Peppers on TwitterPeppers on Facebook
CS.Posts

Broccolini with chilli & burnt-garlic vinaigrette

April Food Hub Recipe

You'll love this broccolini with chilli and burnt-garlic vinaigrette recipe, which comes from Sydney chef Mat Lindsay at Ester and appears in the April issue of Gourmet Traveller.

Comments (0)

Squash risotto with Taleggio & oregano

Squash risotto with Taleggio and oregano is a delicious dish that is perfect as the hero of any meal. Preparation time is just 35 minutes. Serves 4-6.

Comments (0)

Grilled mango & passionfruit frozen yoghurt sundae

For a delicious summer treat, try this Grilled mango and passionfruit frozen yoghurt sundae. It can be prepared in under an hour and is perfect for your next dinner party. 

Comments (0)

Lentil, mint & broad bean salad

thumb

A delicious combination of blanched broad beans, green lentils, hazelnuts and asparagus, drizzled with Hazelnut dressing, making this salad the ideal dish for the warmer weather.

Comments (0)

Romesco with asparagus & witlof

thumb

With a little kick of chilli and a roasted almond flavour, romesco makes a lively complement to seafood, and also a tasty dip for crudités.

Comments (0)
Peppers Parehua 

Wine Wars: Ata Rangi vs. Wirra Wirra

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.

© Mantra Group 2013