The competition encourages chefs from the region's diverse restaurants to design a dish using quality local produce.

Tim Fletcher of Paddy's Café Toowoomba won the competition with his designer dessert, featuring our favourite Golden Gleam of course!

Chai Infused Kingaroy Cream Semi Freddo with Preston Peak Golden Gleam soaked Hampton Blue Berries & Stahmann Pecan Tuiles.
By Tim Fletcher

Chai Infused Kingaroy Cream Semi Freddo
10g ginger
10g cinnamon stick
4 peppercorns
3 cloves
2 black cardamom pods
10g Indian black tea
50g white sugar
1 vanilla pod
500ml Kingaroy Double Cream
4 large eggs separated
pinch of salt
55g sugar

In a pan dry roast ginger, cinnamon, peppercorns, cloves and black tea. With a mortar and pestle, slightly crush the dried ingredients, to bring out the flavours. Place the dried crushed spices back into the pan with sugar and water, to form a sugar syrup. Whisk together egg yolks and sugar syrup.

Whisk double cream in a separate bowl. Whisk egg whites with a pinch of salt until stiff peaks form. Fold all whisked ingredients together and place in moulds in the freezer.

Stahmann Farm's Pecan Tuiles
50g butter
110g castor sugar
110g plain flour
4 egg whites
50g crushed Stahmann Farm's pecan nuts

Preheat oven to 160 degrees. Cream together butter, sugar, flour and egg whites. Spread into shard like shapes on greased paper. Sprinkle with crushed pecan nuts and brown in oven about 3-5 mins.

Preston Peak Sticky Soaked Hampton Blue Berries
100 ml Preston Peak Wines Golden Gleam
100g Hampton Blue raspberries & blueberries
spoonful of sugar

Combine all ingredients and soak for a 1/2 hour.

Arrange on a large white plate and serve with a glass of Golden Gleam.