Embracing cultural flavours with our Peppers Chefs


Whether you’re planning for your next dinner party, or simply wish to treat your nearest and dearest, nothing is as special as a beautifully home-cooked meal. For those budding cooks out there, we asked two of our Peppers Chefs to suggest their favourite restaurant recipes to cook at home. With distinct cultural flavours of modern Australian and authentic Italian, we can guarantee your guests will be very impressed.

At VIEW on Little Hastings, Peppers Noosa Resort & Villas, Executive Chef Andreas Nielsen presents an exceptional standard of modern Australian dining, with a menu comprised of only the very best seasonal and local produce. Andreas prefers to work with organically grown or best practice produce.  He especially loves cooking with Noosa red tomatoes and local beef from Eumundi, with a nose to tail concept.  He also likes to use Gooralie free range and RSPCA approved pork from Goondiwindi, so no matter which dish you choose those true Australian fusion flavours will be present.
Andreas shares with us his favourite dish on the menu, Pepper-crusted Sirloin, with fennel, pecorino and truffle salad. Perfectly paired with a glass (or maybe a bottle!) of a 2010 Paxton GSM from the McLaren Vale.

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Bicicletta serves authentic Italian dinner, seven days a week.  The award-winning menu boasts a variety of classic and modern dishes made using locally sourced, seasonal products and ingredients. All this food is served in a stylish but casual setting, including out on the beautiful outdoor courtyard (with blankets in winter) so you’ll feel like you’re dining in an Italian Nonna’s home.  
Bicicletta is well known for their delectable homemade pastas; we were lucky enough to have Executive Chef Rajib Ahmed disclose the recipe for the popular Spaghetti al Frutti Di Mare, a beautiful dish bursting with fresh flavours and beautiful seafood.

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For those who have caught the culinary bug, here are a few more delectable recipes from our Peppers Executive Chefs.