Pebbly Beach Escapes is, without a doubt, one of the most beautiful and peaceful locations on the NSW coast. A wonderful collection of accomodation reminese of the classic Australian summer holiday home gone luxuary. I was lucky enough to be invited to stay and cook for an entire week for a family celebrating a special birthday event at Pebbly Beach escapes. The brief was mainly vegan and vegetarian food with a little bit of local seafood and a nod to gluten free.
Read MoreThis event was one of the most memorable that we have done. The brief was for 110 people with both light and substantial canapes throughout the evening. Lighter canapes to be served in the early evening in the back garden, and then the more substantial noodle boxes to be served as the live band fired up after 6pm.
We arranged for all the glassware, staff including five service staff and three chefs to cook and serve on site.
Read MoreIt has been a busy few weeks for the Sydney Private Chef team across Sydney, Central Coast, Hunter, South Coast and Southern Highlands. We have cooked for some wonderful clients in some beautiful and amazing locations.
Enjoy the gallery below
Read MoreThere are some evenings live in the memory for a life time, particularly when friend’s come together over a beautiful meal. This meal started as an idea for a photo shoot and ended with new friends and a fablios evening.
The evening was hosted by a wonderful couple in a beautifully appointed Paddington terrace. A simple gathering of close friends with beautiful Australian wines and some of the finest produce on offer.
With this menu there was a wonderful under current of classic rural France that ran from the small intimate courtyard to the blue and white crockery and table ware to the table its self. The food simple direct, classic dishes with a real Australian theme, touching on the best Australian produce.
Read MoreThe brief as it was, was to show case the wonderful food that we have in Australia. Originally conceived as a “French degustation” the menu evolved into a celebration of intrinsically Australian food. The menu incorporated native Australian produce, such as linger limes, salt bush from my garden and local samphire and Warrigal greens. It also championed the best product from Australian producers such as fresh Tasmanian wasabi, Tooth fish, local east coast lobster and beautiful wagyu from NSW.
Read MoreOne of the best things about working closely with clients is they often challenge, which is something that I really love. From interesting and often crazy locations and interesting and challenging menus. This brief began as one of our regular clients wanted a food themed evening, a once a year event where friends come together, for no other reason than to enjoy a wonderful night of food and wine. Initially thoughts centred on a Japanese inspired menu however ended with a nod to all the classics of French cookery, duck confit to creme brulee and pate de campagne. In total seven courses, with matching wines in a beautiful home over looking Port Hacking. There was even a wonderful accordion player who stole the show!
Read MoreAdmittedly, a touch of food fatigue tinged with trepidation had creeped upon me approaching our lunch at Hide Upstairs. Two previous days of Michelin starred eating had consequences, two stars in two days… blah blah blah. How was I to consume more! I know it sounds pompous and at a level of wanker-ness that my wife says I’m only capable of, but I was almost a little over Michelin.
Simon Rogan’s brilliant interpretation of English food had left me impressed, the flavours of Elystan Street were so deep one could bath in them, and then there was a rather anonymous late-night Club Sandwich and a bottle of Champagne in the depths of the Fulham. And then on the second last day in London we were booked into Hide, Ollie Dabbous Piccadilly restaurant.
Read MoreBelow are some photographs take from our recent new menu photo shoot
Menu descriptions below and beautiful photographs by the very Talented Grace Picot
Read MoreI like nothing better than a challenge, as as a private chef you never know where your going to end up, who you might be cooking for or what it is you can be cooking.
Read MoreThe Christmas period is always one of the busiest at Sydney Private Chef, and always one of the most exciting. Theres always that special feeling in the air, warm summer days and a real holiday spirit. Following are a few dishes from this years Christmas Day shared table.
Read MoreThe offer of this private dinner came though an a rather simple email asking if I was interested in cooking a birthday dinner for around sixteen people all of whom loved wine.
Read MoreIt was beautiful early winters day, fingers of sunlight, lush green paddocks and the late tint of autumn leaves. Robertson in the southern highlands just outside of Sydney, is a neat little country town with a rather up market looking restaurant just next to the local Massey tractor dealer.
Read MoreWhile in London I regularly purchase wine from the Jeroboams store on Heath Street, which is an agreeable distance from my flat. I like, on each trip, to concentrate on an individual wine region. Last year it was the wines of Tuscany. Mainly Sangiovese based wines. Super concentrated wines with tight tannins and big flavours, Chianti’s and Montepulciano and the like.
Read MoreThere are dishes, and then there are dishes. These are the culinary moments that stick with you, in the very front of the food memory bank. The meals that everything else is measured against.
Read More
