Dining news – Dine ‘Unforgettable’ at Spicers
Spicers Retreats clocked up seven chefs hats in the recent 2016 Good Food Guide Awards alongside several Gourmet Traveller Wine Glass awards and numerous accolades from Dimmi to Trip Advisor. But they are not resting on their laurels.
To celebrate the next chapter in their culinary journey Spicers Retreats is launching a new food and wine campaign, the brain child of all Spicers’ Head Chefs, ‘Dine Unforgettable’.
‘Dine Unforgettable’ is all about giving guests unique culinary experiences, from picking fresh vegetables with chefs in the market gardens and meeting local suppliers, to joining Cameron Matthews from The Long Apron restaurant in an intimate cooking class and enjoying a two hatted seven course degustation dinner overlooking the Great Dividing Range at Spicers Peak Lodge.
Bringing the campaign to fruition are seven award-winning head chefs who get together regularly to share their knowledge and creativity, a culinary team of almost 100 – handpicked for their passion and nurtured through an intensive and extensive training program, one award winning wine Sommelier – Peter Marchant, and over 80 local producers.
Ash Martin, Head Chef of hatted restaurant Homage at Spicers Hidden Vale, has spent nearly a year developing onsite produce which now includes; 89 garden beds, a 20 tree fruit orchard, two beehives and one smoke house.
It is not just Homage that harbours a market garden and home grown ingredients, each property has its own unique take on self-provision from a huge variety of herbs at Spicers Clovelly to the bees and homemade honey at Spicers Peak Lodge.
“As each Spicers dining experience is so unique, and in response to increasing demand for quintessential food trails from epicurean travellers, we have created the ultimate food and travel experience, ‘7 hats in 7 days’ as part of the campaign” comments Cameron Matthews.
In addition to the ‘7 hats in 7 days’ experience which gives guests the chance to explore a stunning pocket of South East Queensland, stay at four Spicers properties and eat at five Spicers restaurants, Spicers Retreats has developed the shorter ‘4 hats in 2 days’ experience for a concentrated culinary dose.
Throughout the campaign chefs will continue to steal the spotlight with a range of produce dinners, new cooking school short courses, guided trips for guests to local markets and suppliers and behind the scenes experiences, including one on ones with the chefs.
The campaign will run from 21st September throughout Spring/Summer and will also include a competition to win the ‘7 hats, 7 days experience’.
Contact details
www.spicersretreats.com.au
