Sydney’s finest to dish up a ‘treat’ at QT Port Douglas tonight
Sydney’s finest to dish up a ‘treat’ at QT Port Douglas tonight
Published Friday 12 August 2016
THE big taste collaborative dinner series is back in 2016, pairing food leaders from each state, to an idyllic Port Douglas location. This is Taste Port Douglas and QT Resort is looking forward to hosting the Big Taste: Sydney at QT Port Douglas tonight.
And QT Resort’s general manager Rupert Sakora said he is “very excited” and as delighted that his property can showcase the best in the business.
“This is an absolute treat and I am looking forward to a fabulous evening. It is as pleasing to host the event at QT,” he said.
At each dinner, diners get to enjoy four courses created by the venue’s head chef as well as its visiting chefs. Wines are matched to each course and guests are guided through each dinner by a carefully selected MC alongside the guest chefs.
And tonight at QT Port Douglas, the guests will be able sample the offerings of three chefs regarded among the top food influencers in the Sydney food scene, and each with their own unique philosophy.
Colin Fassnidge, Alex Herbert and Matt Kemp all have had exceptional careers and possess outstanding resumes.
Ms Herbert began her cooking career in 1989, starting as an apprentice chef in the busy kitchen of Bewora Waters Inn, under the direction of Gay Bilson and Janni Kyritsis. In 1996, she opened Bird Cow Fish in partnership with her partner Howard Gardner and nowadays, can be found in her busy one hatted bistro in Surrey Hills with regular appearances at the accoutrement cooking school, as well as showcasing her products at the Eveleigh markets every Saturday morning.
Dublin-born Fassnidge knew early on that he had a passion for cooking. Moving to England, he carried out his apprenticeship at Le Manoir Aux Quat'saisons under acclaimed chef Raymond Blanc in Oxford.
He arrived in Sydney just before the 2000 Olympics, working in the city’s most acclaimed restaurants, most notably the celebrated institution that was Banc, under the tutelage of Liam Tomlin.
He is now at 4fourteen, a restaurant with a focus on a sharing style of dining, emulating the family meals that he had from his youth. This Surrey Hills warehouse has maintained its reputation for friendly and professional staff and good honest cooking.
“I have been involved for the last number of years in Taste Port Douglas. I like the area and the way the festival is produced – it’s a very family friendly event while still maintaining quality chefs, demos and produce,” said Fassnidge.
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Regarded as one of Australia’s most well respected and recognised chefs, Matt Kemp has worked for and alongside some of the best in the business. Originally from the UK, his passion for food and cooking started early. His philosophy is to simply provide fresh, seasonal, quality food that offers something for everyone.
He is currently the executive chef of Q Station Sydney Harbour National Park, Manly, overseeing the entire F&BH direction of the hotel, from restaurant dining to weddings and events. He assumed the role in March, after two years of being the ambassador chef of Q Station’s Boilerhouse restaurant.
“I have been coming to Port Douglas for over 20 years now. My favourite things to do are simply unwind, eat, drink, get to the magical 4 mile beach, take a drive into the Daintree; get to the gorge and just chill.”
For more information on Taste Port Douglas visit www.tasteportdouglas.com.au
