“For me spring is all about asparagus, we get ours from Fall Farm in Mapleton. Spring is the only time I’ll eat it as nearly all the asparagus around for the rest of year is imported and fairly tasteless.”
“To cook it I like to peel it lightly and snap off the woody stalk ends. I then juice the peels and the stalk ends. Bring the juice to a boil then strain through muslin (this essentially clarifies the juice). You can then add some butter, salt & pepper and cook the peeled asparagus in some of juice/butter mix until just cooked and “glazed” in its own essence…”
– Spicers Retreats Group Executive Chef, Cameron Matthews
The Balfour Kitchen –Â Spicers Balfour HotelÂ
“Cauliflower is perfectly in season at this time of year. We are currently roasting it for one of our main dishes alongside Balfour Schotch egg and chicken jus. We source our cauliflower from local Sunshine Coast farmer and supplier, Suncoast Fresh.” – Jordan Clavaron
Homage Restaurant  – Spicers Hidden Vale
“In the next three weeks all our snow peas, peas and beans will be fresh in our market garden. We will be picking them straight from the garden to add to our dishes. There really is nothing like a crisp pea straight from mother earth on to the plate!” – Ash Martin
Spicers Potts Point –
“Grapefruits and oranges are currently in season and used in our freshly squeezed juices for breakfast. The produce is sourced from Sydney Direct Fresh Produce, located within Sydney Markets.” – Adam Dembowski
The Tamarind – Spicers Tamarind RetreatÂ
“We are using snow peas and cherry tomatoes, fresh from our very own market garden. We are dehydrating our cherry tomatoes and being served up with spring lamb!” – Dan Jarrett
