General News
8 April, 2026
Tasting our goodness
SEVENTEEN foodie events and 28 month-long activations are all part of Tourism Tropical North Queensland’s first food and drink celebration – ‘Tasting the Tropics’.
The inaugural event will run throughout April across Tropical North Queensland.
TTNQ chief executive officer Mark Olsen said the region’s food scene had long been recognised locally but was now being showcased more broadly.
“Locals have known this for a really long time, but we are on a treasure trove of local produce, incredible chefs, wonderful restaurants and world-class food experiences – and we thought probably we should start sharing that with the world,” he said.
“Tasting the Tropics has inspired the region’s food and drink producers to develop new menus and offer activities that celebrate the produce grown on the Atherton Tablelands and along the coastal strip, which is very much a part of our tropical lifestyle.”
Local produce advocate Oliver James said his three cafes – Caffiend, Newell Street Café and Guyala – would highlight locally-sourced ingredients.
“I think it’s really important to support our local community of growers and farmers, and at a time when fuel prices are skyrocketing, it’s never been a better time to source within the closest 200 kilometres,” Mr James said.
“Atherton Tablelands is an incredible food bowl, as is Cassowary Coast and all the way up to Daintree, there’s so much variety and quality of produce.”
Mr James said the initiative had also encouraged locals to explore the region’s food experiences.
“I’m constantly surprised that locals don’t spend a lot of time in our backyard,” he said.
“I really encourage locals to go and explore our local region … this is a perfect time to do a little itinerary around our region.”
KOI Bar and Restaurant managing director Sam Davies said the event would also highlight local seafood.
“We’re focusing on the local seafood, trying to get in as many Queensland scallops and other local seafood that we can source,” Mr Davies said.
“So we’re doing a sake and scallops event, we’ll take you on a bit of a journey through a bit of Japanese culture, sake pairing, along with using as much of the local produce as we can.”
Mr Davies said sourcing locally was becoming increasingly important.
“Looking locally is just a benefit for everyone, we can keep the menu pricing at a reasonable level ...,” he said.
More information on events is available at www.bit.ly/4bBG41F, with activities running throughout April.
