Chris Jones has created a delectable menu at Peppers Spicers Peak Lodge and it has city folk beating a path to the Scenic Rim. Here’s a taste of what you’re missing…


Serves 4

Cured Trout

  • 200g Ocean Trout fillet, skin on
  • 1 Lemon – juice and zest
  • 1 Lime – juice and zest
  • ¼ cup Salt
  • ¼ Sugar
  • 1 Star Anise
  • 2 Cloves
  • 1 Bay leaf
  • 2 tspn Caviar


  • 100g Scallops
  • 1 Lemon – juice and zest
  • 1 Lime – juice and zest
  • 15g Gelatine sheet
  • 200ml Cream

Pink Peppercorn Relish

  • 20g Parsley
  • 20g Mint
  • 20g Basil
  • 20g Peppercorns
  • 1 Clove
  • 2 Anchovy fillet
  • 10 Baby capers
  • 100ml Extra Virgin Olive Oil
  • Lemon juice
  • Salt and pepper


Cured Trout:

Mix together zest, juice, salt and sugar to make salt bath. Place half of mix into a small container. Place trout flesh down in salt bath. Mix rest of ingredients with remaining bath and pack over the top. Ensure all fillet is immersed in salt. Set aside for 45 minutes to 24 hours. Slice to order.


Slice scallops into thirds across the face in discs. Cover in juice and zest. Add salt and pepper. Set aside for 45 minutes to 2 hours in fridge. In a food processor blend the scallop and marinade roughly. Soak gelatine in water until soft. Warm cream, add gelatine and dissolve, add cream to scallop mix and blend. Spray dariole mould with canola spray and pour mixture into moulds, set in fridge.

Pink Peppercorn Relish:

Place all ingredients into food processor and add oil slowly whilst blending. Then add salt and pepper to taste. To serve, brush all excess salt off trout fillet and rinse quickly
under some cold water, pat dry. Turn out pannacotta onto plate, and top with thin slices of trout. Finish with half teaspoon caviar and peppercorn relish.

Prep time: 2min