Taste Port Douglas chefs

Food magic

Paul Makin

Journalist

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Taste Port Douglas chefs always have a good time in Port Douglas

Taste Port Douglas presented by the Sheraton Grand Mirage Resort is one of Australia’s premier culinary events and showcases the region’s best over an action-packed festival celebrating world class food, beverage and culinary talent.

Food lovers are going to have a ball immersing themselves in a delicious four-day program. Exceptional cooking by some of Australia’s best chefs with unforgettable dining experiences and the opportunity to learn from these experts.

Newsport was invited to meet the chefs at Harrisons Restaurant. You can’t miss Manu Feildel. Whenever he enters a room, he brightens it up immediately. He’s a bit of a scallywag but in saying that they all are. Chefs are in their own club.

They talk a language that us mere mortals can only dream of understanding. These are the gods of the kitchen and their creations are born of love and dedication.

I bet each one of these chefs has had some tough times on the way up at ladder. But now they can enjoy their notoriety and have some fun in the kitchen.

That’s exactly what they’re going to do for the next few days. Taste Port Douglas is being curated by event founder and culinary director, Spencer Patrick. He along with his wife Reina are from Harrisons Restaurant, that sits within the resort. Spencer told Newsport that TPD is all about community “Our surrounds, the chefs, the growers, the suppliers all in this together is like one big family, I think that’s what makes it so special”

A food preview

Colin Fassnidge, Kitchen Nightmares Sydney volunteered the information that one of his dishes will be salt crust lamb shoulder accompanied by potato (cause he’s Irish) and a curry that he says will contain turmeric and ginger, so watch out for that.

George Calombaris tells us, among other things he’ll be cooking a Pani Puri, an Indonesian street food “I’ll be filling it with crab meat which is amazing up here and it will come with a sweet corn puree, just beautiful” he said. George will also present slow cooked lamb with a black pepper sauce “They wouldn’t expect those dishes from me but hey it’s the best time for fresh produce up here so I’m going for it”.

Manu Feildel from Channel 7’s My Kitchen Rules. was excited to tell Newsport of his plans “I’m going very classical with lobster with a scampi caviar, carrot puree with roasted baby carrots and voilà, it’s a delicious meal”

Jerry Mai from Pho Nom, Bia Hoi Melbourne is bringing the taste of Vietnam to Port Douglas “Crunchy mince and herbs and a bit of heat. Away from that another dish of crispy skin cod over charcoal wrapped in crispy lettuce leaves, fragrant herbs and a spicy dressing” she said.

Adrian Richardson from TV’s Good Chef Bad Chef and La Luna Bistro told Newsport “Salt loves meat and meat loves salt and that’s all I’m saying”. You tease Adrian!

Last meal

Before we left our chefs to do what they do best we asked some of them a hypothetical question.

Q. You are in prison on death row having been convicted of killing a recipe. They offer you a last meal. What would that last meal be?

George Calombaris: “Love hot crispy chips but maybe butter chicken”

Adrian Richardson: “It would have to be a standing rib roast of beef, it would have to 8 or 9 points along it because it would be a monster of a thing with mustard, peppercorns, thyme over the top of it, then of course we’d have potatoes cooked with onions, garlic, bacon, butter chicken stock baked in the oven and served with vegetables like steamed broccoli with horseradish, some fine wine like a pinot noir and in that way I could stretch this meal out to 2 weeks”

Manu Feildel: “I would go for Bouillabaisse, a traditional fisherman’s stew originating in the port city of Marseille, I’d be very happy with that”

Colin Fassnidge: A cake, with a file in it.

Manu is the ringleader and chief scallywag, and we love him
When chefs get together, they love talking food.
Colin Fassnidge says local turmeric and ginger will be used in his dishes
Manu and Nigella on My Kitchen Rules, a perfect pairing.
Chef Jerry Mai is bringing the taste of Vietnam to Port Douglas
The chefs have a good time when they stay at the Sheraton Grand Resort

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