COOK-OFF RECIPES:
 Chef David Pugh, from  Restaurant Two, prepared a Salad of Lemon Peppered Beef with Chilli Dressing as his second dish at the 2009 PCA South Burnett Cook-Off.
 Chef Brent Shorter, from the Kingaroy Hotel-Motel, prepared Kingaroy Crispy Skinned Duck Breast with Asian Coleslaw at the 2009 PCA South Burnett Cook-Off. The 2009 Wine and Food in the Park Festival was a memorable day for Brent, who was also working hard preparing dishes in the marquee restaurant in Memorial Park.
 Peter Howard's second dish at the 2009 PCA South Burnett Cook-Off was Spiced Yoghurt Pork Fillet and Pan-Fried Pears. This would be a good recipe for people with diabetes as it is low GI and low in fat.
 Well-known foodie Peter Howard prepared Roasted Pork Cutlets with Grilled Apple and Asian Slaw at the 2009 PCA South Burnett Cook-Off. Either pork cutlets or pork chops could be used in the following recipe
 Jason Ford, from the Southern Queensland Institute of TAFE, Kingaroy, prepared a Dragon Fruit Sorbet served with Peanut Butter Ice Cream and Caramel Wafers at the 2009 PCA South Burnett Cook-Off. Wine Accompaniment: Cranes Liqueur Verdelho
 Chef David Pugh, from Restaurant Two in Brisbane, prepared Poached Pork Loin Salad with Red Claw and Spicy Peanut Dressing at the 2009 PCA South Burnett Cook-Off at the Wine and Food in the Park Festival in Kingaroy. His recipe makes use of two well-known South Burnett products - pork and redclaw - as well as peanuts, of course!
 Andrew Rowan from Explorers Restaurant at the Burke and Wills Motel in Kingaroy prepared an eye fillet set on a peanut-crusted Bunya Black cheese with a shiraz jelly and roasted truss tomatoes at the 2008 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Captain's Paddock Rosetta
 Graham Waddell, from Baguette Restaurant in Brisbane, prepared Szechuan pork fillet with crayfish nam jim and peanut crumble at the 2008 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Barambah First Grid Verdelho 2007
 Sheree Strauss from the Whipbird Function Centre prepared pan-fried organic chicken served with creamy sweet potato mash and peanut and lime dressing at the 2008 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Barambah First Grid Chardonnay
 Brent Shorter from the Kingaroy Hotel Motel prepared Paupiette of peanut dukkah crusted pork fillet and a cherry tomato and sage compote, served with dressed wild rocket and sweet potato and peanut gnocchi in a sage beurre noisette at the 2008 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Clovely Estate 2006 Left Field Barbera
 Peter Eaton from Captain's Paddock Cellar Door prepared Barker's Creek Pork coated in Captain's Paddock peanut pesto served on a bed of creamy potato mash accompanied with estate-grown vegetables and a chardonnay and chilli jus at the 2008 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Captain's Paddock 2000 Chardonnay
 Margaret Powell, a 1st Year apprentice chef at the Kingaroy Hotel-Motel, prepared "Margie's Amazing South Burnett Salad", served with a peanut and peanut oil salad dressing, at the 2007 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Captain's Paddock Rosetta
 Hospitality student Lance Webb, representing the Taabinga Room Restaurant at Kingaroy TAFE, prepared a grilled pork loin filled with roasted peanut-encrusted freshwater crayfish at the 2007 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Captain's Paddock Rosetta
 Chef Ben Best, from SB Food Service Distributors in Kingaroy, prepared this organic duck breast with pear, peanut and crunchy noodle salad, orange and honey glaze, for the 2007 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Clovely Estate 2006 Verdelho
 Three-times cook-off winner Steve Gudzinski, now with D'AM Fine, Gold Coast, prepared organic honey and lavender ice cream in a light and crunchy peanut tuille basket and beetroot, cinnamon, star anise and palm sugar compote with black sesame toffee wafers at the 2007 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Cranes' Liqueur Verdelho
 Chef Andrew Rowan, from the Burke and Wills Restaurant, prepared this pork fillet infused with watermelon and chilli set on a pumpkin and peanut salad at the 2007 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Kingsley Grove Sweet Berry Red
 Chef Helen Pratt, from the Kingaroy Hotel, prepared this white chocolate, yoghurt and dragonfruit cheesecake dessert for the 2007 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Blueberry kir made with Cranes Sparkling shiraz
 Chef Karen Ford, from the Kingaroy Hospital Auxiliary Canteen, prepared this peanut and Kahlua pie dessert served with peanut butter butterscotch sauce and cream fraiche at the 2007 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Crane's Late Harvest Frontignac
 Hospitality student Matthew McMurdy, from the Bell Tower Restaurant, Booie Range, prepared grilled freshwater silver perch accompanied with peanut leaf and potato vermicelli and peanut pave glaze at the 2007 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Clovely Estate chardonnay
 Jana Van Boxtel, an apprentice chef at Explorers Restaurant, Kingaroy, an entrée of char-grilled red claw on a bed of rocket and glass noodle salad (with a spicy peanut dressing) for the 2006 PCA South Burnett Regional Culinary Competition. Jana won the award for "Most Innovative Use of Peanuts" with this dish. Wine Accompaniment:
Kingsley Grove Estate Verde
 Aimee Stoddart, a trainee at Kingaroy's Burning Beats restaurant, prepared this clear Chinese soup with pork, red claw and peanut-filled wontons for the 2006 PCA South Burnett Regional Culinary Competition. Aimee won an Encouragement Award and a week's work experience at Brett's Wharf Restaurant for her effort. Wine Accompaniment:Captain's Paddock 2005 Verdelho
 This entrée of pan-fried chicken in a ground nut crust on a bed of Horiatiki Salad was prepared at the 2006 PCA South Burnett Regional Culinary Competition by Southern Queensland Institute of TAFE Hospitality Student Ernie Wilson. Wine Accompaniment:Kingsley Grove 2005 Jimmy's Block Chardonnay
 Matthew McMurdy, a Hospitality Student at Kingaroy State High School, prepared this roulade of peanut pork and navy bean cassoulet with caramelised peaches and shiraz jus at the 2006 PCA South Burnett Regional Culinary Competition. Matthew won an Encouragement Award for his entry. Wine Accompaniment:Cranes Cabernet Merlot
 Judy Andrews, from Bunnies Bar and Brasserie at the Motel Kingaroy, prepared this coffee bean panna cotta dessert to accompany her main dish at the 2006 PCA South Burnett Regional Culinary Competition. Liqueur Accompaniment:Baileys Irish Cream
 Judy Andrews, from Bunnies Bar and Brasserie at the Motel Kingaroy, prepared Venison Parawa (pronounced pa-row-wa) ( basically a peanut butter sandwich for adults!) at the 2006 PCA South Burnett Regional Culinary Competition. Judy won the award for "Best Matching of Dish and Local Wine" for this entry. Wine Accompaniment: Ziebarth Fairview Rose
 Paul Stoddart, owner of Kingaroy's Burning Beats restaurant, prepared hormone-free pork cooked with peanuts and Asian herbs in a Vietnamese claypot as his main dish at the 2006 PCA South Burnett Regional Culinary Competition. Paul won the "Best Overall Dish" title for this dish and his peanut crispy chicken entrée. Wine Accompaniment:
Captain's Paddock 2005 Verdelho
 Paul Stoddart, owner of Kingaroy's Burning Beats restaurant, prepared this peanut crispy chicken (with dipping sauce) as an entrée to complement his main dish at the 2006 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Captain's Paddock 2005 Verdelho
 Ramon Whitten, head chef at Explorers Restaurant, Kingaroy, prepared a dessert of Blue Moon ice-cream with peanut tuile to accompany his main dish at the 2006 PCA South Burnett Regional Culinary Competition. Liqueur Accompaniment:Stuart Range Blue Moon Liqueur
 Ramon Whitten, head chef at Explorers Restaurant, Kingaroy, prepared Barkers Creek pork cutlet with caramelised apple and honey sauce (served with a peanut couscous and asparagus) at the 2006 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Stuart Range 2004 Red Ant Chardonnay Semillon
 Peter Eaton, from Captain's Paddock Cellar Door, Kingaroy, prepared pork with peanuts, avocado and pepper sauce (served with stir-fried vegetables) for his main dish in the 2006 PCA South Burnett Regional Culinary Competition.Wine Accompaniment:Captain's Paddock 2005 Verdelho
 Peter Eaton, from Captain's Paddock Cellar Door, Kingaroy, prepared a dessert of coconut pudding with chilli, mint and peanut chocolate wafers to accompany his main dish at the 2006 PCA South Burnett Regional Culinary Competition.Wine Accompaniment: Captain's Paddock Rosetta
 Jason Ford, from the South Burnett Institute of TAFE, and Mt Tamborine chef Steve Gudzinski (one of the judges) prepared satay chicken sushi as a special display during a break in the 2006 PCA South Burnett Regional Culinary Competition. This sushi dish also featured in the successful Nuts on the Range function held at the Belltower Restaurant in Kingaroy on February 10, 2006.
 Keith Richardson, from Kingaroy RSL Club, prepared this carpaccio of Murgon beef with a grape and mirin glaze for the 2006 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:
Cranes Hillside Red
 This unusual fried peanut ravioli with triple cream brie cheese (served with baby spinach and fresh peach salsa) won the " Best Matching of Dish and Local Wine" category for apprentice chef Ramon Whitten, from Stuart Range, Kingaroy, at the 2005 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Stuart Range 2004 Chardonnay Semillon
 This Mediterranean-style lamb salad was prepared by Michelle O'Connell, from Whistle Stop Wines, Nanango, for the 2005 PCA South Burnett Regional Culinary Competition. Note:
Dressing can be prepared a day in advance and stored in the refrigerator until required.Wine Accompaniment: Whistle Stop Wines 2002 Cabernet Sauvignon
 Mandy Smith, from the Oasis Motel in Kingaroy, prepared this lip-smacking beef dish (smothered in hickory-flavoured peanuts) for the 2005 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Kingsley Grove Merlot
 Ruth Walters, from Bunnie's Restaurant located at Burnett South's Up Country B&B, brought a taste of New Zealand to the 2005 PCA South Burnett Regional Culinary Competition with her Nui Raki (pronounced nu-e raa-key) ... duck breasts filled with peanuts and bunya nuts. This dish won the "most innovative use of peanuts or peanut products" category. Wine Accompaniment:Tipperary Estate 2002 shiraz (Bronze Medal Courier-Mail Sheraton Queensland Wine Awards)
 This delectable dessert recipe is a favourite of Southern Queensland Institute of TAFE Kingaroy Hospitality Teacher Jason Ford who prepared it as a special display during the 2005 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:Crane Late Harvest Frontignac (Best Fortified Courier-Mail Sheraton Queensland Wine Awards)
 Peter Eaton, from Captain's Paddock Cellar Door, prepared this delicious Pork and Peanut Stir Fry at the 2005 PCA South Burnett Regional Culinary Competition. Wine Accompaniment:
Captain's Paddock Rosetta
 Two-times PCA South Burnett Regional Culinary Competition winner Steve Gudzinski, from the Burke and Wills Motel, took out his third Best Overall Dish title at the 2005 competition with this eye fillet steak served with salad, sorbet and garnishes shallow fried in peanut oil. Wine Accompaniment:Stuart Range 2004 Goodger Verdelho (Bronze Medal Australian Small Winemakers Show)
| 
