Entertainment
14 August, 2024
Taste’s pure foodie heaven
FOODIES were treated to four days of absolute culinary heaven with this year’s Taste Port Douglas Festival as the tropical town served up a virtual cornucopia of flavoursome cuisine.
Now in its eighth iteration, co-founders Reina and Spencer Patrick have become renowned for drawing an all-star lineup of chefs to the tropics for four delicious days and this year they certainly did not disappoint.
Raising the culinary invitational bar this year with a veritable who’s who of menu masters including the likes of well known TV personality and chefs Manu Feildel, Colin Fassnidge, Adelaide Chef’s Laura and Max Sharrad as well as Ben Williamson.
“The commitment from all those involved, year-on-year, has been crucial in elevating the festival’s reputation to what it is today – one of Australia’s most unique and highly anticipated gastronomic weekends – putting Far North Queensland’s produce, producers and suppliers in the national spotlight,” Mr Patrick said.
Moreover, he said, this year also saw Taste Port Douglas’s first international partnership with Singapore Airlines (SIA), signalling the international recognition and support that has been growing for the festival year on year.
Mr Patrick said adding to this was Michael Wilson, chef-patron of Michelin-star Marguerite restaurant in Singapore.
From the exquisite tasting entrees to the final sumptuous dessert, diners were treated to the incredible delights at the hands of the world class chefs.
Across the four days, many Port Douglas restaurants were involved in the collaborative Take Over Series, taking their dining experience to new heights.
The events included the all-day Lexus Long Lunch on the Friday and a Flavours of Vietnam Master Class Series with Jerry Mai.
Saturday evening diners experienced the Night of Fire led by Nick Holloway and the Nu Nu Restaurant team.
The outdoor evening also involved guest celebrity chef, TV personality and MC for the evening Colin Fassnidge.
Mr Holloway and the Nu Nu Team worked with acclaimed chefs Ben Williamson, Aaron Ward, Julian Hills and Louis Tickeram to present a menu of ‘pure epicurean delight’.
There was also an evening with a more French flavour – the ZINC X French Saloon Take Over, involving chef Ian Curley’ of Melbourne’s French Saloon collaborating with ZINC Team for the one night-only special treat. On Sunday, numbers swelled at The Festival Village Pop Up at Sheraton Grand Mirage Resort just after midday with an array of food stalls, refreshing beverages, live cooking demonstrations and entertainment inclusive of the Palate Cleaners Comedy sets performing live on the Gourmet Lawn Stage.
The closing party was held on the Sugar Wharf.
Exact attendance figures are being compiled and will be announced later.
