A collection of our favourite Spicers thoughts and experiences

Chef Ash from Homage share's his Beetroot cured kingfish ceviche, charred octopus with melon, garden cucumber and radishes Beetroot cured kingfish ceviche, charred octopus with melon, garden cucumber and radishes Ingredients - 4 continental cucumbers - 2 egg whites - ½ sheets of…... 30 October 2014

The Tamarind Wins Best Asian Restaurant The Tamarind at Spicers Tamarind has been awarded BEST ASIAN RESTAURANT at Queensland Savour Australia™ Restaurant & Catering HOSTPLUS Awards for Excellence 2014. Lead by Executive Chef…... 11 September 2014

A Toast to The Long Aprons Wine List We heard it down the grapevine… The Long Apron restaurant at Spicers Clovelly Estate has been awarded a wine glass in The Gourmet Traveller Wine…... 22 August 2014

A Special Spicers Peak Lodge Recipe - Chocolate Mousse with Salted Caramel and Honeycomb Chocolate Mousse with Salted Caramel and Honeycomb Difficulty Rating - 3.5/5 Chocolate Mousse Ingredients 390g Callebeaut dark chocolate 600ml fresh cream 6 egg yolks 70g…... 23 July 2014

The Balfour Kitchen Delivers a ‘Knockout’ Breakfast We’ve always known our breakfast at Spicers Balfour Hotel is something special, and we’re delighted Brisbane’s The Sunday Mail thinks so too! Food writer Wendy…... 15 March 2014

A Weekend in Wine Country Have you ever wondered what it’s like to spend a weekend in wine country? Then take a look at this comprehensive review of Spicers Vineyards…... 15 March 2014

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