Peppers Airlie Beach recently gave foodies an exclusive opportunity to meet the passionate locals behind the gourmet scene of the Whitsundays and taste their tropical ‘Gourmet Food Trail’ at their ‘Eat Love Cook’ event on 14 and 15 September.
The two-day culinary event began with the ‘In Season at Peppers’ degustation dinner hosted by award-winning wine critic Nick Stock and designed by Tides Restaurant & Bar Executive Chef Gregory Devine. The menu featured seasonal organic fruit and vegetables sourced in the local Bowen region, succulent fresh fish sourced from nearby reefs, the freshest Queensland scallops and braised beef cheeks. Nick Stock matched wines to the menu, as selected from the Fine Wine Partners range, and entertained guests with his experience and expertise.
The following day, Chef Devine hosted an ‘Intimate Cooking Class’ at the resort’s Ocean’s Edge Villa showcasing a variety of winter recipes and allowing guests to advance their kitchen expertise and know-how.
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Braised Beef Cheeks Recipe
Gourmet Food Trail Event Packages
About Nick Stock
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22-24 June 2013: Join us at Peppers Cradle Mountain Lodge, one of Tasmania’s iconic wilderness experiences, as we celebrate the 19th year of Tasmania’s premier culinary event.