Spicers Retreats is fasting becoming Australia’s most successful restaurant brand in the hotel industry, clocking 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.
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’.
The new campaign, ‘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.
Owner Jude Turner’s love of the land and everything it produces has all been a key force in Spicers commitment to culinary excellence and this new campaign.
Jude comments, “With passionate and skilled culinary teams who have been collaborating and creating none stop for the last few years, and the recent bounty of produce from our new market gardens and the local region, we felt it was time to celebrate our culinary connection with the land and it’s producers as well as Australia’s thriving gastronomic scene.”
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.
Working closely with local producers, who are considered part of the Spicers family, including a number of farm suppliers who are now working directly with the chefs to create bespoke produce for each season and menu, is a fundamental part of Spicers culinary philosophy. However as Spicers is growing its culinary credentials and commitment to sustainability there is now an additional emphasis on home grown produce.
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.
Ash comments, “Homage restaurant is centred around fresh produce cooked creatively and you can’t get much fresher than picking your ingredients just before prepping food for the day. Our degustation menu is inspired by what we pick and source on the day and we like to take guests along on this journey. There is no greater reward as a chef than the freedom to create and share your love of each and every ingredient with your fellow chefs and guests.”
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.
Although there are common threads between all Spicers’ restaurants; the time that goes into the preparation of each ingredient, the thoughtful and generous service, the ability to offer guests an immersive experience, and the constant collaboration between the chefs, each restaurant has its own unique character inspired by people and place.
“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 XX September throughout Spring/Summer and will also include a competition to win the ‘7 hats, 7 days experience’.