COOK-OFF RECIPES:

Margaret Powell, a 1st Year apprentice chef at the Kingaroy Hotel-Motel, prepared "Margie's Amazing South Burnett Salad", served with a peanut and peanut oil salad dressing, at the 2007 PCA South Burnett Regional Culinary Competition.

Wine Accompaniment:
Captain's Paddock Rosetta

Ingredients
Mesclun salad mix
Basil leaves, torn
Cherry tomatoes, halved
Radish, sliced
Cucumber, sliced
Black olives
Nectarine, finely diced
Fetta cheese
Peanut oil
Olive oil
Peanuts, crushed
1 tsp Dijon mustard
Field mushroom, sliced
Onion, caramelised
Bacon
2 quail eggs
6 chicken tenders
Red wine vinegar

Method
Cook quail eggs, bacon and chicken tenders. When they are almost cooked, add mushrooms and caramelised onions to grill.

To make salad dressing, whisk together Dijon mustard and red wine vinegar; slowly add peanut oil and whisk again and then add olive oil and whisk. After combined, add crushed peanuts.

In a bowl, add mesclun mix, rocket, basil leaves, radish, cucumber, nectarine, olives, mushrooms, onion, bacon, chicken, fetta and cherry tomatoes.

Lightly toss through salad dressing then serve with a quail's egg on top.

Serves 2

Local Produce:
Bacon - Jestin Farms, Kingaroy
Fetta Cheese - Runnymede Sheep Dairy, Nanango
Rocket, basil and mesclun mix - Windera Hydroponics, Windera
Olives and olive oil - Spring Gully Olives, Booubyjan
Peanuts - The Peanut Van, Kingaroy
Peanut oil - PCA, Kingaroy