More than 70 guests enjoyed an entertaining evening of light-hearted rivalry, hosted by wine critic Nick
Stock, as they savoured a four-course degustation menu designed by Peppers Salt Resort & Spa’s newly appointed Executive Chef Martin Glutz and Chef de Cuisine Daniel Watt – the resort’s newdynamic duo of creative cuisine.
The gourmet menu featured a range of regional produce including quince-glazed Byron Bay duck breast with crisp fennel salad and Chillingham yuzu jelly; Tweed River mud crab tortellini with Cudgen sweet corn foam and fresh peas and chilli oil; slow braised Southern Downs lamb shoulder with parsnip puree and baby vegetables; dark chocolate and Tweed River pecan fondant, rum and raisin ice cream; and vanilla sables and Billinudgel raspberries.
Two masked wines accompanied each course and palates were put to the test with guests asked to vote on their favourite winemaker. At the end of the evening, St Hallett was crowned the winner after trumping Petaluma by just a few votes.
This event is one of many Wine Wars events taking place at Peppers properties in foodie locales such as the picturesque Southern Highlands of New South Wales and Palm Cove in Tropical North Queensland. For more information visit www.peppers.com.au/food/
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