Only thing more fulfilling than cooking for guests is cooking for loved ones. Aussie Christmas request from my gorgeous girlfriend was a trifle š«”
Bit of fig leaf through the custard, fresh strawberries & raspberries for the jelly and woolies for the sherry soaked sponges. Loved making this
#trifle #privatechef #yachtchef #chef #delish
šš When life gives you lemons šš
Setting up lance in Italy it made sense to dial in a solid lemon sorbet and limoncello recipe for our guests to enjoy and hopefully compete with the local options available. Always a hit on board and next thing I know Iām on the other side of the world slinging them out by the hundreds in Sydney harbour.
Every lemon scooped out by hand and sorbet made with fresh juice. Unfortunately the juice generated from hollowing the lemons takes on the bitterness from the pith so that gets used for the dry ice āactivatorā ā¦ and I have to juice the same amount of lemons again for the sorbet. Worth it though
Check out the amazing table setup by the awesome interior crew in Capri! Lemon theme defiantly nailed šš
#privatechef #yachtcharter #yachtlife #lemon #capri
Scallop mousse ravioli with some spinach pasta juzhed through the dough.
Served with some baby courgettes, flowers, butter and lemon. Foamy sauce made from the roes, white wine and a bit of fish stock. Finished off with the usual procedure boiling over as soon as I took my eye off it (last pic)
#yachtchef #chef #pasta #privatechef #raviolis
Beef wellington process hopefully explained through pictures all the way. Making the pastry is a non negotiable for me as well as a nice jus from beef bones. This one had some charred garlic chives and wagyu bresaola which added a great flavour. Been known to shave some truffle in too because whatās a few quid more when youāre using centre cut wagyu fillet.
Once an Instagram trend, forever a decadent dish that is more delicious than fancy. Highly recommend spreading the jobs out over a few daysā¦ Iāve pulled one off start to finish + pastry in a couple of hours after serving breakfast as per guests requests, I donāt recommend this way I had to nail a lot of coffees to make that one happen
#privatechef #beefwellington #yachtlife #yachtchef #wagyu
Had lots of fun with this one, whole 14kg suckling pig for a large party on board. Dry hung at @victorchurchill.sydney helping get the skin super glassy and the most insane āpulled porkā juicy meat.
Preparing different cuisines is really exciting part of the job. This was for a Filipino family gathering and I knew there would be a few aunties and uncles judging me so I made sure to do my research and get it right š
#yachtchef #cheflife #privatechef #yacht
I love making birthday cakes, itās nice to make someoneās day extra special. Designing and making them myself allows me to control the balance of sweetness and flavours a bit better than many commercially available options.
In a small galley itās a logistical nightmare but not impossible, so Iāll always have a crack
Layers of red velvet sponge, white chocolate vanilla cheesecake mousse, fresh strawberry and kefir lime leaf gel. Hand cut into shapes and sprayed with cocoa butterā¦ this fed 90 guests š³ bit going on
#privatechef #yachtchef #cake #redvelvet #redvelvetcake
After an amazing 2.5 years onboard @motoryachtlance Iām a free agent and looking for my next adventure. Iāve made a commitment to myself to āpost moreā as I have a lot of photos saved from the last few years on the tools.
Hereās the most recent one in the camera album of a dish I made on my last charter that I was very happy with.
Exceptional dry aged and Sukibiki Scaled Coral trout from @fishbutchery using the @thefishweight
Served with sweet potato and baby carrots both cooked slowly in the skin & peeled for max flavour, fried curry leaves, capers, scallops and a sauce made from the fish carcass, curry and lots of lemon juice
#yachtchef #privatechef #chef
A few bakes and cakes from lately.
Lots of extra hours, late nights and fuk ups along the way. But more importantly, happy guests.
-Tiramisu birthday/ engagement combo
-Sourdough
-Gluten free lemon almond sponge, coconut daquoise, lemon butter cream
-Chocolate sponge, buttercream and spray
-Lemon & passion fruit cake for x90 guests
-I think I pumped some yeast into the seeded sourdough because I was in the shit
-Mango cheesecake for 50
-Mango pavlova for 1
-Mortadella focaccia sambo for crew
- Bread + view
- This post has already taken ages, its the lemon one from earlier #privatechef #yachtchef #cake #bread
Mandarin desert from last weeks charter. Looked like a mandarin, tasted liked a mandarin and unlike most of my projects.. posed for a picture. Success
Mandarin juice & zest whipped white chocolate ganache. Candied peel & mandarin juice gel inside. Easy guess where the inspiration came from @cedricgrolet class technique & more importantly flavour. #desert #mandarin #yachtchef
