From 7 to 10 August, the palm-lined streets and sugar-white sands of Port Douglas will once again become the nation’s most delicious postcode as Taste Port Douglas returns—this time in its biggest, boldest form yet.
Now in its ninth year, the four-day celebration—curated by festival founders Reina and Spencer Patrick—reads like a love letter to Far North Queensland’s food culture. The program blends the region’s world-class local talent with a roster of international culinary heavyweights, all ready to cook, teach and feast in one of the most spectacular settings on earth: between the Daintree Rainforest and the Great Barrier Reef.
The guest list is glittering. Household names Manu Feildel, Matt Stone, Telina Menzies, Colin Fassnidge, Raymond Capaldi and Matt Preston will share the stage with Michelin-starred Singaporean chef Michael Wilson, pastry virtuoso Roger Pizey (ex–Fortnum & Mason), and boundary-pushing culinary artist Ryan Clift.
Taste Port Douglas 2025 opens with a beachfront launch at the Sheraton Grand Mirage, followed by the return of the Brit Pack 2.0 dinner and the indulgent Lexus Long Lunch, shaded by poincianas with Coral Sea views. The Saturday night centrepiece—Night of Fire—is a dramatic rainforest gathering of flame, flavour and storytelling, hosted by Matt Preston.
Throughout the weekend, the Festival Village hums with cooking demonstrations, local produce markets, distillery tastings and live music, while the Fat Mango Music Festival adds a thumping tropical soundtrack. Daily masterclasses at Harrison’s Terrace give guests the chance to roll up their sleeves with the likes of Pizey’s legendary tarte tatin, Vannella Cheese’s Andrea Ravezzani, and Wilson’s Michelin-starred techniques.
Taste Port Douglas has always been more than a food festival—it’s a celebration of place, people and produce. In 2025, it promises to be the most sumptuous edition yet: luxe but laid-back, fiercely creative, and utterly unforgettable.
