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Catering and Events

Catering and Events

Catering and Events

This main of Beef fillet, celeriac, soy braised brisket, sesame & greens was created for a small dinner party in Double Bay. First time I had used these new plates from  @kevalaceramics   #beeffillet #foodgasm   #foodporn

Crudo of hiramasa kingfish, pomegranate, blood orange and mint. (Copy)

he dessert from a private dinner with some wonderful clients on Saturday night. An almost deconstructed Banoffee pie with Brûlée bananas, toffee and mascarpone, amongst other things! #dessert   #banoffeepie   #food #sydney   #sydneye

Beautiful Sydney summer days call for beautiful fresh salads and tasty BBQs. This dish of BBQ lamb was served with pickled baby onions, marinated artichoke, baby rocket and pine nut reduction.

South Australian Kingfish with smoked butter and wattleseed (Copy)

Rose water, almond and honey cream with raspberry and Greek shortbread. (Copy)

Chilled pea soup with spanner crab and dill  (Copy)

Fremantle Octopus with fennel, tomato and radish (Copy)

Zucchini flowers with spanner crab and spring salsa (Copy)

poached local crayfish, sweet corn emulsion and ossetra caviar with chive (Copy)

Salted Caramel and dark chocolate tarts (Copy)

Chia seeds, coconut and freshly poached berries. (Copy)

Coconut jelly with sago, mango, passion fruit and plums (Copy)

Tonight’s first course Seared tuna, confit fennel, charred bullhorn peppers and finger lime. The finger limes add a super textural fresh lime tartness to this dish

Sydney Private chef torching a delicious rice pudding (Copy)

Fillet of Cape Grim beef, farro, chestnuts and rainbow chard (Copy)

Rice paper rolls with tofu and avocado

Sauté of Scarlett prawns and Pino’s bacon with smoked corn and native samphire

Grilled peach, vanilla and mascarpone sable. Dessert from a private event last evening. Searching around for a ideas a few days ago I came upon the sable biscuit recipe I haven’t used in fifteen years, still works a treat!

Quinoa, avocado & artichokes (Copy)

PY3QS2qyTm6%vNB61fUj3Q.jpg

This main of Beef fillet, celeriac, soy braised brisket, sesame & greens was created for a small dinner party in Double Bay. First time I had used these new plates from  @kevalaceramics   #beeffillet #foodgasm   #foodporn

Crudo of hiramasa kingfish, pomegranate, blood orange and mint. (Copy)

he dessert from a private dinner with some wonderful clients on Saturday night. An almost deconstructed Banoffee pie with Brûlée bananas, toffee and mascarpone, amongst other things! #dessert   #banoffeepie   #food #sydney   #sydneye

Beautiful Sydney summer days call for beautiful fresh salads and tasty BBQs. This dish of BBQ lamb was served with pickled baby onions, marinated artichoke, baby rocket and pine nut reduction.

South Australian Kingfish with smoked butter and wattleseed (Copy)

Rose water, almond and honey cream with raspberry and Greek shortbread. (Copy)

Chilled pea soup with spanner crab and dill  (Copy)

Fremantle Octopus with fennel, tomato and radish (Copy)

Zucchini flowers with spanner crab and spring salsa (Copy)

poached local crayfish, sweet corn emulsion and ossetra caviar with chive (Copy)

Salted Caramel and dark chocolate tarts (Copy)

Chia seeds, coconut and freshly poached berries. (Copy)

Coconut jelly with sago, mango, passion fruit and plums (Copy)

Tonight’s first course Seared tuna, confit fennel, charred bullhorn peppers and finger lime. The finger limes add a super textural fresh lime tartness to this dish

Sydney Private chef torching a delicious rice pudding (Copy)

Fillet of Cape Grim beef, farro, chestnuts and rainbow chard (Copy)

Rice paper rolls with tofu and avocado

Sauté of Scarlett prawns and Pino’s bacon with smoked corn and native samphire

Grilled peach, vanilla and mascarpone sable. Dessert from a private event last evening. Searching around for a ideas a few days ago I came upon the sable biscuit recipe I haven’t used in fifteen years, still works a treat!

Quinoa, avocado & artichokes (Copy)

PY3QS2qyTm6%vNB61fUj3Q.jpg

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