In many areas of Queensland, such as the Sunshine Coast and Bayside Suburbs - and definitely here on Bribie, the ambient water temperature is pretty hopeless for using a plate or counter flow chiller. As posted, no chill in a cube can affect hop profile. You can cut down the later hop additions (after 60 or 90 minutes the original bittering addition will have worked its way out and cube-ing shouldn't make a difference). However you can also delay the very late additions until after nochilling.
On pitching day you steal a couple of litres out of the cube into a stockpot, do your 10 minute boil or flameout addition in the stockpot, chill it in fridge and strain (or just pour) into fermenter with the main body of the wort. Works a treat, especially for beers where you need an upfront hop aroma and flavour, e.g. APA's. (won a wee gong at a recent club meeting with a post-cube hopped APA)
If you have enough fridge space you can alternatively chill the cube down to around 8 degrees and pour the boiling stockpot into that wort to bring it to instant pitching temperature. Whichever.
