Pad­dock to the plate jour­ney for foodies

Port Douglas & Mossman Gazette - - GROOVE - An­gelique Pat­ter­son

PEP­PERS Beach Club is tak­ing foodies on a jour­ney from the pad­dock to the plate next week­end.

As part of a na­tional gourmet food trail cam­paign, the Beach Club’s ‘‘ Lin­ger­ing Over Sum­mer in the Trop­ics’’ fes­tiv­i­ties will high­light the best of lo­cal pro­duce washed down with some of the finest wines from around Aus­tralia and New Zealand.

The jour­ney starts on Fri­day, March 22, with bare- foot cock­tails and cham­pagne on the beach and a tast­ing of ex­otic and rare fruits hosted by Whyan­beel’s Alan and Su­san Carle of The Botan­i­cal Ark.

‘‘Su­san and Alan will talk about the ex­otic fruits and give peo­ple the op­por­tu­nity to try weird and won­der­ful fruit they prob­a­bly have not tasted be­fore,’’ Beach Club gen­eral man­ager Jeremy Nord­kamp said.

‘‘Then Satur­day morn­ing we have the op­tion of kick­ing-off with a nice re­lax­ing yoga ses­sion then a late break­fast be­fore head­ing to Shan­non­vale Fruit Win­ery and see Tony and Trudie who will talk about wine­mak­ing.’’

The main event on Satur­day night starts with pool­side cock­tails in t he af­ter­noon at Pep­per Beach Club be­fore sit­ting down at the re­sort’s Sub­lime Bar & Grill for a four-course de­gus­ta­tion din­ner de­signed by ex­ec­u­tive chef Ralph Camp­bell.

‘‘Din­ner is all in-sea­son lo­cal pro­duce us­ing com­pa­nies out of the Dain­tree, sourced lo­cal mud crab for the en­tree, palm hearts coming from In­n­is­fail - if we can’t get it from the lo­cal re­gion most is coming from within Queens­land,’’ Mr Nord­kamp said.

‘‘We have got th­ese awe­some fin­ger limes from Ather­ton with lit­tle lime balls like rows of caviar that have an ex­plo­sion of flavour in the mouth.

‘‘ We want peo­ple to ex­pe­ri­ence what we are do­ing lo­cally and show off our lo­cal pro­duce within North Queens­land.

Lin­ger­ing over Sum­mer in the Trop­ics can be ex­pe­ri­enced with ac­com­mo­da­tion pack­ages or lo­cals are wel­come to book one or more of the events, in­clud­ing the de­gus­ta­tion din­ner on Satur­day, March 23, which costs $80 per per­son. Tick­ets to the trop­i­cal fruit tast­ing with cham­pagne event on Fri­day, March 22, are $25 per per­son and day trip tick­ets to the Shan­non­vale Fruit Win­ery tast­ing are $28 per per­son. For more in­for­ma­tion go to pep­pers.


TEMP­TA­TION: ex­ec­u­tive chef Ralph Camp­bell with a chilli mud­crab dish that will fea­ture at the feast

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