Entree

Lamb Belly Fritters, peas and spring onion with naturally brewed mint jelly, lemon yoghurt

Prawn Stuffed with olives and goats cheese, wrapped in prosciutto, kale cream sauce

Panfried Scallop, lemon cucumber and sprout salad with home made sweet chilli sauce.

Tea smoked Beef, zucchini and snowpea remoulade, toasted pumpkin seeds, vinegar goo

Main

Chicken breast stuffed with sun-dried tomato, mushroom spinach duxelles, crispy polenta, feta cream sauce

Beef Cheek and sweet potato Pastie with carrot puree, pickled radish and parsley salad, port  jus

Crispy skin Salmon, caramelised leek, asparagus, potato wafer, roasted red pepper sauce

Baked Pork fillet wrapped prosciutto, cauliflower puree, red slaw,  crackling, onion glaze

Dessert

Chilled Chocolate fondant with orange caramel, orange cream, praline

Toffee Apples stuffed with raspberries, lemon curd and oat crumble

White chocolate panna cotta, blue berry jelly, mint and coconut wafer

Meringue, saffron poached pear, vanilla custard and sesame snap

Personal Chef Byron Bay & Gold Coast

3 Day Menu Plan

Day 1

Lunch – Tuna, broccoli quinoa tabouli salad with tahini yoghurt and seeds.

Slice tuna. Blanch broccoli. Roughly chop parsley and mint. Cut cherry

tomatoes in half. Roughly dice cucumber. Slice or dice red onion.

Add broccoli, parsley, mint, tomatoes, cucumber to cooked quinoa,

toss, add cider vinegar dressing. Serve, add dollop of tahini

yoghurt and sprinkle on seeds

Dinner –  Baked crumbed chicken and sweet potato chips with cos herb salad and tartar sauce.

Preheat oven on 250oC (A high heat is important as it will brown the crumb and the fish won’t take long to cook) place on tray and cook for 10 mins. At chips to re heat. Serve with salad and tartar.

Day 2

Lunch – Thai fish cakes with cucumber, snowpeas, sesame seeds mint and noodle salad with lime chilli dressing.

Re heat fish cakes till warm. Blanch snowpeas, chop mint and cucumber, mix into noodles.

Dinner – Stuffed Capsicum with beef mixed grains, herbs and cheese with salad.

Re heat in oven for 15 mins at 2OO0C. Chop up salad ingredients

Day 3

Lunch – Soy chicken, capsicum, broccoli, corn, spring onion, kale, cashews and brown rice

Drain chicken from marinated. Pan fry chicken for 2 mins without marinated. Add containers of veggie and marinated liquid, fry for 3 mins with lids, add rice and nuts fry for further 2 minutes.

Dinner – Salmon roasted pumpkin, Brussel sprout and parsnip with parsley sauce.

Cook Salmon in oven for 8 mins with veggies. Serve with sauce.

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Christmas Menu 2016

Mains

1kg Turkey Breast rosemary & cumin

3.5kg Whole Roast Turkey with stuffing

2kg Glazed Ham with maple & orange

1kg Baked Salmon with herbs & lemon

1kg cooked prawns with aioli

2kg Mexican Spiced Pork Belly

1kg Soy Chicken Skewers with satay sauce

Salads – 30cm x 22cm foil container

* Quinoa, Pumpkin, Green Bean, mixed herbs & seeds with tahini yoghurt

* Roasted Cauliflower, Rocket, Parmesan and almond with vinegar goo

* Traditional German Bacon, Egg & Potato Salad in cream dressing

* Chargrilled Mediterranean Vegetable and Salad with Herb dressing

* Italian Slaw – Red & White Cabbage, carrot, radish, herbs and pinenuts.

* Cos salad, Tomato, Cucumber, Red Onion, Feta, Olives & garlic croutons

Pudding

Christmas Pudding with Brandy Butter

Pannetone Bread and Butter Pudding

Assorted Christmas Cookies

Make your selections from the above options, multiples of the same option can be made, ie 3kg of Prawns or 2 Whole Roast Turkey’s etc.

Orders are to be paid and finalised by Monday 19^th of Dec.

Deliver charge $50 – Deliveries made by appointment, the afternoon of Christmas Eve.

Personal Chef Byron Bay & Gold Coast

Asian Inspired menu #2

Entree

A- Grade Scallops on Cauliflower puree with sprout salad and turmeric cream.

Rainbow Sashimi – White, Red & Orange with miso glaze, seeds and herbs

Baked Lamb Cutlet herb stuffing wrapped in prosciutto on pickled eggplant.

BBQ Beef Fillet cherry tomato, kelp,cucumber and mint salad with chilli dressing.

Mains

Duck Breast on red lentil pumpkin puree, red cabbage herb slaw, tamari glaze and coconut crispy prawns.

Garlic butter Lobster Tail with dashi braised leeks, spinach tomato with home made herb bread and kale relish.

Sticky Belly Pork and chilli squid on sweet potato mash, char grilled asparagus, star anise sauce.

Market White Fish, Mussels and Prawns in Green Curry with coconut rice, spring onion, herbs and cucumber salad.

Desserts

Flourless French Chocolate tart with orange and mint salad, pistachio praline.

Honey and Yoghurt Panna Cotta with cacao dipped strawberries.

Assort Vegan Chocolates – Bliss Balls, Bounties and Snickers.

Entree

Lemon cured white fish ceviche with tomato coriander and radish salad

• Ingredients – White fish, lime salt,extra virgin olive oil, cherry toms, coriander leaves, radish,

Tabasco.

Coconut ginger poached chicken breast with steamed bok choy, chilli, sunflower sprouts mint and

spring onion tops.

• Ingredients – Chicken breast, coconut milk, ginger, salt, bok choy, long red chilli, sunflower sprouts, mint,

green part of the spring onion.

Scallop with cauliflower coconut puree with toasted pumpkin seeds and lime wasabi dressing

• Ingredient – Scallop with a half cup of coconut cauliflower puree – just cauliflower and coconut milk.

lime juice mixed with water wasabi powder for dressing , dry toasted pumpkin seeds.

Chargrilled lemon zest prawns with organic lettuce, mixed herbs and raw red capsicum salad with

home made mayo and toasted sunflower seeds.

• Ingredient – King prawns, salt lemon zest and olive oil, lettuce from farmers markets,

parsley, mint , coriander, green spring onion tops, raw capsicum, egg yolk olive oil mayo

with apple cider vinegar, dry toasted sunflower seed.

Mains

Beef fillet with roasted red capsicum, chargrilled eggplant with rocket, black olive and dry roasted

almonds

• Ingredient – Beef fillet, roasted red capsicum using no oil, chargrilled eggplant with a little bit of olive

oil, rocket, black olive, dry roasted almonds and apple cider vinegar

Crispy skin Salmon with slow roasted tomato, coconut kale chips and apple cider pickled carrots ,

alfalfa sprout, parsley leaves and sesame seeds salad

• Ingredients – Salmon cooked with olive oil, Roma tomato braised with a little olive oil salt and pepper,

kale baked with coconut oil, carrot, spring onion green tops, cider vinegar, little extra virgin

olive oil, salt, alfalfa sprouts, parsley leaves and toasted sesame seeds

Sumac Lamb with carrot puree with char grilled thyme witlof and apple cider mint sauce.

• Ingredient list – Lamb back strap, sumac spice , salt , pepper, boiled carrots pureed with a

little extra olive oil, char grilled witlof with olive oil and thyme – bashed mint with cider

vinegar and salt.

Coconut ginger poached chicken breast with steamed bok choy, chilli, sunflower sprouts mint and

spring onion tops.

• Ingredients – Chicken breast, coconut milk, ginger, salt, bok choy, long red chilli, sunflower sprouts, mint,

green part of the spring onion.

DESSERT

Strawberries and blue berries dipped in sugar free cacao

Ingredients – strawberries, blue berries, cacao butter and cacao

Sugar free Raw vegan bounty bars

Ingredients – coconut milk, desiccated coconut, cacao powder, cacao butter

Cacao mousse with on almond cacao tart with fresh berries

Ingredients – avocado and cacao – almond base is coconut oil, almond meal, cinnamon and cacao,

strawberries and blue berries.

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Monday

Lunch– BBQ steamed salmon with broccolini, beetroot, savoy cabbage and rocket with candied macadamias

Dinner – Chilli black bean chicken with pumpkin and snowpeas, rice

Tuesday

Lunch – Lamb, cous cous, pickled eggplant and carrot, zucchini, roasted red pepper and lemon yoghurt

Dinner – Pork Rissoles with pea puree, roasted garlic potato, onion and cauliflower with gravy

Wednesday

Lunch – Chicken Cos salad with bacon bits, garlic croutons, asparagus, parmesan, parsley salad with tahini yoghurt

Dinner – Roasted stuffed pepper with rice and beans with a cheesy top with broccoli almond salad.

Thursday

Lunch – Penne Paste with parsley,lemon, capers, halloumi, rocket and chorizo

Dinner – Beef and Mushroom Shepard’s Pie with green salad

Friday

Lunch – Thai Fish Cakes with asian slaw and chilli sauce.

Dinner – Beef, kale, goats cheese, roasted capsicum Moussaka with mixed green salad

1. Pumpkin, broccoli, red cabbage, carrot, vietnamese, sunflower sprout and pumpkin seed salad with tahini mint vinaigrette.
2. Wakame, snow pea, womkob, coriander, red capsicum, bean shoot and toasted sesame seeds with chilli lemon dressing.
3. Avocado, cucumber, radish, walnut, raw fennel, boiled lemon rind and baby spinach with vegan kale pesto dressing.
4. Char grilled garlic asparagus and red capsicum with corn, red onion, parsley, cherry tomato salad with slithered toasted almonds.
5. Turmeric coconut curried sweet potato, bok choy, broccoli with ginger sauteed yellow and green beans, chilli herb salad.
6. Roasted rosemary parsnips, elephant garlic and beetroot, on pea mash with carrot cashew jus.

Relaxed Paleo

1. Poached egg on pumpkin and coriander fritters with rocket, pecan and red onion salad and apple cider vinaigrette.

2. Ceviche Kingfish with snow peas, radish, snow pea sprouts, pumpkin seeds, avocado mousse and chilli oil.

3. Baked prawn and eggplant cannelloni in tomato sugo sauce with baby cos , red cabbage, green beans and parsley salad.
4. Lemon and thyme poached chicken breast on carrot mash, sauerkraut, warm pea and mint salad.
5. Peppercorn rare roast beef fillet with char grilled eggplant disks, raw beetroot and parsley salad with red capsicum sauce.
6. Crispy skin salmon with roasted cauliflower and kale, lemon celeriac remoulade and onion jam.

Paleo Sweets

1. Roasted pears stuffed with nut crumb with date coconut cream.

2. Raw cacao mousse with orange, mint and almond salad.

3. Flour less french chocolate tart with crashed strawberries.

4. Coconut panna cotta with chargrilled pineapple and chilli.

5. Vegan bounty bar, vegan snickers and bliss balls.

6. Blueberry apple almond tart with spiced lemon curd.