Issue 2 • Autumn 2019
sustainable seafood FROM OCEAN FLOOR TO FORK
taking the scenic route ROAD TRIPPING THROUGH NSW THE SPICERS WAY
KOALA SAFARI
The initiative to help a vulnerable species
THE PEAK STORY
The unlikely story of Spicers Peak Lodge
NEWS & EVENTS
What’s happening in the world of Spicers
relax. rejuvenate. restore. Whether you come for the day or visit as part of a Spicers getaway, put back all that life takes out of you with a Spa Anise experience at Spicers Retreats.
AVAILABLE AT: Spicers Tamarind Retreat • Spicers Clovelly Estate • Spicers Peak Lodge Spicers Vineyards Estate • Spicers Sangoma Retreat*
SPAANISE.COM.AU • 13 77 42 *In-house guests only.
THE PLEASANT WARM DAYS AND COOLER NIGHTS OF AUTUMN HAVE ARRIVED IN TIME FOR ISSUE TWO OF THE SPICERS MAGAZINE. With the heat of this year’s summer now passed, the shortening of the daylight hours has begun as we come into one of the best things about living in Australia - the season of public holidays. Still warm enough for a lazy afternoon by the pool with cocktail in hand, but cool enough to justify lighting the fire, autumn makes for a beautiful bridge between the extremes of summer and winter.
COVER: The spanner crab (Ranina ranina) - sustainably harvested by Fraser Isle Spanner Crab. See the story on page 22. PIC: Michael Mann
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And as always, there is plenty to see and do throughout this season at every Spicers Retreat, as well as some big news for Spicers Scenic Rim Trail.
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New and noteworthy at Spicers Retreats.
Escape with a few of your nearest and dearest.
Take a roadtrip through NSW, Spicers style.
Events and festivals in our neighbourhoods and regions.
News
Group getaways
Hit the road
What’s on
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Restaurant Botanica Head Chef Shayne Mansfield.
Sunshine Coast Asian Food Festival at Spicers Tamarind Retreat.
Spa Anise manager Lisa Tristam guides you through skincare for cooler months.
A glimpse into Hidden Vale Wildlife Centre’s koala program.
Five minutes with . . .
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Moving mountains
How Spicers Peak Lodge went from weekend farmhouse to luxury lodge.
Highlight reel
Seasonal skincare
On (koala) safari
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A few of our favourite #spicersretreats moments from you - our guests.
Taking sustainability from the land to the ocean.
What’s new on our wine lists and a recipe from The Tamarind.
#spicersretreats
Seafood diet
Wine and dine
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spicers news NEW FACES IN THE KITCHEN
SPICERS SCENIC RIM TRAIL 5-DAY APPROVED On Friday 22 February, State Minister for Innovation and Tourism Industry Development Kate Jones formally announced the approval of the five-day Scenic Rim Trail experience. Visiting the Murarrie workshop where the eco-camp pavilions have been prebuilt, the Minister recognised the importance of Spicers in the development of eco-tourism and preservation of the environment in Queensland, “Eco-tourism just makes sense for Queensland. That’s why we’re working with tourism operators to deliver projects that will create jobs and pump millions of dollars into our
Spicers Founder Jude Turner and Minister for Tourism Industry Development Kate Jones
economy. We also know that projects like this will have a positive impact on our environment in the long term.” scenicrimtrail.com
HOMESTEAD REBUILD BEGINS
SUSTAINABILITY WINS Sustainability is a core value Spicers is committed to, and nobody works harder than Sustainability Officer Alice Dahlberg. Working tirelessly over the past 18 months to reduce the environmental impact of every aspect of Spicers Retreats, we’re proud to report the following gains for 2018: • Landfill reduction of 21% on 2017 • Electricity reduction of 12.5% on 2017 • Recycling increase from 25% to 45% • Plastic straw ban with The Last Straw initiative
GOOD TO BETTER FISH The Good Fish Project is an initiative from the Australian Marine Conservation Society in conjunction with chefs to source only sustainable
The Balfour Kitchen welcomed new head chef Nick Stapleton with his signature brand of Vietnameseinspired cuisine. New dishes such as bone marrow consomme with prawn wontons and sweet, sour and hot beef short ribs are proving favourites already. The Balfour High Tea has also been reimagined with sweet and savoury treats complemented by Chamellia organic teas. The Peak at Spicers Peak Lodge has also welcomed a new head chef with Dean Alsford (right) settling into his new mountain top home. Sporting experience at some serious dining institutions, Dean continues the philosophy of ‘the best of Australia on a plate’, with a focus on sourcing from the local farming community as much as possible.
fish and seafood.Spicers is the first hospitality group in Australia to commit to sourcing only sustainable seafood by mid-2019. The Sustainable Seafood Guide is key to the initiative, allowing diners to make informed choices regarding the seafood they order. For more detail, visit goodfishproject.com.au or sustainableseafood.org.au
The ground has been broken and construction is well underway on the brand new Homestead at Spicers Hidden Vale. Occupying the site of the original, the new Homestead will be home to Homage restaurant as well as a new reception, bar and lounge, and function spaces. Melinda Taylor, Spicers designer and project manager, said, “It’s very exciting to take inspiration from the original homestead while creating something completely new that takes the whole experience to a new level for our guests. The new homestead is going to be something truly special.” *Spicers Hidden Vale will be open 5 days a week (Wed-Sun) until June when 7 day operations resume.
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five minutes with...
SHAYNE MANSFIELD, HEAD CHEF RESTAURANT BOTANICA AT SPICERS VINEYARDS ESTATE Where did you get your start in the kitchen? I started scrubbing dishes when I was 14 in a pub on the Sunshine Coast, but my first real kitchen job was the Spirit House in Yandina. I found out quickly that after cutting chillies one should always wash their hands thoroughly before going to the toilet. How did you start with Spicers? I was on my way home (Sunshine Coast) after working in London and only wanted to work with the best, so I hassled Cameron Matthews everyday for three weeks for a job before I left London. I landed on the Wednesday and started work on the Thursday at The Long Apron and the rest is history. Top three favourite restaurants? FLEET, Brunswick Heads - Josh & Astrid are absolute wizards and, in my belief, a true blueprint for the future of hospitality. Husk, Charleston - South Carolina - blew my mind and really opened my eyes to not only locally driven food, but inputting the culture and traditions into their experiences. Plus Sean Brock is GOD. Restaurant Gordon Ramsay - the original. WOW - just wow. Chefs who inspire you and why? Sean Brock (Husk) - just an amazing human being, full of laughs and passion. Jason Atherton (Pollen St Social) - all-round nice guy, mentor, amazing chef and has built an empire in a small amount of time. Daniel Humm (Eleven Madison Park) - is the epitome of work very hard against all the odds and you can be number one. Fergus Henderson (St John) - for being a beautiful weirdo. NEWS
You’re throwing a dinner party for six who do you invite and what do you serve? My wife and work family, some kind of whole beast over wood fire with all the trimmings and loads of whiskey. Best meal you’ve ever had? Any BBQ joint I ate at in Texas. Best thing on your menu at the moment? Have to be our 48hr braised short rib, the final savoury on our tasting menu. Red or white? Depends on the mood. Whiskey or gin? How is this a question? Tea or coffee? Coffee. Keep your tea. Beef or fish? Beef for sure. The Long Apron or Restaurant Botanica? Ha! My time at The Long Apron was amazing and something I’ll always hold close. The team we had was so close knit and we all had the same drive and passion and ALL pushed super hard. I’m proud of what we achieved and I made some lifelong relationships out of it. But I am loving the new role at Botanica and very honoured to have been given the opportunity. I find the challenges motivating and a massive learning curve. I’m also enjoying finding my style and who I am as a chef. I think we are onto a good thing and myself and the team are looking
forward to driving it into the future and seeing how far we can go. Something only a local would know about the Hunter Valley? If you’re super nice to the team you never have to pay for a wine tasting. Do you have a favourite Spicers moment? My time at The Long Apron where I met my wife. One thing you can’t live without? A motorbike. Spicers Retreats is . . . family. We do such an amazing job for our guests everything from check-in procedures, the way the rooms look and feel, the manicured lawns, to dining in our stunning restaurants with the creations of the beautiful minds of our restaurant teams and every little detail in between. On a bigger note I think Spicers is, for its team, a second family. We work together a lot and we all have the same passion, goals and drive that we end up forming bonds and friendships that we will have for a lifetime. It’s so infectious that I believe it rubs off on our guests and they start to feel part of the family. I think that’s pretty special and, in turn, is what makes us stand apart from the rest. Spicers is relaxed, personal and family. 5
moving mountains IT ALL BEGAN WITH A SIMPLE DESIRE TO SPEND WEEKENDS IN THE REGION WHERE SHE HAD SPENT HER CHILDHOOD, BUT GREW INTO SOMETHING ALTOGETHER DIFFERENT FOR JUDE TURNER.
55 truckloads. 55 trips up the mountain and back. 55 trips on 12 kilometres of track with no bitumen, climbing 500 metres of elevation, with dubious grip in the wet. The story of the repurposed bluestone used to build the grand fireplaces and chimneys in Spicers Peak Lodge is just one of a number of intriguing anecdotes from the construction of this amazing destination. But first, the history. When Allan Cunningham set out in the 1820’s to explore the areas west of Moreton Bay - what we now
know as the Scenic Rim and Southern Downs regions - he could scarcely have imagined a mountaintop lodge overlooking surrounding peaks. Cunningham’s inadvertent discovery of two separate routes - Spicers Gap and Cunninghams Gap - gave access to the western downs, some of the finest agricultural land in the country. It became a gateway for settlement in the region and beyond. But there can be no ‘Gaps’ if there are no mountains, and the surrounding peaks - Mitchell, Cordeaux, Spicers were what had captivated Cunningham in the first place. Reaching over
1,200 metres above sea level in some locations, these mountains stood like sentinels watching over the activity within the Scenic Rim region below. COMING HOME It was into this region that Spicers founder Jude Turner was born; in Warwick to be exact, while husband Graham (or Skroo, as he’s known) was raised in nearby Stanthorpe. As life progressed and their children left home, Jude and Skroo moved from Brisbane’s outskirts to the inner city, but still held a desire to reconnect with the beautiful but relatively undiscovered region where they’d grown up.
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Spicers Peak Lodge, with Private Lodges in the foreground.
The initial dream was to build a farmhouse - a weekend haven offering the familiarity of their childhoods. In 1999 the plan began to take shape with the purchase of ‘Cedar Mountain’, the mountaintop property where the Lodge now sits. The plateau had, at one stage, been a potato farm, utilising the land cleared for the harvesting of cedar in the late 1800’s and early 1900’s. At the time of the sale, the only structures on the property were a few sheds. These were retained and used as storage facilities for the building project to come. Beyond that, they would need to start from scratch. They FEATURE
renamed the property Spicers Peak after the closest of the Main Range summits and the dreaming began. Shortly after purchasing Spicers Peak the Turners realised the cattle station property below, Henrietta Downs, included part of the top of the mountain. In their quest to consolidate their holding and own the complete mountain top, they also purchased this property, employing a farm manager to continue running what is now known as the 8,000 acre Spicers Peak Station. The more Jude and Skroo visited the Spicers Peak property in those early days, the more the couple
realised they were unlikely to visit a family farmhouse often enough for it to be worthwhile. The opportunity to share the experience - and the region - emerged; ideas percolating of a boutique style getaway for the public. The seed of Spicers was germinating. Fortuitously, around this time another property near the Scenic Rim region, Hidden Vale – 12,000 acres of farming land with a B & B – came onto the market. Jude and Skroo were keen on acquiring more land and secured the property. With a clear idea of Jude’s preferred style of hospitality in mind, Peppers 7
were identified as a good fit to manage the property and Peppers Hidden Vale opened to the public in 2002. After the somewhat unexpected distraction of Hidden Vale was up and running, Jude returned her focus to developing the Spicers Peak property. With her sister Ros, Jude immersed herself in the design of Peak Lodge, giving life to her original vision of a mountaintop lodge in the style of New Zealand’s luxurious destination lodges. Before work could begin on the main lodge, a two-bedroom cottage was constructed to house the building team when onsite stays were required, and later to function as staff quarters. Warwick builder Peter Bradfield built the cottage, sleeping in his horse float until it was finished in early 2002, and the storage barn completed several months later. THE BUILD Starting in April 2002, the Peak Lodge build took place over two years with builders Ian Crann and Peter Bradfield from Warwick. The first step was the sinking of 200 piers three metres into the mountain top to anchor the lodge. Next came foundations, tonnes of reinforcing steel and countless loads of concrete, all of which had to be driven up the mountain. The 12 kilometre drive from the Cunningham Highway to the top of the mountain was just a dirt road at the time, making for an often interesting commute to work, particularly when transporting concrete blocks and steel beams, or the cranes needed to hoist them into place. Temperatures up on the mountain are generally eight to ten degrees cooler than at the bottom. While this made for a mostly pleasant summer working environment, building in winter was often a cold, and occasionally a wet, affair. The building team pressed on regardless of the weather and by May 2003 the roof was on. The internals began to take shape, with the steel beams covered with fire-rated Gyprock before being clad
1 1. Cunningham’s Gap 2. Mt Mitchell 3. Spicer’s Gap 4. Spicers Canopy 5. Spicers Peak 6. Spicers Peak Lodge
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in Douglas fir timber and finishing trades working hard to get the lodge completed. The all important bluestone fireplaces were built - the centrepiece of the main lounge and one of the most popular features of each room. The stones that form each fireplace, as well as several internal walls, originally came to Australia as ballast in ships in the early 1900’s before finding their way to Adelaide. As the plans for Peak Lodge were taking shape, Jude saw samples of the stones, immediately recognised their suitability, and bought the lot. 17 semitrailer loads - 111 pallets - later, they were brought to Spicers Peak Station and unloaded in a field near the turnoff from the Cunningham Highway. In the early phases of construction, two pallets would regularly be loaded onto a truck and driven 12 kilometres up the mountain. 55 trips later, and with only one pallet slipping off the truck, the bluestones were at their new home, ready to be carefully placed. Furniture placement and layout, and artwork selection followed. Originally an art teacher by profession, Jude’s passion for the ambience and feeling of the lodge found expression in pieces from Australian artists that are both beautiful and playful. The landscaping of the area
surrounding the lodge was no mean feat. The elevation and climatic nuances of the setting meant plants had to be chosen carefully. Five mature fig trees were transported from northern New South Wales and quickly established themselves, along with other natives, in the rich soil on the mountain top. As Spicers Peak Station was and still is a working cattle farm, a large rock wall was built in front of the lodge to help keep the cattle at a distance. Local farmer Graham Hickson and his son Russell spent many long hours hard at work on earthmoving machinery positioning rocks from around the property, in addition to building the lake at the bottom of the mountaintop. By February 2004 Peak Lodge was complete, with just the tennis court and pool to be finished before the first guests arrived on Easter, 2004. The retreat opened as Peppers Spicers Peak Lodge, with Mark and Belinda Stapleton managing the kitchen and retreat. THE BRAND Since opening, the Lodge has continued to evolve, adding a separate building for Spa Anise Day Spa and two private lodges which sit on the northern escarpment edge, with views to the valley below. As a destination property, Jude felt it was important for guests to feel at home, and for them to experience the natural setting and all the benefits that come with interacting with nature. Several walking and mountain biking tracks have been built with stunning lookouts featuring throughout them. In 2010, Peppers Spicers Peak Lodge became Spicers Peak Lodge - one of the original retreats that formed the Spicers brand. Often referred to simply as ‘Peak’, the Lodge is very much the spiritual home of Spicers. As an all-inclusive experience, Peak is not just a place to stay but a destination to be experienced; a place where Spicers unique brand of relaxed luxury and the wonder of the Australian bush combine to relax the mind and reinvigorate the soul.
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The French Cottage - Spicers Clovelly Estate
group getaways While we love romantic getaways, sometimes you need to throw the net a little wider and escape for a few nights with a group of friends. There’s nothing like setting aside that rare weekend with half a dozen of your nearest and dearest and enjoying the kind of quality time that is becoming an ever rarer commodity. Eat great food and drink great wine. Play board games and cards, and watch 90s movies. Tell stories and terrible jokes and laugh until somebody snorts. These are the moments that make life richer and the connections that bond us together. And these moments are why, over the last few years, we’ve made a concerted effort to add unique accommodation options that aren’t just beautiful suites or cabins. A number of retreats now have full house or cottage accommodation, many of which are self-contained. Our Bushcamps are another addition we’ve made to facilitate larger groups who may want to escape to the bush without having to drive long distances.
The French Cottage
THE FRENCH COTTAGE SPICERS CLOVELLY ESTATE Just 70 metres from Spicers Clovelly Estate reception is the French Cottage - a self-contained three bedroom, two bathroom house just off the main driveway. Ideal for group or family getaways, the French Cottage features a full lounge area, office, kitchen, laundry, front and rear deck and a plunge pool/spa heated to 35 degrees which takes in views to the south. With king or twin bedding options available, it’s a fantastic place to spend a few nights with friends. TWO & FOUR BEDROOM COTTAGE SPICERS HIDDEN VALE The luxuriously appointed four
Two bedroom cottage
bedroom cottage features private ensuites for each bedroom and its own distinctive homestead character. Wide verandahs are perfect for afternoon drinks, while the open fireplace in the lounge room is ideal for nightcaps. The two bedroom cottage has a stunning outlook from the verandah, overlooking the lap pool and mountains of the Main Range National Park. It features a full kitchen, fireplace Four bedroom and two ensuited cottage bedrooms.
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Vineyards House - Spicers Vineyards Estate
VINEYARDS HOUSE SPICERS VINEYARDS ESTATE If you’re escaping to the Hunter Valley with a group of friends but still want the privacy of a retreat, Vineyards House is for you. Four bedrooms, two bathrooms (one ensuite to the master bedroom), kitchen, laundry, outdoor BBQ area with pool and four - yes, four - fireplaces throughout the house make this the perfect option for relaxing with friends after a day spent exploring cellar doors.
The Cottage
THE COTTAGE - SPICERS GUESTHOUSE A short walk through the beautiful grounds of Spicers Guesthouse will bring you to The Cottage. The wraparound verandah offers a warm welcome that extends inside to four bedrooms, two bathrooms (ensuite in main bedroom), a relaxed lounge, kitchen and dining area featuring an open fireplace. The Cottage is a classic country home decorated in a warm rustic style.
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Spicers Hidden Peaks
SPICERS HIDDEN PEAKS - BUSHCAMPS In the foothills of the Main Range National Park lies Hidden Peaks cabins, six ensuited cabins with a large main lodge. The lodge features a lounge and dining opens out onto a verandah and firepit, perfect for relaxing after a day exploring the bush or surrounding Moogerah region. SPICERS HIDEAWAY - BUSHCAMPS A twenty minute drive through the bush takes you from the luxury of Spicers Hidden Vale to the rustic country beauty of Hideaway cabins. With four two-bedroom cabins, amenities pavillion and large covered communal area, it’s a great option for
Spicers Hideaway
larger groups looking to connect with nature. It’s also situated in the middle of over 100 kilometres of world-class mountain biking trails. SPICERS CANOPY - BUSHCAMPS Spicers’ glamping site sits in the shadow of Mount Mitchell on Spicers Peak Station. The ten tastefully appointed African safari-style tents sleep up to 20 people, while the hot tub, and beautifully appointed bathrooms located in the main lodge, have hot water ready to welcome weary explorers at the end of the day. Offering an allinclusive experience with all meals provided, all you need to do is relax and enjoy.
Spicers Canopy
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seafood & semillon fridays SPICERS VINEYARDS ESTATE
SATURDAY 13 JULY SPICERS GUESTHOUSE
Following the success of 2018’s Chefs in the City event aboard Seadeck Brisbane, this unique event concept heads to the Hunter Valley in 2019 for the first time for Chefs in the Vines. A progressive eight-course dinner around the grounds of the beautiful new Spicers Guesthouse, Chefs in the Vines will see each Spicers head chef present a dish reflecting the Italian ethos of the onsite restaurant Éremo. Using local semillon and sustainable seafood, Seafood & Semillon is our Signature Menu - and Restaurant Botanica - at its best. Only available on the last Friday of each month. $165pp signature menu with matched wines $110pp signature menu
VISIT SPICERSRETREATS.COM/SEAFOODSEMILLON OR PHONE 1300 192 868 FOR MORE INFO OR TO BOOK
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$199pp eight course progressive degustation dinner with matched wines. Weekend accommodation packages available.
VISIT SPICERSRETREATS.COM/EVENTS FOR MORE INFORMATION
the sweet apron
the curated plate
SPICERS CLOVELLY ESTATE
SPICERS TAMARIND RETREAT
2-5PM SUNDAY, 25 AUGUST For its third year in a row The Long Apron is hosting The Sweet Apron, a dessert degustation. This year’s theme - Willy Wonka (with a secret Golden Ticket prize)!
6:30PM SATURDAY, 10 AUGUST
Indulge in five delectable sweet-but-not-too-sweet and savoury dessert courses teamed with perfectly matched wines.
Zaiyu Hasegawa, the chef behind the two Michelin-starred Best Restaurant in Japan - Den, joins Dan Jarrett and Donato Toce of Gelato Messina in a unique dining experience.
$155pp five-course dessert degustation matched wines
$290pp five-course dinner with matched wines
VISIT SPICERSRETREATS.COM/EVENTS OR PHONE 1300 311 429 FOR MORE INFORMATION
VISIT THECURATEDPLATE.COM.AU OR PHONE 1300 311 429 FOR MORE INFORMATION
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asian food festival SATURDAY 16 FEBRUARY • SPICERS TAMARIND RETREAT
#spicersretreats PHOTOS TAKEN BY YOU - OUR GUESTS
food, wine & the wide open road FROM THE INNER URBAN CHIC OF POTTS POINT TO ROLLING HILLS OF THE HUNTER VALLEY TO THE FOOTHILLS OF THE BLUE MOUNTAINS, HITTING THE ROAD IS A GREAT WAY TO DISCOVER SPICERS. 16 FEATURE
There are road trips and then there are Road Trips. This is a tale about the latter, a capital-R capital-T version. This is a jaunt for the gourmet tourers among us - those for whom a decent escape is one part adventuring and relaxing; and three parts grazing and imbibing. So pack a bag, maybe hit the gym one more time, and sort that play list. Our starting point is Spicers Potts Point, Sydney, a tall, cool glass of good looking that was poured into three century-old terraces on Victoria St in late 2017. The light-filled hotel boasts fresh white interiors with lashings of art and the team here pride themselves FEATURE
on offering the most personalised service of any inner city luxury hotel. Sam, the General Manager, even knows what type of chocolate or beer some regular guests like to have in their suites when they arrive. Unlike the other Spicers properties dotted across NSW and Queensland, Potts Point doesn’t have a restaurant on site. But don’t feel bad for guests – it doesn’t actually need one, being smack bang in the middle of a gastronomically blessed neighbourhood. A five-minute stroll can lead you to such loved establishments as Billy Kwong, Cho Cho San, Monopole, Yellow, Fratelli Paradiso, Macleay Street Bistro or The Apollo. Even closer, directly opposite us on our leafy stretch, is The Butler, serving cocktails and Ibero-American food with a close-up vista over the
Sydney CBD that reveals itself as you descend into the dining area. Book ahead, if you can, to these places or ask Sam and the team for a copy of the Potts Point Passport that lists all their favourite spots and how to get there. This hotel is also nicely positioned for those who love to explore on foot – the Sydney Opera House, Woolloomooloo Wharf, the Royal Botanic Gardens and the very beautiful Gallery of New South Wales are all within a few minutes’ walk. It’s easy to fill a couple of leisurely days here before reaching for the car keys. Spicers Potts Point serves breakfast daily so you could head off after that, but if you’re a true road tripper you’ll know the joy of an early start and hitting the road at dawn, to best seize the day. 17
TOP: Dine ‘avido’ at Éremo. ABOVE RIGHT: Éremo Head Chef Cameron Matthews. ABOVE LEFT: Good wine needs good cheese. RIGHT: Tyrrell’s is renowned for its Hunter Valley Semillon. BOTTOM LEFT: The Brokenwood cellar door is a ‘must do’.
We’re heading to the Hunter Valley, two hours north west, and our first stop will be for breakfast and coffee in Cessnock, at Mr O Kitchen Espresso Grocer. It’s one of the Nock’s newer cafés and both the food and the coffee are on song - a nice stopping point to sit and plan your day. From there, you’ll drive 10 minutes and notice suburbia give way to vine-lined hillsides. Suddenly, you are in Australia’s oldest wine region - known locally simply as ‘The Hunter’ - home to hundreds of vineyards and 160 cellar doors. It’s good to have three or four
recommendations to head to in a day, with the expectation you’ll stumble upon two or three more along the way. Some of the region’s showstoppers include Brokenwood with a stunning new cellar door and restaurant; progressive Usher Tinkler Wines proffering boutique batches and salumi a remodelled old church, and historic Tyrrell’s, founded in 1858 by Edward Tyrrell, and now run by the fourth generation of this winemaking family. These are just three of the many examples you’ll find in the Pokolbin area of the Hunter and Tyrrell’s is incidentally just five minutes from our destination – Spicers Guesthouse. Arrive by early afternoon for a swim in the pool. This is the newest addition to the Spicers stable of retreats and boasts Éremo restaurant with a beautiful Italian menu, and a serious focus on wine, with a wine list venturing across the Hunter and into other famous wine regions around the globe. The wine wall here holds 1200 bottles. It’s a pretty sight for anyone with an oenophile streak. Guesthouse is a wonderful property for relaxing at the day’s end with a glass of something nice as the roos come out to graze and the sun dips behind the Brokenback Mountain
The firepit at Spicers Guesthouse is the perfect spot for a nightcap.
range over yonder. When it’s time for dinner, a relaxed and quite fabulous option at Éremo, for $85 per person, is to dine Avido style where the kitchen sends out a generous spread of share-style dishes to your table. A la carte is also available. Head chef Cameron Matthews and his team let the season’s best produce guide their Italian dishes. After dinner, retire to the fire pit for a little outdoor fire-gazing. Tomorrow will be another day, another set of magnificent cellar doors to explore and another memorable place to dine.
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ABOVE LEFT: Exploring behind the scenes at Tyrrell’s. TOP: Spicers Sangoma Retreat in Bowen Mountain. RIGHT: The bush is right on your doorstep at Spicers Sangoma Retreat. ABOVE: Dining at Spicers Sangoma Retreat is an unforgettable experience.
Just 12 kilometres – but more than 20 cellar doors – separate Guesthouse from its Hunter Valley sibling, Spicers Vineyards Estate & Restaurant Botanica. You can spend your third night here or organise a transfer from Guesthouse for dinner at Botanica. This is a restaurant with a fierce sense of provenance led by head chef Shayne Mansfield. A dish paying homage to “grandma’s potato bake’ for example features finely sliced swede cooked in aromats and gratinated with an aged gruyere then served with jamon from a local farmer who raises his pigs on FEATURE
pecans. The fennel for the gel and pollen finishing this dish is foraged a few kilometres away in the Broke area. The adventurous dishes here are a brilliant reflection of the abundance of the Hunter. It’s a pure joy to discover. But the road trip must go on! We’d suggest a bike ride or a walk in the morning before heading off for the last stretch of our adventure – the Blue Mountains. There’s a wonderful drive where you will feel a million miles from anywhere, taking tree-lined roads through the Wollemi National Park to Bowen Mountain, the home of Spicers Sangoma Retreat. And once here, you’ll continue feeling a million miles from anywhere, albeit with a view all the way to the Sydney skyline. This is another great location for watching the sky change colour at the end of the day as the city flickers into a glittery strip across the horizon. Sangoma is an African word meaning ‘healer’ - a fitting moniker. It’s a place to reconnect with nature and with each
other, with eight generous and private luxury suites surrounded by bushland. Make it a two night stay for this final stretch of your road trip, to best enjoy the pool, the day spa and this completely unique adults-only setting. As you will by now be expecting from Spicers, Sangoma delivers a dazzling dinner experience too. Head chef Matt Ostrenski sources the best produce he can find from across Australia and beyond – expect Perigord truffles, lobster, foie gras and sweet breads on the menu alongside dishes dreamed up from the local harvest such as bunya nuts. You are just an hour away from Sydney now, for when the time comes to park the car for the final time on your gastronomic road trip. For more information about the Hunter Valley, see winecountry.com.au For more on Sydney, Wollemi National Park and the Blue Mountains, see visitnsw.com And for more about Spicers, go to spicersretreats.com 19
the skin you’re in
A GOOD BEAUTY ROUTINE IS IMPORTANT THROUGH THE AUTUMN AND WINTER MONTHS TO KEEP YOUR SKIN LOOKING ITS BEST. SPICERS TAMARIND RETREAT SPA ANISE MANAGER LISA TRISTAM IS HERE TO GUIDE YOU THROUGH THE SEASONAL CHANGE.
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At Spicers you can see where nature cycles have become prominent in our food, eating seasonal local produce, and encouraging locally sourced ingredients for our signature dishes. The same is
true for our spa treatments and the recommendations we make towards our guest’s ongoing wellbeing. Winter is the perfect time to take stock of our rituals and realign to the
changing season. We have collated our favourite ingredients and wellness tips to get you on track for optimal wellness during the cooler months.
1) Getting into hot water – you may feel the pull to warm, nourishing foods and delicious, hot beverages at this time of year. To boost immunity and soothe the nervous system, diffuse herbal teas such as calming chamomile tea or digestives such as ginger, turmeric or licorice root. These will have an anti-inflammatory effect on digestion and skin. Take care not to have water too hot in baths and showers as this will increase the likelihood of damage to the skin in the form of broken capillaries and dry, red, sensitive skin. Instead use soothing essential oils such as lavender, neroli and rose geranium with magnesium in
a warm bath to ease aches and tensions whilst hydrating the skin.
Waterlily AROMA THERAPY Body Serum Collection.
2) Goodbye sunshine – with winter comes time to restore and rejuvenate skin, body and mind, with less hours of sunshine we can pay attention to replenishing sun damaged skin with healthy fats such as precious omega seed oils of argan, pomegranate and red raspberry. These oils are well known now for reversing signs of ageing such as wrinkles and fine lines, as well as
repairing skin that has been exposed to UV. We can also use a much richer, oil-based regimen for our skin with the cooler climes and this calls for luxurious, hydrating facials, full body exfoliation and wrap cocoons to rejuvenate the body and increase lymphatic drainage, as well as molten balm massages to restore the hydration levels of skin. Mango seed and Cocoa butter are
nourishing to the skin, helping to repair barrier function and protect as well as hydrate. The perfect antidote to dry flaking skin that is more apparent in autumn and winter.
3) More is more – it can be tempting to use many more products to restore the health of the body and skin during winter, but often this can mean skin is overloaded with either ‘skin-suffocating’ ingredients or simply too much product that doesn’t reach deep into the epidermis of the skin where it is needed. Choosing a few select clean cosmeceutical ingredients can be just the thing to add more to your routine without the overwhelm!
AHA’s (Alpha Hydroxy Acids from fruits) and Lactic Acid in cleansers/
toners or exfoliants can help with skin cell turnover and decongesting, ensuring that your nourishing serums and moisturisers can get into the cellular structures requiring repair. Vitamin A, C and B3 (Niacinamide) will help to age-proof skin, reversing UV damage and evening out the skin tone. While antioxidants such as Resveratrol (found in red wine), Raspberry and Strawberry extracts and Coenzyme Q-10 all boost the production of collagen, and increase elasticity while counteracting damaging free radicals. So much to choose from, but bear in mind you may find many of these ingredients in only 2-3 products total.
Waterlily SPACEUTICALS Lime Caviar Sugar Smoother & Body Balm
FROM L-R: Waterlily SPACEUTICALS Resveratrol Fx, Q10-Omega Serum, Phyto-B3 Serum, Lactic Cleanser. SPA
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new horizons WITH SEAFOOD STOCKS UNDER PRESSURE FROM OVERFISHING AND OTHER IMPACTS, SPICERS’ CHEFS ARE ANSWERING THE CALL FROM SUSTAINABILITY’S LAST FRONTIER - THE OCEAN.
In an unassuming factory on the Mooloolaba spit, a team of gloved and aproned workers are processing coloured crates full to the brim with distinctive orange crustaceans. The animals are humanely dispatched before being cleaned and the sweet white meat extracted. This is spanner crab country. “The last two weeks have been unprecedented. We’ve been working harder than ever and the catches have been fantastic,” says Jason Simpson, co-owner of Fraser Isle Spanner Crab, one of the few, and the largest, suppliers of spanner crab (Ranina ranina) in Australia. The company was started by Les and Lyn Apps in 2007, however their story began back in the late 1980’s. With a single boat launched from the beach by tractor, the couple built their business catching and processing spanner crabs before selling up in 2007. But they couldn’t shake their love of the business so within a few years the Fraser Isle Spanner Crab brand was born, with Jason and Tammy Simpson joining to grow the brand. Whether it’s the after effects of tropical cyclone Oma or just Mother Nature smiling on one of Australia’s most niche fisheries, the ‘Crab Street Crew’, as they call themselves, are
working hard to not just harvest and process, but also to raise the profile of a truly unique product both in Australia and internationally. And Jason’s passion and enthusiasm for the spanner crab is both inspiring and contagious. “It’s just a wonderful protein. It’s a predatory crab, not just a scavenger, which makes it different to a muddie or a sand crab. And because it’s growing in these pristine waters and sandy bottom ocean, the meat is sweet and clean. We love seeing people enjoy it,” says Jason. While March conditions have combined to bring a short spike in catches, the spanner crab is one of the most sustainable seafood species caught in Australia. Stocks are considered healthy, and the harvesting method ensures no bycatch and minimal impact on the ocean floor. The health of the fishery in Queensland has earned the spanner crab the green ‘better’ designation in the Australian Sustainable Seafood Guide (sustainableseafood.org.au). And it’s this guide which is one of the key resources behind the Good Fish Project - an initiative of the Australian Marine Conservation Society to help both chefs and diners make informed choices about where their seafood is coming from.
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TOP RIGHT: The Fraser Isle Spanner Crab fleet currently features nine boats. BOTTOM RIGHT: Co-owners Jason and Tammy Simpson. BOTTOM CENTRE: Raw spanner crab meat packed and ready to ship to restaurants around Australia. BOTTOM LEFT: The unique anatomy of the spanner crab makes harvesting labour intensive but worthwhile. TOP LEFT: A busy March for the ‘Crab Street Crew’.
The Sustainable Seafood Guide uses a traffic light system - green, yellow and red - to indicate the sustainability of different species of fish in different regions where they’re caught. Importantly, the guide covers both locally caught and imported species. Green indicates the species is ‘better’ - a sustainable species with healthy stocks and low impact on the environment. Yellow means ‘less’ consumers should aim to consume less of that species to reduce the pressure on the fishery. Red indicates the species in that region is not sustainable and should be avoided. The Guide is updated regularly as more research becomes available. Good Fish Program Manager Sascha Rust, himself a former chef, is uniquely positioned to help drive change through the program and has been working with Spicers chefs through the program rollout. “Ultimately the purpose behind the Guide is to allow chefs and consumers to make an informed choice, and for those informed choices to help drive behaviour change at the producer level. Our approach is precautionary in classifying species. It is best FEATURE
practice for fisheries to be reporting accurate information, where this isn’t happening or available it creates uncertainty and we err on the side of caution with our ratings until we have the full picture,” said Sascha. The Sustainable Seafood Guide uses four criteria when classifying seafood species for sustainability in order to get a more complete picture: • Fish stock status - the overall size of the stock of a particular species. • By-catch, by-product, discard - other species caught in the process, by-products of the fishing process, and what waste is generated in the process. • Habitat / ecosystem impact - how fishing methods are impacting the natural environment. • Management - how the fishery is managed through regulation by government and third parties. With the growth in the aquaculture industry both in Australia and overseas, the Guide uses separate criteria to determine the sustainability of farmed species - sustainability of feed source, impact of farming on marine wildlife and the surrounding ecosystem, and the effectiveness of management systems.
Spicers has partnered with the Good Fish Project in a commitment to using species designated green or yellow where possible in our restaurants, and we’re proud to be the first hospitality group in Australia to do so. In instances where we use fish designated red, we have committed to using certified sustainable suppliers in consultation with the Good Fish Project team. One such supplier is Walker Seafoods Australia (WSA), based right next door to Fraser Isle Spanner Crab in Mooloolaba. Owned by local couple Pavo and Heidi Walker, WSA is Australia’s only tuna / swordfish supplier certified by the Marine Stewardship Council. With one boat and humble beginnings in 2002, WSA has grown to be Australia’s largest wild caught tuna and swordfish company with a fleet of five vessels, export and processing plants and over 50 staff. The company is a sought after exporter and their commitment to sustainability through the recognised credibility of MSC certification has opened doors internationally. Walker Seafoods swordfish can be found on the menus of several Spicers Restaurants, as well 23
C T f C R s T h A
as iconic restaurants such as Rockpool, Testuya’s and seafood specialists Saint Peter. ‘When I looked into MSC it was because people felt tuna and swordfish weren’t sustainable, particularly chefs. Because the Commonwealth fishery authorities do a very good job of managing the fishery, I knew it was sustainable and that we had a good shot at the certification,” said Heidi Walker, WSA managing director. The certification process took almost two years. A full year of preparation was required, before several days of auditing by an independent fishery auditor from London, then a number of months waiting while the application was assessed. As they are migratory species, efforts to manage the tuna and swordfish fisheries necessitate global cooperation. WSA must comply with further annual audits by MSC, conditions of which are based not just on the health of the Australian fishery, but those in the entire Western Central Pacific region. “If other countries aren’t doing what Australia is doing then we can struggle to hit our conditions, so we sit in on a lot of the WCPFC (Western Central Pacific Fisheries Commission) meetings where the Australian government applies pressure for other countries to comply with sustainable practices,” said Heidi. Her husband, and WSA CEO, Pavo sits on a number of fishery advisory boards, advocating sustainable practices within the industry in Australia and abroad. When it comes to knowing where produce comes from, Heidi has noticed a growing trend in restaurants to be informed about the source of what’s on the plate. “Probably about 10 years ago people weren’t so concerned but now we see chefs and diners wanting to know. Menus will say ‘Mooloolaba Swordfish’ instead of just ‘swordfish’.” While sustainability is important to Australian seafood consumers, and the demand is growing, the Australian government still estimates over 70% of the seafood consumed in Australia is imported. Conversely, WSA estimates they export approximately 70% of their product. “A lot of that is population driven, but as I say to all the chefs who order from us, whenever I’m sending product to Australian restaurants I always select the best product. I think it’s
CLOCKWISE FROM TOP: Walker Seafoods Australia ‘Santa Maria’ vessel returning to Mooloolaba. CENTRE RIGHT: Pavo Walker, CEO of Walker Seafoods Australia, unloading yellowfin tuna. BOTTOM RIGHT: Walker Seafoods Australia Managing Director Heidi Walker with fresh bigeye tuna. BOTTOM LEFT: MSC certified Mooloolaba Swordfish. CENTRE LEFT: MSC certified yellowfin tuna.
important that Australia has the best quality seafood,” says Heidi. It’s this commitment to the Australian restaurant industry which makes WSA some of the most sought after fish in the country, particularly for Dan Jarrett, head chef of The Tamarind. WSA swordfish features in the Southern Style Fish Curry, as does Fraser Isle Spanner Crab. “I use Walker swordfish because it’s some of the best fish available and it’s local. The texture makes it ideal for a curry and the flavour is fantastic,” says
Dan. “I also use the spanner crab from Jason and Tammy at Fraser Isle to help build the flavour, and the protein helps thicken the sauce. There are so many producers around the country doing great work to be sustainable and it’s great to be able to showcase local guys in the one dish.” With a hard won reputation for quality dining experiences, Spicers chefs are proud to embrace the stronger emphasis on sustainability that has come through partnering with the Good Fish Project.
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FROM L-R: Good Fish Project Manager Sascha Rust, Head Chef Dean Alsford (The Peak), Spicers Sustainability Officer Alice Dahlberg, Head Chef Chris Hagan (The Long Apron) and Head Chef Ash Martin (Homage).
WHAT SPICERS CHEFS ARE SAYING: DAN JARRETT HEAD CHEF - THE TAMARIND In the past it seemed ‘sustainability’ was a word that was just thrown around. I’ve been guilty of not paying close enough attention to the sustainability of produce and focusing just on the dish. Now with seafood, I use local as much as possible, and I’ve also started to look at the species itself - fish stocks, how it’s harvested, interaction with other species etc. It’s a new way of thinking for me and a good one - to be honest, I had never really looked closely at it. I’m not one to preach about it on my menus just to get my Instagram likes up; I think this can be abused by some chefs. But it’s great when the team are aware and we then can pass our little bit of knowledge on to our guests. NICK STAPLETON HEAD CHEF - THE BALFOUR KITCHEN Being a chef is not just running a kitchen, training staff to cook and cost menus. The movement now is to be cleaner and have an eco-conscience. We’re now asking better questions how far is my product travelling, is it raised ethically, processed responsibly, is it low impact on the environment, have I fully utilised this animal? There’s a push to really utilise as much as possible. Guys like Josh Niland from Saint Peter and The Fish Butchery in Sydney are really inspiring like that. His push for sustainability has reached not just chefs but his customers and the greater public. FEATURE
SHAYNE MANSFIELD HEAD CHEF - RESTAURANT BOTANICA I have noticed a huge change towards sustainability and, especially when it comes to seafood, a lot of awareness from guests and chefs wanting to know where their seafood is from and how it was sourced. When coming up with a seafood dish the first question Eric (sous chef) and I ask each other after ‘what we are going to use?’ is ‘why?’, then ‘is it sustainable?’ then we revert to the app (Sustainable Seafood Guide app). Jason at Fraser Isle Spanner Crab is one of the heroes in this space. Also the Murray Gold murray cod farmers are doing some cool things. We’re also reaching out locally with freshwater redclaw yabby suppliers. CHRIS HAGAN HEAD CHEF - THE LONG APRON There is more of a focus on sustainability, with people realising how endangered species are and over fished the ocean is. It’s important as a chef to do the right thing and source local and sustainable, whether it’s thinking about by-product, carbon footprint, or the producer having a sustainable environmental impact. We like to use the story of the product to showcase the dish also, explain to guests why the producers are doing it and try to support them from a restaurant perspective. The guys up at Ayr producing Pacific Reef Cobia are doing great things. They have their own closed loop system going on, using
a seaweed farm to help filter the fish waste and water. ASH MARTIN HEAD CHEF - HOMAGE There has been a massive shift in regards to seafood! Chefs for years, and even myself, focused on things like sustainable beef, lamb and other animals and even fresh produce. Now there’s the same focus on the ocean. That thinking is everything to us at Homage. We use freshwater fish from 9dorf Farms on our menu, so we can focus on every aspect - where it’s from, how it is grown, impact on the environment, amount of travel, it really needs to tick all the boxes before we consider putting it on the menu. Our supplier harvests humanely and all the water byproduct is pumped onto their lucerne farm where they harvest, then let chickens roam to let them eat all the lucerne left behind - it’s one big circle. DEAN ALSFORD HEAD CHEF - THE PEAK Both chefs and customers are pushing for sustainable and ethically sourced seafood, just the same way we source our other proteins. Thinking sustainably pushes me to select seafood that I want to be able to keep using and I want my son to be able to buy when he’s old enough. It’s making us think of the long term outcome and means we can push our suppliers to start thinking more sustainably too. 25
what’s on
spicersretreats.com/events for more
2019 Vivid Sydney 24 MAY - 15 JUNE 2019, SYDNEY Sydney is set to be transformed once again this May and June with 2019 Vivid - three weeks of “game changing ideas and seminars, amazing music and light sculptures that transform the city.” With exhibits, installations and displays on show all through the harbour city, Spicers Potts Point is the perfect destination to venture from each day.
TEX PERKINS & MATT WALKER 29 - 30 May - Camelot Lounge
UNDERWORLD 31 May - 3 June - Sydney Opera House
PAUL KELLY IN THIRTEEN WAYS TO LOOK AT BIRDS 1 June - City Recital Hall
Concert highlights include:
KIM CHURCHILL WITH SPECIAL GUESTS
KATIE NOONAN
7 June - Oxford Art Factory
24 May - Camelot Lounge
SPUNK RECORDS 20TH ANN. FT. THE MIDDLE EAST 24 - 25 May - Sydney Opera House
THE CURE DISINTEGRATION 30TH ANNIVERSARY From 24 May - Sydney Opera House
DIRTY THREE - 25TH ANNIVERSARY OF DIRTY THREE 26 May - Sydney Opera House
KATE MILLER-HEIDKE AND IAIN GRANDAGE 29 May - City Recital Hall
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CURVE BALL 2019 8 June - Carriageworks Featuring Hayden James, Mallrat, Touch Sensitive , Set Mo, Young Franco, Cassian and many more.
HERBIE HANCOCK 10 June - Sydney Opera House
JÓNSI (SIGUR RÓS) & ALEX SOMERS: RICEBOY SLEEPS 11 June - Sydney Opera House Visit vividsydney.com for more information.
WHAT’S ON
spicersretreats.com/events for more
what’s on
the book of mormon
scenic rim eat local week
Until 1 June - QPAC, Brisbane The New York Times calls it “the best musical of this century”. The Washington Post says, “It is the kind of evening that restores your faith in musicals” - it’s The Book of Mormon, the nine-time Tony Award®-winning Best Musical.
29 June – 7 July Spicers Peak Lodge Long Lunch Spicers Hidden Vale Roaming Degustation
This outrageous musical comedy follows the misadventures of a mismatched pair of missionaries, sent on a mission to a place that’s about as far from Salt Lake City as you can get. Now with sold out productions in London, on Broadway, North America, Melbourne and Sydney, The Book of Mormon has truly become an international sensation.
Celebrate the wonderful produce, the farmers and the spectacular natural beauty of the Scenic Rim and surrounds through a program of festivals, farm gate events and culinary experiences. Spicers Peak Lodge will host a Long Lunch on the terrace, while Spicers Hidden Vale will host their roaming degustation with a tour of the Market Garden and surrounding grounds. Visit eatlocalweek.com.au for more information.
Visit qpac.com.au for more information.
giant 3plus3 6 - 7 July - Hidden Vale Adventure Park
hunter valley cheese & chocolate festival 6 - 7 July - Hope Estate, 2213 Broke Rd Pokolbin After a successful launch in 2018, the Hunter Valley Cheese & Chocolate Festival is returning to Hope Estate over two big days in 2019. Get ready for a day of cheese, chocolate, beer, wine, demonstrations, live entertainment, grape stomping and more! Visit hopeestate.com.au for more information.
WHAT’S ON
A mountain biker’s Christmas in July! 2 courses both operating over the 2 days – One for the Competitors (Racers) and the other for the Completer’s (Social). Next day they are switched offering new challenges and extra fun factor! Both courses will be timed with Pitlane and the timing-line being a common area. The 3PLUS3 was enjoyed by 500+ riders in July 2018, we expect this number to grow for 2018 as this popular race format makes a return. Visit 3plus3.com.au for more information.
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a home among the gum trees THE HIDDEN VALE UQ WILDLIFE CENTRE’S KOALA TRACKING PROGRAM IS PAVING THE WAY FOR GUESTS OF SPICERS HIDDEN VALE TO EXPERIENCE THEIR FIRST EVER KOALA SAFARI. To spend a few minutes in Dr Andrew Tribe’s presence is to understand what it means to have a true love of nature. Animated and articulate, his passion is almost Steve Irwin-esque, minus the crikeys and slick marketing campaign; as though Steve had pursued a lifetime of fieldwork and academia, instead of jumping on crocodiles in the mud. Dr Tribe manages the Hidden Vale Wildlife Centre, overseeing the native wildlife programs being carried out at the centre in partnership with the University of Queensland. In his spare time he’s also the President of the RSPCA Queensland. His work at the Wildlife Centre is varied and includes a monitoring program for a local population of koalas who call Old Hidden Vale Station home. So far 24 koalas have been captured, fitted with radio
collars, and released back into the wild to be regularly monitored. “The program came about because we knew we had koalas on Hidden Vale but we didn’t know where they were, how many, their condition, their reproductive status - all that sort of thing,” said Dr Tribe. “We wanted to determine their current status so we can hopefully increase their number here by having better habitat, and help manage the threats they face on a daily basis.” Planning has begun for a ‘Koala Safari’, a guided experience for guests of Spicers Hidden Vale led by staff and students at the Wildlife Centre. Guests can see these unique native marsupials in their native habitat and learn more about their life cycle and the efforts to increase their numbers - all made possible through the koala program. It is a wonderful confluence of the
conservation work at Spicers that so often goes unseen, and the uniquely Australian guest experience. The Safari will be based in what Dr Tribe refers to as the ‘hotspot’ a small area of eucalypt, approximately 70 acres in size, frequented by the tagged koalas. “What we’ve found is that we do have a thriving population. Interestingly, it’s not evenly spread across the Hidden Vale station. The hotspot is quite high density, but in other areas we haven’t found as many and we’d like to find out why,” said Dr Tribe. “What we can also say is the adult population seems to be quite young only one koala we track is over the age of six. In the wild the lifespan is 10-12 years of age, so they’re relatively young. We know it’s a fertile breeding population so it will naturally grow as more joeys are
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OPPOSITE: Doctor Andrew Tribe. THIS PAGE - TOP and MIDDLE LEFT: Students track koalas under the watchful eye of Wildlife Centre staff. MIDDLE RIGHT: ‘Mara’ and her joey. LOWER MIDDLE: Each sighting is carefully documented in a central database. BOTTOM: ‘Martin’ high up in the eucalypt.
born and they reach maturity.” While the koala population currently under observation is healthy and growing, it is not immune to the threats that have impacted koalas around Australia. “Another thing we’re trying to determine is what threats there are to this particular population. The main threats to koalas in south-east Queensland are habitat destruction through tree clearing, and predation or traumatic events. Dogs and foxes can be big killers of koalas as the koalas move from tree to tree via the ground and they’re very vulnerable while they’re in transit. Car strikes are another major concern,” said Dr Tribe. “Since we started the project in May 2018 we haven’t lost any of our koalas to these events, and that’s unusual. We know that they’re breeding, so the focus for the next twelve months is monitoring and observing the koalas we’ve tagged them as much as possible and seeing what impacts them, if anything.” For Spicers Hidden Vale General Manager Claire Sinclair, the Koala Safari is another bold step into the ecotourism space for Spicers, giving guests the opportunity to experience unique native Australian flora and fauna. “Experiences like the Koala Safari are very important to us. They allow our guests to personally experience the philanthropic work happening in the background, working towards a better environment and a more sustainable future. It also allows guests to have a unique interaction with koalas in the wild,” said Claire. “Our hope is that guests take away a greater appreciation for the koala in general and are inspired to assist however they can with their future survival. I also hope guests take the opportunity to immerse themselves in this wonderful parcel of land that is such a large wildlife conservation area so close to Brisbane, with a whole range of native flora and fauna not regularly experienced in modern city life.” The Koala Safari is coming to Spicers Hidden Vale in mid-late 2019. FEATURE
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what are you drinking? WITH SPICERS RETREATS GROUP SOMMELIER, PETER MARCHANT. Which wine should we have? Which wine is good? This is a question that is asked more than likely every day in one of our retreats, if not all. Across the group, we have thousands of wines available for guests to enjoy, and I really do try and make sure we only list wines of exceptional quality. I often joke that we try not to list bad wines as it makes my job really hard. It’s a very broad question, but it shows interest and we love that. We have a question we ask back to our guests every single time - what do you normally enjoy? The answer to this usually gives us an insight in to what variety, style or region you like which means we can then shape our suggestions around this. The next thing we ask is if guests would like us to suggest something similar, or would they like to be a little adventurous. If you are a chardonnay person, love chardonnay and want to drink chardonnay for breakfast, that is totally fine with us. Alternately, if you want to be challenged, pushed outside of your comfort zone or just want to try something new, we have wines for that too. The key thing to remember, in our opinion, is wine is experiential. It is always about the place, the food and the people, not just the wine in your glass. Each of our retreats aim to give
you a different experience, and the food and wine we offer is very much at the heart of this. To this end, sometimes choosing something you like over something you think you should have, will have the overall effect of a better experience. If you just want to drink some deliciousness, these are a few wines we are loving at the moment . . . 2017 THE LANE BLOCK 1A CHARDONNAY - ADELAIDE HILLS, SA New school Australian chardonnay. Everything is in balance, fruit, acid, oak and texture. These wines continue to go from strength to strength and over deliver for their price point. New to the list at Hidden Vale. 2018 AIRLIE BANK CABERNET FRANC - YARRA VALLEY, VIC Bright, crunchy and eminently drinkable. Just listed at The Tamarind, this wine is working very well with Dan’s dishes, balancing out the spice with an abundance of primary fruit. Winemaker Tim Shand cannot put a foot wrong.
2017 JUNIPER SMALL BATCH TEMPRANILLO - MARGARET RIVER, WA There’s something delicious about medium weight, savoury red wines. Buckets of red fruits and dusty tannins, it’s a great mix between fun and serious. It’s the liquid, alcoholic version of a mullet. On by the glass at Peak Lodge.
2016 VALENTINE RIESLING - YARRA VALLEY, VIC Doma Valentine is making d- elicious riesling from the Yarra. Texture and acid work here in a style that is dry, but has an amazing core of fruit. We can’t get enough of this wine at the moment at Clovelly Estate, pairing it with our local yabbies.
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hot & sour prawn salad Serves 2 as an entree or 4 in a shared banquet DRESSING • 1 coriander root, medium • 1 whole bird’s eye chilli, medium • 2 small garlic cloves • 20ml lime juice • 20ml fish sauce 1. Pound the coriander root, chilli and garlic in a mortar and pestle to a robust paste. 2. Add lime juice then the fish sauce. Adjust to taste. 3. Reserve. It should be hot, sour and slightly salty. SALAD • Pinch sea salt • 8 medium green prawns, de-veined and shelled with tail on • ¼ cup coriander leaves, loosely packed • ¼ cup mint leaves, loosely packed • ¼ cup green onion, finely sliced on a 3 cm long angle • 1 tbs garlic chives, cut 3cm • 1 tbs red shallots, sliced thinly lengthways • 1 tsp lemongrass, finely sliced, shaved ringlets • 1 tsp kaffir lime leaves, finely sliced • 1 bird’s eye chilli, deseeded, julienne • Garnish - ¼ tsp ground roasted sticky rice 1. In a pot of slow simmering water with the sea salt, plunge the peeled prawns for 1-1½min (depending on size) until cooked. 2. Strain and allow to rest. If prawns are larger than bite size, slice on an RECIPE
angle into bite sized pieces. 3. In a bowl, combine the salad herbs. Add prawns to the side of herbs. 4. Spoon the dressing over the prawns then combine the prawns with the salad herbs
TO SERVE Place in the centre of a plate. Sprinkle with roasted ground sticky rice.
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A LUXURY GUIDED WALKING ADVENTURE
millions of years in the making
AFTER 20 YEARS IN THE PLANNING THE SPICERS SCENIC RIM 5-DAY WALK IS NOW OPEN FOR BOOKINGS WITH WALKS COMMENCING IN 2020.
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