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Spicers Tamarind staff make a winning team

Spicers Tamarind staff make a winning team

Spicers Tamarind is a sensory pleasure. From the moment you drive in, your eyes rest upon landscaped tranquillity with deep green leaves, the soothing sounds of water and songs of native birds also enjoying this haven.

I have come to meet with Ryan Dillon, Tamarind’s General Manager and find out the retreat’s progress since my last HT visit.

The menu has changed with the season and I am impressed by the originality and exciting combinations of spices, vegetables, meat and seafood.

“Head Chef, Daniel Jarrett, has taken Asian food and put a different spin on it,” Ryan explains. “His dishes are a fusion of different regions, from Thai and Vietnamese to Korean and Japanese.”

Indeed, Dan’s creative cooking has recently won awards for Asian Restaurant Queensland and Breakfast Restaurant Sunshine Coast with the national event taking place at the end of October.

“Dan is not a big self-promoter,” smiled Ryan, “but he was thrilled his food was recognised. It is a good reward for the whole Tamarind team who work so seamlessly, and for the region.”

For those who wish to create Dan’s dishes, there is a cooking school, run by the engaging Sharon Cook.

“We have custom-made cooking pods and every Saturday, 12 people can create a three-course meal using unique techniques and ingredients and then enjoy it at the end with a glass of wine. Everyone leaves with a new skill.”

Spicers Tamarind is also just a great place to relax. Sculpture on the Edge is more popular every year and Jazz in the Forest every first and third Sunday from 12-3pm, is a good time to throw your picnic blanket down and have a leisurely drink while enjoying the music.

Add to all this the fact that Spicers Group have a Green Team constantly reducing waste with Earthcheck benchmarks, and it is no wonder the atmosphere here feels so connected to the beautiful nature around us.

Do your wellbeing a favour and pay a visit to this special spot.