COOK-OFF RECIPES:

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

Ingredients
Ice-cream:
1 cup milk
1 cup sugar
1/2 cup vanilla essence
1 tspn egg whites
100ml Blue Moon Liqueur

Tuile:
30g butter
30g sugar
30g egg whites
15g plain flour
15g peanut meal

Method
Whisk together all ice-cream ingredients, put in an ice-cream machine and churn for 30 minutes or until done.

For the tuile, cream the butter and sugar. Add the egg whites. Fold in the flour and peanut meal. Using a stencil, spread the mix thinly onto some silicon paper.

Bake in a moderate oven until centre is just starting to brown. Remove from tray while still hot and cool on mould (such as a rolling pin).

Serves 2

Local Produce:
Milk - Sameway Fresh (Calvert Farms), Nanango
Cream - Ivyhome Organic Dairy, Kingaroy
Eggs - Wondai Eggs, Wondai
Blue Moon Liqueur - Stuart Range Estates, Kingaroy