Kitchen Confidential: Homage at Spicers Hidden Vale rises from the ashes
Acclaimed Queensland restaurant Homage has been completely rebuilt and is ready for its next chapter, bouncing back after a devastating fire that reduced it to rubble almost two years ago.
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NEARLY TWO years after being reduced to rubble in an electrical fire, the historic homestead at Spicers Hidden Vale, about an hour’s drive southwest of Brisbane, is set to reopen.
Home to the acclaimed Homage restaurant, the century-old building has been completely rebuilt on the same footprint as the former site and will officially relaunch to the public on February 14.
Homage executive chef Ash Martin, who was forced to move the explorative eatery in to the adjacent barn and outdoor area after the fire, is thrilled to be moving into the new space combining the charm of old with modern luxuries.
Spicers Hidden Vale hit by fire in main building, original homestead
A rural retreat for the whole family at Spicers Hidden Vale, Queensland
“This building is absolutely phenomenal. It’s got the X factor,” he says.
The fit-out boasts a 3000-bottle custom designed wine cellar, spotted gum floors, bespoke native flora-printed carpets, leather chairs, banquettes and three fireplaces.
There will be a designated lounge and bar area, perfect for sipping negronis and enjoying a pre-dinner bite, while the veranda has been extended with more seating overlooking the retreat’s pool. But it is the kitchen that will be the focal point, opened up for guests to watch the action with a central fire pit fuelled by olive tree wood from a neighbouring farm.
“Every menu we put out will be based around the charcoal and fire pit,” says Martin. And that will include three different offerings: a snack menu for the lounge, an a la carte line-up, and a tasting menu, which is currently eight courses.
Expect the likes of beef fat crumpet with wood-fired bone marrow, sourdough tacos and perhaps a mango magnum with burnt mango leaves, green mango marmalade, coal-grilled mango and pickled mango for dessert.
As many of the ingredients as possible will continue to be grown on site, while the rest will be sourced locally. The property also boasts its own smokehouse, preserving room and fermenting room.
“We want it to be a dining experience from the second you drive through the gate,” Martin says.
Helping ensure this will be greater interactivity between the kitchen and guests, with chefs explaining dishes to diners at their tables, as well as leading culinary tours through the grounds. The chefs will even make the plates, bowls and jugs themselves, firing them off at an Ipswich kiln.
Thanks to the new cellar, the wine line-up has been expanded to about 300 varieties leaning heavily towards quality Australian wines, alongside French champagne favourites. Restaurant manager James Russell has also expanded the beer offering, including a frequently changing local draught, and a new range of signature cocktails using ingredients from the market garden.
HOT PRICE FOR QUICK SALE
Award-winning Noosa restaurant Wasabi is edging closer to a sale with a handful of interstate buyers and a local party making offers.
Owner Danielle Gjestland is selling the acclaimed fine diner, occupying prime real estate along the Noosa River, after 17 years to move to Japan for her husband’s work.
With his job starting in April, Gjestland is on a tight time frame to offload the Japanese eatery, which is going for only $250,000.
“It’s a bargain,” she says. “You can’t even build a coffee shop for that.”
The neighbouring Wasabi cooking school is also for sale for a steal at only $100,000, while they’ll look to sell the almost 3ha farm at Pomona where much of Wasabi’s produce is grown down the track.
“I’m going to miss it and feel like I’m leaving a part of me behind, but I’m kind of excited to see someone else’s interpretation of it,” she says. “I’m fascinated to come back and eat there.”
Gjestland plans to move into farming while living in Japan, renovate a house and sit her next lot of sake exams.
SHIPS PASSING IN THE NIGHT
Recently opened Brisbane wine bar Mr & Mrs Jones has said goodbye to its high profile chef.
Former fine dining wunderkind turned Chur burger founder Warren Turnbull was brought in to the Portside Hamilton eatery in a consultation role to design the initial menu and set up the business. But after welcoming a new daughter just before Christmas, Turnbull has handed over the tongs to new head chef Derek Finn (formerly of e’cco Bistro, Newstead). Turnbull’s looking forward to enjoying family time before finding something more permanent, or starting his own business again.
BARBECUE FOR BUSHFIRES
Want to win a trip to Bali and help animals injured in the recent bushfires?
Next Hotel Brisbane will host a special barbecue buffet lunch and pool party on February 2, raising money for wildlife in need.
The event includes a silent auction, with items such as hotel accommodation, beauty treatments and concerts. There will also be a raffle for a Balinese escape valued at $6500. Tickets are $45 each (children under 12 free, children 12-16 $20) at eventbrite.com
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