Chef by the sea in Avalon, New South Wales, Australia | Kitchen/Cooking

Chef by the sea

Locality: Avalon, New South Wales, Australia

Phone: +61 404 334 132

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• Caterer
• Kitchen/Cooking
• Personal chef

25.01.2022 Miso glazed side of salmon with edamame, sugar snaps and snow peas. Perfect for a ladies lunch.

20.01.2022 Green tea noodles with burnished baby corn and pomegranate tossed with ginger and lemongrass dressing.

17.01.2022 Fennel, rocket and potato with coriander and cashew pesto doused with lots of like. Zippy, zingy and fresh. From @hettymckinnon ‘s To Asia with Love

14.01.2022 Cup of tea and cake time surely. Pistachio cake with pistachio butter and honeycomb

10.01.2022 Five spice. Make sure it’s in your pantry. Here sprinkled over cooked and cubed pork belly (maybe some crackling slipped through), carrots, capsicums, eggplant, celery and onions, along with sesame oil, coconut oil, black pepper and before serving a dash of soy sauce. Nom nom

08.01.2022 Ethereal is the word that comes to mind. Four layer gluten free genoise sponge made with muscovado sugar for extra depth, adorned in ruffles of buttercream and peony petals

08.01.2022 A party without cake is really just a meeting Julia Child. Wise words. Four layer lychee cake with mascarpone buttercream festooned with sparkers and hydrangeas

08.01.2022 @ottolenghi ‘s butternut squash roasted with sweet spices, eaten at ambient temperature with green chilli, tahini and lime. All of our dishes have been carefully curated to be delivered and then served and eaten at your leisure.

08.01.2022 Tonight was a group of 11 ladies celebrating their friend’s 50th birthday. For me cooking for people is so much more than the act of feeding them. It’s sharing in their story. Bearing witness and being facilitator to a special event. Even as a stranger, listening to speeches gets me every time. Guess it’s my thang with words. Emotion. Connection. This wonderful thing called life. ~ Blue eye with spicy tomato pickle, yoghurt and curry leaves, duck fat roast potatoes and spring greens with garlic and mint.

06.01.2022 First time for everything. All tips welcome. Making bottarga... what else would you do on a Tuesday afternoon?!

04.01.2022 @chinchin cookbooks going on the Christmas list!

03.01.2022 What happens when you cook all your friends and their families pad Thai. But then have no idea what to cook for yourself?! TRAY BAKE of course. It cooks itself. But there are a few guidelines. Place all the ingredients in a single layer so all the bits can get some oven lovin. Be generous with whatever fat you use. No I do not mean vegetable oil. I mean butter, duck fat, lard, extra virgin olive oil, coconut oil. Good fats. Use herbs. Aromatic herbs (rosemary, sage, thyme-herbs you wouldn’t eat raw) from the start, soft herbs (parsley, coriander, mint) at the end. Cheese make this dinner comfort central. Add when everything is soft and crispy and caramelised and cook for a further 10.

02.01.2022 25 years of ‘I do’ and my interpretation of the couple’s original cake. Four layer chocolate cake with orange buttercream.