Newspaper article Sunshine Coast Sunday (Maroochydore, Australia)

Stoking Winter Wanderlust; Luxurious Hinterland Escape on the Blackall Range Is Just Ripe for the Picking

Newspaper article Sunshine Coast Sunday (Maroochydore, Australia)

Stoking Winter Wanderlust; Luxurious Hinterland Escape on the Blackall Range Is Just Ripe for the Picking

Article excerpt

Byline: Helen Flanagan

DELICIOUS winter.

The verdant Blackall Range is dotted with country estates featuring orchards of juicy fruit ripe for picking.

Occasional roadside stalls brim with bunches and boxes of fresh produce beside an honesty box, and farmers on small holdings cultivate anything from Asian herbs and raspberries to pomelos or nurture snails, quails, pheasants and milk-producing buffalo, cattle and camels.

Sticky sweets, cheese and pie shops, art galleries, boutiques and busy cafes lure tourists to "doily" townships such as Montville. Narrow roads offer views of the Glasshouse Mountains or the apartment-strewn Coast below.

Wellness retreats and secluded cabins hug nature, and gravel driveways fringed with trim hedges, hydrangeas and gardenias lead to elegant accommodation options such as the extraordinary, as opposed to the ordinary, Spicers Clovelly Estate.

First settled by the Brown family in 1908, the 9ha estate these days is part of the decadent Spicers Retreats Hotels and Lodges group, owned by Flight Centre's founder Graham Turner and wife Jude who also have a home in Noosa.

Jude's design touches are evident throughout - from large Bordeaux-style armchairs complete with alpaca throws, recliners, French Oak bookcases and sideboards adorning the lounge areas to contemporary French furnishings and lavish linens in the roomy suites.

Devotees of degustation, long lunches and romantic dinners will adore the much-acclaimed two-hatted Long Apron where French doors openly invite eating al fresco-style.

"We use the local 'terroir' - the provenance of where we live to define what we cook," explains super-talented executive chef and hotel general manager Cameron Matthews, whose cooking classes are also a big hit.

"This is Australia's most under-rated food region and it is the relationship with local producers that dictates our cuisine: paddock to plate, root to tip, tail to snout. The conviviality of food is big to me. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.