For bookings call 1300 881 435 (within Australia)
+61 (0)7 5465 5900 (international)
SE Queensland Country Dining
| Cotton's is open seven days a week for breakfast, lunch and dinner. | |
| Breakfast: | 7.00 - 9.30am midweek 7.30 - 10.00am weekends |
| Lunch: | 12.00 - 3.00pm |
| Dinner: | 6.30 - 8.30pm |
Cotton's is fully licensed and open to the public for private, group and social functions including weddings. The menu listed below is indicative and subject to seasonal change.
Please note Peppers Hidden Vale is a licensed premises. Alcohol is available for consumption in rooms at 30% discount on bar prices. If you still choose to consume your own alcohol, a corkage charge of $50 per room per night will apply.
Executive chef profile: Edward Townsend
"I invite you to try the taste of Peppers at Cottons Restaurant. Cottons Restaurant is to be found in the beautiful homestead setting of Peppers Hidden Vale. In this delightful rural area I am surrounded by an abundance of fresh produce that enables my team to create culinary delights with a superb fresh taste. Its about offering them that little bit extra that they can't have at home. Being based in the country, there is no doubt that what we offer is different to what people will get in a city restaurant. Our cuisine is modern Australian with a country theme and naturally our extensive wine list complements the food in quality and variety.
I also invite you to try your hand at recreating my delectable Kumamoto Beef Cheefs recipe for yourself. For best results and superb flavour, I recommend using Kumamoto Wagyu Beef raised here on the Peppers Hidden Vale cattle station. Our Kumamoto Beef is available to buy from Schulte's Meat Tavern on the Warrego Highway at Plainlands. Conveniently located so you can stop in on your way home after your Hidden Vale retreat."
BRAISED KUMAMOTO BEEF CHEEKS
| Serves 4 | |
| Quantity | Ingredients |
| 4 | Kumamoto Beef Cheeks |
| 2 large | Onions (peeled and roughly chopped) |
| 2 large | Carrots (peeled and chopped on a severe angle) |
| 8 | Garlic Cloves (peeled) |
| 3 sprigs | Fresh Rosemary |
| 8 | Pureed ripe tomatoes |
| 500ml | White Wine |
| 10 | Peppercorns |
| 4 | Bay Leaves |
| Water or Beef Stock | |
| Oil | |
| Salt and Pepper | |
METHOD
- Carefully trim cheeks of all sinew.
- Season your cheeks with salt and pepper then seal off in a thick based pan, so that they are a lovely golden brown colour.
- Roast off your garlic, onions and carrots in a deep oven tray at 180 for around 20 minutes, until the natural sugars of the vegetables start to brown.
- Now place the cheeks in the oven tray with the tomato, rosemary, white wine, bay leaves, pepperscorns and add enough stock so that you cheeks can just see out of the dish.
- Bring to the boil by placing the tray on your stove top, then cover with foil (shiny side to the food).
- Place the whole lot back in the oven, this time at 150C.
- Let your cheeks slowly braise in the oven for 3.5 - 4 hours, checking periodically to make sure they remain submerged.
This is a great winter dish which goes nicely with creamy garlic mash or torn apart in your fingers and tossed through some fresh pasta. At Cotton's we serve it with a shiitake pearl barley risotto, and then reduce the braising liquid for use as a sauce.
