Acclaimed Indigenous Chef to bring world-class cuisine to Port Douglas this month
CULINARY MASTERY
BUSINESS FEATURE
This November, Port Douglas food lovers have a rare chance to experience a taste of Berowra Waters Inn as Head Chef Jack Brown joins Sheraton Grand Mirage Resort for two exclusive events.
Recipient of the 2025 Gourmet Traveller Icon Award, Berowra Waters Inn in NSW has been a cornerstone of Australia’s fine dining scene since the mid-1980s.
Head Chef Jack Brown draws on his First Nations heritage, blending French techniques with sustainably sourced native ingredients that celebrate Australia’s Indigenous culinary traditions.
You can experience his distinctive style during a takeover dinner at The Deck on Thursday, 21 November, or learn from the chef himself during an exclusive masterclass on Friday, 22 November.
Known for seeking edible treasures in local gardens, Jack is on a mission to elevate native produce to fine-dining brilliance.
Before Berowra Waters Inn, he has led Zin House, a one-hatted farm-to-table restaurant in the NSW Wine Region, and Printhie Wines in Orange, where he earned a chef hat within 18 months.
Takeover dinner
The takeover dinner on Thursday, 21 November will feature a six-course degustation with expertly paired wines, bringing a taste of the iconic New South Wales restaurant to Port Douglas.
Guests will enjoy the likes of mud crab custard, fire-roasted coral trout, and Atherton Tablelands beef, finishing with chocolate tart with Daintree vanilla ice cream and a selection of handmade petit fours.
“It’s a privilege to be able to bring one of Australia’s most amazing dining institutions to Tropical North Queensland and highlight some of the amazing native ingredients we have up here,” says resort Culinary Director Belinda Tuckwell. “Chef Jack Brown is an extraordinary talent – our diners are in for a truly special experience.”
Culinary masterclass
The culinary journey continues on Friday, 22 November with a Daintree Saltwater Barramundi Masterclass at the Daintree Bar and Lounge.
Participants will learn to prepare two barramundi dishes, paired with cocktails by Chris Ford of House of Suntory.
Highlights include torched and lightly cured barramundi tacos with local mango salsa, smoked barramundi salad with native thyme, and a whisky caramel and macadamia tartlet.
It’s a rare chance to taste the culinary mastery of one of Australia’s most acclaimed chefs, without leaving Far North Queensland.
For more information and tickets:
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