A Melba Toast

For the conclusion to Paper Chef #9, the "Local Produce" edition, here is a toast to everyone who took the challenge to cook in front of a worldwide internet audience:

Yoghurt melba served with peach slices, and a sauce made from rhubarb and raspberry tasting Australian wild hibiscus syrup, decorated with a chilli chocolate tuile.

To make the chocolate tuile, place chilli chocolate on baking paper and microwave till soft. Spread to a thin layer and drape over utensils for shaping. Cool and peel off the baking paper.

The well-know classic peach and ice cream dessert with raspberry sauce, the Peche Melba was created by Auguste Escoffier for Dame Nellie Melba, the late Australian opera singer who charmed opera lovers of the world. The dry crispy toasted bread, "Melba toast" is also named in honour of Dame Nellie Melba.

Paper Chef #9 winning entry, judged by Jennifer of Eat Everything Once, comes from Kevin of Seriously Good with Stuffed Pork Loin with Peach Gastrique, an entry which makes best use of local sources. All entries can be found at Owen's (Tomatilla!) Round up of all Paper Chef #9 Entries.

With a raised glass of sparkling Australian wild hibiscus shooter, congratulations and three cheers to everyone, including judge Jennifer and host Owen!

The Entries:

In addition to Noodle Cook's Australian dessert of Sparkling Australian wild hibiscus shooter, honey poached pear in a quandong inspired reduction, chilli chocolate, and glazed wattleseed figs the "challengers" presented an amazing range of dishes:

Ellen Ferlazzo at Chronicles of a Curious Cook
Barbecued pork chops with fresh herb rub, Peach-tomato salsa with chipotle peppers and minted peas

Stephen at What's For Dinner? (Stephencooks.com)
Pumpkin Blossoms Stuffed with Lobster and Corn, with Chile-Peach Glaze

Sylvie of 'Food, Got To Love It'
mixed greens salad with sliced sweet saturn peaches

Alice of Epicurean Debauchery
Kalbi-Gone-Local

Kevin of Seriously Good
Stuffed Pork Loin

Honore Mendoza
Fruit & Flower Salad

Brenda at Culinary Fool
Mini-Lamb Burgers with Peach Salsa

Carolyn of 18th Century Cuisine
Lavender, Chili and Peach Iced Milk

Lady X of Experiment In Writing
Peppered Zucchini Scones with Peach Butter, Creme Fraiche and Chrysanthemum & Jasmine Tea

Sam at Becks and Posh
Stone Fruit Salsa, Herbed Yoghurt & Chilli Chips

Becky at Two Foot Kitchen
Peach-Pluot Strudel With Chile Gelato

Debby of I'm Mad and I Eat
Wild pluot salad

Jeanne of World on a Plate
Sweet Summer Heat

Martin of Serial Griller
Lavender and Chilli Pork with Peach Salsa

Stef of stefoodie.net
Peachy Barbecue Party

Mrs D and Chopper Dave of Belly Timber
Summer of Prawns

Rachael of Fresh Approach Cooking
Peach Nectar (with rum) Hibiscus Tea (with vodka) and Chile-Tequila Shooters

Sarah at A Delicious Life
Fig, Peach and Ricotta Eggrolls with Honey Ancho Dipping Sauce

Janis at The Farmette Report
Grilled peaches and ricotta with a spicy chipotle-cinnamon honey glaze