The two newly hatted additions takes it to three restaurants in the Peppers portfolio to be given the Australian food industry's stamp of approval, with Katers restaurant at Peppers Manor House in the Southern Highlands again successfully retaining its Chef's Hat, awarded in 2009, this year.
The Australian Good Food Guide Chef Hats have been awarded to discerning restaurants around Australia since 1982. These awards are the result of careful deliberation by AGFG appointed Inspectors who dine anonymously. Their reviews and the votes of the dining public then determine these results.
Scott Robertson, Group Food & Beverage Manager attributes the success to Peppers' focus on the food and wine experience for its guests.
"It is an integral part of any stay at Peppers that our guests walk away having enjoyed a dining experience to remember," he said.
"The influences of the region and talents of our chef's culinary experiences both create the signature cuisine style synonymous to Peppers – all these components have contributed to the success of these hatted restaurants."
Peppers Salt Resort & Spa's Season restaurant takes guests on a culinary journey through the rich and diverse Gold Coast Hinterland and Northern Rivers produce-belt. As its name suggests, a seasonally-inspired and evolving menu from Chef Reuben Radonich utilises the region's fresh produce with his slow roasted Bangalow sweet pork belly served with marinated cuttlefish, herb salad and chilli caramel dressing – as featured on the 2011 season of MasterChef - a signature favourite.
Season is open for breakfast and dinner and currently offering a special 'Chef's Choice' select menu 2 course dinner from $39 per person or 3 course dinner from $49 per person. Contact 02 6674 7766 or email season@peppers.com.au for bookings and details.
Wilson's by the Creek at Peppers Coorabell Retreat serves delicious modern Australian cuisine in the exquisite surrounds of the Byron Bay hinterland under the direction of talented Head Chef Adam Hall, who joined Wilson's after serving as Head Chef for 12 years throughout the US and Europe on Superyachts. Favourite dishes include the pomegranate and blood orange-cured salmon teamed with chardonnay-thyme gelee and the finger-lime rosewater cheesecake with pine nut praline, vanilla emulsion and coconut sorbet.
Wilson's by the Creek is open for in-house guests for breakfast, lunch and dinner daily and open to the public Friday, Saturday and Sunday for brunch 10am - 3pm and dinner 5 - 10pm. A five-course degustation 'Chef's Choice' menu priced at $110 per person is currently on offer showcasing Chef Adam Hall's culinary talents. Contact 02 6684 7348 for bookings and details.
Executive Chef Francois Razavet has maintained a standard of excellence at Peppers Manor House's Katers restaurant ensuring the Chef's Hat accolade originally awarded in 2009 has been retained ever since. Originally home to the Katers, a pioneering grazing family, it is fitting that the menu offers superb fine cut meat selections such as Crispy braised lamb shoulder and Slow braised beef cheeks alongside a diverse range of fish, kangaroo and poultry dishes.
Katers is open seven days for breakfast, lunch and dinner and currently offering a special two course set menu lunch and a glass of house wine for $38 per person. Contact 02 4860 3102 for bookings and details.
For information and accommodation rates for Peppers Hotels, Resorts & Retreats or Season, Wilson's by the Creek and Katers restaurants visit www.peppers.com.au
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