Show competitor and champion Robert Ullman has claimed a hat trick at this year's Brisbane Ekka with his rich dark fruit cake, also entering another six categories and winning another first and three seconds.Photo Boni Holmes / Maryborough Herald
Show competitor and champion Robert Ullman has claimed a hat trick at this year's Brisbane Ekka with his rich dark fruit cake, also entering another six categories and winning another first and three seconds.Photo Boni Holmes / Maryborough Herald Boni Holmes

Wide Bay man takes the cake with award-winning treats

HE'S done it again - our very own Wide Bay Master Chef has cooked up a hat trick with his dark rich fruit cake.

Maryborough's Robert Ullmann has taken the cake for the third year running at Queensland's most prestigious agricultural show, the Brisbane Ekka.

Mr Ullmann has been entering into regional shows and the ekka - as he puts it - "a very long time".

"I am quite pleased - this is the one I want to win when I go," he said.

Robert entered into seven categories and received first place in the Rich Dark Fruit Cake and Light Fruit Cake, and second in the Plum Pudding, Boiled Cloth Cake and the Date Pudding.

He received the Florence Morgan Memorial Prize for his rich dark fruit cake.

"I tied with Geoff Beattie for the most successful exhibitor," Robert said.

"He is a strong competitor - they are all good cooks.

"When you are paying $8 and $6 entries you just don't put the rubbish in."

The recipe for his winning cake is from a Women's Weekly supplement published in 1966.

"This is the recipe - I have modified it a bit - I have been using since I started.

"The first time I exhibited in the Brisbane Show I got third and I thought this was a breeze.

"And then the wheels fell off - I couldn't get a place.

"I was burning the bottoms of them and the oven needed to be wedged up.

"This oven - I just know exactly what I am doing - it's not a special one but it's good."

Over the last few years Robert has dropped off from entering into a lot of the shows.

"I'm just entering into the Brisbane Show and I might consider the Sydney one next year."

Robert said he does not want to devulge his secrets.

Whatever it is that takes him five hours to prepare and five-and-a-half to cook is obviously part of the winning secret ingredients.


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