Peppers Beach Club & Spa Executive Chef Thomas Ege.
Peppers Beach Club & Spa Executive Chef Thomas Ege. Contributed

New chef enters battle zone for 'Wine Wars' at Peppers

A VISIT to the award-winning Peppers Beach Club & Spa at picturesque Palm Cove just got a whole lot tastier for guests with the announcement of a new chef and his delectable new menus.

Executive Chef Thomas Ege has cooked for the former president of the Soviet Union, the Crown Prince of Qatar and the Chancellor of Germany, but has had to arrive armed and ready with a sensational selection of gourmet recipes for the battle zone he's about to enter at the resort's upcoming 'Wine Wars' event.

In a delicious twist for the new season of Peppers Gourmet Food Trail events, guests are being asked to be the judge when winemakers and regions battle it out.

On 27 July, celebrated wine critic and author of the 'Good Wine Guide', Nick Stock, will host a spectacular five-course degustation dinner at the resort, where South Australian winemakers Petaluma and St Hallett will compete for votes as they both match masked wines with each dish to win over diners.

Palettes will be put to the test with guests asked to vote on their favourite wine for each course and at the end of the evening, the winning 'Wine Wars' winemaker will be revealed.

The resort's Wine Wars weekend event package is priced from $849 per couple and includes two nights accommodation in a Lagoon Spa Room, a gourmet food hamper and two bottles of wines from the competing winemakers on arrival, two tickets to Wine Wars degustation dinner, buffet breakfast for two daily and a 12pm late check-out.

Wine Wars degustation dinner event only tickets are also available for $159 per person.

For bookings phone Peppers Beach Club & Spa on 07 4059 9200 or email

Having explored the region's farms and producers, Chef Ege is enjoying planning his own winning menu for the event and has already sourced great local product for his new regular lunch and dinner menus, including native finger limes and Davidson plums which feature in dishes such as the entree of 'Daintree vanilla salt and lime zest spiced grilled quail with apple leek salad and Sun Set Ridge farm Davidson plum jam'.

Other new menu highlights include mains such as Chef Ege's signature dish of a gluten-free 'Lemon myrtle marinated Grimaud duck breast on creamy orange risotto, vanilla foam and asparagus', alongside choices such as 'Grilled Gulf of Carpentaria tiger prawns with light Daintree Estate chocolate froth, bright micro herb flower salad and coffee lime dressing', and a dessert selection including a 'White chocolate and porcini mousse in dark chocolate brittle cannelloni with spicy tableland mango salsa and coconut sauce'.

"Chef Ege will be responsible for defining the hotel's culinary voice, and for setting standards that ensure exceptional quality, range, and style of cuisine offered in Lime & Pepper restaurant, and for our wedding and conference business, remains outstanding," says Peppers Beach Club & Spa General Manager Chris Northam.

Chef Ege describes his style as 'cross-over kitchen' and says he especially enjoys working in a holidaying environment and mingling with diners after their meals to hear their thoughts.

"I love to cook classic dishes in a modern style with influences of my international experience whilst showcasing the variety of local produce that we are so fortunate to have in this region," says Chef Ege, who has qualifications as a Master Chef and has worked in five-star hotels and renowned restaurants throughout Germany where he was trained, as well as the Cayman Islands, Vienna and around Australia.

Lime and Pepper is the perfect place to indulge for memorable cuisine at this idyllic intimate beachfront destination, set in the heart of a charming Palm Cove village at the start of the beautiful coastal drive to Port Douglas and majestic Daintree Rainforest.

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