Spicers Takes Home Four Chefs Hats
Three properties within the Spicers Retreats Hotels & Lodges group have walked away with an impressive total of four Chef Hats at the 2013 Queensland Good Food Guide awards. The Long Apron restaurant at Spicers Clovelly Estate in Montville retained its two Chef Hat ranking in the awards ceremony, whilst The Peak restaurant at Spicers Peak Lodge in the Scenic Rim and The Tamarind at Spicers Tamarind Retreat in Maleny also each retained their one Chef Hat ranking from the 2012 awards. Spicers Group CEO, Danielle Duell said, “great food and wine is at the heart of the Spicers’ experience. It requires consistent effort to retain the Chef Hats attained in last year’s Queensland Good Food Guide and we are so proud of our chefs and restaurant teams.”
About The Long Apron
Headed by acclaimed chef Cameron Matthews, The Long Apron in Montville in Queensland’s Sunshine Coast hinterland specialises in an innovative European-inspired menu showcasing local ingredients, an extensive wine list and personalised service. The restaurant prides itself on using local produce such as Hervey Bay Scallops, Kenilworth yoghurt, Maleny cream, Mooloolaba squid and herbs from the restaurant’s kitchen garden.
The Long Apron’s ever-changing menu includes innovative creations such as slow roasted lamb belly with sesame, black cardamom, date and onion molasses; hay aged and roasted duck breast, celeriac, chestnut, berries and pickled rhubarb; and braised Glasshouse snails with roasted leek, morcilla crumble, fennel and apple.
In addition to this recent honour, The Long Apron has won a host of other awards, including Best Fine Dining Restaurant for the Sunshine Coast region at the 2012 Savour Australia Restaurant & Catering Awards for Excellence in Queensland.