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Vineyard veterinarian Carla Goldman and her mother, Barbara, have earned national recognition for their culinary talents, featuring in the newly released The New Blue Ribbon Cookbook.
Selected from across Australia, the book profiles just 50 show cooks or show-cooking families, showcasing their inspiring stories alongside a collection of prize-winning recipes and expert tips.
Author Liz Harfull said she sought individuals with a passion for agricultural shows and a willingness to share their knowledge.
“Carla not only volunteers as the on-duty vet at the Hawkesbury Show, she serves on the committee, judges pet sheep and goat events, acts as a junior cookery steward, and manages the art section,” Ms Harfull said.
“She is also a highly successful show cook, often competing against her mother, Barbara, who has won major trophies at the Sydney Royal Easter Show and other local shows.”
Both Carla and Barbara have also triumphed in the prestigious AgShows NSW Rich Fruit Cake Competition, once facing off against each other, with Carla taking the win. Their featured recipe in the book is a traditional mint jelly, a dish that has earned Barbara multiple prizes, including selection for the Districts Exhibition Competition.
This latest cookbook is the third by Ms Harfull focusing on country show traditions. A former rural journalist and agricultural communications adviser, she has written extensively about regional Australians and their communities, combining her love of writing and cooking.
The New Blue Ribbon Cookbook is available now at bookshops nationwide.
