The perfect meeting of the traditional and the new, every dish evokes the vitality of Asia and the warmth of Spicers Tamarind Retreat.
Specialising in Modern Asian cuisine that tips its well-deserved Chef Hats awards to Western presentation and palates, The Tamarind’s menu effortlessly combines sweet, sour and spicy flavours with fresh local produce to create original and innovative taste sensations.
We are so thrilled to announce that The Tamarind recently received one Chef Hat in the 2017 Brisbane Times Good Food Guide.
ABOUT OUR CHEF, DANIEL JARRETT
Originally a French-trained chef, Daniel’s career spans more than 18 years and has seen him immerse himself into challenging cuisines.
Having previously been executive chef at Ebb Waterfront Dining and head chef at The Tamarind from 2012 – 2014, Daniel is returning to The Tamarind as executive head chef after operating his own restaurant in Maroochydore for the last fifteen months.
His passion for food, combined with his outstanding ability has seen him receive a number of awards, including one Chef Hat in the Brisbane Times Good Food Guide 2012 and 2013 during his time at The Tamarind and two Chef Hats in 2014/2015.
With passionate and skilled culinary teams who have been collaborating and creating non-stop for the last few years, and the recent bounty of produce from our new market gardens and the local region, we feel it is worth celebrating our culinary connection with the land and it’s producers as well as Australia’s thriving gastronomic scene.
Working closely with local producers, who are considered part of the Spicers family, including a number of farm suppliers who are now working directly with the chefs to create bespoke produce for each season and menu, is a fundamental part of Spicers culinary philosophy. As Spicers is growing its culinary credentials and commitment to sustainability there is now an additional emphasis on home grown produce.