What does it take to create a Chef Hat restaurant?
If you’re looking for the best regional dining in South-East Queensland, there’s a Chef Hat restaurant in the Scenic Rim you need to try. The Paddock restaurant at Beechmont Estate was recently awarded 14 points and two Chef Hats by the Australian Good Food (AGFG), celebrating the sophisticated, ego-less cooking of Executive Chef Simon Furley...
Beechmont Estate launches Scenic Salumi Sessions
Beechmont Estate’s chef-hatted The Paddock restaurant has announced a new Salumi Masterclass event to provide the perfect excuse to retreat from the heaviness of the world and escape to the pristine Gold Coast hinterland. On Friday 8 and Saturday 9 July, foodies will discover the ancient craft of salumi against a breathtaking backdrop of the...
From our kitchen to yours – Chef-inspired strategies to reduce food waste
You might be surprised to learn that up to 10% of global greenhouse gas emissions1, or 2,600 gigalitres of precious water is consumed producing food that is never eaten. In fact, throwing away one burger wastes the same amount of water as a 90-minute shower.2 In Australia, we waste 7.6 million tons of food each...
Why paddock-to-plate is more than a buzz phrase
We take our food seriously, and ensure delicious cuisine is at the core of any experience at Beechmont Estate. While Australians generally care about where our food comes from, how it’s farmed and prepared, interest in sustainability and ethical farming is at an all-time high. That’s why we’ve put the paddock-to-plate philosophy at the centre...
Make Your Booking Opening date 1st September 2021 – bookings now open.
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Acknowledgement of Country
We acknowledge the Australian Aboriginal and Torres Strait Islander peoples of this nation. We acknowledge the Traditional Owners of the Beechmont area where our resort is today (the region known as Woonoongoora to its earliest inhabitants) the Yugambeh people. We pay our respects to ancestors and Elders, past, present and emerging.
