Peppers Experiences

Each year the BDCU Children’s Foundation holds a Masterchef style amatuer cook competition culminating in the Bowral Long Lunch where they close down the main street in Bowral for a 300 person long table. This year Katers Sous Chef Rahul Dev took part in the competition as a professional mentor with three of his teams reaching the finals...

Tony Bilson, Daniel James and the kitchen team at Manor House worked over the past month to create an amazing menu. Touches of Tony’s favourite cuisines, French and Japanese, were evident as were Daniel’s produce driven, very modern style...

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.

Brought to you by Australian Gourmet Traveller Magazine. Makeover your weekly cooking repertoire and try your hand at flavour-packed barbecued snapper in banana leaves with sambal belacan.

A story in the newspaper and a touch of serendipity led David Willcocks to The Argus Dining Room at Peppers Mineral Springs Hotel, Hepburn Springs.

Brought to you by Australian Gourmet Traveller Magazine: Looking for an interesting lunch idea? These fresh fillings transform a sandwich into a spectacular meal.

For a fresh summer dish try this zucchini salad with seeds, parmesan, and mint and lemon dressing. Fresh young zucchini have a lovely creamy texture and are wonderful in salads.

Brought to you by Australian Gourmet Traveller Magazine: A great potato salad is a must at every barbecue. Make the most of summer and enjoy this recipe outdoors with great company!

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.

Brought to you by Australian Gourmet Traveller Magazine: Light and luscious, this sparkling vanilla jelly is the perfect way to end any meal.

Want to cook a restaurant quality meal like a pro? Take a sneak peek at the recipe for one of Pebbles Restaurant's (Peppers Moonah Links Resort) signature dishes, brought to you by Executive Chef Jason Goldingay.

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.

This is no ordinary risotto. Try Executive Chef Gregory Devine's (Tides Restaurant & Bar, Peppers Airlie Beach) recipe for pumpkin and vermouth risotto.

Try Season restaurant's 'Butternut pumpkin and Witches Chase goats cheese tortellini with burnt sage butter, roasted pine nuts and beetroot chips' for yourself.

Brought to you by Australian Gourmet Traveller Magazine: Shake up your meal routine and try out something different for dinner with this prawn carpaccio recipe.