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Peppers Salt Resort & Spa in Kingscliff is continuing the gourmet tradition set by Peppers across Australia by inviting celebrity Chef Colin Fassnidge, from My Kitchen Rules fame, to host a gastronomic event over Australia Day weekend.

The highly acclaimed (and often brutally honest!) Irish Chef will be joined by Australian winemaker Nick Walker from the 5 star O'Leary Walker Winery in South Australia and Peppers own Swiss-born Executive Chef Martin Glutz – ensuring it’s a United Nations affair on our National holiday weekend!

"I'm looking forward to utilising the world class produce available on the Tweed and combining some traditional signature dishes with fresh summer flavours – of course all complemented by some great Australian wine,” said Fassnidge.

The trio will present a weekend of food and wine beginning with a poolside High Tea charity event on Friday 23 January with funds raised for the Australian Red Cross; followed by a four course degustation on Saturday night, 24 January. Details are:

Held Lagoon Poolside at Peppers Salt Resort & Spa 11:30am to 2:30pm $49* per person


Held in the Ballroom at Peppers Salt Resort & Spa

7:00pm to 11:00pm

$149* per person

Accommodation rates are available to create an Australia Day weekend getaway and start from $194 per night including breakfast for two at Peppers Salt Resort & Spa; or at the adjacent Mantra on Salt Beach from $165 including breakfast for two per night. For bookings visit www.peppers.com.au or www.mantra.com.au

Just 30 minutes’ drive from Gold Coast Airport, Peppers Salt Resort & Spa is located near the seaside town of Kingscliff on picturesque Salt Beach.

About Colin Fassnidge

Executive Chef, Four in Hand and 4Fourteen; author of 'Four's Kitchens' and guest judge on My Kitchen Rules


Dublin born Colin Fassnidge completed his apprenticeship at Le Manoir aux Quat'Saisons under Raymond Blanc in Oxford. With a passion for travelling Colin arrived in Australia in 1999 working at some of Sydney's most acclaimed Restaurants, including Liam Tomlin's celebrated institution that was Banc.

Colin has been Executive Chef of The Four in Hand Dining Room since October of 2005. Since starting at The Four in Hand, Colin's unique style has seen him take a small Dining Room in a Pub in Sydney's Paddington to a 'Foodie' destination. In May 2011 Colin Opened 4Fourteen, a restaurant diametrically different. This Surry Hills hot spot also ascertained the coveted Chef's Hat just four months after its doors opened.

Colin's Nose to Tail philosophy and his diligence for growing and sourcing the best local ingredients have seen him turn the most undesirable off cuts into beautiful, delicious dishes.

In 2013, Colin - known for not holding back his honesty - joined the panel as a Judge on television's popular My Kitchen Rules. He also won GQ Chef of the year.
The award winning chef/restaurateur/TV personality and father is now also an author of his first cook book 'Four's Kitchens'.

About Nick Walker – Winemaker, O'Leary Walker Wines, Clare Valley South Australia


Nick is a third generation winemaker from the Clare Valley in South Australia. Together with his father and grandfather, the Walkers have given over 100 years to the winemaking industry.

Sparkling and white wine is the specialty at the O'Leary Walker winery with the 2008 Watervale Riesling recently winning Best Riesling in Show at the 2014 Royal Adelaide Wine Show and their 2014 Sauvignon Blanc won at the 2014 Adelaide Hills Wine Show.

O'Leary Walker Wines was established in 2000 by winemakers David O'Leary and Nick Walker. With over twenty five years' experience and established reputations making premium wine with the big companies, these two long-time friends decided to craft small batches of wine from some of the best vineyard sites in South Australia.

Based in the Clare Valley, South Australia, the wines are regionally distinct with fruit sourced from other premium grape growing districts in South Australia including the Adelaide Hills, Barossa Valley, Coonawarra and McLaren Vale.

Nick's philosophy is pretty simple - make the best wines possible from the best vineyard sites, and leave a little time for fishing.

About Martin Glutz - Executive Chef, Season Restaurant Peppers Salt Resort & Spa


With more than 15 years' experience in managing busy kitchens throughout prestigious hotels and restaurants worldwide, Swiss born Martin Glutz knows the talent and enthusiasm required to be Executive Chef of Season Restaurant in Kingscliff.

Martin has spent the last ten years as Chef De Cuisine at the illustrious Vanitas Restaurant at Palazzo Versace Hotel looking after the rich and famous. Hosting private cooking classes for the stars and dishing up fine dining for a string of international celebrities, he can satisfy even the most discerning diners.

His career has taken him across a range of locations including Hayman Island, Sydney, Germany, Netherlands, New Zealand, Los Angeles and the Caribbean. Whilst Martin misses skiing on the iconic European Alps, his heart lies with our relaxed Australian lifestyle and culture. His love for a range of cuisines and the multiculturalism that Australia possesses is undeniably alluring.