Classic French food, Cronulla NSW. May 2021

One 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!

Wine Degustation, Queenscliff, NSW

The 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. Attached was an outline of the flights of wines to be served and the vintages. Latour, Petrus, Grange, DRC the list was incredible and far to tantalising not to say yes too. So armed with this list I set about trying to create a series of dishes that may work with the differing flights. A menu, not too far off what was eventually served, was sent to the client. Then the process of “tweeking” was undertaken. A fish dish added and a pork croquette replaced, a lamb course dropped and the foie gras ice cream added as requested. The order of dishes was changed to reflect the wines and the oysters and sashimi added a a shared starter rather than a course. Waitstaff, crockery and food was ordered, organised and prepared.

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