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Peppers Plays Host To Top Australian Chefs

October 22, 2014 Hotel News No Comments Email Email

Two of Australia’s most highly regarded chefs – Tony Bilson and Ben O’Donoghue – have graced the kitchens of Peppers Manor House in the NSW Southern Highlands and Peppers Beach Club & Spa in the tropical north of Palm Cove this month to share their knowledge and expertise at gourmet public events.

Thomas Ege Ben O'Donoghue

Peppers Manor House: Caleb Song (Chef De Parte), Daniel Carpenter-Green (Apprentice), Daniel James (Executive Chef), Tony Bilson, William Chan (Sous Chef), Rahul Dev (Sous Chef),

Peppers Beach Club & Spa: Thomas Ege (Chef) & Ben O’Donoghue –with that view!

With Tourism Australia’s #RestaurantAustralia initiative showcasing our food and wine experiences to the world, Peppers decided to also celebrate our home grown talent in unique country and coastal settings.

Often referred to as the Godfather of modern Australian cuisine and credited with changing Australia’s food culture, Tony Bilson joined Katers Restaurant chef, Daniel James, to offer guests a menu celebrating local wine and produce in a prelude to the Southern Highlands Long Lunch event.

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“It was a fantastic experience to work with a talent like Tony Bilson – he was very passionate about the food and wine experiences on offer in this region and keen to put together a really spectacular menu,” said Katers chef Daniel James.

Highlights included the House Made Duck Prosciutto, consommé, pomegranate, watercress and jus (pictured); and the Mittagong Mushroom Brulee, fennel & parmesan biscotti served with wines from local Tertini Wines based in Berrima.

Meanwhile, talented chef Ben O’Donoghue, famous for the Surfing the Menu series with fellow chef Curtis Stone, took to the tranquil surrounds of Peppers Beach Club & Spa in a spectacular outdoor open kitchen set up with a beach backdrop (pictured) at Lime & Pepper Restaurant.

Thomas Ege Ben O'Donoghue vista

Together with Peppers chef Thomas Ege, the two combined an informative cooking demonstration with a gourmet meal for the 70 guests in attendance at the annual Reef Feast event, celebrating the abundant supply of tropical and local produce in the region. The event was voted the most popular in the three-day event.

“Ben was completely at home in this setting and working with the local seafood and produce on offer here – it was a real pleasure to collaborate with him,” said Lime & Pepper chef, Thomas Ege.


Peppers Retreats & Resorts celebrate 30 years of operation this year and prides itself on providing exceptional food and wine experiences across its 30 properties.  Restaurants such as Chez Pok at Peppers Guest House and Robert’s Restaurant at Peppers Convent in the Hunter Valley; The Argus Room at Peppers Mineral Springs; Highlands Restaurant at Peppers Cradle Mountain Lodge have all been celebrated as some of the best regional cuisine on offer in Australia.

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