Class 44 Gourmet Open Pie
Three (3) only gourmet pies which may contain
beef, pork, goat, wine, seafood, beer, spices etc.
or other ingredients to obtain gourmet status.
Traditional pie base. Pie top may be decorated
and not necessarily with a traditional pastry top.
Flavour to be stated on entry form. Exhibits must
be commercially available and readily available
for purchase. *Submit ingredient list with entry.
See Judging Criteria I
Class 45 Gourmet Lamb Pie
Three (3) only Lamb gourmet pies which may
contain vegetables and other complimentary
ingredients and seasonings. Traditional pie base.
Pie top may be decorated and not necessarily
with a traditional pastry top. Exhibits must be
commercially available and readily available for
purchase. *Submit ingredient list with entry.
See Judging Criteria I
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Class 46 Gourmet Chicken Pie
Three (3) only Chicken gourmet pies which may
contain vegetables and other complimentary
ingredients and seasonings. Traditional pie base.
Pie top may be decorated and not necessarily
with a traditional pastry top. Exhibits must be
commercially available and readily available for
purchase. *Submit ingredient list with entry.
See Judging Criteria I
APPRENTICE/PRE-APPRENTICE SPECIAL AWARDS
MOST SUCCESSFUL APPRENTICE EXHIBITOR
Which, in the opinion of the Judge is the best loaf from class
48.
APPRENTICE/PRE-APPRENTICE CHAMPIONS
CHAMPION LOAF EXHIBITED BY A PRE-APPRENTICE
Which, in the opinion of the Judge is the best loaf from class
47.
CHAMPION LOAF EXHIBITED BY AN APPRENTICE
Classes 48 and 49
CHAMPION PASTRY EXHIBIT BY AN APPRENTICE AND
PRE-APPRENTICE
Classes 50 to 52
APPRENTICE/PRE-APPRENTICE
All work entered into this category, must be the sole work of
the named Apprentice/Pre-Apprentice.
APPRENTICE - BREAD
Class 47 Upright Married Joined - Pre-Apprentice Only
Pre-Apprentice only.
Two (2) only 400g (joined 800g) white.
See Judging Criteria A
Class 48 Devon White Loaf
Apprentice only.
One (1) only 680g white loaf.
See Judging Criteria A
Class 49 Vienna Traditional White Baked
Apprentice only.
One (1) only 450g traditional Vienna. Baked on a
flat tray. No slippers. Four (4) cuts.
See Judging Criteria A
APPRENTICE - CAKE
Class 50 Decorated Birthday Cake
Hand written message. No fresh cream.
Maximum 10" base.
See Judging Criteria I
APPRENTICE - BISCUITS
Class 51 Traditional Anzac Biscuits
Six (6) only.
See Judging Criteria H
APPRENTICE - PASTRY
Class 52 Eclairs
Three (3) only individual eclairs. Fresh cream
must be included. Other flavours allowed.
See Judging Criteria H
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GENERAL SHOW REGULATIONS
The Society’s General Show Regulations and Section
Conditions regulate the conduct of the Show. Upon
acceptance of an entry the Exhibitor is irrevocably contracted
to be bound by those General Show Regulations and Section
Conditions.
A copy of the Society’s General Show Regulations may be
obtained on application or downloaded from the website
http://perthroyalshow.com.au/general-regulations/.
An Exhibitor who breaches any General Show Regulation or
Section Condition may be disqualified, or suspended for any
period, fined or otherwise penalised.
The Society may recognise and act upon any penalty
imposed by any other similar Society, organisation or body in
Australia on any person or exhibit.
WITHDRAWAL OF EXHIBIT BY THE SOCIETY
The Society may, at its sole discretion, withdraw, reject or
disqualify an exhibit. Refer to the Society’s General Show
Regulation 3.18.
AWARDS
The Society will not be responsible for awards not received
by Exhibitors after 31 December 2018. If you have not
received your award by 30 November 2018, please contact
the Awards Officer on (08) 6263 3100.
SOCIETY’S LIABILITY
The Society does not accept any liability for loss, damages or
injury however caused. The attention of Exhibitors is drawn
to General Show Regulation 17. Liability and Indemnity, with
reference to the Society's Liability.
PROMOTION
No advertising or promotion on behalf of commercial
business will be permitted on the Showground without the
prior written consent of the Society’s Chief Executive Officer.
PRIVACY ACT STATEMENT
The information provided by the Exhibitor in the application
for entry is collected and used by the Royal Agricultural
Society of Western Australia (RASWA) to organise and
conduct Competitions at the Show. We may publish details
such as your name, address and exhibit details in any
RASWA publication or communication. Such information may
also be made available to, and published by, the media. We
will not disclose your information without your consent for any
other purpose unless required or authorised by law. You may
request access to your personal information and, if
necessary, request that our records of that information be
corrected by writing to the Chief Executive Officer at the
Royal Agricultural Society of Western Australia, PO Box 135,
Claremont WA 6910.
GENERAL SHOW REGULATION 17. LIABILITY AND INDEMNITY(Extract from the Royal Agricultural Society of Western Australia
General Show Regulations - Revised 22 August 2007)
17.1 Exhibitor Accepts
The lodgement of an Application of Entry form shall be
deemed to be acknowledgment by the Exhibitor of his or
her agreement that the Societyshall be under no liability
for:
17.1.1 No Liability for animals or birds Exhibited
The loss, injury or death of any animal, (including birds)
Exhibited, whether caused by, or attributable to, the
negligence of the Society, or of its servants or Agent, or
otherwise howsoever.
17.1.2 No Liability for property Exhibited
Any loss or damage occasioned to or by any property
Exhibited, whether caused by, or attributable to, the
negligence of the Society,or of its servants or Agent, or
otherwise howsoever.
17.1.3 No Liability for other animals, property, Exhibitor or
general public
Any injury or damage occasioned to any other animal or
property Exhibited, or to any other Exhibitor, or to the
general public, whether caused by, or attributable to, the
negligence of the Society, or of its servants or Agent, or
otherwise howsoever.
animals or birds
(including birds) after, or as a consequence of any animal
Exhibits, or their progeny, being brought onto the
Showground.
17.2 No Liability for livestock sales
The Society and the Auctioneers of Royal Show
Livestock Sales shall be under no liability to any Owner
or purchaser of livestock (whether exhibited or otherwise)
entered for sale or sold at any Royal Show Livestock
Sale.
17.2.1 No Liability for livestock auctioned
In respect of any loss or injury to such livestock; whether
such loss or injury be caused by or be attributable to, the
relating to the Royal Show Livestock Sales or to the
Society or any of its servants or Agents.
17.2.2 No Liability for other livestock, property, Exhibitor or
general public
For any injury or damage occasioned to any other
livestock or property, or to any other Exhibitor, or to the
general public, whether caused by, or attributable to, the
relating to the Royal Show Livestock Sales or to the
Society or any of its servants or Agents.
17.2.3 No Liability for consequential loss and loss of
For any loss or damage (including without limitation
Owner or purchaser of livestock as a result of any
as a consequence of any livestock being entered for sale,
at any Royal Show Livestock Sale.
17.3 Exhibits sold privately
Where any animal Exhibited, or any other Exhibit, is sold
privately during the time of the Royal Show the vendor
thereof shall indemnify the Society against all liability to
the purchaser in respect of any loss, injury, disease or
damage to such animal or other Exhibit, whether such
loss, injury, disease or damage be caused by or
attributable to the negligence of the Society or any of its
servants or Agents.
17.4 Accidents and Incidents
Competitors, Exhibitors and Attendants must report
promptly to the Society all accidents and incidents causing
or likely to cause injury to persons or damage to property.
17.5 Trade Practices Act
To the extent that any matter relating to entry or remaining
upon the Showground relates to the supply of goods or
services by the Society within the meaning of s. 68A of the
Trade Practices Act 1974 (Cwlth), the Society’s liability
is limited as follows:
(a) in case of goods, the replacement, repair or
payment for the replacement or repair of the
goods.
(b) in the case of services, the re-supply of the
services or the cost of the re-supply of the
services.
It shall be in the Society’s absolute discretion as to
whether it replaces, repairs or pays for replacement or
repair of goods. It shall be further in the Society’s
discretion as to whether it re-supplies or pays the cost of
re-supply or services.
17.6 Indemnity
To the maximum extent permitted by law, each Competitor
from and, against all actions, claims, demands, losses,
damages, costs, expenses and liabilities including without
the Society is or may be become liable in respect of or
arising from:
(a) loss, damage or injury to any person in
connection with the Exhibit or the relevant Event;
(b) without limiting sub-regulation (a) loss, damage
or injury to any other Exhibit or Exhibitor, his or
her family, invitees, Agents, or to the property of
the Society, or its members, or to the general
public, caused or contributed to or by any act or
omission of an Exhibit of the Exhibitor or by the
Exhibitor, his or her family, invitees or Agents;
and
(c) without limiting sub-regulation (a) loss, damage
or injury to the Exhibit, or the Exhibitor, his or her
family, invitees, or Agents caused or 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.
17.7 Removal of Exhibit
Without prejudice to any other provision of these
members or Agents remove an Exhibit, or causes an
Exhibit to be removed from the Showground, the
Exhibit is removed or caused to be removed entirely at
the risk of the Exhibitor. The person or persons removing
the Exhibit will be deemed to be the Agent of the Exhibitor,
and his or her acts and omissions will be deemed to be
the acts and omissions of the Exhibitor.13
Royal Agricultural Society of WA
Claremont Showground
1 Graylands Road, Claremont WA 6010
T: (08) 6263 3100
raswa.org.au