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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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About Nick Stock
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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.