While that trip to Disneyland may be on hold, at least you can enjoy one of the Magic Kingdom’s cult-favourite treats, the Dole Whip soft serve. Previously available only at Disneyland, this dairy-free, gluten-free, and vegan delight is made with your choice of frozen pineapple, strawberry, mango or watermelon served up in a cup, cone or, like the original, inside a hollowed-out half pineapple.

That loaded Big Brekkie can’t hold a stick to the skewered slices of crispy deep-fried bacon from Bacon Head. The latest heart-stopping creation from the gents behind show-favourite Burger Head, the ultimate bacon-fix comes on a stick, in a bucket with fries, or smothered in cheese.

It’s tough enough deciding between the whip-cracking and woodchopping competitions, much less a pizza or a burger for lunch. Well, at least your food dilemma is solved with a two-in-one creation, a fried burger bun filled with pizza.

The freshly baked scones and piping hot tea served at the CWA’s Tea Room get its start as a post-war fundraiser for the Country Women of NSW, but in the years since, it has become a much-loved tradition of the Sydney Royal Easter Show. Pop in for a mid-afternoon spell and the requisite debate of which goes on first – jam or cream.

Forego the hunt for an open table, as there’s a no-plate policy for these paddle pop-sized waffles-on-a-stick. Grilled in a bespoke waffle iron, the fluffy centre with a light crispy crust is easily skewered but best served in a shallow paper bowl to catch the chocolate sauce, strawberries, ice cream, nuts and lollies that overflow from the waffle’s deep pockets. If that all sounds a bit rich, stay true to the classic and opt for the maple syrup and powdered sugar instead.

There’s one KFC that’s not on the Colonel’s menu: Korean Fried Chicken. Unlike the Southern-fried version, which leans toward the slippery side with a thick seasoned batter, the Korean version is twice-fried, rendering out the fat resulting in a thin, crisp and crunchy coating. Have it straight up, drenched in a sweet and spicy Korean BBQ sauce, or sandwiched in between steamed milk buns with a Sriracha slaw.

The latest precinct to join the Show’s collection of eateries is a nod to the owner of Australia’s first-ever Chinese restaurant – Mr John Alloo. The initial menu back in the 1850s was better suited to a British Pub, till Mr Alloo slowly introduced his patrons to duck and other Chinese dishes. Fast forward to present day where you’ll find not just Chinese fare such as pork buns and dumplings from Let’s Do Yum Cha, and premium grilled Wagyu from Firepop, but also Japanese fried-chicken (kara-age) and noodles from Teppanyaki Noodles, and the many tastes of Thailand from Thai Riffic. Mr Alloo would be so proud.

It’s been a while since spring has sprung, but these fairy floss blossoms are always in bloom. With a rainbow of colours to work with, wisps of spun-sugar are whirled and twirled into layers creating a floral bouquet that’s pretty as a picture. #instagrammable