Celeb News

What's on at the Sydney Royal Easter Show this year?

Our top tips and tricks for a great day at the show.

By Holly Royce

The Royal Easter show will be taking place from the 23rd of March 2018 to the 3rd April 2018.

Easter Weekend is obviously the biggest weekend for the annual show, so what MUST you do while there?

What to eat at the Sydney Royal Easter Show

There's so many options now.

The dagwood dog, cheese on a stick or corn on the cob are fair favourites, but make sure you visit the CWA Tea Room at the Home and Lifestyle Pavilion for freshly baked scones and piping-hot tea.

Adults will also love De Costi Oyster & Tyrrell's Wine Bar in the Woolworths Fresh Food Dome.

Fresh seafood and wine? Don't mind if we do!

See ducklings hatch!
See ducklings hatch!

The best showbags at the Sydney Royal Easter

Buy them first to beat the crowds and then hire a locker for the day just outside the Showbag hall. Alternatively, you can buy Showbags from stands located near the exits.
We've ranked all the best showbags by category so you can have your pick in advance.

The animals at the Sydney Royal Easter

You can watch baby ducklings hatch, pat a pig and see the cows in the milking shed. Follow the footprints on the Animal Walk to see the best bits. There's lots of stops along the way for water, hand-washing and snacks.

The big slide is always a favourite at The Sydney Royal Easter Show.
The big slide is always a favourite at The Sydney Royal Easter Show.

The best rides at the Sydney Royal Easter Show

Want a scary ride? The Coca-Cola Carnival is where they'll be!

Take a ride out of this world in the Alien-Abduction ride, or try Spook - a two story haunted castle is the latest dark ride to arrive from Europe.

For something a little more kid friendly, the Kids' Carnival pavilion is where they'll be.

*The Weekly's* foodie guru's caught up with celeb chef Jamie Oliver at Sydney's Royal Easter Show.
The Weekly's foodie guru's caught up with celeb chef Jamie Oliver at Sydney's Royal Easter Show.

read more from