Peppers Experiences

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.

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?

Try your hand at recreating Katers Restaurant's 'Winter vegetable salad with Meredith Chevre and beetroot vinaigrette'.

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.

Try Executive Chef Warrick Brook's recipe for "easy to cook, but extremely tasty!" chocolate mousse cake.

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.

This recipe for Mooloolaba king prawns (courtesy of Executive Chef Gregory Devine - Tides Restaurant & Bar, Peppers Airlie Beach) is simply delicious.

Another recipe straight from the bar menu of Tides Restaurant & Bar, Peppers Airlie Beach. Try your hand at Executive Chef Gregory Devine's potato frittata recipe.

Impress at your next dinner party with Montford's Dining Room's 'Slow cooked silverbeet & Perigord truffle lasagna, Mittagong tunnel mushrooms & cream reduction'.