The good folk from the South Burnett (that's Kingaroy, Bunya Mountains territory) came to town on Wednesday to show off their culinary style and fabulous regional produce. Chef Jason Ford from Kingaroy TAFE cooked up a storm with a delicious twice cooked pumpkin galette, pan fried Caminda Pork fillet from the Yarraman Bacon Factory, balsamic red cabbage with fennel and apple, a soy beurre blanc and some fresh asparagus.It was all delightful but the cabbage caught my attention as particularly tasty and easy to cook. Here is Jason's recipe: 1tbsp Proteco extra virgin olive oil, 25g red onion, finely sliced, 100g red cabbage, finely shredded, 50g baby fennel
bulb, shredded, 50g red apple,diced, 4 tbsp apple balsamic (available from Black Pearl Epicure), 2 tbsp water, 1 tbsp brown sugar, salt and pepper.In a saucepan, heat the oil and cook the onion on a low heat until tender and translucent. Add cabbage, fennel and apple, cook gently for another 5 minutes. Add the remaining ingredients and cook until the liquid has almost completely evaporated. Season mixture with salt and pepper. Serves 4 . www.southburnettholidays.info