Petit salted caramel tart with dark chocolate honeycomb
Raspberry cheesecake cake with a drizzle of raspberry coulis.
Jumbo prawns on a bed of linguine zucchini with a pistachio pesto sauce.
Plum, prosciutto and goat cheese salad.
Zucchini fritters with poached eggs and onion jam.
Mexican street food salad.
Coconut crusted jumbo shrimp served with drunken rice noodles.
Grilled tofu with chilli, lime dressing.
Old fashioned buttery scones , dusted with cinnamon and sugar with a side of clotted cream and mixed berry jam.
Hot sour soup with jumbo prawns.
Grilled blackened prawn with chilled avocado soup.
Homemade potato gnocchi tossed with a trio of mushrooms, crumbled pancetta and a drizzle of roasted garlic brown butter sauce.
Mediterranean seafood stew with melted Persian feta cheese.
Pan seared scallops on wilted radicchio and cauliflower purée with a mango cream sauce.
Caribbean spiny tail grilled lobster on a bed of parsnip purée with a drizzle of saltbush and arugula sauce.
Roasted beet salad with cranberry dressing and crumbled goat cheese.
Mini chocolate cake with white chocolate bark garnish.
Pan seared portobello mushroom stacks with Parmesan cheese and baby spinach served with a drizzle of tamarind reduction glaze.
Chilean sea bass on a bed of porcini risotto with a tomato relish.
Sang Choy Bao ( Chinese lettuce wraps)
Shredded carrot and cilantro fritters.
Honeydew and cantaloupe melon ball salad with a coconut and lime dressing.
Lemon creme with passion fruit coulis and beignets dusted with cinnamon and sugar and garnished with a hard candy shard.
Chocolate brownie cookie cakes with mango and raspberry sorbet and garnished with marbled chocolate bark.
Traditional Thai green chicken curry.
Chicken Pad Thai
Pan seared polenta round mushroom stacks with a miso ginger glaze.
Vietnamese fresh mango and prawn spring rolls served with Nam Jim dipping sauce.
Dry rub black Angus grilled beef tenderloin, served with a duo of sun dried tomato and salsa verde sauce.
Sticky croissant pudding with old fashioned homemade vanilla bean ice cream.
Stay up to date with all the latest food shots, get ideas and be inspired … follow me …
I’d love to hear from you! If you would like more information about my catering or workshops, or just want to ask a question, just fill in the form and I’ll be in touch as soon as I can.
Please leave this field empty.
Phone: +61 (0)7 3300 4511
Mobile ( Australia): 61 423591023
Whatsapp: 1 284 543 8003