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.
An elegant retreat, a night to remember
Pop up cellar & picnics in the Hunter
A jam packed weekend in the tropics
Wine Wars: Showdown battle stations
Braised Beef Cheeks Recipe
Gourmet Food Trail Event Packages
About Nick Stock
Chocolate Mousse Cake Recipe
VIDEO: How to cook Bangalow Pork Belly
26 April 2014: The Pavilion Restaurant at Peppers Parehua, Martinbourgh and Nick Stock, one of Australia’s most prolific wine commentators, invites you to a gourmet experience featuring the best in local and regional artisan food and wine.