COOK-OFF RECIPES:

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

Ingredients
600ml chicken stock
5 slices ginger
3 garlic cloves
1/2 stalk lemon grass, bruised
1/2 stalk celery
6 wonton wrappers
1 tbsp peanuts, crushed
1/2 red onion, diced
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp kecap manis
Salt
5 black peppercorns
20g minced pork
1 red claw, minced meat
2 tbsp coriander
1 tbsp shallots, sliced

Method
In a pot put the chicken stock, 4 slices of ginger, 2 cloves of garlic, lemon grass, celery, peppercorn and simmer for 5-10 minutes or until you can smell the aroma of the lemon grass.

While simmering, make wonton mixture. Fry onion, garlic, ginger, then add pork.

When pork is cooked add red claw meat, soy sauce, fish sauce, kecap manis and peanuts. Set aside.

When mixture is cooled, put 1 tbsp of mixture in wonton wrapper and fold.

Strain chicken stock and put back on heat. Add wontons.

When wontons are cooked put three in each bowl and half broth.

Garnish with coriander and shallots.

Serves 2

Local Produce:
Peanuts - PCA, Kingaroy
Herbs - Peter Gemmell, Haly Creek
Pork - Jestin Farms, Crawford
Red Claw - Lester Stummer, Wooroolin
Chicken - Bendele Farm Organic Poultry
Wine - Captain's Paddock, Kingaroy
Other produce from Andersson's Fruit market, Kingaroy