• Facebook
  • Instagram
Herbs and a Lemon 0404 334 132 Email
Chef by the Sea
  • About
  • Services
  • Retreats
  • Contact
  • Menu Menu

Cocktail

Pretty as a picture, tasty little pieces of food to nibble in a few bites. Whether to stimulate the appetite before a meal or to feed a crowd at a cocktail party, listed below are a number of options to hopefully make your mouth water.

Warm

Tempura prawn and sage friti

Arancini balls with sourdough crumbs

Zucchini and halloumi fritters with lime sour cream

Herb marinated barbecued prawns with aioli

Pork and fennel sausage rolls

Spanish ham croquettes

Vietnamese pork belly bites with cucumber

Sesame prawn toast with chipotle mayo

Crispy lamb crepes with hoi sin, cucumber and shallots


Cool

Freshly shucked oysters with mignonette dressing

Tuna and avocado ceviche tostadas

Chargrilled zucchini ribbons stuffed with goat’s cheese and pistachios

Rare roast beef involtini with parmesan, rocket and horseradish cream

Caprese skewers with tomato, basil and mozzarella

Smoked salmon crackers with wasabi creme fraiche and pickled shallots

Beetroot confit crostini with goat’s curd


Pails

Beef rendang with jasmine rice

Thai chicken larb with crunchy leaf and fragrant herb salad

Turmeric and coconut pumpkin and chickpea stew with cauliflower rice

Sticky pork noodles with ginger and shallot slaw

Mixed mushroom ragu with conchiglie and Grana Padano

Butter chicken with basmati rice and mini papadums

Beer battered flathead and chips with dill and caper mayo


Sliders

Pulled bbq pork with homemade bread and butter pickles

Caramelised Asian brisket with red slaw

Tandoori chicken with pickled red onion, butter lettuce and mint raita

Fish tacos with iceberg, pico de gallo and guac

Five spiced slow cooked lamb with smashed cucumber and yoghurt dressing


Sweets

Mini pavlovas with berries and cream

Middle Eastern orange and almond squares

Little ice cream cones

Belgian chocolate brownie bites

Tiny lemon meringues pies

Caramel tartlets

The Details

Three hour event, 10 pieces per person (eight choices) $40

Four hour event, 12 pieces per person (10 choices) $48

Please note, pails and sliders count as three pieces

Minimum 30 guests

Staffing

We are happy to arrange friendly and professional staff for your event and can advise on the number that you might need. Staff are $50 an hour for a minimum of 4 hours per staff member.

Essentials

We are able to help organise the hire of any additional items that you might need for your event like wine glasses, crockery and cutlery, tables, chairs and linen.

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

Tell us about your next party

  • 0404 334 132

  • 75 Hilltop Road
    Avalon, NSW 2107

For tips, tricks and inspiration:
  • chefbythesea

  • chefbythesea

  • MM slash DD slash YYYY
  • This field is for validation purposes and should be left unchanged.
Copyright © Chef by the Sea » Website by AusWebDesign
Scroll to top