Peppers Experience

Peppers Experiences

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Brought to you by Australian Gourmet Traveller Magazine: Anyone can prepare this simple yet gourmet dinner of crisp snapper and snake bean salad.
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Brought to you by Australian Gourmet Traveller Magazine: Cook like the experts when you're at home with this crisp-skinned Vietnamese chicken and peaches recipe.
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This simple version of cauliflower cheese is cooked in cream instead of béchamel and it makes a great midweek meal with crusty bread.
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This delicious recipe for Caramel popcorn sundaes is a creative dessert option, morning or afternoon treat to share. Prepare the night before and impress your family or guests with a sweet treat to celebrate the beginning of spring.
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As seen in the August 2013 issue of Gourmet Traveller magazine, this recipe for melt-in-the-mouth shortbread is very versatile – you can add nuts or dried fruit, or even a handful of chocolate chips. The shortbread stores well too – it keeps for a week or so in an airtight container.
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Brought to you by Australian Gourmet Traveller Magazine: Embrace a summer by the sea with a seafood twist. Why not add these brown bread crusted scallops with lemon and pancetta to your Christmas table?
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Try your hand at recreating Katers Restaurant's 'Winter vegetable salad with Meredith Chevre and beetroot vinaigrette'.
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Head to TNQ for a weekend getaway and sample wines with a difference, such as a crisp lychee still or a sweet mango sparkling. Unlike the vineyards in the south, those in the north use tropical fruit to make unique, fresh tasting sensations - something a little different for your tastebuds!
24 May 2014: Sydney's Home, Food and Wine Weekend featured a live demonstration by Executive Chefs Daniel James from Peppers Manor House and Warrick Brook from Peppers Craigieburn.
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Take some time out and whip up one of Peppers Salt Resort & Spa’s signature cocktails, the ‘Casuarina Sling’. Delicious and fresh, the ingredients of the Casuarina Sling celebrate the very best of Northern Rivers produce.
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Leading the team at Hickory’s Restaurant and Bar is Executive Chef, Warrick Brook. Warrick has been living and working in the Southern Highlands for the past 10 years and has worked in the hospitality industry for over 20 years.
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Try Executive Chef Warrick Brook's recipe for "easy to cook, but extremely tasty!" chocolate mousse cake.
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Love the food on the bar menu at Tides Restaurant & Bar, Peppers Airlie Beach? Try making something for yourself with Executive Chef Gregory Devine's recipe for lamb souvlaki wraps.
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This recipe for Mooloolaba king prawns (courtesy of Executive Chef Gregory Devine - Tides Restaurant & Bar, Peppers Airlie Beach) is simply delicious.
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Peppers Executive Chef of Peppers Cradle Mountain Lodge, Jee Lee joined the team in February 2008 as Chef de Partie. His experience takes him back to his training in Canada at the Le Cordon Bleu Institute. Jee has been the culinary mastermind to many wine maker dinners and 'Tastings at the Top' events.

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