The Tamarind, Spicers Tamarind Retreat

“We are passionate about providing flavoursome food for our guests; a little punchy at times yet well balanced; and dishes that are different and unique without being too adventurous. We aim to provide a welcoming personalized level of service befitting to a coastal hinterland retreat. We are also passionate about the environment and use sustainable, ethical, and – where possible – organic produce, some from our own market garden. We are motivated toward achieving a goal of zero waste and self-sustainability.”

Koji marinated beef tataki with crisp oyster, daikon, wasabi, miso mustard, and black beer ponzu; cured ocean trout with yuzu kosho crème fraiche, furikake, wakame, and caviar; Issan style mushroom salad with grilled Mountain Top oyster mushrooms, Asian herbs, lemongrass, and tamarind.

Wooden pavilions, buddha statues, tinkling water and lush tropical gardens – Aussie-accented staff aside, you could almost imagine yourself in Chang Mai, rather than Maleny.

Tamarind Head Chef Dan Jarrett has a solid pedigree and an undiminished passion for the cuisines of south-east Asia, creating an appealing border-crossing menu – from a classic sweet, hot tamarind and chilli-glazed whole fish or a deeply aromatic jungle curry of braised suckling pig, to koji-marinated beef tataki with a black beer ponzu.

Seafood is sustainable and generally comes from within fifty kilometres, while a lot of the vegetables, fruit and herbs have zero food miles, sourced from the property’s own market garden, with techniques such as drying, smoking and preserving taking care of any in-season excess.

With plenty of fertile land, a temperate climate, and strong commitment to the environment, the Tamarind’s goal of self-sufficiency could very well become a reality in the not too distant future.

“The retreat is geared towards food lovers so dining at The Tamarind is highly recommended. The flavour and presentation of dishes prepared by chef Daniel Jarrett, such as koji-marinated beef tataki with miso mustard and Moreton Bay bugs with Taiwanese barbecue sauce, are beautifully executed. Ingredients are sourced locally wherever possible and chillies and herbs are plucked from the garden. The five-course degustation menu with wine pairing is an excellent choice with satisfying portions. An à la carte menu is also available. Classes are offered for a range of cuisines at the retreat’s cooking school." –The Telegraph

Named by Traveller as one of Regional Australia's ten best restaurants with a room. October 2019