COOK-OFF RECIPES:

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

Ingredients

Bread base:
1 cup self-raising flour
1/3 cup ginger beer bug juice
1 tbsp yoghurt
Pinch salt
Good grind of black pepper
2 tbsp clarified butter

Filling:
1 cup Hi Oleic peanuts
1 tsp raw sugar
3 tbsp macadamia oil
1 tbsp lavender liquor
1/2 tsp salt
Good grind of black pepper
100/120g venison, trimmed fillets (aged to no less than 7 days)

Lime glaze:
1 unwaxed lime, zested
50ml water
50ml lime juice
100g sugar

Garnish:
4 wedges Jap pumpkin
4 leaves of washed silver beet
50g chargrilled red capsicum
2 slices of marinated egg plant
24 rocket leaves
Drizzle egg plant marinade

Method
Peel and slice pumpkin into wedges, brush with peanut oil and barbecue. Set aside. Cut capsicum into quarters, brush with oil and barbecue with pumpkin. Set aside.

To make bread base, sift flour and salt into a bowl. Make a well in the centre, add yoghurt. With a breakfast knife cut in the ginger beer juice to pouring consistency. Allow to rest.

To prepare peanut filling, blend all filling ingredients to a paste consistency.

Brush both sides of the venison with oil and seal both sides on the barbecue. Turn down heat to low and allow to continue cooking to medium rare. Finish with the lime glaze during the last minute of cooking. Remove from heat and allow to rest.

Heat clarified butter in heavy based pan. Pour in the bread mixture to measure approx 10cm in diameter and 1cm thickness. Cook until bubbles appear then turn over and cook other side until golden in colour. Set aside on plate and keep warm.

Wilt the silverbeet in boiling water, remove and drain off excess water.

To serve: Turn bread out on to serving plate. Spread a generous amount of the peanut butter on to the bread.

Place silverbeet on to the peanut butter and allow to flow over on to the plate. Butterfly the venison and place on top of the silver beet.

Spoon over a little of the lime glaze. Arrange the capsicum slices and egg plant over the venison.

Finish with a good handful of rocket and drizzle with the egg plant marinade. Place the pumpkin wedges to one side and serve.

Serves 2

Local Produce:
Peanuts - PCA, Kingaroy
Venison - Silvana
Macadamia oil - Proteco, Kingaroy
Peanut oil - Proteco, Kingaroy
Lavender liquor - Pottique, Kingaroy
Limes and pumpkin - Homegrown, Nanango
Ginger Beer Bug - Bunnies Restaurant, Kingaroy
Crockery/glasses - Loot Homeware, Kingaroy
Wine - Ziebath Wines, Kingaroy