Palates to match chefs with mu­sic favourites

Port Douglas & Mossman Gazette - - ENTERTAINMENT -

CAR­NI­VALE’S tan­ta­lis­ing Audi Palates of Port will de­liver eight de­li­cious cour­ses from Port Dou­glas’s finest restau­rants in­spired by mu­sic.

A glass of wine will be served to com­pli­ment each course made from lo­cal pro­duce, with the theme “Mu­sic to Dine By” bring­ing out the creative side of all restau­rants.

Chefs from Salsa Bar and Grill, Bucci, Bistro 3, Port Dou­glas Cater­ing, Flames of the For­est and the Sher­a­ton Mi­rage Re­sort will re­turn to serve up their sig­na­ture dishes, along with new­com­ers Sea Tem­ple Re­sort and Spa and The Beach Shack with chef Berny Korte.

“We haven’t done this dish be­fore, it is just for Palates and our song will be Love Is In The Air from John Paul Young, in­flu­enced by a love of cook­ing,” Berny said.

“The Beach Shack got the op­por­tu­nity to join Palates and to put our name out there and it will be a re­union with some of the chefs I used to work with.”

The Sea Tem­ple’s first-ever Palates will bring a sexy dish to the ta­ble, in­flu­enced by Tom Jones’s Sex Bomb.

“It’s a nice pow­er­ful song and our ravi­oli will be a lit­tle bomb in a king prawn re­duc­tion, which is a nice sexy dish and a bit of tongue-in-cheek fun,” chef James Long said.

“Ev­ery­one hears the song and recog­nises it and the song sums up our dish, the look and taste of it and it’s a good op­por­tu­nity this year to get out and show ev­ery­one what we’re about.”

Bistro 3 has been in­volved in the Palates of Port for a cou­ple of years and chef Tommy Young said ev­ery year some­one al­ways brings some­thing new to the kitchen.

“It’s amaz­ing the new things you see on the night, it’s a good event for Car­ni­vale and to show off in a bit in the com­pe­ti­tion - we have gone with AC/DC’S Long Way to the Top,” he said.

Bucci’s Ricky Jor­dan is ex­cited to be in­volved again this year but could not pick be­tween a cou­ple of songs, in­clud­ing an Ital­ian song and said they will bring the Ital­ian to the ta­ble.

“We’re more about food to put in the mid­dle of the ta­ble and eat, we’ll be­ing do­ing a salt cod bac­cala be­cause it’s some­thing dif­fer­ent and not ev­ery­one’s tried it,” he said.

All eight chefs have been busy pre­par­ing a culi­nary de­light for this year’s Palates of Port, which will be held at the ex­quis­ite Flames of the For­est venue on Satur­day, May 18, from 7.30pm to 11pm.

Tick­ets cost $169 each and are sure to sell out. For more in­for­ma­tion and to buy tick­ets for an evening of de­li­cious food from tal­ented lo­cal chefs us­ing lo­cal pro­duce visit www.car­ni­vale.com.au.

Kevin How­ell (Sher­a­ton Mi­rage), Tommy Young (Bistro 3), Ricky Jor­dan (Bucci), Do­minik Uh­lig (Salsa), Berny Korte (Beach Shack), James Long (Sea Tem­ple), Dave Spencer (Flames of For­est) and Cameron Wal­ton (Port Dou­glas Cater­ing & Events)

The great cook off:

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