eat me

events 

Hey! I'm old but I still cook. As they say; weddings, parties, anything. Corporate, demos whateff. The catch?....

There are NO MENUS, we sit, you tell us the brief and then I get on the phone and get the VERY BEST produce that love, bribery, wrangling and money can buy and craft a menu around that.

FAQ's:

Is the food nice?

Hell yes! I have a crack crew (not a crew on crack!) and I am actually there cooking for a few days prep and at the event. Huh you say? Well it's not some hoo-ha corporate getup where I just roll in at the last minute to sprinkle magic dust on the food and shout at the cooks to impress you, it's a little more real than that.

Will it be expensive?

Probably, nothing comes out of a box; everything is made from scratch, tailored to guest likes, NO SHORTCUTS on produce period. You will be getting produce that is at the height of season, ethically the best raised animals I can lay my hands on (I have a bunch of brilliant suppliers) and local is a bloody given, we mean it no matter the cost.

Where do you cook?

I've done gigs in Russia, China, Malaysia, Japan, The United States of Craziness, Interstate, Regional Australia, and a number of venues around Adelaide (that we have relationships with), your back yard or kitchen - heck, a laneway if you want. I do anywhere, "Have suitcase plane / van, and will travel!" We have built kitchens in the maddest places.....

I thought you were a fancy ex corporate hotel chef, what about "normal people food”?

Yeah OK I was a fine dining chef, a butcher, and a hotel exec chef for a long time but before that I was in wham bam Asian restaurants in Melbourne for a number of years in the 80's doing (mainly) Thai and Indian. One of my other long gigs was with that famous Chinese Malaysian Chef fella (Cheong Liew) so anything from.... hawker street food wokked to order, to convivial platters of  lovingly thrown together rustic stuff, to ridiculous multiple course menus of classic fancy stuff with unpronounceable menu names, whatever.

If you are so fancy and your food's so expensive how come you weren't on MasterChef?

'cause it's stupid and I have a real job.

Can you cook for more people than me and my mum?

Um, yeah, the good thing about hotel training is you do about 1200 covers (meals) a day so name a number, I'll do it.

Here's some nice pics from recent gigs..... Just so you know I'm legit!

 

flashy cocktail type stuff

adelaide  |  metricon launch  |  september 2015

  helsinki

risotto

cornichon    

brioche dog

metricon w simon

 rose

 choc orange

 images courtesy andrew beveridge | asb creatvie

 

weddings with a bit of shared stuff

broulee  |  fi & steve's wedding  |  march 2015

 canape forks

canape spoons

canape asian spoons

canape oyster

the setting

menu

preset condiments

greens

plate 2

simon carving

meaty

many plates

images courtesy  david sievers photography
   

wok stuff

balingup  |  street food stand off  |  october 2014

Street food stand off 2

Street food stand off 1

images courtesy peter kovacsy © photography

 

pimping myself out for demos and tastings

black by ezard, sydney  |  t & f all states cooking demonstration of outback pride fresh  |  february 2016

Coorong Cockle

Roo

Croc

 images courtesy t & f all states

 

port hedland  |  western australia  |  october 2014

    port hedland wok
    port hedland book signing

 images courtesy bill shaylor, photographer & FORM