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Hervey Bay Scallops: Served on the shell with ‘Bowen’s’ finest red capsicum couli & saffron cauliflower puree. Wine Match: Villa Maria Sauvignon blanc.
Linguini: With local ‘Townsville’ field mushrooms, semi dried tomatoes, garlic & ‘Cairns’ basil. Wine Match: Petaluma Hanlin Hill Riesling.
Coral Trout: On spanner crab & ‘Whitsunday’s’ corn cake with ‘Atherton tablelands’ coriander & chilli finished with a sweet soy drizzle. Wine Match: Innocent Bystander Pinot Gris.
Cape Grim Beef Tenderloin: On garlic mash potato, blistered ‘Bowen’ vine ripened cherry tomatoes on ‘Whitsunday’s’ char-grilled eggplant & Port jus. Wine Match: Villa Maria ‘Private Bin Merlot
Banana Crepes: ‘Tully’ banana’s caramelized with rum topped with ‘Cooktown’ mint & served with white chocolate ice cream. Wine Match: De Bortoli Noble One.
Booking and pre-payment required. Bookings must be made a day prior and are subject to availability.
Please enter your RSVP information in the form below. We will be in contact shortly to confirm your booking.
For more information, please contact Peppers Blue on Blue Resort, Boardwalk Restaurant & Bar on (07) 4758 2419
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13-14 September: Celebrate the Southern Highlands Food and Wine Festival at Peppers Manor House, with celebrity chef Tony Bilson with Executive Chef Daniel James, as they prepare six amazing dishes made with fresh local produce and matched with the Southern Highlands best wines.