Manu Feildel, Adam D’Sylva bring star power to Taste Port Douglas
From sparkling seafood treats to fabulous fusion dishes, Australia’s top chefs will dish up the best produce Far North Queensland has to offer.
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From sparkling seafood treats to fabulous fusion dishes, Australia’s top chefs will dish up the best produce Far North Queensland has to offer at Taste Port Douglas.
The annual foodie festival has kicked off with a line-up of celebrity chef lunches and dinners, masterclasses and cocktail soirees across Port Douglas, with chef-led activations throughout Cairns venues.
TV presenter and chef Manu Feildel said he was excited to be back in Far North Queensland and taste the best produce the region had to offer.
“The seafood, you know, that’s number one,” Mr Feildel said.
“When you come to Queensland, you think of seafood, you think of exotic fruits and all of that.”
Mr Feildel has been a fan of the region’s foodie scene for close to 20 years, recalling seeing popular Palm Cove restaurant Nu Nu open two decades ago.
“I remember when they first opened, I was here,” he said.
He said the Far North was ahead of its time in terms of food quality.
“I think Queensland’s big cities were always behind everyone else but you guys have caught up big time and there’s some great places around here.”
While he will take a back seat on the culinary tools, Mr Feildel will MC a restaurant takeover session featuring TV chef and restaurateur Adam D’Sylva and Telina Menzies at CC’s Bar and Grill in Cairns.
Mr D’Sylva, who has been part of the popular event for nine years, said it was always good to be back in the Far North, playing with a taste of the tropics.
“Taste Port Douglas is the most unique food and wine festival going,” he said.
“You look around and you’re in paradise.”
Mr D’Sylva will host two specialty items showcasing his Italian and Indian heritage.
“I’m doing a long lunch (on Friday) with vodka rigatoni pasta and then I’m heading to Cairns (on Saturday) for the dinner at CC’s Bar and Grill,” he said.
“I’m half Indian, half Italian so I’ll bringing tandoori lamb cutlets, baked barramundi with jungle aromats foraged from Port Douglas, and I’m also doing crispy prawn betel leaves and vindaloo steak tartare with pappadums.”
Tickets are available on the Taste Port Douglas website.
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Originally published as Manu Feildel, Adam D’Sylva bring star power to Taste Port Douglas
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