Peppers Experiences

Peppers Cradle Mountain Lodge was transformed into an enchanted forest labyrinth when MONA's Wild at Heart event rolled into one of Tasmania's iconic destinations...

I get asked all sorts of questions about wine but, more often than not, I get asked questions about how to get the most enjoyment from each and every bottle. One of my mottos with wine is “drink less and drink better”...

The world of food and wine is a busy one, it is amazing the way that Australians have embraced the urge to travel with the idea of exploring food and wine. I find myself almost constantly on the road in search of great wine and food and the month of June got a great head start after we hosted the very successful Great Canberra Wine Dinner at Peppers Gallery at the end of May...

Nick Stock - Award-winning Wine Critic: As clichéd as it can be sometimes, I really do love the changing seasons. I embrace it. It’s probably why I choose to live in Melbourne where I can get all four in one day, sometimes in a morning...

Nick Stock - Award-winning Wine Critic: I’m excited. Later this month I’m heading across the ditch to Peppers Parehua for our first Wine Wars event in 2015 and I've just put the finishing touches on the wine selections. This is a special Wine Wars dinner at which we will celebrate the ANZAC spirit with a friendly exchange of wines between two legendary wineries...

Nick Stock - Award-winning Wine Critic: This year at Peppers we have planned a very exciting program on the wine front with an exciting line-up of wine events and an expanded premium wine offering across Peppers’ restaurants...

Guests at Peppers resorts, retreats, and hotels love to indulge during their stay according to Warrick Brook, the Executive Chef at Peppers Craigieburn. “We have healthy options on our menus as well as indulgent meals. Some diners seek out healthy alternatives which are easily identified on our menus...

The first weeks of Spring in the Southern Highlands are truly magnificent. Sunshine, tulips blooming, gardens truly coming alive and of course the Food and Wine Festival...

Each year the BDCU Children’s Foundation holds a Masterchef style amatuer cook competition culminating in the Bowral Long Lunch where they close down the main street in Bowral for a 300 person long table. This year Katers Sous Chef Rahul Dev took part in the competition as a professional mentor with three of his teams reaching the finals...

Tony Bilson, Daniel James and the kitchen team at Manor House worked over the past month to create an amazing menu. Touches of Tony’s favourite cuisines, French and Japanese, were evident as were Daniel’s produce driven, very modern style...

You'll love this broccolini with chilli and burnt-garlic vinaigrette recipe, which comes from Sydney chef Mat Lindsay at Ester and appears in the April issue of Gourmet Traveller.

Brought to you by Australian Gourmet Traveller Magazine. Makeover your weekly cooking repertoire and try your hand at flavour-packed barbecued snapper in banana leaves with sambal belacan.

A story in the newspaper and a touch of serendipity led David Willcocks to The Argus Dining Room at Peppers Mineral Springs Hotel, Hepburn Springs.

Brought to you by Australian Gourmet Traveller Magazine: Looking for an interesting lunch idea? These fresh fillings transform a sandwich into a spectacular meal.

For a fresh summer dish try this zucchini salad with seeds, parmesan, and mint and lemon dressing. Fresh young zucchini have a lovely creamy texture and are wonderful in salads.