Gallery - The Peak

Heirloom Tomato | tomato water, eweghurt ice cream, burnt vanilla.

'Wild pork tortellini, mushroom, parmesan broth, potato.'

Every year, our collaborative chef event—this year titled Chefs on the Range—brings Spicers Retreats chefs together to connect, share ideas, and inspire one another. It also offers guests the unique opportunity to experience the distinctive cuisines crafted by the chefs at each of our restaurants.

Last Sunday, Chef Gareth Newburn of Spicers Peak Lodge delivered a memorable finale with his salted camel’s milk ice cream (@summerlandcamels), perfectly paired with luscious dessert wines from Joval Wines. This dessert was a fitting close to a day filled with exceptional food and collaboration.

Before dessert, guests enjoyed a series of dishes at @spicerstamarindretreat with four of our Queensland based chefs, followed by a visit to @thelongapron at @spicersclovellyestate, where Head Chef Geoff Abel and his team proudly showcased the best of the #sunshinecoast region.

'Camel's Milk Ice Cream - rosella, lemon aspen, pepperberry' to be paired with NV @rieslingfreakofficial No.7 'Fortified Riesling,' Clare Valley, SA.

From our 20th Anniversary Lunch.

Fairyfloss coloured skies make the perfect backdrop for a dreamy evening.

Introducing in a new wine served alongside our campfire canapés. This is a great local drop from Stanthorpe winemakers @bentroad.com.au, supporting those from fire affected vineyards in the 2020 bushfires and proceeds going to the local fire brigade.

A summary of the wine below:

“In 2019 and 2020, Australia faced catastrophic bushfires, seizing global attention and sympathy. The fires devastated vineyards, with many grapes tainted by smoke, leading wineries to reject them. Some grape growers had to leave their crops to rot. Climate change raises concerns about wildfires becoming more frequent and intense, not only in Australia but globally. Famous wine regions like Napa Valley also faced similar issues. One of our growers lost nearly an entire crop, but we saw an opportunity to experiment. We created Fumé, a rosé from 100% smoke-tainted Tempranillo grapes, showcasing how fires impact wine flavor. Served chilled, it’s perfect for BBQs and pairs well with chargrilled or smoked food. You’ve heard of smoky whisky and beers; now try our smoky rosé.”

Arrive in style - by @elite_helicopters, of course. ✨🥂 Be greeted with champagne on arrival, setting the perfect tone for an unforgettable lunch.

Learn more about our Fly & Dine package at the link in bio.

Spencer Gulf Kingfish | yuzu, cucumber, buttermilk - paired with 2022 Nomads Garden Fiano, King Valley, VIC.

'Scenic Rim Mushrooms - parmesan custard, wild garlic, buckwheat, artichoke' paired with 2023 Aphelion 'Welkin' Grenache, McClaren Vale, SA.

A captivating story unfolds daily in our dining room, celebrating the very best of Australian cuisine and ingredients.

'Jack’s Creek wagyu, Jerusalem artichoke, oxtail, shallot, black garlic.'

The cosiest place in the #scenicrim to dine.

'Australian red claw yabby, Davidson plum, miso, galangal, yabby floss.'

'Hunter Valley duck breast, savoury duck, smoked beetroot, fermented plum ketchup.'

A cosy spot by the fire and four-courses of the best of Australia on a plate.

A cosy spot by the fire and four-courses of the best of Australia on a plate.

'Scenic rim asparagus, celeriac, capers, society garlic, lemon verbena.'

'Rocky Point cobia, yuzu, kohlrabi, wasabi, fermented cape gooseberry.'

From last week's shoot behind the scenes with @marcusbell and Executive Chef Gareth Newburn.

'Pan seared scallops, corn, preserved lemon, sea urchin, Geraldton wax
.'

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