Art of Gelato Gelateria’s stall has done an ode to the CWA classic with its specialty gelato. Gelato expert Vincent Piccolo is behind the flavour that swirls together a jam and cream gelato with scones for the frozen treat.

Fairy floss experts Fluffy Crunch have created this sweet treat hybrid. It’s as sugar-coated as they come – a burrito made entirely of fairy floss (of the strawberry variety) and encases a centre concoction of ice cream, laden with fruit loops and rainbow sprinkles. Beware the sugar high on this one!

Considering Australia is in the midst of a donut fever it’s no surprise that some of our favourite foods are turning donut in shape. Case and point the donut pie. A beef creation from Mick’s Bakery, the dish features a golden pie pastry stuffed with a filling of your choice (ranging from traditional beef to spinach and feta). For those after something a little more creative there is the bangers and mash edition, as well as the dulce de leech and apple partnering.

If Italian food isn’t quite so convenient to eat as you would like, feast your eyes on the Spaghetti Bun Burger. As its name suggests, it’s a burger shaped from good old fashioned spaghetti bolognese. Bianco Kitchen has created the dish, combining a crispy bun patty formed from spaghetti, with a juicy meatball centre and (last but not least) Nonna’s secret tomato sauce.

Another Sydney Royal Easter Show invention is this hybrid between American and Australian delicacies. The Cheeseburger Pie sees a meat patty layered with cheese and pickle and swaddled in a traditional golden pie crust casing.

Another showground essential is the heavily sugar-laden fairy floss. The treat is a form of spun sugar that contains dashes of additional flavours and food colours. It’s made by heating and liquefying sugar and spinning it into a cloudy puff of sweetness.

One of the newest inductees of the show is this creation of Antonio Sabia of Artisan Pasta Espresso. Not one for the faint of heart, the lasagne on a stick is a layered dish of pasta, meat and sauce encased in a deep-fried shell and shaped like an ice cream for eating ease.

The Australian version of the American corn dog is synonymous with the showground. The dish is essentially a hot dog sausage coated in a thick layer of batter and deep fried. Don’t go easy on the tomato sauce and you have yourself a classic show dish.

The Country Women’s Association are the culinary queens of the show. The group have forged a reputation for the best in baked goods, particularly when it comes to scones which they have been serving since 1922. A taste of the CWA’s light, fluffy scones (accompanied by a heavy dollop of jam and cream of course) is a show non-negotiable.