Private Chef in Banyo | Caterer

Private Chef

Locality: Banyo

Phone: +61 400 878 147

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25.01.2022 The birthday cake, a crêpes cake, Mont Blanc (Chestnut).

25.01.2022 Things to have in your pot to poach flavorsome prawns, along with enty of salt and white wine..

25.01.2022 A beautiful cut to cook on the BBQ, "bavette d'Aloyau" (French..). Sometimes called flap meat (not flank!).

23.01.2022 Beautiful colors... They will be delicious, quickly pickled with organic apple cider vinegar.

22.01.2022 There's never been a better time to let Private Chef into your kitchen and get this restaurant experience you haven't had in while....

21.01.2022 When doing a roast, remember : 1. Meat at room temperature 2. Sear first 3. Oven as low and slow as you can... 4. Once cooked, leave to rest for at least 20 minutes

20.01.2022 "My kitchen" is in Albany Creek tonight... Working in a different kitchen every time, meeting new people, some of personal chefing rewards...!

19.01.2022 Weather for salads is on.... Summer salad with avocado, fresh corn (sautéed and cooled) radish, eshallot, fennel, chilli and sugar snap to accompany roasted chicken thighs cutlets..

18.01.2022 Rock Cod, potato and thyme gnocchi, spinach and watercress. Chive "beurre Nantais". Taste delicious, looks and sounds great... But it's bloody easy to do, let me teach you...! Call me!

18.01.2022 Perfect for a warm summer day. Katsuobushi Dashi poached chicken breast, soba noodles, avocado and coriander salad...

17.01.2022 If you haven't cooked prawns on Australia Day, then maybe tomorrow?

17.01.2022 I've had this recipe since my apprenticeship in 1997, at 1 Michelin star restaurant, La Ville Blanche, Lannion. I've tried many over the years, but I keep coming back to this one... 2 eggs, 2 yolks, 50g sugar, 200g flour, 500ml fc milk, 100g melted butter, pinch of salt.

17.01.2022 First steps for a great roast : 1. Choose a well marbled cut 2. Out of the fridge at least 3 hours before cooking! 3. Sear well in a VERY Hot pan

17.01.2022 "Habby Duck-day"!

17.01.2022 With colder weather setting in, soup season is open.. Here, a Asian inspired pork noodle soup, with a French touch (coriander and chili pork belly ballotine )

16.01.2022 Would you be interested in live Zoom cooking lessons, "let's cook dinner together" ? Thinking of recipes done in 30 minutes (you would get the recipe days prior to the lesson) , followed by a 15 minutes Q and A. If so, what recipes would you like to learn/improve on? Would a Friday night, 6pm, work for you? Thank you in advance for your imput and ideas, ... Pierre-Antoine See more

16.01.2022 Back in Noosa, for work, for 4 days. The view from the kitchen isn't very conducive to a busy working day...

15.01.2022 Hawaiian sweet potato, a beautiful tuber once peeled, a delicious side ( here mashed, with a NZ King salmon fillet)

15.01.2022 Indeed, not too shabby...!

15.01.2022 Ever seem an Avozilla...?!

14.01.2022 I can't remember last time I posted a picture...? I haven't stopped cooking though?!! Mango and lime mousse, coconut Joconde, seasonal fruits and lemon balm syrup. Black Sesame tuile

13.01.2022 Not caught here though...

13.01.2022 Merry Christmas everyone! This year, we are having a vegetarian one (prepared by my wife) Too many animal products being wasted on the altar of Christmas day....

13.01.2022 First private cooking lesson Via internet over the weekend. Couldn't use the computer unfortunately, home schooling... So phone it was. Looking forward to do more...

13.01.2022 Cooking for the very first time some Jade Perch, locally "farmed". A very nice surprise, lovely firm texture, white flesh, very tasty... It could be a reef fish.

12.01.2022 Just found the best (yes the best, so far anyway) pain au raisin in Australia. Bread & Butter bakery in Launceston

10.01.2022 75 birds per hectare, now that sounds "a little" nicer than 10000..... At Methyr village, "All about Fruit".

08.01.2022 Some of tonight's "colors" to be plated... On the Gold Coast today.

08.01.2022 Now, this is a seriously delicious cheese, and it's at New Farm Deli....! Saint Nectaire, made in the Centre of France (Auvergne) since the 17th century..... ! You need to at least try with the rind once, it isn't a strong cheese, just very perfumed, think grass (from the beautiful old volcanic pastures), rye (it matures on rye) and mushroom notes... Devine.

08.01.2022 Chorizo and fish (and most seafood) are a delicious combination. Here is a Goldband snapper fillet with "chorizo scales", smoked eggplant and celeriac purée, greens and lemon/lime beurre blanc

08.01.2022 A beautiful steak of Swordfish, served with an avocado salsa, and a green/butter bean salad. Simple, but nice for a hot summer lunch.

08.01.2022 Looking forward to cooking with Australian plums again next summer... Beautiful colors, flavors and textures, from savoury to sweet...

07.01.2022 I often find crême brulées to be too heavy to finish a dinner. My recipe is lighter than most, I use 2/3 pure cream and 1/3 full cream milk. The crême set a little softer but it is much lighter though..

07.01.2022 Sichuan pepper duck breast, sweet potato and coconut purée, peas and Medjool date and beetroot reduction.

07.01.2022 57C is my highest core temperature, which will be reached during the resting time, thanks to the residual heat. The roasts will be remove from oven when the core reaches 54C. They will then rest in warm place for around 45 minutes.

06.01.2022 Tonight's amuse bouche: Chorizo stuffed Fraser Island Calamari Lamb fillets, rosemary and red wine jus

06.01.2022 Gratin Dauphinois... Very traditional French cuisine, but so nice with a nice piece of beef (tonight's black Angus eye filet), and a simple green peppercorn/red wine jus

06.01.2022 Last night's ballotine, step by step..

03.01.2022 To balance richness (here the thyme crumbed Gruyère) use acidity (quick pickled radish and carrot), and something with a bite (watercress and baby pak choï). And then you also get great range of textures...

03.01.2022 Yes, green beans are expensive lately (about $25/kg), but that's sometimes the price we have to pay to support our farmers in hard times. Just blanched, served cold with French shallot, potato and warm bacon. Grain mustard dressing.

03.01.2022 If you're looking for a truly magnificent cheese, you have to try the Tomme des Croquants (new arrival at New Farm Deli). A cow's milk washed rind cheese (they used a walnut liquor to brush on the rind during the aging process). Just brilliant!

03.01.2022 Wagyu eye fillet, Mb 7...that should be nice....

02.01.2022 Then, cook LOW and SLOW... Here, oven just under 100C. Current core temp is 11C ( even after 3 hours left at room Temp...), aiming for 57C.

02.01.2022 Gnocchi Thursday... Old-ish (big and a little softer to the touch=less moisture=older) Sebago potatoes used here, baked whole skin on in 180C oven).

02.01.2022 Some beautiful fresh local produce here too...

02.01.2022 Happy Shrove Tuesday!