MUD crab, barramundi, exotic produce, native Indigenous ingredients…the world-class chefs in Tropical North Queensland are embracing it all. Here’s a snapshot of the fabulous feasts which await should you head to this Pacific paradise.
Chef Spencer Patrick, of Harrisons Port Douglas, created this pretty palate pleaser of North Queensland Cobia Gravadlax
At Ochre in Cairns, the Red Claw rocked
Breakfast by the beach at Palm Cove’s Nu Nu Restaurant was a North Qld mud crab omelette
This beer lover enjoyed a coldie from Barrier Reef Brewery at the end of a long day, and upon check-in Alamanda by Lancemore at Palm Cove
Meanwhile, back at Harrisons, Chef Spencer Patrick had a few more tricks up his sleeve, including this char-grilled squid
…and this Tortellini of Endeavour Prawns, also by Spencer Patrick
Pavlova with a twist, made with wattle and served with Davidson plum sorbet at Ochre in Cairns
And this sweet sorbet at Harrisons, Port Douglas
The Global Goddess was a guest of Tourism Tropical North Queensland http://www.tropicalnorthqueensland.org.au
The Global Goddess 
Great yarn, delectable foodie tips and in-country observations and indigenous cultural sharing.
Thanks Bev. Simply incredible food up there being prepared by ingenious chefs.
Yippee, Goddess, wonderful.
Hard to beat mud crab for breakfast!
Great post 😁
Thank you! I’ve been hungry all day since posting it!
😂😂😂 yes I can see why!!
Check out my blog when you get the chance 🙂