International Chef Paul Blain returns with a 5 star culinary experience
FOR THOSE Hinterlanders with long epicurean memories, a Thai meal at the table of internationally-renowned chef Paul Blain was savoured forever. Paul and his wife set up The Tamarind more than ten years ago beside Gardners Falls in Maleny. This idyllic spot for a small, high-class retreat kept the pair so busy that to eat at Paul’s table you had to go through someone who knew someone who knew Paul. Either that or you had to book into the Tamarind for a weekend.
Now Paul, who is single again, is back. Not that he has ever really been away. He sold the Tamarind to the prestigious Spicers Group of five star retreats, boutique hotels and lodges, and they persuaded Paul to stay on as chef and retreat manager.
When Michael Berry caught up with Paul, the Tamarind was in countdown for its renovation and re-opening on August 2. The public will once again get the chance to savour exceptional Thai cuisine set against stunning surroundings.
Paul Blain has the reputation as one of the top exponents of Thai cuisine in Australia, but he quickly cautions against using the label of authentic Thai cooking.
“When people say they want authentic Thai you would have to bring everything from its country of origin,” says Paul. “That’s clearly not possible so, we go under the label of modern or innovative Thai and match Australian ingredients with what they have over there. We employ Thai methods and techniques but we use our regional produce. For example, the sea bass over there is the same as our barramundi over here. They have black crabs, we have Queensland mud crabs. So there are a lot of things that are very similar.”
Paul has just returned from a holiday break in Thailand, (not that dodging the political riots in Bangkok was much fun), but he went looking for new ideas and caught up with David Thompson, his long-time mentor.
“I am always inspired when I go to Thailand,” says Paul. “I love eating on the street because there are always quirky things that you learn. For example, I was sitting in Chiang Mai watching a guy making fish balls on the street. It was only a small thing that I picked up, but it was the way he was moving his hand – rolling the minced fish into perfect round balls,” he recalls with a smile of admiration.
Paul is one of those globe-trotting chefs who comes home to appreciate the astonishing range of foods available in Australia. A bewildering variety of fruits, herbs, spices, and vegetables can be sourced from our near Asian neighbours confirming, as Paul claims confidently, that we are a south-east Asian country whether we like it or not.
“For example, you need to look at what they’re doing in the Northern Territory these days -growing an amazing variety of Asian produce. We will become the backyard for Asia one day when they learn how to irrigate all the land up there”, Paul adds with a laugh.
Part of the new Spicers Tamarind mix is recognition that more and more south-east Queenslanders are prepared to take short breaks of up to two hours distance from home, to stay in areas like the Blackall Range. In fact, apart from the often claimed ‘luxurious’ tag, Spicers use words like ‘intimately unique’ to define those who have disposable income to spend on a gastronomic experience.
“We are definitely looking at that gastronomic end of the market where people are coming to relax and enjoy the indulgence of the food, the wine and the ambience of the area,” says Paul. “So we will do a la carte, chef’s table, cooking classes, as well as celebrating the festivals of Thailand with specially themed degustation dinners.”
In the last few weeks to countdown, the Tamarind is a hive of activity with builders, electricians, plumbers and landscapers applying the final five star Spicer’s stamp of quality.
The plan is to expand from the current five – one bedroom, and one – two bedroom pavilions nestled amongst landscaped gardens and huge shade trees. Another seven two-bedroom pavilions will be added, all totally separate and private.
One distinct tourism trend these days is ‘regionalism’ where, instead of catering to the day tourist who whips around the Range and goes home in a day, visitors are enticed to stay a few days to experience what the whole region has to offer.
One way of attracting longer stays is offering more than bed and breakfast. Apart from 5 star accommodation, Spicers Tamarind will have a spacious day spa able to treat up to eight people, and there will be mountain bikes and local walks. There are plans to create a walk along the Obi Obi Creek from Spicers Tamarind to Spicers Clovelly Estate, in Montville. The proposed Maleny Precinct walk will also eventually link the township with Gardners Falls, which is next door to the Tamarind.
Spicer’s Tamarind are clearly focusing on the exceptional food experience through Paul Blain’s high culinary profile, and his restaurant will be open to the general public as well as accommodated guests. A separate conference centre will also provide the venue for regular cooking classes (Wednesdays and Saturdays), hence attracting mid-week and weekend stays.
Paul and two sous chefs will run the restaurant which will seat sixty. There will also be a separate and private dining area for parties of up to 20. The restaurant will be open Tuesday to Sunday evenings with Friday, Saturday and Sunday lunches.
For those who have been waiting patiently for a Paul Blain Thai food experience, you won’t have long to wait.
For more information: www.spicerstamarind.com.au
A Classic Chef
Paul Blain was classically trained in French and Italian cuisine before working at the original Darley Street Thai in Sydney in 1990. Under the guidance of world famous Australian chef, David Thompson, Paul discovered the wonderful flavours and complexities of Thai cuisine. His continuing love affair with Thai cooking led him to travel to Thailand regularly to expand his knowledge and broaden his understanding of ingredients, techniques and recipes.
In 1994 Paul created Chilli Jam Cafe in Noosa, winning high praise with both locals and interstate visitors. Paul developed a style of cuisine, which he terms innovative Thai , in which he adapts the fundamental techniques and ingredients of traditional Thai cuisine and uses these with the wonderful array of produce available in the Sunshine Coast region.
Regular trips to Thailand have seen Paul running a residential cooking schools at Koh Samui, in the Gulf of Thailand. These schools have been highly praised in British and American publications.
Paul and his wife opened The Tamarind in 2000 and it wasn t long before it was featured in such magazines as Gourmet Traveller, Vogue Entertaining & Travel and Cuisine.
Paul continues to travel to Thailand every year teaching, researching and refining his knowledge of Thai food. His passion for and knowledge of this wonderful cuisine is extensive and inspiring.
September 22nd, 2010 at 10:14 am
haha, I just adore travelling to Thailand, my favourite place is koh samui, but the flight is a bit too long.
December 5th, 2010 at 5:13 am
Thank you, really interesting. Actually,I was born in Thailand in 1975 but my mother and I fled and came here to England. Honestly, I didnt really care much about my Thai heritage until my mother died last month, now I’ve been trying to find out as much as I possibly can. Seemed like food was as good a place as any to start from! Anyway, I found a thai food recipe site here that other readers might be interested in too.
December 5th, 2010 at 9:25 pm
Thanks, thats quite useful stuff to know! I must admit to being a bit hopeless in the kitchen, but I’m trying my best to learn. Admitting iis the first step right!? I promised to cook something for my wife this weekend for the first time – very exciting! I found some simple recipe at this site, seems to be designed exactly for me, which is perfect! Anyway, thanks, I’ll be sure to bookmark your site to read more later.
January 18th, 2011 at 12:28 pm
I admired You and all Thai Food Lovers…for loving Thai Foods. All the best to you and your team.