Chef Stories: The Green Chef - Circa 1876
Food and Wine, Recipes

Circa 1876 is located at Peppers Convent in the Hunter Valley. Here, Trent Barrett the Executive Chef explains just how Circa 1876 achieves their differentiating factor...

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Broccolini with chilli & burnt-garlic vinaigrette
Food and Wine, Recipes

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.

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Barbecued snapper in banana leaves with sambal belacan
Food and Wine, Recipes

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.

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Ultimate Salad Sandwich Recipe
Food and Wine, Recipes

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

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Summer zucchini salad
Food and Wine, Recipes

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.

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Summer Potato Salad Recipe
Food and Wine, Recipes

Brought to you by Australian Gourmet Traveller Magazine: A great potato salad is a must at every barbecue. Make the most of summer and enjoy this recipe outdoors with great company!

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Squash risotto with Taleggio & oregano
Food and Wine, Recipes

Squash risotto with Taleggio and oregano is a delicious dish that is perfect as the hero of any meal. Preparation time is just 35 minutes. Serves 4-6.

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Sparkling Vanilla Jelly Recipe
Food and Wine, Recipes

Brought to you by Australian Gourmet Traveller Magazine: Light and luscious, this sparkling vanilla jelly is the perfect way to end any meal.

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Snapper & Fruit Recipe
Food and Wine, Recipes

Want to cook a restaurant quality meal like a pro? Take a sneak peek at the recipe for one of Pebbles Restaurant's (Peppers Moonah Links Resort) signature dishes, brought to you by Executive Chef Jason Goldingay.

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Romesco with asparagus & witlof
Food and Wine, Recipes

With a little kick of chilli and a roasted almond flavour, romesco makes a lively complement to seafood, and also a tasty dip for crudités.

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