Page 65 - Port Douglas Magazine 32

eat.

P RIVATE CH EFS O F PO R T DO UGL A S

rriving on the dot at our Port Douglas holiday “It’s a lot more fun cooking for the guest in the comfort
home, arms a laden with fresh local produce, of their home. They are more relaxed, and we are able
our private chef Tommy gets to work. Watching to create bespoke menus that cater to any discerning
Ahim rolling out his precision sharpened knives foodie to exactly what they want, whether it is a vegan
and unwrapping the recent line caught coral trout on the degustation or a sprawling tropical banquet. Often, we
large slate island bench of our kitchen, I feel an instant find they are more outgoing - trying new things knowing
calmness sweep over me, confident my mother’s 70th it is being prepared freshly on the spot,” Tommy said.
birthday celebration is going to be a success. “Naturally people have differing needs and we are here SAMP L E MENU
We casually chat about how the evening will upfold as to help. Our chefs will source the produce, come to your
he settles in. Quickly moving around the kitchen, as if it home, and prepare restaurant quality meals in your own DEGUSTATION
were his own, he is totally unfazed by the six-course menu kitchen but we are also flexible”. FOR EIGHT PEOPLE
he has to prepare for 12 guests (including special dietary If, like most of us, you rely on eating out and take away for Coral Trout Sashimi, sesame
requests). the majority of vacation meals, hiring a private chef can dressing, radish, sea purslane
The meal, which includes canapés, entrée, mains, a actually be more cost effective. They cater to all budgets •
cleanser, and dessert, is designed to showcase the best and you have full control over your menu. Local Tiger Prawns Split and
produce of the region, with a heavy focus on local flavors, Maybe you need several dishes prepared, perhaps a week’s roasted, smoked avocado, lime
and of course sensational seafood. supply, which can be packed, labelled, and refrigerated pressed cucumber, roe
•
Custom cocktails, which are a favorite of the guest of ready for you to reheat at your convenience. Whilst we Charcoalish Chicken Toasted
honour, will be shaken up and served by the waiter as the love private functions, we also enjoy cooking family meals corn, fennel pickle, parsley oil,
perfect prelude to the celebrations. Served on the terrace, that allow you to slow down and simply enjoy being on charcoal, and white bean puree
with views over Port’s stunning Inlet, it sets a beautiful holiday. Whilst we cook up a storm you can enjoy more •
scene for the evening ahead. time in paradise – time with the family or a few extra Barramundi Onion cream, olive
Reassured we are in capable hands I leave Chef Tommy to cheeky cocktails by the pool crumb, prosciutto shard,
create his magic …. So, what’s for dinner? Easy – whatever you want. Eat in! blistered tomato
For Private Chef Tommy Young and partner Dean Bland, Skip the dishes, the mess - that’s breakfast, lunch and •
these are the experiences that really ignite their passion. dinner. Sorted. Duck Breast Anise cured
Being able to bring the restaurant to your home they pineapple, roasted red curry sauce
find even more enjoyable than cooking in any five-star CL E ANSER
restaurant. With all the details taken care by Dean earlier, portdouglascatering.com.au/private-chefs Chocolate, passionfruit
it allows him to focus on the overall guest experience. dome Banana and coconut
crumb, fresh berries