Buratta with hand made pesto and heirloom tomatoes

Balmain bug, Pear, Fennel and Basil

Coconut Pannacotta with Mango and passionfruit

Tuna Tartare

Creme Brulee

Vegan Grazing Plate

Torching the toothfish

Classic Chocolate Tart

Lobster, cauliflower and caviar

Chocolate Tart with raspberries

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 #privatechef #foodphotography #foodie #sydneyeats #sydney #instafood #chef #cheflife #privatecheflife #bondi #instagood #theartofplating

Crudo of hiramasa kingfish, pomegranate, blood orange and mint.

Crudo of hiramasa kingfish, pomegranate, blood orange and mint. This was a starter from a cookery lesson and in home dinner party that I cooked for a wonderful client and their close friends on Saturday night in Rose Bay in Sydneys Eastern suburbs. The recipe for this dish will be up on the website soon

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 #sydneyeats #instagood #privatechef #sweet #foodgasm #yum #foodies #foodporn #foodphotography #chef #cheflife

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

Simple yet delicious dish of Roasted South Australian King fish with smoked butter and wattle seed as part of a wonderful dinner party hosted by sydneyprivatechef. We love to use the freshest and highest quality seafood and produce across all our menus. Recipe coming soon

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

Rose water, almond and honey cream with raspberry and Greek shortbread. This dessert was part of a three course menu designed in conjunction with a wonderful client of mine in Rose bay. The brief was all based around flavours around the Mediterranean. The night had to be interactive with the clients watching the preparation and cooking of all the dishes. A great night had by all

Chilled pea soup with spanner crab and dill

Perfect dish for the warmer months a Chilled pea soup with spanner crab and dill

Fremantle Octopus with fennel, tomato and radish

Beautiful dish of Fremantle Octopus with fennel, tomato and radish. Perfect for a summers lunch or dinner.

Zucchini flowers with spanner crab and spring salsa

This dish is part of our spring menus. Crisp deep fried zucchini flowers of set with the sweet spanner crab meat and and wonderfully lemony spring salsa full of chives and dill. Recipe coming soon.

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

A dish of poached local crayfish, sweet corn emulsion and ossetra caviar with chive oil

Salted Caramel and dark chocolate tarts

Salted Caramel and dark chocolate tarts a decadent dessert for any dinner party.

Chia seeds, coconut and freshly poached berries.

This dish is a breakfast bowl of Chia seeds, coconut and freshly poached berries. Sydney Private Chef takes our clients requests seriously. We make all our menus respecting your dietary requirements.

Coconut jelly with sago, mango, passion fruit and plums

Vegan desserts are always a bit of a challenge particularly when they are gluten free and have no cane sugar. This Coconut jelly with sago, mango, passion fruit and plums ticks all the boxes.

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

This photo was taken during a intimate dinner near Bowral in the Southern Highlands of NSW. Here I am caramelising the a dairy free rice pudding before topping with poached rhubarb. Our aim at Sydney Private chef is provide clients with menus designed to meet their individual needs.

Fillet of Cape Grim beef, farro, chestnuts and rainbow chard

Fillet of Cape Grim beef, farro, chestnuts and rainbow chard from the garden

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