PCA - South Burnett Regional Cook-Off

March 24, 2005

The 2005 PCA South Burnett Regional Culinary Competition drew record crowds to the PCA marquee at the Kingaroy Wine and Food In The Park Festival on March 12. Overall winner - for the third year running! - was Kingaroy chef Steve Gudzinski who represented Explorers Restaurant.

Judges were Alastair McLeod, head chef at Brett's Wharf restaurant, Brisbane and Nick Bray, food writer for the Courier-Mail's "The Good Life" section (pictured at right with event co-organiser Jason Ford).

Alastair said Steve had shown great innovative touches preparing his entry but had used restraint and a very mature eye, allowing the local produce to be the star.

Competition Winners

Most innovative use of peanuts or peanut products in the cooking process or presentation - Ruth Walters (Bunnies cafe and Restaurant, Wondai)
Best matching of dish and local wine - Ramon Whitten (Stuart Range, Kingaroy)
Best overall dish - Steve Gudzinski (Explorers Restaurant, Kingaroy)
Special prize for most outstanding apprentice - Tyler Perkins (Fanny O'Reilly's Irish Bar and Grill, Commercial Hotel, Nanango).

The special prize was two days of work experience at leading Australian seafood restaurant

Bretts Wharf in Brisbane, courtesy of restaurant owners Marilyn and Francis Domenech.

All Entries (click on links for recipes)

Michelle O'Connell
(Whistle Stop Wines, Nanango)
Warm Lamb Salad with Mediterranean Dressing and Peanut Bread Croutons
Wine: Whistle Stop Wines 2002 Cabernet Sauvignon

Ramon Whitten
(Stuart Range, Kingaroy)
Fried Peanut Ravioli of Kingaroy Cheese Triple Cream Brie and Baby Spinach with Fresh Peach Salsa
Wine: Stuart Range 2004 Chardonnay Semillon

Mandy Smith
(Oasis Motel, Kingaroy)
Burnett Beef Bonanza - South Burnett prime fillet with locally grown avocado smothered in hickory peanuts and bacon sauce, topped with a lemon zest garnish
Wine: Kingsley Grove Merlot

Ruth Walters
(Bunnie's Restaurant, Wondai)
Nui Raki (Big Duck)
Wine: Tipperary Estate 2002 Shiraz

Peter Eaton
(Captain's Paddock, Kingaroy)
Pork and Peanut Stir Fry
Wine: Captain's Paddock Rosetta

Tyler Perkins
(Fanny O'Reilly's Irish Bar and Grill, Nanango)
A la Tyler chicken breast filled with prawns and served with an alluring avocado coffee liqueur creme. Accompanied by a toasted tostada basket and cold Mediterranean vegetable salad.
Wine: Stuart Range Goodger Chardonnay

Paul Stoddart
(Burning Beats Cafe / Restaurant, Kingaroy)
Burnett Asian Mixed Platter - Delicious sweet free-range pork and tasty redclaw combined with Asian ingredients for a culinary adventure that transforms your tastebuds from the Burnett to Asia and back
Wine: Clovely Estate Left Field Verdelho

Steve Gudzinski
(Explorers Restaurant, Burke and Wills Motor Inn, Kingaroy)
Carpaccio of Sugar Cured "Paradise Creek" Eye Fillet, Mixed Leaf Salad and a Kaffir Lime and Olive Oil Sorbet
Wine: Stuart Range 2004 Goodger Verdelho

A demonstration dessert cooking display was held during the lunch break by Jason Ford, (left), hospitality teacher at Southern Queensland Institute of TAFE - Kingaroy and co-organiser of the competition.

Jason prepared a

Peanut and Buttermilk Panna Cotta with Fresh Fruit Salsa and announced that dessert dishes would be included in next year's competition.

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