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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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4-6 April 2014: Peppers Mineral Springs Retreat, Dalyesford will be hosting VIP Degustation in Spa Country. Mineral spa therapy joins gourmet delights in the luscious spa country of Victoria, with a personalised tour of the local Farmers Market and Birch Estate.