Sugar, spice and all things nice at Spicers Vineyards Estate

It only seems fitting that a long day of indulging in the delights of the Hunter Valley should end with a snooze by the pool, a massage, and a leisurely three-course meal. Deciding which wines to take home and loosening the belt for cheese sampling can, after all, be hard work for the palate.

Now, to find a place to relax and recover from palate fatigue… Enter: Spicers Vineyards Estate. Greeting you at the end of a driveway lined with grapevines, Spicers has no shortage of relaxing spaces and gourmet experiences.

So where does one start? Here are a few of my favourite ways to finish a day of wining at Spicers.

Poolside with a fruity cocktail

A refreshing dip in the pool followed by a nap on one of the sun lounges is my first afternoon stop. The back doors of each of the 12 suites open out onto a verandah and manicured lawn with stepping stones to the pool.

Before I’m even a few steps out the door I see cushioned wicker hanging chairs outside each suite. I imagine curling up with a good novel, but it’s a warm day and I’m eager to float around in the pool.

Before dinner, LML Mitzi and I try out the hanging chairs

With only a small number of guests staying at any one time, it has that secluded feeling of being at your own private holiday home. It’s peaceful, the water is cool, and the lounges are comfy!

Before I drift off to sleep, one of the lovely Spicers staff members is at my side with a fruity Sangria cocktail. They really do think of everything when it comes to relaxing!

Suite luxury spread

Relaxing in a robe and padding around in slippies is something I look forward to just as much as sipping local wine and nibbling cheese. The Luxury Spa Suite offers the best of both – you can have your cheese and eat it too! There’s a complimentary cheese platter with chilled sparkling wine waiting for me on the coffee table in the spacious lounge area.

Each suite has a king bed and spa bath, plus robes and slippers to make guests feel right at home in total luxury.

Luxe marble bathroom

After munching on fresh figs, strawberries, and crackers spread with blue cheese, I have a hankering for a cleansing ale and some nuts from the mini bar. Normally I would avoid this temptation, because while mini bar treats are convenient they can also be exxy, but you don’t need to worry about that here. In fact, you can eat the chocolate bars and biscuits too without feeling like you’ve blown the budget, and here’s why: the mini bar is free! The hardest part is leaving room for dinner at Spicers’ on-site restaurant, Botanica.

Garden-to-plate dining with vine views

Just steps away from the front door of the suite is Restaurant Botanica. It reminds me of a mini glasshouse, with floor-to-ceiling bay doors looking out onto the vineyard. The decor is simple and allows the views to take the limelight.

The view from Botanica

The combination of excellent service and delicious dishes (including produce made from the estate’s own garden) makes this a stand-out dining experience. Our waitress for the evening, Marissa, enthusiastically talks us through the menu. From wine-matching to the details of the spices and flavours of the three-course dinner we’re about to eat, she really knows her stuff!

Before the entree, Marissa brings out Italian ciabatta bread made from 150-year-old starter yeast. The crunchy crust gives way to soft, warm fresh bread – it’s delish. We’re then treated to a mushroom soup appetiser served in espresso cups. It’s like sipping a tasty, frothy, mushroom cappuccino, but think dukkah sprinkles instead of chocolate.

For my entrée I choose the wood-roasted quail with white peach, fresh fennel and pancetta. I’m a little sceptical as the last quail I ate had more bone than meat, but the dish delivers and the quail is juicy and delicious. It’s laid out on top of fanned-out sweet peach slices with onion and a drizzling of sauce. There’s plenty of flavour in the quail, too – 16 flavours I’m told! It’s a scrumptious mix and I can taste cumin, coriander, and more.

My favourite meal of the evening is the hoisin smoked pork belly with bok choy, ginger, and peanut and lime relish. What foodie genius thought of making a peanut relish with smoked pork belly? The rich, sweet peanut sauce drizzled over the pork is perfectly complemented by the velvety, cherry flavour of the Tulloch Shiraz that it’s paired with. The side of bok choy adds a burst of juicy flavour to the pork belly.

Next up is dessert – orange blossom mousse with caramelised brik pastry, Turkish delight and cinnamon ice-cream. It’s like a summer party in my mouth! The orange blossom mousse is subtle in flavour and fluffy in texture, while the cubes of Turkish delight and wedges of brik pastry add a delightful sweetness. Bringing lychee to the party in my mouth is the 2013 Mistletoe ‘Petite’ Muscat dessert wine.

Just when I think it’s all over, an after-desert treat is placed in front of us: a creamy coffee marshmallow. It’s a delightful finish to our foodie indulgence.

Spa treatments good enough to eat

Somewhere in between floating in the pool and padding around your suite wearing slippies I’d recommend a rejuvenating massage or facial (or both!) at Spicers Spa Anise. There’s a range of treatments, including body wraps, massages and couple packages, and they all start with a relaxing foot massage. The chocolate facial mask smells good enough to eat, and the Waterlilly creams and spa products (which are made from natural ingredients) are actually edible, but I’d save your appetite for the scrumptious dishes at Botanica.

I love a holiday with plenty of time to relax and indulge, and the team at Spicers Vineyards Estate really add those extra touches to make you feel pampered. Only having to walk a few steps for a spa treatment, three-course meal or to laze by the pool= holiday bliss!

Nadine and Mitzi were guests of DNSW and Botanica Restaurant.

What’s your fave form of holiday pampering? Tell us in the comments!

• Stay at Spicers Vineyards Estate
• Check out more Hunter Valley hotels
• Fly to Newcastle
• Find Hunter Valley wineries & restaurants at VisitNSW.com