Dine Unforgettable with Spicers Retreats

Dine UnforgettableSpicerS Gourmet Guide

Spicers Retreats Philosophy

At Spicers Retreats we have a simple vision: to create destinations where quality experiences are delivered consistently.

For us, it’s not solely about a comfortable bed, quality furnishings, personalised service and great food, it’s just as much about the feeling of being renewed and reinvigorated by the land itself.

We call it ‘relaxed luxury’, a feeling of being totally at home and free to be yourself.

We believe we have achieved a true blend of luxury and an authentic Australian style of hospitality. Owner Jude Turner’s love of the land and everything it produces has all been a key force in Spicers commitment to culinary excellence.

Inspired by beautiful settings and the passion of our people and communities, we work hard to ensure we combine the right ingredients to deliver unforgettable hospitality and dining experiences.

Jude Turner and the Chefs of Spicers

Menu

04

07 16 20

08 19

whatS inSide thiS iSSue

04 taSte your wayfrom QLd to nSw

10 peter marchant –SpicerS SommeLier

17 SunShine coaStcookinG SchooL

06 preSent a cheeSepLatter with fLair

12 upcominG food eventSat SpicerS retreatS

18 SpicerS retreatSGourmet GetawayS

07 the BiG cheeSewith peter GroSS & win a maStercLaSS

14 SeLf-drive itinerary7 hatS in 7 dayS Sth eaSt QueenSLand

20 Q&a with cameronmatthewS of the LonG apron

08 a QueenSLandepicurean eScape

16 recipe – Seared BeefpenanG curry

DINE UNFORGETTABLE // 03

Taste your way from QLD to NSW

Whether you’re staying the night or merely staying for lunch, whether in the hinterland, the country or on top of the range, dining at Spicers Retreats is a truly immersive experience.

Here regional local produce, talented chefs, a touch of curiosity, and some of Australia’s most breathtaking scenery combine to create the truly unforgettable.

It is these ingredients that make Spicers Retreats the proud winner of 7 Chef Hats in the 2016 Brisbane Times Good Food Guide.

QLd

nSw

taS

Brisbane

Gold Coast

Sydney

Newcastle

Sunshine Coast

SpicerS peak LodGe

SpicerS vineyardS eState

SpicerS SanGoma

retreat

Warwick

Toowoomba

SpicerS BaLfour hoteL

SpicerS hidden vaLe

SpicerS cLoveLLy eStateSpicerS tamarind retreat

SpicerS cLoveLLy eState | Sunshine coast, QLd A multi award-winning showcase of fine regional produce, elegantly presented with a striking European influence – a true gourmet experience.

2016 Two Chef Hats Brisbane Times Good Food Guide

SpicerS tamarind retreat | Sunshine coast, QLdAsian-influenced gourmet dishes served in the heart of an Australian rainforest. Sweet and sour, chilli and citrus, the menu delivers fresh, clean flavours.


SpicerS BaLfour hoteL | Brisbane, QLdA welcoming neighbourhood restaurant that features both indoor and alfresco dining. The focus is on wholesome locally sourced food presented with an adventurous twist. It’s the perfect spot to drop in to every week for a bite or a quiet drink.

2015 Winner TripAdvisor Travellers’ Choice Awards

SpicerS vineyardS eState | hunter valley, nSwFrom garden to plate, a belief in freshness and quality dominates a beautifully balanced menu designed to complement an outstanding cellar featuring an award-winning wine list.

2015 Australia’s Top Luxury Hotel TripAdvisor Travellers’ Choice Awards

SpicerS peak LodGe | Scenic rim, QLdAs befits its spectacular and remote setting, The Peak chefs constantly challenge themselves to take the menu to new heights. The result is an ever-changing à la carte and degustation menu to impress even the most well-travelled palate.


SpicerS hidden vaLe | Lockyer valley, QLdSeasonal, tasteful and innovative Modern Australian cuisine based on sustainably sourced produce from Australia’s salad bowl, the Lockyer Valley.

2016 One Chef Hat Queensland Good Food Guide

SpicerS SanGoma retreat | hunter valley, nSwThe ever-changing menu at Spicers Sangoma Retreat is inspired by fresh, organic, seasonal produce sourced locally from farmers and producers within the community. Our chef and kitchen team believe in hearty food, full of flavour, colour and a touch of spice..

2015 Australia’s No.10 B&B TripAdvisor Travellers’ Choice Awards


Cheddar

Blue CheeseSun-dried grapes from the vine

Fresh fruit

Brie

Crisp Lavosh bread

Present a cheese platter with flair

The Big Cheese

With some 40 years experience in the dairy industry, you’re in good company with Peter Gross as he shares some of his insights into preparing and presenting the perfect cheese plate.

Let’s start with a mythbuster. Did you know that apples and apricots should never accompany cheese? Peter explains,”Apples will completely change the taste of the cheese itself (as well as wine on that note) and the flavour of apricots will linger on the palate for hours!”. It’s best to avoid these and is instead recommended to perhaps pair it with pear!

So how many cheeses make up the ideal platter and what are the best accompaniments? Certainly a difficult question to pose to a cheese aficionado with such great options to choose from. You could hero one sensational cheese, for example a full wheel of Brillat Savarin or an Epoisses, however it really depends on the audience and the night. Generally, Peter would suggest no more than three different cheeses on a plate; a surface ripened, a complex cheddar or swiss style and a interesting blue. In Australia, Bovine (cow) cheese is the most popular, however there are some superb goat, sheep and even buffalo cheeses now in the market.

So, what’s on Peter Gross’ very own ultimate cheese platter? “Carles Roquefort with a piece of crusty bread, or with a slice of cold pear and a drizzle of honey”, Peter starts, “Fresh figs are also a great accompaniment for all cheese, or even Tracklements Fig Relish on Cabot’s Cheddar”.

with peter GroSS

Stellar presentation of cheese is only fitting. Present your cheese on wood or a stone slate if for no other reason than the aesthetics. For years we have been serving on plastic, thank goodness that has changed! Don’t be too perfect with your placement, a bit of cheese here, a handful of fruit there and a drizzle of honey over the top will do the trick.

When serving, it’s optimal to first allow the cheese to rest at 16 degrees celsius, however knowing that this isn’t always achievable, anywhere between 16-24 degrees should be your goal. The enemy is direct sun and wind or circulating air, but remember cheese is more durable than we think, we have been eating it for 8,000 years; 7,900 of which we didn’t have refrigerators!

About Peter Gross

Peter has been in the dairy industry for nearly 40 years, with his career spanning across the big cheese companies, Kraft, King Island and founder of the South Cape brand. Peter is also a founding member of the Australian Specialty Cheese Makers Association (ASCA), an ASCA cheese judge and is now General Manager of Black Pearl and President of the Brisbane Cheese Festival.

A new cheese masterclass series is soon to start at Black Pearl Epicure in Fortitude Valley, Brisbane QLD. The classes will be held every month on the first Friday from 5pm to 6pm. For more information, visit www.blackpearl.com.au.

Spicers Retreats will be partnering with Peter Gross to deliver some exemplary cheese experiences, watch this space.

cLick here for your chance to win a cheeSe maStercLaSS with peter GroSS


Become inspired by Adam Ford’s escape to Spicers Tamarind Retreat

SpicerS tamarind retreat

A Queensland Epicurean Escape

During a recent break on Queensland’s Sunshine Coast we enjoyed a delicious epicurean escape at Spicers Tamarind Retreat in Maleny. If you’re looking for an extra special dining experience in this amazing part of the world, The Tamarind is undoubtedly it.

When it comes to really great cuisine those of us from the southern states of Oz tend to think we have it all stitched up. Actually, let’s not beat about the bush. I’m a Melbournian food snob. Of the highest order. But clearly I need to get out more. A lot more – as a recent visit to Spicers Tamarind – an hour and a half’s drive north of Brisbane in the idyllic Sunshine Coast Hinterland – would suggest.

Spicers operate luxury retreats in Queensland and NSW. The Asian-inspired Spicers Tamarind Retreat is set within lush tropical gardens that alone are worth the drive from Brissy. There are a small number of private villas, a spa, restaurant and cooking school on site. It’s an extraordinarily tranquil setting, where time has little relevance and the outside world quickly becomes just a distant memory. You won’t want to leave. For that reason seriously consider an overnight stay. Restaurant guests are free to whet their appetites with a wander in the grounds or a tipple in the outdoor lounge. Native birds and butterflies abound.

The tamarind is a popular pod-like fruit used in savoury cuisine across Asia. The Tamarind’s menu is described as modern Asian and there’s a strong emphasis on local produce – including seafood, beef, lamb and duck – all with a sophisticated infusion of regional Asianflavours. Perfectly balanced; impeccably presented.

Things got off to a fine start with a complimentary tasting plate, including the lightest, fluffiest prawn dumplings you’ll ever set eyes on, along with delicate squid-ink prawn crackers.

I held over on an entrée in favour of desert, but my partner and in-laws opted for plump grilled king prawns (sourced from nearby Mooloolaba), a delicate chicken salad with Asia herbs (think a very, very fine Vietnamese slaw) and wafer-thin Beef Tataki. Sublime.

For mains, two of us chose the pan-roasted duck breast and two the medium beef sirloin. The duck was out of this world, with a salted crackling that has a similar texture to pork belly. The medium beef came out a shade closer to rare, but judging by the state of the plates that returned to the kitchen no-one was complaining.

We did cast an envious eye towards the next table. They’d opted for the whole crispy fried fish in chilli, tamarind and garlic sauce.

My much-anticipated desert – a Vietnamese Coffee with coffee parfait, condensed milk mousse and tart milk sherbet – sent me down an entirely different path to what I expected, but again it was superb.

Special mention to the excellent, predominantly Australian wine list (see, we’re still good for something down south) and the impeccable service.

With its two Chefs Hats in the 2015/16 Queensland Good Food Guide, The Tamarind needs no superfluous accolades from anyone – but for what it’s worth, we loved it. And humble pie never tasted quite so good.

Source: Adam Ford, The Big Bus Tour and Travel Guide (www.thebigbus.com.au).


peter marchant, SpicerS retreatS Group SommeLier

Make a Bee line for the best wines this Spring

profiLe

Name: Peter Marchant

Grew Up: Brisbane

Career Path: My background is in restaurants, I started working in my first restaurant when I was 17, and I opened my first business when I was 21 and have had a number of venues over the last 20 years. I have also been involved in wine wholesaling, and have been on the national executive for Sommeliers Australia as well as a chairman in Queensland for 5 years.

Spicers Retreats: I have worked with the Spicers Group since October last year. I look after the wine lists for six properties and do training with seven properties once a month. The training with the hospitality team focuses on perfecting the service of beverage, expanding product knowledge and collaborating on ways to raise the bar even higher for service and hospitality. As a reflection of the collaboration between myself, head chefs, Spicers team members and our wonderful wine suppliers, Spicers Retreats was awarded 2 Wine Glass by Gourmet Traveller in 2015 to Spicers Peak Lodge and 1 Wine Glass to Spicers Balfour Hotel, Spicers Clovelly Estate, Spicers Hidden Vale and Spicers Tamarind Retreat – we are all absolutely thrilled and honoured!

What do you love most about your job: Every day brings something new.

Glassware of choice: Riedel glassware because of its functionality and that the shape of each glass is specific to the wine variety.

Your favourite wine: Whatever is in front of me at the time! Variety? Probably Riesling currently.

Pearls of wisdom on wine: Wine is experiential; it’s about where you are, what you are doing and whom you are with.

With Spring, comes change not only in the weather but also with wine, it is the opportunity for new beginnings and fresh starts. I am a big fan of Spring flavours and how they pair with the release of new 2015 spring wines. Keep an eye out for the 2015 Rieslings of the Clare, and the Italian varieties coming out of Victoria and SA, like Fiano and Vermentino.

When selecting that perfect drop to match the warmer season always remember the following things when pairing wine with food:

1. The Season’s sweet tooth

Spring brings about new vintages of aromatic varietieswith a focus on crisp whites which always compliment thezesty light flavours of fresh fruits and salads. That said don’tbe afraid of a little bit of sweetness. Use the sugar in off-dryRieslings, and Gewurztraminer to balance out spice andheat in vibrant and spring friendly Thai and Vietnamesestyle dishes.

2. The flavour of Spring

If Spring had a flavour it would be the zesty taste of justopened 2015 white wines. With our lifestyle and our lovefor the Mediterranean style of eating, (think charcuterie,antipasto, olives, cheese), it makes sense to use aMediterranean style wine. The Oliver’s Taranga Fiano is justthat. Vibrant, clean and delicious, it is made to be crackedopen in Spring.

3. Seafood and wines

With the weather warming, the amazing bounty of seafood isalways a popular choice amongst Australians. To completeyour seafood platter there are always plenty of options when

it comes to wine. Fresh oysters and high acid Clare Valley Riesling, Hervey Bay Scallops grilled on the BBQ and cool climate, such as the Yarra Valley, Chardonnay or a beautiful Mooloolaba prawn salad with a Pinot Gris with just a little bit of texture, are just a few ways to enjoy your seafood even more this Spring. Always remember texture and acid are the key matching points. Light dishes deserve light wines, richer dishes need more powerful styles.

4. Don’t forget your reds!

We can sometimes associate red wine with winter, but don’tforget the lighter reds. Beaujolais from France, Pinot fromcooler climates in Australia like Tasmania, or MorningtonPeninsula, or a pale dry and savoury rosé are all perfectoptions. Being not too heavy, they make the perfect pairingto that Sunday Spring BBQ. When selecting wines to pairwith red meat, always think about what it is accompaniedby especially when it comes to sauces, heavy sauces andflavours mean you can push in to the heavier reds too likeShiraz and Cabernet Sauvignon.

5. Temperature

Understandably the days are getting warmer and we tendto make a bee line for the crisp whites or subtle rose’s forour spring fix but you be careful not to over chill the winesas you don’t want to lose the flavour of the wine. On the flipside you don’t want your wine too hot as you will only tasteand smell the heavy flavours like oak and alcohol. Alwaysremember the magic temperature to store wine is between12-16 degrees and keeping this at a constant.

Happy Pairing, and remember to have fun, it is just a glass of wine!

peter marchant’S top tipS on pairinG wine with SprinG fLavourS

Two Peas in a Pod


peak teSt kitchenJoin our Chefs at The Peak for a night of indulgence as they experiment with new dishes in an intimate and fun atmosphere. Indulge as we push boundaries to create new taste sensations that will send your palate soaring. Come and give your feedback in this relaxed and fun environment with our chefs. Price is $100pp for a 7 course degustation at a shared long table. Bed and breakfast is available for $350 per suite twin share for the night.

Upcoming Test Kitchen dates: 29 September, 20 October, 17 November and 15 December.

Cost: $100 for a 7 course degustation at a shared long table Book: 1300 253 103 Location: Spicers Peak Lodge, Maryvale QLD

to See aLL eventS viSit www.SpicerSretreatS.com/eventS

Upcoming food events at Spicers Retreats

tueSday 29 SeptemBer 2015 | 6pm

monday 19 octoBer 2015 | 6.30pm

Saturday 24 octoBer 2015 | 2pm

SpicerS tamarindSpicers Tamarind retreat presents a night of delectable dinner and expertly matched wines. Hosted by The Tamarind Chefs and award winning Sommelier Peter Marchant, let us take you on a gastronomic journey exploring taste sensations like no other. Guests will have a 5 course degustation with each course designed by a chef and a 5 course wine match selected by Peter Marchant.

Cost: $145 per personBook: Phone 07 5420 5420 or email [email protected]: Spicers Tamarind Retreat, Maleny QLD

katie noonan’S vanGuard at SpicerS hidden vaLeSpicers Hidden Vale is pleased to present ‘An afternoon with Katie Noonan’ as part of the national Transmutant tour. With special guests MKO supporting, guests are invited to arrive with picnic rugs and settle in from 12.00pm onward. With views out over the Little Liverpool ranges it is set to be an unforgettable afternoon.

A delightful array of food and beverage options will be available for pre-purchase including:• Three course lunch for $75 per person at Homage restaurant• Gourmet picnic for $65 per person

Our barn bar will also be open with cold beverages, teas and coffees available for purchase.

Cost: $49.90 show onlyBook: www.eventbrite.comLocation: Spicers Hidden Vale, Grandchester QLD

weLLneSS weekend in the hinterLandEnjoy three luxurious and inspiring days immersing yourself in yoga, meditation, workshops, spa treatment, and fresh local produce whilst being surrounded by 18 acres of breathtaking beauty in the natural rainforest setting that is Spicers Tamarind Retreat. Throughout the weekend you will be taken on a journey of personal growth and education to expand your skills and abilities to live a balanced life of health and wellness.

For more information, click here.

Cost: Packages are $1300 per person (3 days)Book: Phone 1300 311 429 or email [email protected]: Spicers Tamarind Retreat, Maleny QLD

katie noonan’S vanGuard at SpicerS vineyardS eStateSpicers Vineyards Estate is pleased to present ‘An afternoon with Katie Noonan’ as part of the national Transmutant tour. Katie Noonan’s technical mastery and pure voice makes her one of Australia’s most versatile and beloved vocalists.

Enjoy a gourmet experience during the concert, with the below packages available for pre-purchase: • Four course luncheon and show $155 per person • Gourmet picnic hamper $135 for two

Food and beverage stalls are also available on the day.

Cost: $49.90 show onlyBook: Visit Online TicketingLocation: Spicers Vineyards Estate, Hunter Valley NSW

Ben portet wine dinnerSpicers Clovelly Estate invites you to an evening hosted by Ben Portet from Dominique Portet Vineyard of the Yarra Valley. Ten generations of wine making, originating from Bordeaux, will be showcased at Spicers Clovelly Estates’ two chef hatted restaurant The Long Apron. A 5 course tailor-made degustation meal will be created by The Long Apron team to match the featured wines, presented by Ben Portet.

Seats are extremely limited, secure your table today by phoning (07) 5452 1111. Reservations can be made from 6pm onwards.

Cost: $150 per personBook: Phone 07 5452 1111 or email [email protected]: Spicers Clovelly Estate

wedneSday 28 octoBer 2015 | 6pm

meLBourne cup at SpicerS retreatSCelebrate the race that stops the nation in true gourmet style with at a Spicers Retreats of your choice.

Join us for an unforgettable day of colour, fashion and five-star indulgence.

Cost: Varies by propertyLocation: Various Spicers Retreats

tueSday 3 novemBer 2015 | 12pm

friday 6 novemBer 2015 | 2pm

Sunday 8 novemBer 2015 | 2pm


Self-drive itinerary 7 hats in 7 days

At Spicers Retreats every ingredient is cherished, every dish a labour of love and every dining experience unforgettable. Now, these unique experiences have been combined together to

create the ultimate South East Queensland culinary journey, ‘7 hats in 7 days’.

The ultimate Spicers Retreats culinary experience ‘7 hats in 7 days’ takes you to four of our hatted restaurants including the acclaimed two hatted Long Apron at Spicers Clovelly Estate, The Tamarind at Spicers Tamarind Retreat, The Peak at Spicers Peak Lodge, and first time chef hat recipient Homage, at Spicers Hidden Vale. Stay at four of our luxurious retreats in

South East Queensland, eat fourteen extraordinary meals, explore the bounty of South East Queensland, and meet the head chefs and producers who help us create unforgettable

dining experiences.

Day 1

Spicers Balfour Hotel, New Farm

12km | 16min

Day 2 & 3

Spicers Tamarind Retreat or Spicers Clovelly Estate, Sunshine Coast

88km | 90min

Day 4

Spicers Hidden Vale, Grandchester

175km | 2hr 20min

Day 5 & 6

Spicers Peak Lodge, Maryvale

110km | 90min

Day 7

Return to Brisbane

view fuLL traveL itinerary

START/END

END

GOLDCOAST

SUNSHINECOAST

M1

BEERWAH

MONTVILLE

MALENY

BRISBANE

ESK

GATTON

LAIDLEYGRANDCHESTER

TOOWOOMBA

OLD FERNVALEBAKERY CAFÉ

17

A2

1785

M5

NORTHERN LOOKOUT

RYANS LOOKOUT

START

MARYVALEA15

SeLf drive itinerary map


Ingredients

200g sliced beef

500ml coconut milk

2 tbs vegetable oil

3 tbs penang curry paste

6-8 kaffir lime leaves

2 long red chillies sliced thinly

½ cup diced pumpkin

2 Thai eggplants

½ cup snake beans

1 tbs palm sugar

1 tbs fish sauce

2 tbs roasted crushed peanuts

1 cup Thai basil leaves

from the tamarind reStaurant, SunShine coaSt QLd

Seared Beef Penang Curry

Learn to cook this recipe and more at the Spicers Tamarind Cooking School

Method

In a saucepan or heavy based wok over a low heat, heat the vegetable oil and sear the beef. Remove the beef from the pan once done. In the same pan, fry the curry paste until fragrant. Add the palm sugar and allow to slightly caramelise and enhance the depth of colour. Add the beef back into the pan.

Season with fish sauce; add the sliced chillies, pumpkin, Thai eggplant, snake beans and the lime leaves, giving them a light rub in the hands to release the oil. Stir into the paste and soften.

Add the coconut milk and allow to simmer to bring out the colour and slightly thicken but not separate, if this happens add a little cold water.

The Tamarind Cooking School offers the opportunity to learn the intricacies of a range of cuisines from expert chefs of hatted restaurants in a state of the art cooking school, overlooking inspirational gardens in the heart

of a beautiful rainforest.

Long course hands-on cooking classes run for 4 hours from 10am to 2pm every Saturday and Sunday. Choose from French, Italian or Thai cuisine.

$165 per person, including apron, lunch and wine.

Short course demonstrations run for 2 hours from 6pm to 8pm every Friday and Sunday. Class types range from dumplings to bread to dessert.

$45 per person, including tastings.

Sunshine Coast Cooking School

Book now


Gourmet GetawaysPassionate chefs, unique settings and fresh regional produce come together to create

award-winning menus and some of the most delicious dishes in Australia. A gourmet food and wine experience like no other.

SpicerS BaLfour hoteL | new farm, Queensland

Treat yourself to a taste of city living with a serving of gourmet cuisine in the heart of Brisbane’s stylish New Farm.

• One nights’ luxury accommodation• Gourmet breakfast• French bubbles and cheese plate on arrival• Complimentary pre-dinner canapés• Three course dinner for two with matching wines on one night at The Balfour Kitchen

FROM $579 PER NIGHT PER ROOM

Book Getaway Book reStaurant

SpicerS cLoveLLy eState | montville, Queensland

Enjoy a taste of European gourmet sophistication in the gloriously beautiful Sunshine Coast Hinterland.

• One nights’ luxury accommodation • Wine and Cheese plate on arrival • 7 course degustation at highly-awarded The Long Apron Restaurant• Gourmet a la carte breakfast



SpicerS hidden vaLe | Grandchester, Queensland

Experience the perfect combination of mouthwatering food and the warmth of a genuine Queensland country welcome.

• One nights’ luxury accommodation• Gourmet breakfast daily• Wine & cheese plate on arrival• 5 course degustation dinner at Homage Restaurant for two



SpicerS peak LodGe | maryvale, QueenslandSpicers Peak Lodge is the ultimate place to relax and reconnect with nature. Unwind completely upon arrival with this all-inclusive package.

• Luxury accommodation• Light lunch for two (on arrival or daily)• Dinner at The Peak Restaurant for two (Chefs tasting menu or a la carte)• Gourmet breakfast for two • All beverages during your stay (including top shelf spirits and French Champagne)

FROM $1,299 PER NIGHT PER ROOM


SpicerS tamarind retreat & Spa | maleny, Queensland

Savour the flavours, philosophies and unique aromas of modern Asian cuisine, elegantly served in a tranquil rainforest setting.

• One nights’ luxury accommodation• Champagne and cheese plate on arrival• 5 course Thai banquet or modern Asian degustation for two • Gourmet breakfast

ONE NIGHT STAYS FROM $669 PER NIGHT PER ROOM


SpicerS vineyardS eState | hunter valley, new South wales

Experience culinary heaven with a perfect blend of award-winning dishes and the very best wines of the Hunter Valley.

• One nights’ luxury accommodation• Cheese plate on arrival• 5 course degustation dinner at Restaurant Botanica on one evening• Gourmet Vineyards breakfast



SpicerS SanGoma retreat | Blue mountains, new South wales

Surround yourself with nature with our all-inclusive getaway that leaves you feeling completely relaxed. Experience complete luxury in a large expansive and private suite.

• Luxury accommodation• Light lunch for two (on arrival or daily)• Dinner for two• Gourmet breakfast for two • All beverages during your stay (including French Sparkling and Spirits)• Full mini bar (Replenished Daily)




a Quick Bite

The one culinary trend you wish would die a slow and painful death?

Burgers!

The most unusual item in your refrigerator is:

Chris Hagan (The Sous Chef at The Long Apron).

Best midnight snack?

Vegemite cheese sandwich, microwaved (only putting half the sandwich in so the cheese melts, then adding the bread on top).

At the movies, sweet or salty snack?

Both, together! Nothing beats salted caramels to snack on.

“Is a wrap a sandwich?”

Absolutely!

Food or Dishes on your bucket list

Any country’s national dish.

the whoLe three courSeS

What was your “aha” moment, when you realised you wanted to be a chef?

I never had an “aha” moment as I always wanted to be a chef – I’m pretty sure the first steps I walked were towards a kitchen!

What’s the best piece of advice you’ve ever received from a chef or mentor?

The piece of advice which has always stuck is “Shut up and work!”

the LonG apron

Chef Q&A with Cameron Matthews

Whose style of cooking do you really admire?

I love the diversity of chefs at Spicers – we all have our unique style from Asian fusion to contemporary French cuisine, so I really admire and learn from all my fellow Spicers chefs.

Worst thing about being a chef is…

Nothing, I am living the dream!

Best thing about being a chef is…

Everything, but particularly that moment when someone tries your food and it puts a massive smile on their face.

What spring ingredient are you most excited to cook with this year?

This spring it’s all about the greens! I’m loving peas right now, they are absolutely delicious straight out of the pod (not all of the peas we pick make it into the dish but that’s a perk of being a chef). Globe artichokes are also in season and an ingredient I love getting creative with.

What’s your favourite dish to cook at home?

Anything I can cook with my kids, especially fresh pesto which my seven year old now has down pat.

If you could tell the home cooks of the world one thing, what would it be?

Don’t be scared to season and always do it from the start. Often seasoning gets left to the end but it can add so much more if it is used throughout the whole cooking process.

If you were to eat at The Long Apron as a guest, what would you order, and why?

Everything - it would be favouritism to pick dish over another, and as with parents and kids you can’t have favourites!

Connect with Spicers Retreats

SiGnup to our e-newSLetter for SpeciaL offerS, competitionS, newS and eventS

SuBScriBe


SPICERS BALFOUR HOTEL New Farm QLD

[email protected] 1300 597 540

SPICERS CLOVELLY ESTATE Montville QLD


SPICERS HIDDEN VALE Grandchester QLD


SPICERS PEAK LODGE Maryvale QLD


SPICERS TAMARIND RETREAT Maleny QLD


SPICERS VINEYARDS ESTATE Hunter Valley NSW


SPICERS SANGOMA RETREAT Blue Mountains NSW


spicersretreats.com

Dine Unforgettable with Spicers Retreats

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