IT was a memorable night featuring fine food and wine; celebrated chefs; leading food writers; and a host and QT general manager Rupert Sakora who could not wipe the smile from his face as he savoured a decidedly successful Taste Port Douglas soiree.

QT Port Douglas provided the perfect setting for this big taste collaborative dinner pairing food leaders from each state. And Big Taste Sydney was a fine dining extravaganza par excellence.

Three of Sydney’s finest chefs – Colin Fassnidge, Matt Kemp and Alex Kemp along with QT’s Trent Sydenham – created four exceptional courses, which were served by a team who exuded energy and enthusiasm, coupled with a focused and professional approach.

Following tempting and original canapes on the patio, the diners moved to the formal setting where a four-course menu awaited with each chef managing one of the courses. Each course had its own personality reflecting the style of the respective chef, while the carefully chosen wines complemented each dish.

“This is a night I will long remember. It was an honour to host not only the celebrated chefs, but everyone who attended,” said Sakora.

“The food and wine was exceptional and the chefs enjoyed the opportunity to use regional produce.”

Two well-known Sydney food writers, Valli Little and Anthony Huckstep, both of whom are linked to delicious. magazine, arguably the most influential in the industry, were among the guests. Huckstep was MC for the evening.

Ms Little was trained at Le Cordon Bleu in London and embarked on a career as a food consultant and caterer. After re-locating in Australia, she worked as a banqueting manager and consultant before returning to England for a year, where she and her husband Phil, worked as a cook-and-butler team for the rich and famous in their country homes.

Since 2001, she has been food director of delicious. magazine, where she creates up to 60 recipes every month inspired by her travels and love of food.

She is the author of a series of bestselling delicious. cookbooks, including Home Cooking, Simply the Best, More Please, Quick Smart Cook, Faking It, Love to Cook, Love to Eat and Feel Good Food.

Huckstep is a food critic and columnist for leading titles including delicious. magazine, The Australian, QANTAS magazine, GQ Australia and co-founded MetalMouth – an annual dinner paying homage to great food and heavy metal.

He spent many years editing award-winning business title foodService Magazine and kept the last notch on his belt under notice as a reviewer for the SMH Good Food Guide.

GALLERY: Tim Corin - Newsport