Taste Port Douglas again attracts top chefs

Presented by the Sheraton Grand Mirage Resort, they will be announcing a limited number of exclusive Taste Port Douglas Food & Drink Festival VIP Experience packages.

These extraordinary made-for-you experiences feature four nights' accommodation, a gourmet arrival amenity and a Taste Port Douglas VIP GOLD PASS for two, offering the perfect balance of food, fun and relaxation. Bookings will be open to Marriott Bonvoy Members soon.

The festival celebrates the greater Port Douglas community and local businesses across the event to help solidify the region’s reputation as a premier culinary destination.

Sheraton Grand Mirage Resort General Manager Steve Molnar said: “We are thrilled to be a partner of the festival again. With the best chefs arriving in Far North Queensland from around Australia, Taste Port Douglas elevates the region’s reputation as a premier culinary destination even further.

“There’s a real sense of excitement in the community as we welcome back interstate and international visitors to Port Douglas and this extraordinary event this year.”

Meet some of the chefs

• Spencer Patrick (Harrisons Restaurant Port Douglas) – With a career spanning over 30 years, London-born, award-winning Chef Spencer Patrick brings his culinary expertise and two decades of Michelin star experience as Founder and Director of Taste Port Douglas. In the early years of his career Spencer was part of the ambitious brigade working alongside esteemed chef Marco Pierre White to bring the Michelin Guide’s highest accolade to London’s The Restaurant in the mid-1990s. Over the course of seven years, Spencer also worked as Head Chef in Marco’s London restaurants Mirabelle (Mayfair) and Quo Vadis (Soho), retaining their Michelin Stars and The Cafe Royal (Piccadilly); where at the age of 26, he was the youngest chef in the UK awarded a Michelin star. At the time, Spencer’s work at The Cafe Royal was also recognised in London’s Good Food Guide with an 8/10 ranking, making him joint third place alongside Gordon Ramsay.
• Jerry Mai (Pho Nom, Bia Hoi, Melbourne) - Jerry Mai was one of the first chefs to bring authentic Vietnamese flavours to Melbourne’s kitchens. She continues to be a culinary leader whose paddock to plate ethos and no-fuss attitude is winning friends and fans in Melbourne and afield. Jerry spent her early years at some of Melbourne’s best known and most respected Asian-accented restaurants – Longrain (2006), Seamstress (2007) and Gingerboy (2008-9). Jerry has learnt from the best in the business and brings the training and expertise from these popular kitchens and busy chefs to everything that she does.
• Colin Fassnidge (Kitchen Nightmares, Sydney) - Born in Dublin and trained by the legendary Raymond Blanc, Colin Fassnidge was the Executive Chef at the Four in Hand for over 10 years. Colin’s creative yet refined take on the nose-to-tail food philosophy turned this unassuming pub dining room into an awarded and celebrated dining destination, listed in:

• Gourmet Traveller’s Top 50
• Sydney Morning Herald’s Good Food Guide – 2 Hats
• Australian Financial Review’s Top 100

Colin’s second venture, 4Fourteen, re-imagines family meals that he had in his youth, and the recently opened Banksia (at the Banksia Hotel) sees him return to his love of pub dining.

The full line-up of the chefs will be finalised at a later date.

Details:

What: Taste Port Douglas

When: August 11-14 2022

Where: Sheraton Grand Mirage Resort Port Douglas

Website: www.tasteportdouglas.com.au

Social media: @tasteportdouglas

Further information: Trine Shelmerdine, Reymond Communications

E-mail: [email protected];

Mobile: 0405 315 050