Local tastemaker: Cameron Matthews
We caught up with Cameron Matthews, Executive Chef & General Manager at the Multi Hatted, Long Apron Restaurant and luxury retreat Spicers Clovelly Estate.
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I am an avid supporter of everything local, I believe that we live in one the best places on earth and love to share it with our guests, be it through our cuisine, our produce, our people or our area.
My Family and I move to the Coast five and half years ago, although Montville has felt like home since I first visited in 2000. Being a chef is a major part of my life and the Suppliers and produce on the coast and in the hinterland are world-class. There aren’t many places that that I have found that offer the amazing diversity, the relaxed but professional people and the incredible scenery that the you find here.
The natural beauty of the area inspires our food every day. We’re working towards creating a cuisine with a true “terroir” – a time and place if you will, indicative of where the range is here and now.
I love getting down to the beach and fishing with my twins Joel & Chiara, who are seven, and taking our eldest daughter Eva, who is 11, to try the awesome range of cafes and restaurants near the coast.
‘Little May Espresso’ in Montville has just opened, and I may be biased because Rich the Chef there was my Sous Chef for 3 years, but the food and the coffee are superb.
As a family we love Happy Valley in Caloundra, it’s a great spot to watch the kite surfers, ships coming and going, fishing, picnics, cafes, swimming and surfing. One spot for every occasion.
In Summer, it would be eating something simple (but amazing quality) on a BBQ at the beach as the sun sets and birds are coming in to roost. In Winter, I’d have dinner with my wife Leanne by an open fire up on the range, enjoying the cold.
Lambkin Lane in Caloundra. It’s a café that belongs to Tim Adams, barista of the year… it’s got great coffee, what more can I say!
Every season on the range is different. I love them all. We are so lucky that in the hinterland over winter you can sit by fire for breakfast then surf in the afternoon. The seasons help us be creative and keep us fresh as cooks too. It’s nice to have a cold season, where we cook the bigger more robust flavours.
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