Business
11 June, 2025
Tantalising festival on menu
TASTE Port Douglas is turning up the heat in August, returning to the tropics for its annual four-day food festival.
For its ninth year, co-founders Reina and Spencer Patrick will be bringing a world-class line-up of hospitality talent to Far North Queensland, putting on a menu of unparalleled dining experiences, expert masterclasses, parties and more.
Backdropped by the reefs and rainforests of Australia’s tropical paradise, Taste Port Douglas, sponsored by Sherton, will include stand-out signature events as well as new additions to the line-up.
Local hotspots will welcome the ‘Takeover Series’ presented by Singapore Airlines, including sell-out long seaside lunches, while the Daintree Rainforest will come alive with ‘Night of Fire: Flames of The Forest’, a spectacular fire-licked feast that immerses diners in FNQ’s natural beauty.
As well as drawing Australia’s very best talent from across the country, this year three international chefs will take to the Taste Port Douglas kitchens.
Pâtissier extraordinaire and Fortnum and Mason executive head chef Roger Pizey will be flying in from London, re-creating his ground-breaking tarte tatin. The dish was created when he worked as head pastry chef for Marco Pierre White, at the very time the restaurant earned three Michelin stars.
Chef-patron of Singapore’s Michelin-Starred Marguerite restaurant, Michael Wilson, will also be returning to the festival, bringing his ‘creative cuisine’ from the iconic Flower Dome at Gardens By The Bay, while Ryan Clift, chef consultant for The Cave in Bali and chef and owner of one of Singapore’s oldest cocktail bars, The Tippling Club, will be bringing his avant-garde and innovative expertise.
Reina and Spencer Patrick said they had been running Taste Port Douglas for nearly 10 years and “we’re overjoyed to see what our home-grown festival has become”.
“Every year it gets bigger and better with a spectacular line-up of events and masterclasses, hosted by Australia’s own impeccable culinary talent – both chefs and producers – as well as international chefs of Michelin-starred pedigree,” they said.
“We hosted more than 15,000 visitors last year, many of whom travelled from overseas to feast with us, and we can’t wait to welcome both returning and new faces this year.”
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