Some of Australia’s best chefs (and quite a few friends of the podcast) are heading north for a feast in the tropics and it’s all thanks to chef Spencer Patrick and his Taste Port Douglas. Founder and culinary director of Chef-hatted Harrisons in the Sheraton Grand Mirage in Port Douglas, Spencer started his career in the UK where he was head chef at three of Marco Pierre White’s restaurants in London before coming across to Australia in the early 2000s. At the Cafe Royal, Spencer garnered national acclaim by being awarded a Michelin Star at 26 years old, making him the youngest chef in the country to have done this. The Good Food Guide also awarded Spencer with 8/10 making him joint 3rd in London alongside Gordon Ramsey. Spencer arrived in Melbourne and worked with Raymond Capaldi and Gary Mehigan at Fenix before heading off around Australia with his wife Reina and settling in Far North Queensland. Spencer and Reina started Taste of Port Douglas in 2013 with the idea of promoting all the glorious produce they were enjoying in their now home. The festival has gone from strength to strength welcoming 10, 000 visitors last year. This year the stellar line-up includes Michael Wilson from Marguerite in Singapore – a first time for the festival international chef, Ben Williamson from Brisbane’s Agnes, Aaron Ward from Bathers’ Pavilion in Sydney, Colin Fassnidge, and names familiar to Victorians and some who have been on Conversation with a chef: Julian Hills from Navi, Ian Curley, Telina Menzies as well as Raymond Capaldi, Mark Best and Michael Lambie to name but a few. There are long lunches, a main stage, Masterclasses and restaurant takeovers and I would love to be there. Next year, for sure.