I have moved Sydney Personal Chef from Australia to England … and so I have launched London Personal Chef.

I organised two dinners in November to celebrate this launch and to give my friends the opportunity to share my food.

Each events can only seat 20 people in the heart of Golborne road.

The dinners were an occasion to demonstrate the freshness of Australian cooking, combining Asia with the Middle East and brings people together by sharing food that is as beautiful as it is delicious.

I would like to thank Marie and Oly, the founders of Goldfinger for letting me use their amazing premises, their inspiring work and the ethos behind it.

Special thanks to the wonderful team Tess, Myriem, Tom, Berti, Monica, Mimi, Tef and Vincent for their assistance. Impeccable work.

Thank you to the fabulous and gorgeous guests for turning the night into a successful and fun opening.

The launch comes with a speech written from the heart and passion for my partner Nick Corrigan, my family, my dear friends and the love for everyone and everything:

Good evening everyone.

Welcome to Goldfinger Factory and to the launch of London Personal Chef.

Some of you know my story, and I hope you do not mind if I tell it again.

Until a few months ago Nick and I were living in Sydney

We were loving the Australian life and I had build a successful business, Sydney Personal Chef.

I provided three main types of service:

·      Everyday food – shopping, cooking and filling the fridge for busy people.

·      Entertaining – dinner parties, cocktail parties for up to 30

·      Events – small weddings, conference functions and celebrations for up to 80 people.

I spend time with my clients to work out food styles and menus,

I love to cook what they love to eat.

But most of all I love cooking foods that combine the taste of the countries and continents I have lived in.

·      Lebanese and Middle Eastern spices and aromas

·      African heat and passion

·      Traditional French pastries and sauces

·      Australian Asian fusion flavours

·      I love brining it all together with a British twist.

I like making food to be shared, food that people talk over, dig into and mix up.

Earlier this year was time to come home, so Sydney Personal Chef has become London Personal Chef.

I am over the moon to be back in London.

Here I am committed to local shopping and supporting the amazing produce around us. I use the African and Arabic markets in Shepherd’s Bush, the fish, fruit and veg stalls in Golborne Road, the organic farmers in Queen’s Park, the Spanish oils, olives and meats of Portobello.

I hope that you enjoy the food I have made for you tonight. This is not a restaurant, it is not fine dining. But I hope it gives you a taste of what I do.

There is, however, no such thing as a free dinner. I want you to help me. So if you do enjoy my food I’d like you to think how you can help make London Personal Chef a success.

Do you know busy people who want every day food – shopping, cooking and filling the fridge. For the cost of a meal out with taxis and baby sitters they could have my food for the week.

Do you have friends or work colleagues who entertain at home with more enthusiasm than skill? I can stay in the background and let them take the credit or be there to create the table and or serve the canapés.

Do your connections have any special events coming up? I can take full control of the theme, decoration and menu or I can work with an events teams and just provide the delicious food.

Please share my details, tweet about me, blog about me and follow me on my journey.  Thank you for coming, please enjoy dinner.

 

 

See below the menu and photos for each event.

The feel and the menu of the first dinner:

LPC pickles

Upside-down houmos

Deconstructed baba ganoush

Lentil and avocado with spiced cauliflower

Roasted onions, sweet potato, Lebanese cress with black sesame seeds and miso

Chicken Catalan with frikeh, seven spices with candied walnut

Roasted grey mullet with chermoula

Roasted tomatoes with labne, anchoivies and black olive olive tatpeande

Lamb backstrap with grapefruit and cactus

Poached pears and mahlabye cream

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The feel and the menu of the second dinner:

Pickled Maison

Rose houmos

Aubergine caviar with pomegranate

Celeriac with mushroom & candied walnut and black sesame

Black quinoa, yellow capsicum with sweet & sour cherries and  with spiced cauliflower

Lamb fatteh

Duck wontons

Clam, shallots and parsley

Roasted tomatoes with labne and anchovies

Prawns curry butter

Grapefruit with avocado and small spinach leaves

Mahalabye with fil d’or and rose petal