Bamboo serves meals such as cured lamb, with goats cheese sorbet.
Bamboo serves meals such as cured lamb, with goats cheese sorbet.

Pieper calls tune at awards

AWARD-winning Casuarina chef Greg Pieper has delighted judges with his cuisine from Bamboo Restaurant and Lounge Bar.

Mr Pieper ate up the competition in the northern region Restaurant and Catering Awards to claim gold in the coveted Contemporary Australian Restaurant in the formal dining category.

To be rewarded the restaurant had to pass some stringent tests in a variety of services from telephone service to the temperature of the served food.

Mr Pieper said he felt honoured to receive the accolade, and his team were very proud of themselves.

“It is especially rewarding when the judging cri- teria is so strict and covers all aspects of restaurant operations,” he said.

“The Restaurant and Catering Awards are highly regarded in the industry and our entire team is very excited.”

Creating contemporary Australian treats has been a long-term passion for Mr Pieper, who has received previous accolades for his delicious cooking over the past three years, including the highly praised Good Food Guide Awards in 2008 and 2009 and Gold Coast Magazine Awards chef of the year in 2007.

Mr Pieper said he liked to use fresh seasonal local produce for his dishes.

“At Bamboo our inspiration is gathered from fresh local produce and the world-class Tweed Coast environment and our passion lies in creating dishes that can tell that story ... simple food from local farmers designed with a distinctive touch,” he said.

“I like to change my menu around to reflect the quality seasonal produce of the Tweed region.”

“Our inspiration is gathered from fresh local produce.”



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