The Long Apron in the Sunshine Coast hinterland has shot up the rankings as one of the top 100 restaurants in Australia in the prestigious 2014 Australian Gourmet Traveller Restaurant Awards.

The acclaimed restaurant, located at Spicers Clovelly Estate and headed up by Cameron Matthews, was ranked number 79 in this year's awards, rising from number 94 last year.

The restaurant was also again awarded a one-star rating in the awards which were announced on Wednesday night. It was one of only seven regional restaurants in Queensland to achieve one star.

"We're thrilled to once again be featured in these awards which recognise the talent, passion and creativity Cameron and his team bring to The Long Apron," Spicers Retreats CEO Danielle Duell said.

"The restaurant rose by 15 places to take out 79th spot in the Top 100 Restaurants in Australia. The one star rating it also achieved recognises that there is an element of pizzazz as well as professionalism which raises The Long Apron beyond the everyday. 

"Spicers Retreats prides itself not only on its unique destinations and luxury accommodation, but also on our high quality in-house restaurants which have become destinations in themselves."

The Australian Gourmet Traveller awards add to an already long list of accolades for the multi-award winning The Long Apron restaurant. 

Other awards include achieving two Chef Hats in both the 2013 Australian Good Food Guide and Queensland Good Food Guide; Regional Restaurant of the Year in the 2012 Queensland Good Food Guide; and Best Prestige Restaurant at the 2012 and 2011 Queensland Hotels Association Awards.

The Long Apron specialises in an innovative European-inspired menu showcasing local ingredients, an extensive wine list and personalised service.

Dishes change with the seasons, but diners will always find plates that showcase fine produce characterised by flavour, balance and complexity as well as intricate and elegant presentation.

"Our aim is to create unforgettable European inspired dishes while using only the freshest and finest local produce, including from our own kitchen garden," Matthews said.

"We're continually inspired by the rich produce which can be found in the Sunshine Coast region and I'm delighted to again be recognised on a national level in these awards."

The Long Apron's award-winning menu can include innovative creations such as watermelon sashimi with goat's curd, mint and peas; slow roasted lamb belly with sesame, black cardamom, date and onion molasses; hay aged and roasted duck breast, celeriac, chestnut, berries, and pickled rhubarb; and braised Glasshouse snails with roasted leek, morcilla crumble, fennel and apple.

Diners can experience The Long Apron for breakfast, lunch or dinner, or enjoy a meal in the restaurant followed by a gourmet getaway on site at Spicers Clovelly Estate. Matthews also hosts regular cooking classes.

For more information visit: www.spicersgroup.com.au 

High res images are available for download from the Spicers Group media centre: www.spicersgroup.com.au/media  


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