Peppers Experience

Chef Stories: Spring produce has sprung!

Throughout Northern New South Wales and the sunshine state of Queensland an abundance of beautiful, seasonal produce can be found. Our renowned Peppers Chef’s truly believe in utilising a seasonal approach to their menu’s in order to present the freshest of flavours, and a true taste of their region. To find out what their favourite Spring produce to play with is, we have spoken to our talented chef’s from Lime & Pepper in Palm Cove, View in Noosa and Season Restaurant in Kingscliff.

Lime & Pepper, Peppers Beach Club & Spa – Palm Cove, QLD
With Executive Chef, Thomas Ege.

In Spring the finger limes from the Atherton tablelands are beautiful. Their fresh lemony flavoured pearls are great for fish dishes, oysters and dips. The zesty pearls are even better in desserts like curd tarts and enjoyed as a novelty in glasses of sparkling wine.
A few of our Spring inspired menu options are the Reef fish and tiger prawn koftas with coriander & finger lime dip and the French inspired aperol and dill cured ocean trout with wakame salad, dukka crumble and finger lime caviar.

Season Restaurant, Peppers Salt – Kingscliff, NSW
With Chef De Cuisine, Daniel Watt.

Season Restaurant is situated on the edge of “The Green Cauldron’, a lush caldera surrounding what was once an enormous volcano, Mount Warning (Wollumbin).
In this region we have access to an abundance of beautiful produce, in spring we see the dragon fruit at its best. I turn the dragon fruit into chutney and pair it with the cured and raw tuna, avocado, horseradish cream, tempura spring onions and ndjua crumb, together they all balance and work well together as a dish on the spring menu.

View on Little Hastings, Peppers Noosa – Noosa, QLD
With Executive Chef, Michael Jenkins.

We are incredibly fortunate here on the Sunshine Coast in that our seasons are very mild in comparison to some other regions. This enables our growing seasons to generally be longer than other areas. In saying that there is still a peak in quality, ginger is starting to be juicy and fragrant as are pineapples, which will continue to become even more delicious over the next couple of months. One of the dishes on our new menu that makes the most of this beautiful produce is the mango parfait, lime leaf meringue, pineapple, lemon verbena custard. There is a hint of ginger through this dish that brings all the fruits together really well and makes it taste even more like QLD than it sounds!

We are lucky enough to live in a country with the most beautiful of seasonal produce, so take a note from our Peppers chef’s, and explore the possibilities of what is available in your area. A great place to start is by exploring Farmer’s Markets, speak to the growers and enquire what is in season, we guarantee they’d also have some ideas of how to best enjoy the beautiful seasonal flavours! Or to taste these Spring delicacies, and many more in other locations around Australia, New Zealand and Indonesia, be sure to peruse our various Peppers destinations and see where takes your fancy.

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