GOURMETS can indulge in fine food and wine prepared by some of Queensland’s best chefs as part of a special culinary experience from luxury boutique accommodation group Spicers.
The Spicers Chefs Signature Series at Spicers Peak Lodge in August will treat guests to an indulgent eight course feast featuring award-winning cuisine and a wine list which is impeccably matched.
Highlights of the delicious degustation lunch menu include Mooloolaba Whiting Boudin with Boston Bay clam, Cannellini Beans and white wine jus; Steamed Hor Mok of Goldband Snapper and Roasted Cannon of Tatiara Lamb.
The chef line up features Mark Jensen from Spicers Peak Lodge, Dylan Kemp also of Spicers Peak Lodge, Cameron Matthews from Spicers Clovelly Estate and Paul Blain from Spicers Tamarind.
“Four chefs, eight sumptuous courses at 1,100 metres high in an idyllic mountain retreat - this will be a day like no other,” Spicers Peak Lodge executive chef Mark Jensen said.
“This is your exclusive invite to experience some of the very best food and wine Queensland has to offer in a relaxed luxury setting. Places are limited so get in quick to secure your seat at this very special event.”
Spicers Chefs Signature Series will be held Sunday 22 August 2010 at Spicers Peak Lodge, Wilkinsons Road, Maryvale, Queensland.
Pre dinner drinks start from 11.30am with lunch to commence from noon. Limited tickets are available for $195 per person with accommodation packages also available.
Situated on a working cattle property, Spicers Peak Lodge lies in Queensland’s spectacular Scenic Rim region, two hours south west of Brisbane. The lodge is close to the unique World Heritage Listed Main Range National Park, the Great Dividing Range and the Granite Belt wine region.
Transfer options to Spicers Peak Lodge are available at additional cost.
For reservations contact 1300 198 386.
Website: www.spicersgroup.com.au
