Port Douglas Catering is a valued partner of Go Troppo Arts Festival.

Port Douglas Catering article by Jill Booth, co-founder and current president of Go Troppo Arts Festival.

Cameron Walton and his team at Port Douglas Catering have become a vital and creative part of the Go Troppo Arts Festival opening cocktail party at the old sugar wharf in Port Douglas.

It is a pleasure to work with them and to know that the planning that goes into such an enjoyable evening means that we don’t have to worry about a thing – Magician Cam and helpers take care of it all!

Cameron at his Mowbray home

Where else would one find a caterer with such a ‘can do’ attitude, who sets up and dismantles his kitchen, tables and chairs and ‘theming’ quietly and efficiently, who presents fabulous food and drinks in such a calm and friendly way?

Who even erects a huge sign for us in difficult circumstances (see picture below. How would YOU do it on a rising tide?). Who then changes from his chef’s clothes to mingle with guests and buy a quirky painting that he had his eye on?

And all this for no immediate monetary gain?

Art Exhibition sign on sugar wharf at low tide

I have known Cameron for a long time – we were neighbours at Mowbray and he catered brilliantly for Carnivale exhibitions at our old Port Douglas Gallery of Fine Art. I knew that he was creative and totally reliable, with a top quality service and product.

But I didn’t know much about his career path or what motivates him to strive for excellence in his life and business (Port Douglas Catering has won many prestigious awards) – or to champion the Arts.

Being naturally curious, I asked him!

The early days :   In Melbourne in the early '80s Cameron received a thorough training as a chef in traditional cooking methods as well as in nouvelle cuisine.

In 1985 he travelled and worked in various restaurants overseas, in Perth, Victoria and Queensland, deciding to ‘put down roots’ in Port Douglas when he discovered the small town in 1990.

Port Douglas Catering started from Portofinos, which Cam owned in partnership with Chris Mac Namara.

Dinner under a tree on a balmy night

Motivators and business philosophy :   Cam enjoys being self-employed because it allows him to create his own environment, one of the most important elements of which is his relationship with staff as well as with customers and suppliers.

“My staff always keep me motivated and the endless challenge of running a business and creating new ideas is also a big motivator. Hospitality is a tough industry with a high ‘burn out’ rate so it is important to have a happy and positive environment to work in”, he says.

Cam’s partnership with Chris was very successful, partly because they involved staff in the creation of a positive working environment. One of the ‘off season’ activities for staff was the creation of artworks for the walls of the restaurant or of specially decorated plates, on which clients’ meals would then be served.

The accumulation of money has never been Cameron’s main business motivation, although he reasoned that, by creating such a vibrant and happy atmosphere in which to enjoy fine food and wine, financial rewards would eventually follow.

Grilled scallops, cauliflower puree, pork crackling

Port Douglas Catering is born :   Port Douglas catering grew from its beginnings at Portofinos to become an independent catering company in 1996, firstly catering for dinner parties and weddings (Cam’s own was the first) to large community and corporate events.

Cameron works long hours but is secure in the knowledge that he can trust his staff to look after his business well if he is away from it.

One of his greatest pleasures is spending time with his lovely and very supportive wife, Heather, and their two dogs at their Mowbray property, a few kilometers from Port Douglas. They bought their house on the hill overlooking Low isles, Snapper Island and Port Douglas two years ago. Cameron says that they now “officially live in Paradise”.

Bridezilla's Day Out - Cameron and Heather's wedding day

So what sort of person is he?    “I am honest & forgiving, relaxed and stressed at the same time. I fear failure but constantly challenge myself with bigger tasks. I love learning but am impatient to know everything now. I always look for the best in people.

I am a sucker for someone who needs help. I am a hard taskmaster but don’t expect anyone to do something I won’t tackle myself.

I value people over money, happiness over chasing success, chasing success over not giving it a go and I am happy lying in a hammock with a good book and music.”

Support for the Arts :    Cameron grew up surrounded by artworks and artistic activity. He remarks, “If I could afford it I would fill my house and garden with art in all forms”.

So it is natural that he is supportive of community art endeavours.

When asked if he saw his partnership with Go Troppo Arts Festival as a long-term relationship Cameron answered, “I certainly hope so. I have the skills and resources to support an organization like Go Troppo Arts Festival and help them to grow. This is something I will always find time and energy for”.

It goes without saying that the Arts and the community as a whole is the stronger for his commitment.

Fashion at the wharf

So what sort of food can you expect at the opening evening of Go Troppo Festival on October 22?

For the last couple of community events Cameron and his staff set up a kitchen stall with a variety of small dishes that guests could access, as they liked, throughout the evening. Great curries, salt & pepper squid, lamb cutlets, always something vegetarian. “Fresh and healthy is best”, he says “and, of course, something sweet to finish”.

A simple recipe for party catering?   This is a nice simple dish and great on the barby.

Steamed Lemon & Coriander Leader Prawns

8 x leader prawns
2 x lemons
2 x cloves of finely chopped garlic
8tblsp olive oil
8tblsp vegetable oil
6tblsp chopped coriander
6tblsp Thai basil
Plenty sea salt
Cracked black pepper
Coriander sprigs for garnish
Wash lemons and steam for 12 minutes & set aside to cool.Prepare prawns by cutting them in half lengthways and deveining them.
Once lemons are cool cut into quarters and discard the flesh.
Slice the skin finely and add the chopped garlic, oils, chopped coriander, Thai basil, salt & pepper
Barbeque the leader prawns until glassy & dress with lemon & coriander mixture.
Garnish with fresh coriander leaves.

Author's note:

Thanks very much, Cam, for allowing me to be such a ‘sticky beak’. I found that your answers explained much. Did you know that I have just started a Cam Fan Club??

P.S. and Diary date:   Cameron and I think that it would be fun to collaborate for a special workshop, ‘Food for Thought’, during Go Troppo Arts Festival. Participants will respond to a collection of fresh local fruits and vegetables by developing a ‘still life’ in paint, pastel or collage, then by preparing the display for lunch – and eating it, of course. If this sounds like an experience that you would enjoy, please be quick to enrol as class numbers are limited.

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