At this year’s Brisbane Times Good Food Guide awards, Spicers Retreats gourmet credentials and commitment to culinary excellence shone through with four Spicers Restaurants taking home a total of seven chefs hats.
Spicers Retreats gave regional dining a leg up to culinary victory across the state, with regional restaurants outscoring their urban counterparts by three hats, by making up a total of 22% of the hatted contribution. Spicers also dominated the top echelons of the regional awards by taking home three out of the five regional two hat accolades.
The Long Apron restaurant at Spicers Clovelly Estate and The Tamarind at Spicers Tamarind Retreat retained their two Chef Hat rankings, while The Peak restaurant at Spicers Peak Lodge joined the prestigious two hatted ranks for the first time. Homage restaurant at Spicers Hidden Vale, after only opening eight months ago, made its debut at the awards picking up its first Chef Hat.
Executive Chefs; Cameron Matthews of The Long Apron, Rory Thorpe of The Tamarind, Ash Martin of Homage Restaurant and Doug Innes-Will of The Peak Restaurant are passionately committed to working with local producers and communities to ensure regional Queensland is recognised for its contribution and unique offerings to Queensland’s culinary scene.
Ash Martin comments “We are absolutely thrilled by how well Homage has been embraced by the local community and receiving this prestigious award, but the best is yet to come! There is so much passion for food in this incredible region that producers have now been asking us what we need in our kitchens so will be working closely with farmers to expand Homage’s and the region’s culinary portfolio.”
David Assef, Managing Director of Spicers Retreats, comments “Spicers Retreats is passionate about ‘Destination Dining’ – offering guests a culinary experience that is completely unique to the location. For us it is all about the perfect balance of place, produce and people. We offer restaurants surrounded and inspired by stunning natural scenery, the best of local produce sourced by our chefs on a daily basis, and culinary experiences crafted through creativity and collaboration between our chefs, sommeliers, waiters and suppliers.”
As part of Brisbane Good Food Month, Spicers Peak Lodge has teamed up with Masterchef guest judge and dessert extraordinaire Darren Purchese to create a unique collaborative dinner of six indulgent courses paired with wines on the mountaintop.
To book a place head to: http://spicersretreats.com/events/