COOK-OFF RECIPES:

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

Ingredients
2 pork cutlets
2 Sundowner apples
10 sprigs sage leaf
100g butter
100g honey
100g peanuts, chopped
150g couscous
1 tomato, deseeded and chopped
1 red onion, chopped
1/2 bunch parsley, chopped and washed
6 asparagus spears

Method
Melt the honey and butter in a pan.

Dip the pork cutlets in the honey mixture and in another pan, seal both sides over medium heat.

Add slices of apple to the pan, top with sprigs of sage and pour over the rest of the honey mixture.

Continue cooking on low to medium heat, turning pork occasionally until pork is cooked and apple has caramelised.

While the pork is cooking, add the couscous to an equal amount of boiling water, cover, remove and sit for 2-3 minutes. Add a little butter to the couscous and break up using a fork.

Add crushed peanuts, tomato, onion and parsley, mix well.

Just before the pork is cooked (2-3 minutes) add asparagus to boiling water and blanch.

Serves 2

Local Produce:
Pork - Barkers Creek, Kingaroy
Honey - Goodger Honey, Goodger
Peanuts - PCA, Kingaroy
Wine - Stuart Range Estates, Kingaroy