COOK-OFF RECIPES:

Chef Andrew Rowan, from the Burke and Wills Restaurant, prepared this pork fillet infused with watermelon and chilli set on a pumpkin and peanut salad at the 2007 PCA South Burnett Regional Culinary Competition.

Wine Accompaniment:
Kingsley Grove Sweet Berry Red

Ingredients
2 pork fillets
100g watermelon
1 tblsp chilli jam (or sweet chilli sauce)
Peanut oil

Salad
200g shaved pumpkin
100g peanuts
1/2 red onion
1 large green chilli (or a small green capsicum)

Dressing
2-3 tblsp rice wine
2 tsp light soy sauce
1 tsp chilli jam (sweet chilli sauce)
1 tsp crushed ginger
1/4 cup shallots
100g watermelon (or to taste)

Method
Trim all fat and sinews from pork fillet. With a sharp knife, make a hole at one end. Mix watermelon and chilli jam together and fill the hole. Do not overfill as pork will split and watermelon will spill out.

Sear all sides quickly in a hot pan with peanut oil. Turn down heat and cover, checking regularly, and rest when cooked.

To make salad dressing: Add all ingredients together in a bowl and mix together.

To make salad:
Shave pumpkin with peeler. Slice green chilli finely. Quickly sear off pumpkin, green chilli and red onion in the hot pan, add half the salad dressing and arrange on plate.

Use rest of the dressing to sauce the pork and garnish with a pumpkin flower.

Local Produce
Pork - Gaedtke's Family Butchers, Nanango
Peanuts - Peanut Company of Australia, Kingaroy