march-2012

INDULGE
Gerard Puglisi with
his father Angelo
Puglisi and new cocoa
seedlings in 2007
Reef House Resort & Spa executive
chef Joel Robert has created his
own signature dessert based
around the locally grown product,
and he couldn’t be happier.
“I normally use good quality
chocolate such as Valrhona, but
after moving to Palm Cove I’ve
found Daintree Estates chocolate
made locally to the same standard
if not better,” says Robert.
Darryl Kirk is living the
ultimate paddock-to-plate
dream, being a pastry chef at
the internationally renowned
Sheraton Mirage Resort at Port
Douglas and a cocoa farmer as
well. With his wife, he farms
about 1,400 cocoa trees and says
he loves growing something
that’s transformed into beautiful
quality chocolate.
His labour of love begins every
day at 2.45am, when he heads to
the resort’s restaurant, after which
he spends several hours among
the trees each day. “It means I
have to put in long hours but I still
reckon my two jobs are a perfect
match,” says Kirk.
While sales are currently
074
TAKE ME THERE
DAINTREE ESTATES
For free delivery
within Australia or to
fi nd stockists, go to
daintreeestates.com
REEF HOUSE
RESORT & SPA
99 Williams Esp,
Palm Cove,
tel: +61 (7) 4055 3633
SHERATON MIRAGE
PORT DOUGLAS RESORT
Davidson St, Port Douglas,
tel: +61 (7) 4099 5888
concentrated around Cairns, Port
Douglas and Mossman, Durrant
says they’ve “dipped their toe in
Victoria” as well. “The level of
interest since we launched has
meant we’ve had to re-look at our
business plan. It’s unique to say
we’ve got an Australian chocolate
in every sense of the word.”
Jetstar has great low fares to Cairns.
Visit Jetstar.com to book.
PHOTO: ROBYN RANKINE