The Wandering Chef in Richmond, Victoria | Local business
The Wandering Chef
Locality: Richmond, Victoria
Reviews
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22.01.2022 Shoe shelf realness. leant how to use some new tools and had a great time doing it with my beautiful partner in crime @cheesesticks__ doing these projects has taught us both valuable lessons in working together and patience. I value you so much Amy. You are my world.
22.01.2022 Virtual dinner party tonight. I cooked a foraged mushroom sauce for my friends and a chorizo and beef bolognese for us. Fresh fettuccine and some cracking local beers. Made the door drop at 5pm we shared the same dinner and drinks together zoomed in happy isobration dinner party @cheesesticks__ @keloosh
22.01.2022 @maharestaurant at home! @freetofeedmelbourne thank you for such a beautiful gift! It was such a delight to put this together for our dinner tonight. We feel very loved and appreciated seriously so delicious! @cheesesticks__
21.01.2022 Salt crust, baked duck with cabbage salad, pickled cucumber and home made bread.
21.01.2022 I built a thing.... work bench for projects. pretty interesting learning how to use new power tools! Now... finding projects I can practice my new skills on!
19.01.2022 Check the activity on this guy! @thefermentary loving watching things grow... @nikkibanikki
19.01.2022 Holiday fun. Amazing skies, Lauriston Vic. @cheesesticks__
17.01.2022 Just try to drink this guy slowly! Friday afternoon sours, so dam good! @hawkersbeer what an epic job you have done of this one! 90’s childhood nostalgia of nerds lollies and my feet up. The end of a big week feels drifting away. @gabsdmf great choice for our new spring @freetofeedmelbourne #Bravemeals spring menu.
17.01.2022 Knocked this little bathroom bench up in one day! Made with Tasmanian oak and some up cycled wine boxes. Pretty chuffed with the skills I’m learning. It’s fun doing new things.
16.01.2022 Posted @withregram @freetofeedmelbourne In the spirit of Mother's Day this weekend, we just HAD to share the incredible story of Apsara, one of the Brave Meal cooks for May. A generous and talented human, Apsara's momos are somewhat of an icon here at Free to Feed, each one patiently handcrafted. Momos are "Nepalese dumplings" traditionally enjoyed during Janai Purnima, a festival held in Nepal in August. Apsara recently arrived in Melbourne from Kathmandu where she stu...died sociology and literature and subsequently founded a primary school and an orphanage where she championed the rights of children and families affected by HIV. When asked about this phase of her life, she says: "We started [the orphanage] with 15 children. I cooked for them, it was one of my ways of showing them my love and affection. I no longer associated cooking as a chore but as something much deeper; being able to provide [the children with] the comfort and joy they weren't able to receive. More importantly, the affection and love that they deserve, no less than any other child in this world." Cooking and helping others are real passions for Apsara. We are so lucky to have her on board the team this month as she shares with us her bravery and strength one momo at a time! See more
15.01.2022 Stunning weekend filled with family, walks and my very first and absolutely delicious Birch Bolete, Marzipan Agaricus, Chlorophyllum Brunneum. My first time eating each of these and all were excellent. I love working out what’s edible and living locally
14.01.2022 Christmas. 2020. Strong finish to a very trying & tough year...
13.01.2022 Got my @thefermentary Fermenting vibes on today. I’ve been reading Sharron’s book these past weeks and have finally started a few fun long term projects! Left to right 4% brine - Poblano chilli - Ginger - Poblano chill, feijoa, pistachio, eschallots ... - Long green chill, feijoa, pistachio, eschallots - fire chilli, birds eye chill, lemon - Fresh pistachio skins, lemon - Ginger poblano chilli, feijoa See more
12.01.2022 Epic lunch yesterday with friends and my parents. It was absolutely incredible actually sitting down to dinner with people such a delicious lunch of cured then Webber roasted duck crowns, broccoli salad, celeriac purée and creamed garlic pine mushrooms.
12.01.2022 Special dinner for Ames Mum, on Thursday night, Lobster and Chorizo with cherry tomatoes and marjoram, cauliflower flour hand rolled pasta with rocket and Parmesan // followed by fancy fish Friday! school prawns, salt and pepper squid, tapioca battered dory with cabbage and herb salad and @boardbroad ‘s delicious red kraut it’s all coeliac friendly and so delicious
12.01.2022 End of leave vibes... feeling refreshed after our week of staycation @cheesesticks__
07.01.2022 Dump date, hand made dumplings vegetable, mushroom and tofu, scallops and pork, and pork and water chestnut.
06.01.2022 Life with you is pretty incredible, it’s been one year since we said yes to each other and I can’t wait to say I Do! Iso life can be hard at times, I’m so grateful that we find things to laugh about, talk about and be happy about each and every day. You’re a spectacular person and I’m every so honoured to be by your side. @cheesesticks__
05.01.2022 See Ya 2020. It’s been a good long while since I felt like my self with my hair. I’m incredibly grateful to @laura_ellen09 for helping me take the nail biting leap! So fresh and so clean, clean.. so happy I get to marry my best one @cheesesticks__ next year looking and feeling like my best self.
01.01.2022 I love to feed people. Today we had 5 day cured Tuna steak, it was pan seared with a fresh and zingy cabbage salad and a fennel pollen crepe fraiche I fried the lemons from the cure also to bring a bit of a fresh kick into the oil.
