COOK-OFF RECIPES:

Andrew Rowan from Explorers Restaurant at the Burke and Wills Motel in Kingaroy prepared an eye fillet set on a peanut-crusted Bunya Black cheese with a shiraz jelly and roasted truss tomatoes at the 2008 PCA South Burnett Regional Culinary Competition.

Wine Accompaniment:
Captain's Paddock Rosetta

Ingredients
2 x 200g eye fillet
2 x Bunya Black cheese wedges
Truss cherry tomatoes
Captain's Paddock shiraz jelly
100g Hi Oleic crushed peanuts
Peanut oil
Seasoning
Egg wash
Brown sugar
Jus

Method
Trim eye fillet, place on grill and cook to desired taste.

Cut Bunya Black cheese in half and coat with egg wash and peanuts.

Dust cherry tomatoes with brown sugar and place both tomatoes and cheese on a tray and bake in a very hot oven for 5-10 minutes until cheese starts to melt.

Reduce a spoonful of shiraz jelly in a pan until half gone, add a half cup of jus and reduce until thick.

Place on plate with a teaspoon of jelly on top of eye and enjoy!

Local Produce
Bunya Black Cheese - Kingaroy Cheese
Vegetables - Windera Hydroponics
Shiraz jelly - Captain's Paddock
Crushed peanuts - Peanut Company of Australia
Peanut oil - Proteco
Eye fillet - PK Meats, Nanango

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