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Cakes

“A party without cake is really just a meeting”

– Julia Child

My baking journey began when I was wee and my grandma taught me how to cream butter and sugar to make the fluffiest butterfly cupcakes. And yes, I always licked the wooden spoon. Fast forward 20 years to my time as a cafe owner, perfecting techniques by making passionfruit, lime and coconut and flourless chocolate cakes over and over again. And from these cakes displayed in the cafe’s cabinets came requests for celebration cakes. Birthday cakes. Wedding cakes.

I love the scientific challenge that comes with baking, but it’s the creative process that’s a joy, beautiful centrepieces inspired by and made for the people they celebrate.

Food

  • Cocktail
  • Banquet
  • Elegantly Plated
  • Paella
  • Weddings
  • Cakes

Instagram

I just sent out this month’s newsletter. It’s I just sent out this month’s newsletter. It’s been haunting me at night, the story on repeat, playing in my brain. So I had to set it free. It’s essentially a pesto recipe. Using in season limes. But it’s also a lot more. 

If you read it and enjoyed it, I’d love to know. If you read it and thought it silly, I don’t mind knowing that either. And if you’re curious, I’ll post it in my blog soon, to which there’s a link in my bio. 

#pesto #storiesofinstagram
THIS is the feeling you want when cooking. Connect THIS is the feeling you want when cooking. Connection. Laughter. Fun. And that’s what a chef by the sea cooking therapy weekend is all about. Click the link in my bio to find out more

#cookingtherapy #cookingretreat #cookingweekend #laughter #fun #connection #food #foodie #eat #happy #wellbeing #cooking #learning #relax
Sound on and tap along • Feel nourished. Empower Sound on and tap along
•
Feel nourished. Empowered. Inspired. Relaxed. Feel joy. Learn. Connect. Unwind. In a lush green setting a stone’s throw from the ocean. 90 minutes from Sydney. A million miles from care. This is a chef by the sea retreat. This is a cooking therapy weekend
•
Head to the link in my bio to find out the date of the next one. Coming soon. Places limited to eight
Yes. There’s a massive grin on my face. And a do Yes. There’s a massive grin on my face. And a double rainbow in the sky. But I would be lying if I said that run was easy. Joyous. Or fun! Ok, maybe the bit by the ocean was fun. But it was mostly 15km of plain hurt. And with six weeks until my HM race, I’m wondering whether to quit. Make my first race a bit later in the year. But fuck it. There’s never a perfect time. And there will be food trucks when I finish, whether I sprint, walk or hobble across the end line. So I’ll keep smiling and trying and looking for the rainbows 🌈 

#hertrails #trailrunning #novice
Skools out. Ziva and coffee at the skate park to g Skools out. Ziva and coffee at the skate park to get the day going. 

What’s a ziva. A highly addictive Israeli sesame topped, cheese filled pastry, with briny green olive hits. I can’t get enough @queenester_falafel 

#morning #coffee #ziva
Crisp skinned. Charcoal cooked. Chicken thighs. Ro Crisp skinned. Charcoal cooked. Chicken thighs. Roasted garlic. White bean puree. Caper. Lemon. Parsley. Brown butter. Silky. Smoky. Salty. Sassy. Sunday supper. Comfort food heaven. From Always Add Lemon by @daniellemariealvarez 

#sundayroast #sunday #dinner #dinnerideas #chicken #weekend #cooking
Chocolate cake. Four layers. Rich. Moist. Not too Chocolate cake. Four layers. Rich. Moist. Not too sweet. Italian meringue buttercream. Made with local honey. A nod to the native adornments. And some rather fabulous feather boa like chrysanthemums for this 21st birthday cake. 

#cake #birthdaycake #instabake #celebration #party #catering #caterer #northernbeaches #privatechef #natives #honey #italianmeringuebuttercream
My happy place. Cooking. Creating. Connecting. T My happy place. Cooking. Creating. Connecting. 

This entree’s an oldie but a goodie. Tiger prawns (or coconut poached chicken for the non shellfish eaters) with fennel, rocket, cherry tomatoes and nam jim. 

What’s nam jim. It’s a firey sweet and sour Thai dressing, that marries all the flavours together with a little bit of sass. This is my recipe. 

Whizz, or pound the followling~
2 cloves garlic
1-2 long red chillis
Bunch coriander roots. 

When you have a smooth paste add a big tablespoon of caster sugar, the juice of two limes and 30ml fish sauce. Check for seasoning. Is it sweet enough, salty enough, sour enough, hot enough? Adjust then enjoy. 

#thai #thaifood #entree #catering #privatechef #northernbeaches
#dinnerparty #celebration #birthday
Pork hocks. Deep fried until crisp. Then gently si Pork hocks. Deep fried until crisp. Then gently simmered in master stock for five hours. The meat shredded and pressed into a tray. The skin layered on top. Weighted overnight and cut into 200g portions. Once again deep fried and served with Thai basil, mint, coriander, beansprout and cucumber salad doused with no less than three dressings, adding heat and sourness and sweetness. Well. Basically sealing the deal for an absolute flavour bomb. 

#chinchin #friends #dinner #pork #foodie

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    Avalon, NSW 2107

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