Entertainment
13 August, 2025
Top chef ‘amazed’ with Port
EGON Ronay award-winning pâtissier Chef Roger Pizey was amazed by the beauty of Port Douglas during his first visit to the town, as part of this year’s Taste Port Douglas.
The annual food festival fully lived up to its expectations with a selection of top chefs and hospitality personalities from Australia and around the world, as well as up to 10,000 guests.
Taking place during last Thursday through to Sunday and regarded as one of Australia’s premier culinary events, Taste Port Douglas successfully showcased the region’s best produce with exceptional cooking and unforgettable dining experiences.
Since 2013, local husband and wife co-founders Reina and Spencer Patrick have been committed to celebrating Australia’s culinary landscape drawing Australia’s biggest hospitality personalities and talents to the Douglas Shire.
“We have been running Taste Port Douglas for over a decade now and we’re overjoyed to see what our home-grown festival has become,” Spencer Patrick said.
This year’s event highlighted the skills of 15 world-class chefs, including three standout international talents:
Roger Pizey, pâtissier extraordinaire and executive head chef at Fortnum and Mason (UK), Ryan Clift, chef consultant for The Cave (Bali) and a regular on The World’s 50 Best Bars list, plus Michael Wilson, chef-Patron of Michelin-starred Marguerite restaurant (Singapore).
“This is my first visit to Port Douglas,” Mr Pizey said.
“Coming from Manchester originally and considering it is mid-winter here right now, this place is really like paradise,” he said.
“As part of this year’s master classes, it’s a pleasure to showcase my pear tarte tatin, an Egon Ronay dessert winner in 1992.
Also, I made a classic lemon tart for the Brit Pack Dinner on Friday night at Harrison’s Restaurant.
“No doubt working in the cauldron of these brilliant chefs around me, I’m sure to be taking a fair bit home with me in terms of ideas.”
Key attractions at the weekend included the daily Masterclass series on the terrace of Harrison’s restaurant, Festival Village at Sheraton Grand Mirage Resort and the ‘Long Lunch Series’ which welcomed hundreds of guests to Market Park, with its sweeping views of the Coral Sea at Dickson’s Inlet.
Overall, an estimated 10,000 guests attended Taste Port Douglas from across Australia and the Asia Pacific, all enjoying the smorgasbord of events, unparalleled dining experiences, expert masterclasses and ocean-side parties.
“Every year it gets bigger and better with a spectacular lineup 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,” Mr Patrick said.
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