COOK-OFF RECIPES:

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

Ingredients
190ml thickened cream
150ml whipped cream
300ml coconut cream, thick
1/2 cup castor sugar
3 tsp gelatine, powdered
300g chocolate, melted
1/2 tsp chili paste
12 mint leaves, fresh
1/2 cup peanuts
Seasonal fruit

Method
For pudding: Add thickened cream and sugar to a saucepan over a gentle heat and stir until sugar is dissolved. Mix the gelatine in hot water, ensure the gelatine has dissolved. Add to cream and sugar mixture. Add thick coconut cream to mixture and gently mix. Place mixture in fridge until it starts to hang (don't let it
set fully). Whip cream and gently add to mixture. Place mixture into 150ml bowls and refrigerate until set (3 to 4 hours).

For chocolate wafers: Roughly crush peanuts. Add peanuts, mint and chili into a mortar. Grind to a powder with pestle. Melt chocolate then add peanut mixture,
stir. Place ovenproof paper on a flat tray and spread chocolate mixture evenly. Place in fridge to set.

When chocolate is almost set, cut into wafers or shapes.

Serve coconut pudding with chocolate wafers and seasonal fruit.

Serves 2

Local Produce:
Peanuts - PCA Kingaroy
Cream - Sameway Fresh (Calvert Farms), Nanango
Wine - Captain's Paddock, Kingaroy