Taste Port Douglas

Last weekend was the annual Taste Port Douglas Food and Wine Festival.  It is a foodies paradise and I was in seventh heaven. Some of Australia's top Chefs (throw in a Michelin Star or two and many, many hats) are invited to demonstrate their cooking skills.  The Festival starts on Friday with the launch at the Sheraton Mirage followed by several degustation meals.....Big Taste Sydney, Big Taste Queensland, Big Taste Melbourne and Big Taste Beer Loves Food.  On Saturday and Sunday it all happens at Rex Smeal Park where food trucks are in abundance with some very cheap and tasty meals to choose from.  There are lots of cooking demonstrations in between all the eating and The Harry Hawker Food Party and Night Market puts a full stop to Saturdays activities.  Sunday is more laid back with still more food and talks.
We were lucky enough to get tickets for the Big Taste Sydney held at QT Resort Bazaar Restaurant.

Our Sydney chefs for the evening were Colin Fassnidge (4 Fourteen and MKR Judge), Matt Kemp (Boilerhouse at Q Station), Alex Herbert (Bird Cow Fish) and Trent Sydenham (QT Resort).  I managed to get a quick photo with Colin and Matt before they started cooking......

Not the greatest photo but COLIN touched my phone! Swoon!

Our starter by Trent Sydenham was Goats Cheese Mousse, Beetroot Crumble, pickled zucchini, hibiscus, young celery and parsley....

Almost too pretty to eat but eat I did and it was DELICIOUS!

Entree was created by Matt Kemp - Raw Cobia & Fraser Island Spanner Crab, Galangal, Parilla and native finger limes.  I forgot to get a photo but I must say it was also very, very tasty.  I had never eaten raw fish before so this was all new to me but it was so good that I am now a convert.

Main was by Colin Fassnidge and was Ginger Poached Pork Fillet, Duck Fat potatoes, ham hock parsnips, broth. 

So much flavour in this dish.  The only downside was that the vegetables where not cooked enough for my liking.

Who doesn't love dessert and this one was one of the best I've ever eaten.  Cooked by Alex Herbert it was Apple, Tea Prune & Oat Crumble, Citrus Curd, Mungalli Cream and fried apple skin.

After dinner the Sydney Chefs made themselves available for question time....but no critique !

It was a lovely night made all the more enjoyable with the pleasant company that we had at our table. We met Stewart and Cheryl while we were having pre-dinner drinks and just hit it off straight away.  We were delighted to find that we were all sitting at the same table for dinner.  What a coincidence!  We talked, ate and drank (wine) the night away before finally making our way back to our room.  It really was an unforgettable night.