Spicers Magazine - Issue 3 • Summer 19/20

Issue 3 • Summer 2019/20

feed the bees HOW SETTLER HIVES ARE USING FLOWER POWER TO SAVE THE BEES, AND MAYBE THE WORLD

phil ryan, winemaker HUNTER VALLEY LIVING LEGEND TALKS PAST AND FUTURE

road trip: to the hills FROM INNER CITY NEW FARM TO THE ROLLING SUNSHINE COAST HINTERLAND

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.

SCENICRIMTRAIL.COM • 13 77 42

WINTER IS WELL AND TRULY OVER AND SUMMER IS UPON US, BRINGING PLENTY OF EXCUSES FOR LAZY AFTERNOONS BY THE POOL WITH A COLD DRINK. While any time is perfect for a visit to a Spicers Retreat, this summer is a wonderful chance to book one of our summer packages, escape the crowds and enjoy what we’ve christened a ‘slow down summer’.

In this issue we head to the Hunter Valley to interview veteran winemaker Phil Ryan, take a roadtrip up the Blackall Range to our Sunshine Coast Hinterland retreats, and sit down with our friends from Settler Hives and Hive & Harvest to talk about one of nature’s most vital creatures - bees.

Be sure to check the News page for an important initiative Spicers is taking part in for January to help bring relief to drought affected farmers.

COVER: Hive and Harvest owner Mike Doyle checks the hives on the rooftop at Spicers Balfour Hotel. Photo: Michael Mann.

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New and noteworthy at Spicers Retreats.

Spicers Clovelly Estate turns 10 years old.

Instagram moments from our favourite people - our guests.

Events and festivals in our neighbourhoods and regions.

News

Happy birthday

#spicersretreats

What’s on

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Spicer Peak Lodge General Manager Martin Hamilton.

Saving the world one bee at at time with Settler Hives and Hive & Harvest.

Hunter Valley Living Legend and distinguished winemaker Phil Ryan.

What’s new on the wine list at Spicers Guesthouse.

Five minutes with . . .

Cover story - Bees

Living legend

Cheers!

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The second in our roadtrip series, this time to the Sunshine Coast Hinterland.

Chefs in the Vines at Spicers Guesthouse.

Preserving the endangered Mahogany Glider at the Hidden Vale Wildlife Centre.

Four go-to sauce recipes from our chefs you can make at home.

To the mountains

Highlight reel

Wildlife profile

Sourced sauce

Editor: Michael Mann. Contributors: Wendy Hughes, Peter Marchant, Cameron Brooksby, Cameron Matthews, Stacey Beckingham, Daniel Jarrett, Shayne Mansfield, Nick Stapleton, Dr Andrew Tribe, Dalene Adam. Photography: Michael Mann, Sabine Bannard, Hamilton Lund, Shaelah Ariotti, Dalene Adam, Anwyn Howarth. Creative & Layout: Michael Mann. SPICERS RETREATS Managing Director: David Assef. Marketing Director: Sue Johnson.

Published by Spicers Retreats, PO Box 108, Fortitude Valley QLD 4006. © 2019 All rights reserved.

Printed by Ace Colour & Design. For information phone 13 77 42 or visit spicersretreats.com

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spicers news HUSKEE COFFEE CUPS

LEND A HAND FOR THE LAND - RAISING FUNDS FOR RURAL AID Spicers’ connection to the land is an integral part of our story and the experience we offer our guests. With tough summer conditions ahead, we decided it’s time to support those who have always supported us and Lend a Hand for the Land.

For the month of December when you book a stay in January 2020 we will donate 10% of all proceeds to Rural Aid to help with important initiatives supporting our farming communities.

See the website for more details. spicersretreats.com/lendahand

Chefs Dan Jarrett (The Tamarind), Ash Martin (Homage) and Chris Hagan (The Long Apron).

As part of our continued effort to reduce our environmental footprint, several Spicers Retreats are now offering the Good Design Award winning Huskee reusable coffee cups for purchase as an alternative to disposable cups. Huskee are dishwasher safe, BPA-free and, in addition to being quite handsomely designed, are created using a waste product from the coffee production process - coffee husks (hence the name). Available in white, cream, grey or black (colour availability may vary) in 8oz and 12oz sizes. huskee.co

Artist’s impression of the new lounge.

2020 GOOD FOOD GUIDE - THREE HATS FOR SPICERS

HOMESTEAD PROGRESS

Late September saw the top chefs and restaurateurs from around Australia descend on Howard Smith Wharves in Brisbane for the launch of the 2020 Good Food Guide.

As the go-to guide for top dining destinations in Australia, the Good Food Guide went national last year with the bar raised significantly

The new Homestead at Spicers Hidden Vale is well on its way and on track for opening in early 2020. While the new retreat hub occupies the same footprint as the previous homestead, it is a grander structure with reclaimed brick fireplaces, double height ceilings and a verandah that makes the most of the views over the valley to the Main Range National Park.

around the country for the coveted Chef Hats.

The Long Apron and Homage both retained their hat, while The Tamarind also received their first in the new look guide - a tribute to the hard work of each team member and the leadership of our chefs.

2020 Good Food Guide available in newsagents or visit goodfood.com.au

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five minutes with...

Where did you come from?

Originally from Perth, WA, I have spent the last 18 years working abroad, predominantly in UK and NZ. Most recently I was working at The Lodge at Kauri Cliffs, in the Bay of Islands in New Zealand’s north.

What were your first impressions of Spicers Peak Lodge?

Being a lover of the mountains, the vast views over the Great Dividing Range were, and still are, mesmerizing to me. The feeling of relaxation and inspiration were immediate when I came into the Lodge. The open plan design of the main lounge with its floor to ceiling windows and blue stone fireplace really create a fantastic space for our guests to simply sit back, relax and take it all in.

Favourite holiday destination?

City break - Barcelona. Beaches, art, sport, culture, architecture and tapas - it has it all! Wilderness/ country - I have a passion for snowboarding, so the mountains of Canada rank high as a favourite although I am looking forward to upcoming trip to Japan. Deep powder, Japanese cuisine and onsen sounds pretty appealing to me.

How did you get started in hotels?

I started working in cocktail bars to support myself through university.

After university I joined Starwood Hotels and completed a management traineeship with them.

NEWS

If you could work anywhere in the world, where would it be and why?

If Jude would be so kind as to open a retreat in the Margaret River region of Western Australia, I would be there in a heartbeat. Great wineries, craft beer houses, beautiful beaches, amazing forests and an incredibly relaxed vibe. It has always been a special place for me.

What’s the best meal you’ve ever eaten?

Aside from Chef Dean Alsford’s amazing degustation offering at The Peak restaurant, for a fine dining experience I would say Helena Bay’s (New Zealand Luxury Lodge) Chef Michele Martino’s Tasting Menu was incredible and an unforgettable experience. But simple food done well always appeals and my memories of Italy are littered with amazing pasta and pizza’s experiences.

Red or white?

Chardonnay followed by a pinot noir and always in that order!

Tea or coffee?

Coffee.

Beef or fish?

Fish.

You’re throwing a dinner party for six - who do you invite and what do you serve?

Photo: Anwyn Howarth

MARTIN HAMILTON GENERAL MANAGER, SPICERS PEAK LODGE

I am an avid motorsport fan, so Dan Ricciardo (Aussie formula one driver), Travis Rice (famous snowboarder), Frank Sinatra, Ricky Gervais, Tiger Woods and Barack Obama.

For dinner - Italian woodfired pizza with a few bottles of a good Aussie pinot noir.

Most interesting thing you’ve learned since starting at Spicers Peak Lodge?

Farmer Chris’s son recently taught me how to crack a whip at the General Manager’s conference. It was an experience I could best describe as being both interesting and humbling.

One thing you can’t live without?

My dogs, Dexter and Isla. I appreciate that’s two but don’t ask me to choose between them!

What do you do to unwind?

I love to mountain bike and I’m looking forward to enjoying the trails at Hidden Vale Adventure Park for the first time.

Spicers is . . . truly relaxed luxury!

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head for the hills WENDY HUGHES TAKES US ON THE ROAD FROM THE URBAN OASIS OF NEW FARM, UP THE BLACKALL RANGE AND INTO THE FRESH AIR AND LOCAL DELIGHTS OF THE SUNSHINE COAST HINTERLAND.

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ooking to escape the everyday and disappear for a while? Set off on a Brisbane/Sunshine Coast road trip taking in some of the charms of the region and some Spicers indulgence along the way.

This is luxury adventure travel without a passport – just choose your favourite Spotify list and hit the road.

FRIDAY Our starting point is Spicers Balfour Hotel. Many visitors don’t initially

South Bank Parklands.

realise this boutique hotel spreads over two buildings in the leafy inner-city suburb of New Farm.

The first is the original hotel building - a traditional Queenslander brought into the modern era thanks to some clever architectural re-imagining. It is now home to nine rooms, The Balfour Kitchen restaurant and the rooftop bar.

The second building, two doors down, is the handsome 1920’s art deco style “Simla”, converted in 2016 into eight spacious suites and a modern

conference and events room.

Check in early afternoon at Balfour (or drop your luggage with reception if you’re arriving earlier in the day and receive a call when your room is ready) and then take a wander. Just a three-minute walk around the corner is Wilson Outlook Reserve where you can access the new lift that delivers you directly from the clifftop into Brisbane’s newest restaurant precinct, Howard Smith Wharves.

You can enjoy something cool and refreshing overlooking the river at Felon’s Brewery or the oh-so-pretty Mr Percivals, both tucked in under the city’s best-known structure, the mighty Story Bridge.

Alternatively, you can save the sipping for later and continue along the Brisbane River another 10 minutes to arrive at the beautiful City Botanic Gardens, a green oasis with a CBD backdrop. There are myriad sections and plants to explore, including a macadamia tree planted in 1858 that is believed to be the world’s first nonindigenous cultivation of macadamias.

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The grain bowl at The Balfour Kitchen.

From the Gardens, if you’re feeling keen, you can cross the Goodwill Bridge and continue on to South Bank Parklands and the city’s arts precinct.

The area includes Queensland Museum, Queensland Performing Arts Centre (QPAC) and the Gallery of Modern Art or, as it’s affectionately known, GoMA. If walking is not your preferred FEATURE

The stunning work of Ben Messina in his Maleny gallery.

mode of transportation, Balfour does have several Merida mountain bikes guests are welcome to use.

When you’ve had your fill of art and checked out the excellent book shops in the gallery precinct, you’ll likely have worked up a thirst and so it’s back to Spicers Balfour Hotel.

In addition to a sunset view that takes in the same bridge you were

standing beneath earlier, the bar is also home to the ‘Inspirationalists’ cocktail menu featuring Balfour’s signature cocktails as well as all the classics. You don’t have to go too far for dinner – just downstairs in The Balfour Kitchen you’ll find chef Nick Stapleton’s imaginative and playful French Vietnamese menu. If you’re dining before 6:30pm you might even 7

like to opt for the two-course movie deal which includes two tickets to New Farm Cinemas around the corner.

SATURDAY The Balfour Kitchen is also a wonderful place to ease into your day with coffee and a newspaper.

But don’t get too settled because after breakfast, we’re hitting the highway.

Our destination is the colourful caféblessed town of Maleny, less than an hour and a half north of Brisbane. The highway is the most direct way, or you can travel through the city’s north west, through the country areas of Samford and Dayboro for a more scenic route past the Glasshouse Mountains. This little detour adds about 20 minutes to your journey but is quite lovely.

Maleny’s main street has many earthy charms – a medley of gift shops, bookstores and a health foods store, The Maple Street Co-op, that has been dispensing organic and ethically sourced produce since the 1970s.

Also worth a visit is the Ben Messina Gallery. Ben is one of Australia’s finest landscape and nature photographers, capturing the natural beauty of the

local region and around Australia. A friend of Spicers, his incredible work can be seen at a number of retreats.

David Linton Furniture and Timber Works is also just so very Maleny with unexpected handcrafted finds and native timbers you can take home for your own projects. The smell of camphour laurel as you walk through the doors is almost as captivating as some of the craftsmanship on display.

A Maleny must-visit is Brouhaha Brewery where you’ll discover some pretty wild and irresistible creations – including a Jaffa-style choc orange imperial stout. The boys at Brouhaha specialise in interesting small batch brews from sours to stouts, as well as their signature lagers and pale ales.

Foodies should definitely make a point of stopping at Maleny Cheese Factory for a tasting. The grass really is greener up here on the Blackall Range which makes for happy cows and some very special cheeses.

Birdsong and tree ferns welcome visitors to Spicers Tamarind Retreat, bordering rainforest and Gardner’s Falls just outside the town. Surrounded by nature, the serene atmosphere and

sense of calm extends to the luxury villas. The one-bedroom Falls villas feature cedar hot tubs on private foliage-fringed decks while the twobedroom Forest villas are home to designer cocoon tubs indoors. One thing they all have in common is the living room fireplace - perfect for night-time snuggling.

One of the major attractions here is The Tamarind restaurant with a true master of Asian flavours, Dan Jarrett, leading a skilled and experienced team.

His tasting menu is the highlight, but there are also two and three course options with a range of dishes to choose from. The Hakka style prawn stuffed eggplant and pork jungle curry are hard to go past, while Koji creme caramel is Dan’s wink and nod to his fine dining roots. Vegetarians need not feel abandoned, with Dan’s cross-border Asian style lending itself very well to a comprehensive separate vegetarian menu.

A recent addition is the ‘Sum Dim Else’ small plates menu full of snacks and small courses like bao, spring rolls and the almost legendary General Tso’s cauliflower. Like The Tamarind’s main

TOP: David Linton Timbers. ABOVE: Small plates and cocktails at The Tamarind. RIGHT: The hydrotherapy pool at Spa Anise Day Spa. 8 FEATURE

ABOVE: Brouhaha Brewery at Maleny. ABOVE RIGHT: The Brouhaha NZ Pale Ale.

menus there are bountiful choices for both vegetarians and meat eaters, perfect for grazing on the laziest of weekend afternoons.

Be sure to book time tomorrow at the beautiful Spa Anise Day Spa with its hydrotherapy pool taking in lush views across the green landscape.

Enjoy a long lingering dinner at The Tamarind, beginning with cocktails around the fire pit as the sun dips. It really is a wonderful place to land at the end of a day’s exploring.

SUNDAY More of that musical birdsong we spoke of will greet you as you wander over to the restaurant for breakfast.

Sunday is rest day – a chance to enjoy your surrounds, read a book in the sun and maybe wander down to Gardner’s Falls for a paddle at the water’s edge.

The only decisions to be made today are which massage or facial to enjoy at Spa Anise and which cocktail to have before dinner. Relax, rejuvenate, enjoy.

MONDAY The road trip continues, but you won’t be in the car for too long because your destination for the day, Montville, is a mere 15km away.

Adventure seekers can seize the day with the popular Kondalilla Falls walk.

The 4.7 kilometre circuit will take about two and a half hours and you’ll be rewarded with rainforest ambience and the falls themselves cascading into a wonderful large rock pool.

Montville, like Maleny, offers up many artisan shops and lovely cafes – including Little Mae’s Espresso in the main street and a loved landmark, Poet’s Café. Perusing the Montville Art Gallery is a wonderful way to spend an hour or two, with a wide range of established and emerging Australian artists on exhibit, including Wayne Malkin who, with wife Tracey, purchased the gallery in 2017.

Arrive at Spicers Clovelly Estate in time for tea and scones on the terrace in garden-esque surrounds. The hatted restaurant here, The Long Apron, is one of the most highly-awarded regional restaurants in Queensland with a kitchen that prides itself on French leanings and technique with chef Chris Hagan at the helm.

You’ll also be wanting to enjoy time in your French Provincial Spa Suite here, perhaps before champagne in the beautiful bar. Tonight you’ll enjoy the deservedly well-known tasting menu at

The Long Apron, with wines chosen by General Manager Peter Marchant and sommelier Gavin Wraith.

TUESDAY Enjoy breakfast on the terrace where the flowering gardens and resident bees and birds are a wonderful reminder of nature’s constant busy-ness. Native bees flourish in the gardens here and you’ll sometimes even see these little stingless honey makers veer off course to the flowers in the vase on your table.

Today is a day for doing nothing but enjoying the property – take a stroll, soak up some rays by the pool or settle in with a book and a glass of wine.

Before sunset, wander up to the Lake Deck to take in the last of the day. You can even pack a cheese selection and a bottle of champagne. From here you can sit back and watch the setting sun add its glitter to the surface of Lake Baroon in the distance.

The final dinner is The Long Apron’s Tuesday night offering, the French Table - the perfect comfort food to assuage any feelings of sadness that this glorious roadtrip is drawing to its end. Think charcuterie, slow cooked lamb shoulder and whole roasted fish, the perfect finish.

ABOVE LEFT: The Montville Art Gallery stocks a wide range of local Australian artists. ABOVE RIGHT: The Spicers Clovelly Estate garden terrace.

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happily ever after begins here SPICERSRETREATS.COM/ WEDDINGS

PHOTO: MARCUS BELL @ STUDIO IMPRESSIONS.

clovelly turns ten WORDS: MICHAEL MANN

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ugust 2019 marked 10 years since the opening of Spicers Clovelly Estate, the first retreat to open officially under the Spicers Retreats banner.

The Montville estate has been as much a part of the Spicers story as any other retreat, particularly when it comes to our people. A number of the team who opened the property have gone on to long careers with the company. David Assef, Clovelly’s first General Manager, is now the Managing Director of Spicers Retreats while Sam

Giles, the Food and Beverage Manager, has had successful stints as General Manager at Spicers Balfour Hotel and Spicers Sangoma Retreat, and now oversees Spicers Potts Point.

In the kitchen, Cameron Matthews was The Long Apron’s inaugural head chef, ably assisted by none other than a fresh faced Daniel Jarrett. Cam now leads the kitchen at Éremo in the Hunter Valley, while Dan immersed himself in Thai and other Asian styles and continues to earn high praise as head chef at The Tamarind.

Recent guests and diners will have no doubt met General Manager Peter Marchant who began with Spicers as the group sommelier before moving to Clovelly to oversee the restaurant before being promoted to General Manager in June 2019.

As it is with the team, the retreat itself has continued to evolve and grow. 2013 saw the addition of the Library Deck, meeting the demand for a greater capacity for weddings. The French Cottage was converted from a manager’s residence to a three bedroom

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self-contained house. In 2016 the Lake View Deck was added, the perfect location for afternoon drinks or morning yoga, with views over Lake Baroon.

Opening in early 2020 will be a new accommodation wing comprised of six suites, generous lounge cum meeting space, taking Clovelly to 19 luxurious rooms and suites.

It’s hard to believe the transformation the property has undergone since its origins as a pineapple plantation and orchard. From hinterland farm to French provincial style estate, the retreat is a stunning example of what a little vision and a lot of hard work can achieve.

We spoke to some of the original staff for their memories of those early days.

DAVID ASSEF OPENING GENERAL MANAGER On the first few months...

Busy fools! It’s true the best-laid plans don’t always come to being, but we had a lot of fun creating and fine-tuning the guest experience.

On Clovelly’s evolution...

Like a fine wine it gets better with time. The service, the accolades, the award-winning restaurant and the expansion. It’s evolved to become the epitome of what Spicers stands for!

On the region...

To be honest, it hasn’t changed a lot!

It’s maintained the authenticity of an incredibly friendly town. The natural settings are still as beautiful as ever and the incredible arts culture with some of Australia’s most talented artists and craftspeople is still strong.

Insider knowledge...

There are more than 20 varieties of fruit tree here - guava, jappa orange, lychee, manadarin, walnuts, macadamias.

The challenge is to find them all!

CAMERON MATTHEWS OPENING HEAD CHEF On meaning...

The Long Apron is a huge part of my career. For me, it was really formative as a chef so it means a lot.

On the restaurant name...

The Long Apron came from Dave and I sitting out in the lounge having a few drinks and flicking through the books on the coffee table. We started off with The Long White Apron after the French waiters and their big white aprons, but we shortened it down to The Long FEATURE

1960s The Long Apron opening chefs Dan Jarrett (L) & Cameron Matthews

Apron. We were a bit disappointed to come up with the name so soon, so we workshopped it for a few more hours over a few more drinks.

On signature dishes...

I don’t think I have a signature dish from my time here. Part of the signature was that we constantly tried to move forward. I don’t like to have dishes that sit on the menu for too long. There’s a few dishes that are iconic from The Long Apron but I hate the idea of them being ‘signature dishes’. I’d rather not have a signature dish.

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DAN JARRETT OPENING SOUS CHEF On meaning...

To me it means class, elegance, the unexpected and a very good meal.

On how he started there...

It started with a conversation with a sales rep. I was looking to get back into fine dining and he put me onto the job.

I made a couple of phone calls, spoke to a chef named Cameron. I went up for the interview and by the time I got back down to the bottom of the range he’d rung me and offered me the job.

On signature dishes...

Cam’s going to hate me saying this but we used to do a bouillabaisse that we would serve in the pan. We did some really tasty food then. It was more French inspired, although Cam’s gnocchi is fantastic, and we used to do a really cool quail cassoulet that was pretty good as well.

On the beginnings...

Back at the start it was just Cameron and myself. We’d each do two and a half days on our own so that first shift back together we used to get pretty excited. We were always getting told to keep it down. We may have almost flipped the four wheel buggy coming back from picking mulberries a few times too.

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hives of activity

WORDS: MICHAEL MANN. PHOTOGRAPHY: SABINE BANNARD @_HOUSEFRAU

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ll this time we’ve had bees and that’s the first time she’s ever been stung.”

As far as agricultural pursuits are concerned, the apian arts are relatively low intensity. They are, however, not without their perils as Scarlett Mason discovered.

Scarlett, 3, is the daughter of Roger and Hayley Mason, the founders and owners of Settler Hives. And it’s in the kitchen of their

Toowoomba home that I sit with Scarlett, first ever bee sting and all, while Hayley applies raw honey to soothe the injury.

Born out of a desire to find a business they could grow together, and sprinkled with a healthy love of nature, Settler Hives is all about feeding the bees. Avid enjoyers of the outdoors, the Masons found themselves living on a farm in North America in 2016.

“Scarlett was born in September 2016 and we were living in Canada at the time. We found out we were pregnant during winter and we knew that come summer we weren’t going to able to do our usual exploring,” says Hayley.

“We would go fly fishing together and we didn’t want to have to wait until 11pm while it’s still light but bub’s asleep to actually be able to do that. Getting outdoors would be

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harder with a newborn and I didn’t want that to be a trade-off for us; where we couldn’t do that kind of thing together. That was a big thing talking around the table for us - “what can we do together?”

Growing up on a farm outside Toowoomba, beekeeping had always been of interest to Roger and, with a more domestic life approaching, he decided the time was right.

“Rog had said it many times before but that winter he just decided, ‘Let’s get a beehive. You know there’s a colony collapse disorder?’ And I knew that but for whatever reason the timing just seemed right and I knew we could play a part in doing something,” says Hayley.

“It helps you get outside but also to get inside a living organism,” continues Roger. “It’s like farming in your backyard. I like cows and being in the country and it’s almost like having your own herd of cows. It’s animal husbandry in a box. And it’s productive, they make something.”

With the decision made, the research began. Canadian winters being as they are, hives were not for sale until the spring, so preparations were made.

“We spent six months researching before we actually bought a hive. We made ourselves get so ready - we read everything we could get our hands on, we’d be researching on the couch at night, we’d watch these videos and be so excited about spring arriving so we could finally do it,” says Hayley.

“That’s what gave us the confidence to do actually be calm, keep quiet and to read the bees.”

Spring came not just with the beehive and the steep learning curve, but also the idea for Settler.

WHAT IS COLONY COLLAPSE DISORDER (CCD)?

Colony Collapse Disorder is a phenomenon where worker bees evacuate a hive leaving a queen, honey and a few nurse bees.

There are a number of what are called “sub-lethal stressor” factors which can cause CCD. These include poor nutrition, diesel fumes, pesticides, pests and viruses.

Australia has so far avoided CCD, however beekeepers must remain vigilant in managing their hives to minimise the risk and the stressors on bees.

“We knew Settler would never be a full time business we could build just with bees so we spent a lot of time talking about what else we could do together,” says Roger.

“Initially it was just us starting an Instagram account so our friends and family could watch us keep a beehive,

which sounds ridiculous. We just wanted to share the facts and spread the awareness of bees. It was basically a brand with a message before we even had a product to market,” says Hayley.

The brand “Settler - Bees and Trees” was born with its first product while still in Canada - handmade swings.

“We had these beautiful handmade wooden swings that were sustainably forested over in Canada. Their forestry is so well managed to be renewable and their hardwood is amazing over there - it’s so light compared to Australian hardwoods. We would make the swings and sell them on Etsy,” says Hayley.

The Masons returned to Australia in mid-2018, a family of three. One of the first purchases upon returning to their own home in Toowoomba was a beehive. With their Instagram following slowly growing beyond just family and friends, the couple began dreaming about the next evolution of Settler.

“We would always talk about it because we want to work together full time,” says Hayley. “But not just work together. We want to do something together. So we were driving home from this job Rog had in Gladstone and we’d been talking about it as usual. I just turned to Rog and said, ‘Seeds!’

And instantly I knew all the labels we could do - natives and wildflowers and everything else. I could picture it all immediately. It was such an incredible moment to just get this download of ideas and Rog was looking at me with big eyes just saying, ‘Yes!’” As usual, the Masons immersed themselves, learning as much as possible about this new frontier. Roger’s sister, a horticulturist, provided some initial contacts in the industry and eventually

OPPOSITE: Hayley and Roger Mason with their daughter Scarlett inspecting their hives. ABOVE LEFT: Hayley packing seed orders in their home in Toowoomba. ABOVE RIGHT: Roger removes a frame to check the health of the queen. CENTRE TOP: Settler Seed boxes convert to grow seedlings.

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Friday the FJ - the Settler Hives mascot.

they found a seed importer in Sydney to act as supplier. Once the packaging and product range was established, Settler was launched in Australia selling seeds packs. The range has quickly expanded in just 12 months to now offer almost 50 different species of plant seeds in a range of different packs.

“Our supplier is amazing to work with. Australia doesn’t actually have a major seed bank. A few flowers and some vegetables, but the best quality seeds come from the Netherlands so we source direct from the importer,” says Hayley.

“Their approach to seed banking over there is incredible - they have pretty much every seed available, including Australian natives. We wanted to get the best seeds possible and our supplier supplies a lot of agriculture industry as well.”

While the bees will never be a commercial aspect to Settler, they remain foundational to the story and aims of Settler - to feed the bees; playing their part in the preservation of biodiversity through plants that are edible, useful and beautiful.

With Spicers’ commitment to both the environment and local suppliers, partnering with Settler was an easy decision. Several retreats now use Spicers co-branded Settler seeds as departure gifts, with more ideas in development. Spicers Hidden Vale were the first to embrace the brand as part of their operation.

“Toowoomba isn’t that far from Hidden Vale so Roger and Hayley are practically locals as far as we’re concerned! They brought Scarlett out to see the retreat and it all just clicked immediately,” says Claire Sinclair, Assistant General Manager at Spicers

Hidden Vale. “We use the Settler seed packs as departure gifts but also in the Market Garden to grow herbs and edibles for the restaurant.”

While there is the ecological imperative to feed and nurture local bee populations for the cultivation of plants and crops, it’s not just one that finds its expression in rural and regional settings. Urban beekeeping has been a growing phenomenon in recent years, with hives finding their homes in backyards and rooftops of inner city homes and businesses.

In 2017, Spicers Balfour Hotel began a partnership with Hive & Harvest, a Brisbane based small business started

by Mike Doyle and a friend, hosting two beehives in the rooftop garden of the Simla building. Initially just a hobby, Mike “found it way more interesting than we originally intended.”

“It was all very new to us but we jumped in head first and learned the hard way in many instances. Over time it just consumed us and we discovered there’s a lot of interest in beekeeping in Brisbane,” says Mike.

“We started doing more projects with beehives on business roofs and people’s backyards and it’s grown organically since then. We’ve got 30 hives total throughout south-east Queensland - some hotels around Brisbane, the Powerhouse and some other businesses, and a few on a farm in Maleny.”

Similar to Settler, one of Hive & Harvest’s aims was to raise awareness of the challenges faced by bees and give people a way to do something practical to help. In the case of Mike the solution was urban beekeeping.

“Urban beekeeping had a lot of interest, growing awareness of the plight of the honey bee. We had lots of

SETTLER SEEDS The majority of the Settler range is comprised of flower seeds - wild, edible, cut and native. The range also includes garden greens, micro greens and herbs, as well as nectar flowers chosen specifically for their bee feeding qualities.

“Our whole aim is to get people planting flowers they will love (and most likely the bees will too). Bees and different pollinators need a good variety of nutrition just like us,” says Hayley.

“When we get our full range of vitamins and minerals we are less prone to fall victim to common sickness. The bee hive is much the same. When they have a diverse and plentiful range of pollens and nectar to forage for, the stronger and healthier the beehive is and therefore much more capable of fending of nasty pests and disease.”

You can see a selection of Settler’s seed packs at Spicers Hidden Vale, Vineyards Estate & Sangoma Retreat or purchase at settlerhives.com

people trying to engage with us so we decided we’d get more involved and it became a small business. We started doing more projects with beehives on business rooves and people’s backyards and it’s grown organically since then.”

While existential threats such as CCD have had limited impact here in Australia, bee populations - both native and introduced - are not without their challenges, including pesticides and declining food sources.

“CCD isn’t a huge problem yet here in Australia, but it has the potential to become an issue as we get more exposure to diseases that are infecting

16 FEATURE

ABOVE: The Hive & Harvest beehives on the rooftop of Spicers Balfour Hotel Simla building.

AUSTRALIAN BEES Most people would know of the European honey bee (Apis mellifera) - a species introduced to Australia in the 1820’s to provide honey.

What many are unaware of is the over 1,700 native bee species in Australia, many of them still not properly catalogued.

Australian stingless bees fall into two groups Tetragonula and Austroplebeia and are smaller than European honey bees. Their colour range is wide - from black to bright blue, striped and unstraiped - and they’re less productive, with a single hive only producing around a kilo of honey per year.

For more information visit aussiebee.com.au

beehives. We’ve had a few scares but to date our biosecurity practices have been really effective,” says Mike.

“In the meantime, it’s important to build up populations of beehives in urban environments, not just agricultural ones, to help create different strains of bees with their own strengths.”

FEATURE

Keeping 30 beehives - housing over a quarter of a million bees - requires a lot of hard work. However, it’s not without its rewards.

“I find beekeeping to be such an enjoyable pastime. It can be really therapeutic to just let the rest of the world stop when you go into an apiary and start working on a hive. You just feel a great connection to the animals and nature in general. It really helps give me a great awareness of our ecosystems as you see the relationship between bees and their environment flourishing,” says Mike.

“When you’re standing there and you’ve got hundreds of bees crawling all over you it helps you forget about any worries you have and opens you up to how connected you can be to nature.”

This connection to nature is incredibly clear when harvesting from the hives throughout the year. Not only does the colour and flavour of honey vary from hive to hive, it can vary within a hive from month to month.

“We have hives in Brisbane - New Farm, the CBD, Teneriffe - and every batch comes out completely different because there’s such a wide variety of flowers in each month of the year.

They’re all giving off different flavours in the honey. That constant changing taste is one of the unique aspects of urban beekeeping,” says Mike.

Hive & Harvest use the honey they harvest from the sites around southeast Queensland to fund new hives and sustainable projects in partnership with other businesses.

Whether the connection to bees and their vital place in the world comes through keeping or feeding bees, there is a profound symbiotic relationship between bees and humans which is in our interest to nurture.

“I’m reading a book about the medical uses for honey and it’s all starting to be used again in medical treatments and in hospitals,” says Hayley.

“There’s so much in honey that’s good for us.”

POSTSCRIPT Sitting around that kitchen table in Toowoomba I was treated to a Mason family favourite - grapefruit with raw honey. The moreish combination of bitter and sweet serving as the perfect metaphor for the highs and lows of beekeeping as they would soon play out.

Just a month after interviewing Roger and Hayley they were forced to destroy two of their hives and colonies after they contracted American Foul Brood (AFB), a highly infectious bee disease caused by a spore forming bacteria. AFB affects bees in the prepupal or pupal stage, infiltrating the hive cells and destroying the pupae.

The Masons were left with one small nucleus hive which had been kept at another property. However, they remain positive, unwavering in their commitment to the mission of Settler.

“It hurts the heart a little, but moves us forward. It’s not human life, but it’s our human lives that will change it.”

17

chefs in the vines ÉREMO RESTAURANT AT SPICERS GUESTHOUSE

#spicersretreats PHOTOS TAKEN BY YOU - OUR GUESTS

phil ryan: hunter legend, lucky man WORDS: MICHAEL MANN

Phil Ryan at home in his backyard - 20 acres of Hunter Valley vineyard where the Ryan’s Reserve Stephanie and Vanessa wines are grown.

20 FEATURE

A HUNTER VALLEY LIVING LEGEND, PHIL RYAN HAS BEEN MAKING WINE IN THE REGION FOR MORE THAN 40 YEARS. EVEN AFTER THAT TIME, HIS PASSION FOR THE INDUSTRY AND THE HUNTER CONTINUE TO DRIVE HIM.

I

’m part of an industry that has taken civilisation to the world.”

A conversation with Phil Ryan is not just any old conversation.

Innovator. Award-winner. Third ever Mount Pleasant Chief Winemaker.

Hunter Valley Living Legend.

While some would allow the titles and accolades to go to their head, talking across the kitchen table with Phil there is an unmistakable air of humility. It’s the feeling that his career, while certainly built on the foundations of his hard work and deep intellect, also owes a great deal to the good fortune of being in the right place at the right time, and to the people he was fortunate enough to be surrounded by.

It’s not that the plaudits - over 600 gold medals, countless silver and bronze, and over 160 trophies - don’t matter; any rewards are more than deserved.

They’re simply well-balanced by his gratitude at the life and opportunities afforded him throughout his career.

THE BEGINNING The wine industry in Australia owes a lot to Doreen Ryan.

Had it not been for her somewhat interventionist approach to the budding career of her trainee chemist son, Phil Ryan might well have remained in the paint industry and deprived palates around the world of some of Australia’s finest wines.

Arriving from the UK in 1950 with with him and his twin brother, Phil’s parents settled in Bondi.

With solid marks from school but neither the means, nor the motivation, to enter full-time university, he took a job as a trainee chemist at Berger Paints in Sydney, balancing part-time studies with a full-time traineeship.

“In those days there was a massive amount of industry in Sydney and there was a shortage of labour so you could almost pick and choose the job you wanted. Full time uni was very expensive and my parents couldn’t afford it so I went part-time while working.”

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“When this job ad came up in the paper at McWilliams Wines as a trainee chemist my mother saw it and said, ‘You must apply for it.’ I was more interested in going surfing at the time, growing up at North Bondi. I’d just come back from the beach and my mother had written the application letter and said, ‘Just sign it and I’ll post it tomorrow.’”

“Long story short, I got an interview and my father drove me in, made sure I did the interview and I got the job.”

Being 1965, the Australian wine industry still viewed with equal parts scepticism and suspicion and Phil’s manager was less than enthusiastic about his soon to be former employee’s career change.

“I went and saw the boss at Berger and he looked at me and said, ‘The wine industry? Why would you want to go there? There’s no future in that. The future’s here for you.’”

But destiny beckoned and, at 19, Phil became a trainee chemist at McWilliams Wines at Pyrmont.

THE BASICS A start in the winemaking business is not necessarily a ticket to wine country.

Not immediately.

The making of a truly great wine may begin in the vineyard, but the making of a truly great winemaker begins in the classroom and the laboratory.

“The science of wine is absolutely mandatory if you want to be involved in the industry. Chemistry in this business is a massive part of it - biology, microbiology, agriculture, plant husbandry - it’s all part of the science of wine.”

While these kind of cerebral disciplines and sterile environments may run counter to romantic notions of strolling the vineyard in the afternoon sun, Opinel in hand, it wasn’t all labcoats and microscopes.

“My first day at McWilliams the chief chemist Bruce Tyson sat me down and told me what my duties would be and told me, ‘Every day you’ll be tasting wine. You’re 19 which is a great advantage. You’ve got sound teeth which is a great advantage. If you’ve got a memory - you’ve got all you need.’”

Beyond acquiring an appreciation for wine, the daily tasting was largely about building a vocabulary for their product. Essential to winemakers is 21

LEFT: Phil among the barrels at Mount Pleasant during his time as Chief Winemaker. RIGHT: Phil in 1990 with his predecessor, Brian Walsh, and Maurice O’Shea’s daughter, Simone Bryce. Ms Bryce is holding a bottle of the revered 1954 Mount Pleasant Richard Hermitage.

not just the skill to take a great wine from the vine to the glass, but also to articulate what it is they are creating; the development of a nuanced and educated palate. “‘The more you taste, the more you learn,’ is what Bruce used to say. We used to go into a special tasting room in the laboratory and you’d listen to what the guys are saying and think, ‘How the hell are they seeing that in the wine?’ And we’d follow through and taste and those descriptions were being absorbed and then suddenly the boxes start to get ticked in your head and then you start to add your own

descriptions. People think it’s a wank but you need a language to describe the flavours in wine.”

McWilliams in the 1960s was the leading wine laboratory in the country and, to a large degree, the epicentre of the company.

“It was a joy for me being in the laboratory at the time because we saw all the wines as they were finishing fermentation. They came there for analysis. We were the central analysis place. So any new blends, or any changes in terms of marketing opportunities, it all went through the laboratory first.”

MAKING THE MAKER After earning his degree and learning the ropes, Phil was promoted to laboratory manager for McWilliams. Several years later he moved into the production area of the business - quality control and bottling in particular - in order to get more hands on as the business and the industry evolved.

By 1974 Phil was offered the opportunity to study further. A newly minted LEFT: Mount Pleasant legends, from left: Elizabeth Semillon, the much acclaimed Maurice O’Shea Shiraz and the Philip Shiraz.

science degree in microbiology - what would now be a Bachelor of Viticulture - had commenced at Charles Sturt University under Brian Croser and Tony Jordan and Phil was one of the first cohort to study the degree.

“They were heady days. There were other winemakers in the course who were qualified but hadn’t done that degree and working for Gramp’s, Penfolds, Lindemans - about 15 of us - and we were having the time of our lives. My wife Sylvie used to reckon that I went away for a holiday every semester.”

“The bloke running the course was Brian Croser, who I regard as a genius, and he turned Australian winemaking on its head. His influence was just awesome. The course was at Wagga Wagga and we built our own winery there, then we started buying in grapes from Cowra, Mclaren Vale, the Barossa and making our own wine and selling it under the university label.” ”I was still working for McWilliams while I was studying - they supported me and put me through the course.

I wanted to get into winemaking, and I was desperate to get out of the operational side of the business. I wanted to get my hands dirty. After mixing with so many of the people through Charles Sturt, I said that that’s where my love was.”

After moving to the Hunter region and putting in many months in the

22 FEATURE

vineyards, applying the knowledge from Charles Sturt, Phil became just the third Chief Winemaker at Mount Pleasant in 1978; his predecessors being the legendary Maurice O’Shea, followed by Brian Walsh.

ART VS. SCIENCE The science of winemaking is complex, drawing on numerous scientific disciplines while being at the mercy of weather. But there is a certain art to it; the application of all that knowledge to a context which is living and breathing, responding to the variables of weather and soil. How do the art and the science of winemaking interplay?

“That’s a good question. The science gives you the fundamentals and an understanding of direction. The art aspect is the passion to make things perfect.

To want to grow beautiful grapes and to take them through a process where you’re minimalistic.”

“Every time you get involved, you take something out of that product. The wine is made in the vineyard. You’re just transporting it as a berry out of there and trying to capture everything that’s in that without oxidation, without temperature, without mould, without all the different things that can interfere - including human beings.”

“Some people overcook it - they keep taking something out. I used to tell my guys, ‘Every time you move it, you’re taking something out of that wine.’”

“If you’re filtering wine, moving it from one tank to another, you put your head in the tank you’ve just filtered - it smells beautiful. But that’s a component that you’ve left behind.

So you have to try and do each step by keeping a lid on it, so to speak.”

“The French use the term ‘terroir’, meaning the environment those grapes are in and that determines the quality of the wine. In winemaking, you have to understand what you’re trying to achieve - barrel fermentation, if you want to add layers of flavour by manipulating that fermentation by using the yeast lees to give a creamy structure. You’re monitoring the pH

level, ensuring your acidity is right because you want the wine to finish with the most benefit to itself.”

His philosophy of using a light touch saw Phil focus a lot of his energies on modernising the Mount Pleasant winery, driving innovations in bottling and packaging, particularly to minimise oxidation, and lift the standard of the wines even further.

“Because I’d been at McWilliams for long enough they supported me and we were able to change a lot of things in the winery. We introduced a lot of new technology, focused on anti-oxidation.

Oxidation was happening a lot because of the way the winery was designed and also what were the parameters of winemaking at the time, so we were modernising a lot of the practical but also the thinking about winemaking.”

It was this approach to driving not just the science but the art - and the underlying philosophy - behind McWilliams wine brands that made Phil a transforming force.

“For me, I wanted to focus on a minimalistic approach to winemaking and look at vineyards and try to identify smaller plots and make smaller lots of wine. Prior to that the focus had been on two brands - Elizabeth and Phillip - and all the focus was put into that. I was given the opportunity to start making smaller lots like Lovedale and Old Paddock and things like that.”

With a passion to innovate and raise the bar of Hunter Valley wines Phil oversaw 34 vintages at Mount Pleasant as Chief Winemaker, expanding the brand and modernising the winery.

We’ve got nothing to hide from each other.

We’re all trying to do the same job sell more wine to more people.”

FEATURE

RYAN’S RESERVE The opportunity to work with some of the younger generation was part of the motivation behind Phil working with his neighbours at Saddler’s Creek on the Ryan’s Reserve range.

Using grapes grown in the home vineyard on the 20 acres he shares with wife Sylvia, the range features the Vanessa Shiraz and Stephanie Chardonnay, named after his two daughters who helped plant the vineyard in the 1980’s.

Ryan’s Reserve also includes a Cabernet Shiraz (using Langhorne Creek grapes) and a classic Hunter Valley Semillon (grown at Tinkler Vineyard).

Ryan’s Reserve Stephanie & Vanessa wines are available at Éremo & Restaurant Botanica in the Hunter Valley.

THE HUNTER While Phil has achieved legendary status in the wine industry, it’s not a reputation built in isolation. The more he talks about making wine in the Hunter Valley, the more certain names come up.

Tyrrell. McGuigan. Drayton. Tulloch.

Scarborough. Tinkler. They are names that are not spoken of as competitors but as neighbours, peers and friends.

There is no sense of competition, only a community of people working 23

HUNTER LEGENDS: Phil Ryan and fellow Hunter Valley winemaker Ian Riggs (Brokenwood) holding court at the Chefs in the Vines dinner at Spicers Guesthouse.

to a common goal - producing the best wine possible in the Hunter Valley, telling as many people as possible about it, and having a jolly good time doing it.

“Our generation had a cricket club and all the winemakers from different wineries all played together so there was a great community feel about it.

There’s a close camaraderie.”

“I’ve been involved for many years with the Hunter Valley Vineyard Association and the technical committees, working together with other producers and winemakers.

We’ve got nothing to hide from each other. We’re all trying to do the same job - sell more wine to more people.”

“It’s a matter of sharing the information and trying to lift the bar as high as we can, and getting as much shared information as you can get.

We’re very lucky in this region that there’s been such a strong viticulture and winemaking community and it’s to the betterment of the Valley.”

LEGACY While many of Phil’s generation have passed on the torch, including Phil himself, there remains a strong generational connection between the old guard and the new winemakers - a deep sense of history and of the achievements of those who’ve gone before them.

Phil’s enthusiasm for innovation and new ways have certainly not waned in (semi) retirement.

“There’s a lot of respect in both directions across the generations. I work now with some younger winemakers through Wine Selectors and they’ve got some fantastic palates and are

doing some really fantastic things.”

“They’re the young guys who go overseas and taste some different varietals that we don’t have here and ask the question, ‘why can’t I buy this in Australia?’”

For Phil, his passion for new ideas and new ways of thinking drive his enthusiasm for the next generation of Australian winemakers. While happy to reminisce and tell stories, any sense of misty-eyed nostalgia is eschewed by a hunger for what’s new.

“It’s great to mix with those guys they’re talking a new language and it’s refreshing to hear what they’re saying.”

“I was talking recently with Bruce Tyrrell and Brian McGuigan and some others about a few of the younger winemakers coming through and someone was complaining about them. But we’re a generation that are separated from them now, we’ve all come up together and appreciate what each other have done but we don’t see what they’re doing.”

“There’s a lot of change happening now in winemaking, as there was in my day, and the younger guys are embracing that and moving forward and it’s great.”

This humility - to love and appreciate his peers while celebrating the new generation doing things their way - frequently finds it’s expression from Phil in a profound sense of gratitude. Gratitude for a career spent at the cutting edge of the winemaking industry, making some of Australia’s most renowned wines.

“I was so lucky. I got my dream job at the right time and the whole journey has been sensational.”

SMALL HARVEST AT SPICERS VINEYARDS ESTATE Spicers is delighted to have Phil helping to oversee the vineyard at Spicers Vineyards Estate and the production of our very own Small Harvest wines.

“The plot at Vineyards is going through a rejuvenation at the moment. We’re taking out the cabernet and replacing that with more chardonnay and fixing up the merlot section. There’s some grafting happening this year, and we’re paying a lot more attention to the vines and the soil. Then it’s just keeping it mowed, maintained and looking after it really well,” said Phil.

“It’s quite exciting for Spicers if we can get that vineyard up to standard. We’re working closely with Peter Drayton, who is nearby, for harvesting and maturation to keep the production side offsite and deliver a really great wine.”

Spicers Vineyards Estate ‘Small Harvest’ Chardonnay and Rosé are available at all Spicers restaurants.

24 FEATURE

ENDANGERED: One of Hidden Vale Wildlife Centre’s mahogany gliders (Petaurus gracilis) venturing out.

saving the mahogany glider

BY DR ANDREW TRIBE AND DALENE ADAM THE MAHOGANY GLIDER IS ONE OF AUSTRALIA’S MOST THREATENED MAMMALS AND QUEENSLAND’S ONLY LISTED ENDANGERED GLIDER SPECIES.

N

amed for its mahogany-brown belly, this graceful glider has two folds of skin, called a patagium, which stretch between the front and rear legs. These act as a ‘parachute’ enabling the animal to glide distances of 30 metres in open woodland habitat.

Their long tail is used for mid-air stabilisation. They look similar to sugar or squirrel gliders, however mahogany gliders are much larger.

They are nocturnal, elusive and silent, making research on free-ranging animals very difficult.

Mahogany gliders appear to be monogamous and will actively mark SUSTAINABILITY

and defend their territory. They use hollows in large eucalypt trees, lined with a thick mat of leaves, as dens.

There are around 25 mahogany gliders in captivity Australia-wide, and the Hidden Vale Wildlife Centre is one of just a few locations authorised for breeding. Breeding is undertaken as an insurance against extinction. The Centre regularly exchanges gliders with other authorised locations to ensure genetic diversity in captive populations.

We encourage our mahogany gliders to develop and display their normal range of behaviours. That is why we have set up one half of their enclosure with climbing structures in the form of ‘stable’ branches, while the right half is left relatively ‘blank’.

This encourages them to glide, build up their core strength and learn how to manipulate their patagium in order

to land safely.

The Centre recently received funding to purchase additional structures including climbing ropes and nets, ladders and ‘unstable’ branches to simulate the movement of small trees.

We are also planning to introduce a range of glider-suitable feeding enrichment, such as whole fruits, puzzle-feeders, or feed in a hanging log. We hope that our gliders will not only breed well, but will also become fit and healthy contributors to the total captive population.

Dr Andrew Tribe is the Wildlife Manager for the Turner Family Foundation, UQ Senior Lecturer and President of RSPCA Queensland.

Dalene Adam is the Manger of the Hidden Vale Wildlife Centre.

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what’s on

spicersretreats.com/events for more

christmas & new years

Christmas day celebrations are always a wonderful affair at Spicers, with lunch bookings still available at several restaurants.

RESTAURANT BOTANICA - HUNTER VALLEY

New Years is the perfect excuse to get away for a night or three and see in 2020 in style with some unique events across the retreats.

NYE 2 NIGHT ESCAPE - SPICERS PEAK LODGE

12-4pm Three course menu, drinks package - $195pp

30 Dec-1 Jan All-inclusive escape from $1559 per night for two

ÉREMO RESTAURANT - HUNTER VALLEY

RESTAURANT BOTANICA - HUNTER VALLEY

12-2:30pm Shared style menu - $165pp

6:30-2:30pm Five course menu, champagne & canapés - $195pp

THE TAMARIND - SUNSHINE COAST

THE BALFOUR KITCHEN - BRISBANE

From 12pm Four course Asian banquet - $169pp

THE PEAK - SCENIC RIM 1:30-4:30pm Five course menu - $165pp (+$50 matched wines)

THE BALFOUR KITCHEN - BRISBANE 12:30-3pm Three course menu - $195pp

5pm (three course) & 7.30pm (four course) sittings $75pp (5pm) or $90 (7:30pm)

THE LONG APRON - SUNSHINE COAST 6-11pm Black & white dinner - six course tasting menu, champagne & canapés - $150pp (+$100 matched wines)

THE TAMARIND - SUNSHINE COAST From 6pm Four course Chinese banquet - $149pp

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WHAT’S ON

spicersretreats.com/events for more

what’s on

hunter valley concerts COLD CHISEL BLOOD MOON TOUR 18 January 2020 - Hope Estate Cold Chisel, Birds of Tokyo & Busby Marou.

Tickets from tickets.hopeestate.com.au

THE RED HOT SUMMER TOUR 15 February 2020 - Roche Estate Hunters & Collectors, James Reyne, The Living End, The Angels, Baby Animals, Killing Heidi & Boom Crash Opera.

Tickets from ticketmaster.com.au

A-HA + RICK ASTLEY 29 February 2020 - Bimbadgen ‘Coming Home’ tour will see the John Butler Trio and Missy Higgins reunite with Dan Sultan and Stella Donnelly.

Tickets from adayonthegreen.com.au

brisbane international 6-12 JANUARY 2019 Queensland Tennis Centre The top 3 ranked womens tennis players will join Venus Williams and a host of other top female tennis talent for the 2020 Brisbane International.

Tickets from brisbaneinternational.com.au

‘water’ art exhibition DECEMBER 2019 - APRIL 2020 Gallery of Modern Art, Brisbane ‘Water’ opens this summer at Brisbane Gallery of Modern Art (GoMA). The exhition explores the vital element which sustains all life on Earth.

From major immersive experiences to smaller-scale treasures by Australian and international artists, the exhibition will highlight this precious resource with work from Olafur Eliasson, William Forsythe, Angela Tiatia, Cai Guo-Qiang and more. Guided tours of the exhibition are scheduled at 11.00am every day from 9 December, and at the Water Sundays events with tours for kids, talks and handson workshops.

GoMA Up Late also returns across two nights, with live music bringing the exhibition to life after hours.

Tickets from qagoma.qld.gov.au

WHAT’S ON

sydfest 2020 8-26 JANUARY 2019 January means Sydney Festival - a dynamic start to the new year that transforms the city with a bold cultural celebration based on critical ideas and cutting-edge art and performance.

Tickets from sydneyfestival.com.au

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SATURDAY 22 FEBRUARY, 2020 The Sunshine Coast Asian Food Festival returns to Spicers Tamarind Retreat in 2020!

Bring a picnic blanket and relax in the forest while enjoying the amazing tastes of Asia, with food stalls and cooking demos from The Tamarind chefs, Riesling masterclass, and live entertainment all afternoon.

TICKETS FROM $99PP - VISIT SPICERSRETREATS.COM/AFF

what’s in your glass?

WITH SPICERS GUESTHOUSE SOMMELIER, CAMERON BROOKSBY Being located in the heart of Australia’s oldest wine region comes with many perks, but none more so than working closely with some of the country’s best winemakers.

There is no time like the present - it’s a boom time in the Hunter.

With a string of exceptional vintages under their belt and an impressive amount of development in the area it is once again a region packed with experiences and top quality food and beverage offerings.

The evolution of Hunter chardonnay is ever changing. Not long ago you could have been forgiven for pigeonholing Hunter Valley chardonnay for its buttery, oak dominated style.

Now delicate mineral and fruitdriven chardonnays are equalling the playing field and adding variety and interest; none more so than Liz Silkman of First Creek and Silkman Wines. Liz has recently taken out Best White Wine at the Hunter Valley Wine Show and now the Best White Wine in NSW at the NSW Wine Show with the 2018 First Creek Winemaker’s Reserve Chardonnay.

The beauty of visiting the Hunter is there are so many varietal styles to choose from with both traditional and new age expressions being crafted by quality producers.

Hunter Valley shiraz, Australia’s soft and spicy burgundian style red, has not seen a run of vintages more suited to creating wines of provenance for a long time - both ‘drink now’ fruit bombs laced with silky tannin, and some designed to see the cellar are readily available.

This will definitely be a time looked back on fondly by winemakers and enthusiasts and in time we will see if WINE

it stands up the famous 1965 vintage.

Vintages of note include ‘07, ‘14, ‘17, ’18, ‘19 - you may think it’s a long time between drinks but here we are talking about the perfect climatic conditions for producing excellent fruit. After that, it’s up to the winemaker.

You shouldn’t and couldn’t visit the Hunter Valley without trying semillon and the first place you should stop would have to be Tyrrell’s - one of the first families of wine and a driving force in the Australian wine industry since 1858.

Semillon in the Hunter Valley is unique. Starting it’s life as a crisp, citrus driven white they are perfect for quaffing on the veranda taking in the beautiful views or match perfectly with light summery dishes.

What is truly magnificent is what happens when Hunter semillon is left to cellar for some five years or so. What was once crisp, grassy and mouthwateringly acidic has now aged elegantly in the bottle to offer something that can truly only be found in the Hunter. The aromatic complexity of vintage champagne, the body of a chardonnay and the acid of a riesling - it’s truly a marvel.

The best of recent white vintages include ‘11, ‘13 and ‘16. Although it is an early call it’s definitely the word on the street that ‘19 will also be amongst them.

CLOCKWISE FROM TOP LEFT: M&J Becker Ablington Chardonnay 2018 - $60, Vinden Headcase Single Barrel Northern Slope No.2 Shiraz 2018 - $60, First Creek Winemaker’s Reserve Chardonnay 2018 - $60, De Iuliis Talga Road Shiraz 2014 - $40, Tyrrell’s HVD Semillon 2013 - $40.

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a saucy affair A GOOD SAUCE GOES A LONG WAY. WE ASKED FOUR OF OUR CHEFS FOR THEIR GO-TO SAUCE RECIPES THAT COULD EASILY BE MADE AT HOME USING INGREDIENTS THAT ARE AVAILABLE AT MOST SUPERMARKETS OR FRUIT AND VEGETABLE SHOPS. BON APPÉTIT!

30 RECIPES

shayne’s sauce romesco SHAYNE MANSFIELD HEAD CHEF, RESTAURANT BOTANICA

cam’s cwa tomato sauce CAM MATTHEWS HEAD CHEF, ÉREMO RESTAURANT • 1.5kg very ripe tomatoes, roughly chopped • 2 large brown onions diced • 440g castor sugar • 2 cups white vinegar • 2 tbsp plain flour • 1 tbsp curry powder • 1 tbsp dry mustard • 1 tbsp salt • 1 tsp ground ginger • 400g jar piquillo peppers • Tabasco to season 1. Combine tomatoes, onion, vinegar and sugar in a heavy based pot, bring to simmer and cook for 45 minutes stirring occasionally.

2. Combine the flour, curry powder, mustard, salt and ginger in a small bowl and add enough water to form a smooth paste (approx. 3 tbsp).

3. Stir flour mixture into tomato mixture and cook until sauce thickens, remove from heat and add piquillos. Transfer to a blender and blend until smooth.

4. Season with tabasco, more salt and white pepper to taste.

• 3 large red capsicum • 5 peeled garlic cloves • 2 roma tomatoes • 250g slivered almonds • ½ tsp smoked paprika • 2 tbsp red wine vinegar • 4 tbsp extra virgin olive oil • 1 orange, zested 1. Char capsicums over open flame until blackened on the outside 2. Place into a bowl and cover with cling film let stand for ½ hour 3. Remove blackened skins by rinsing lightly under cool running water 4. Place roughly cut garlic and tomatoes on a lined oven tray and roast at 190°c until well coloured 5. Place all ingredients into a blender blend on high, seasoning to taste 6. Refrigerate until needed

nick’s braised lemon dressing NICK STAPLETON HEAD CHEF, THE BALFOUR KITCHEN • 6 lemons • 700g golden shalllots • 3 long red chillies • 80g garlic • 2 bunches of thyme • 2 bay leaves • 800ml extra virgin olive oil • 100ml lemon juice 1. Peel the lemons and place the rind into a pot with thyme and bay leaves and gently warm up 2. Cut the lemons in half, grill till blackened, then juice 3. Saute the shallots, garlic and sliced long red chilli 4. When cooled, combine and season Great for pasta, char grilled greens and vegetables, and roast chicken.

dan’s som tom style dressing DAN JARRETT HEAD CHEF, THE TAMARIND • 130g palm sugar • 20g garlic • 100g long red chilli, roughly chopped • 25g red birdseye chilli, roughly chopped • 6g shrimp paste • 50ml tamarind juice • 50ml lime juice • 100ml fish sauce 1. Add all ingredients to a blender and blend until well combined 2. Adjust season to taste Great for any salad, drizzled over oysters or mixed with kewpie mayonnaise to taste for a spicy mayo.

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