Well Cameron is on the move and is now heading up the kitchen at the new Spicers Clovelly Estate high on the mountain at Montville. The word is think modern French cuisine with curing, smoking and fresh local produce like spanner crabs. His menus are promised to be online soon!
The web site says the newly opened Spicers Clovelly Estate truly is a feast for the senses and waxes lyrical about coffee and cake on the terrace, a three course dinner in the dining room, and an old-fashioned Pimms in front of the fire. Sounds like my kind of place!
It's hidden on a hill in the lush hinterland and is described as part retreat, part European estate and part home away from home. There are just 10 suites. I would expect much the same level as at Peppers Spicers Peak Lodge and Peppers Hidden Vale, both of which are very attractive places to stay with a finish of a very high standard.
Wherever possible, Spicers Clovelly Estate says they choose local suppliers, both for freshness and taste, and also to reduce food miles - a concept of which I am hugely in favour. Their list of local producers includes Spanner Crabs Noosa, Noosa Redclaw, Noosa Reds, Maleny Chilli Growers, Maroochy Springs Wines, Maleny Mountain Wines, Flame Hill Vineyard and Blind Man’s Bluff Vineyard. Some is organic, but most is the result of great care and passion on the part of small growers who are changing the face of agribusiness in Queensland, and for whom biodiversity and sustainable agricultural practices are firmly on the agenda.
This is a place to watch. Love to know what you think when visit and experience Cameron's food.