Paddock to the plate journey for foodies
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. com.au/food
TEMPTATION: executive chef Ralph Campbell with a chilli mudcrab dish that will feature at the feast